In food hygiene and safety, what is the typical temperature “danger zone” in degrees Celsius where harmful bacteria multiply fastest?

Introduction / Context:
Food safety is an important topic in biology and everyday life. The temperature danger zone refers to a range of temperatures at which many foodborne bacteria grow most quickly, increasing the risk of food poisoning. This question asks you to identify that temperature range in degrees Celsius, which is crucial for safe cooking, storage, and handling of food.

Given Data / Assumptions:
• Bacteria that cause foodborne illness grow best in warm, moist conditions. • Refrigeration slows bacterial growth, and proper cooking kills most bacteria. • Most food safety guidelines define a danger zone from around 5°C up to about 60°C to 63°C.

Concept / Approach:
The temperature danger zone is the range in which many pathogenic bacteria rapidly multiply in food. Below this range, such as in a refrigerator at about 4°C, bacterial growth is significantly slowed. Above this range, such as at cooking temperatures above 70°C, most bacteria are killed. Therefore, the correct temperature range must start just above typical refrigeration temperature and extend up to a point below full cooking temperatures, which matches roughly 5°C to 63°C.

Step-by-Step Solution:
Step 1: Recall that safe refrigeration is usually at or below about 4°C to slow bacterial growth. Step 2: Understand that most harmful bacteria multiply fastest between about 5°C and temperatures just below 60°C to 63°C. Step 3: Recognize that cooking food to temperatures above approximately 70°C kills many bacteria and takes food out of the danger zone. Step 4: Compare these typical values with the options and identify the range that starts at 5°C and goes up to about 63°C. Step 5: Conclude that the correct danger zone in this question is from 5°C to 63°C.

Verification / Alternative check:
Many food safety agencies and training materials state that perishable foods should not be kept between approximately 5°C and 60°C for extended periods. Some guidelines round the upper limit to 63°C. They often warn to keep hot foods hot (above this range) and cold foods cold (below this range) to minimize bacterial growth. Checking these recommendations confirms that 5°C to 63°C is the appropriate answer.

Why Other Options Are Wrong:
Option B: From 0°C to 5°C is generally a safe refrigeration range where bacterial growth is slowed, not the danger zone. Option C: From 63°C to 100°C covers high temperatures where most bacteria are killed rather than grow. Option D: From below -18°C to 0°C corresponds to freezing and near freezing conditions where bacteria are inactive or very slow, so this is considered safe storage, not the danger zone. Option E: From 25°C to 40°C is within the danger zone but is only part of the full range and does not represent the complete zone used in food safety guidelines.

Common Pitfalls:
Students sometimes think only room temperature is dangerous and forget that bacteria can grow at a broader range of warm temperatures. Another mistake is to assume that any temperature above 40°C is safe, even though foods held warm but not hot enough can still support bacterial growth. Always remember the rule to keep foods either below about 5°C or above about 60°C to 63°C for safety, and limit the time food spends in between.

Final Answer:
The typical temperature danger zone for food is from 5°C to 63°C, where many harmful bacteria multiply most rapidly.