What temperature do pathogens grow best at?

Answer 1

Most bacteria develop rapidly between 20 and 40 °C. Those that are pathogenic to humans are normally cultivated around body temperature, 37 ±3 °C for fast analysis.

Most bacteria stop growing at temperatures close to 0 °C. Also most bacteria die at about 70 °C, but there are pathogenic bacteria that need 121 °C to be killed off.

Refrigerators shall have max 8°C temperature to reduce bacterial growth, 2 °C for storing of fish (hence ice boxes are used). Food shall be warmed above 70 °C fast and cooled rapidly to below 8 °C to according to EU rules for cooking.

There are though extreme environment bacteria e.g. thermophile ones that thrive in heat, i.e. 45-100 °C. In freezing environments many bacteria go to a kind of hibernation mode, as "spores", where they survive but don't reproduce. Others, the kryophiles, like cold and some can reproduce below 0 °C. Colwellia has metabolism even at -200 °C.

Answer 2

Most bacteria develop rapidly between 20 and 40 °C. Those that are pathogenic to humans are normally cultivated around body temperature, 37 ±3 °C for fast analysis.

Most bacteria stop growing at temperatures close to 0 °C. Also most bacteria die at about 70 °C, but there are pathogenic bacteria that need 121 °C to be killed off.

Refrigerators shall have max 8°C temperature to reduce bacterial growth, 2 °C for storing of fish (hence ice boxes are used). Food shall be warmed above 70 °C fast and cooled rapidly to below 8 °C to according to EU rules for cooking.

There are though extreme environment bacteria e.g. thermophile ones that thrive in heat, i.e. 45-100 °C. In freezing environments many bacteria go to a kind of hibernation mode, as "spores", where they survive but don't reproduce. Others, the kryophiles, like cold and some can reproduce below 0 °C. Colwellia has metabolism even at -200 °C.

Answer 3

the danger zone for foodborne illnesses is 40 degrees Fahrenheit to 140 degrees Fahrenheit. remember, if the food is kept cold it should be under 40 degrees, if it is cooked and being held hot it should be over 140 degrees Fahrenheit. another thing to remember is if it is a food being reheated it needs to be heated to 165 degrees Fahrenheit to prevent bacteria from breeding

Answer 4

Most bacteria develop rapidly between 20 and 40 °C. Those that are pathogenic to humans are normally cultivated around body temperature, 37 ±3 °C for fast analysis.

Most bacteria stop growing at temperatures close to 0 °C. Also most bacteria die at about 70 °C, but there are pathogenic bacteria that need 121 °C to be killed off.

Refrigerators shall have max 8°C temperature to reduce bacterial growth, 2 °C for storing of fish (hence ice boxes are used). Food shall be warmed above 70 °C fast and cooled rapidly to below 8 °C to according to EU rules for cooking.

There are though extreme environment bacteria e.g. thermophile ones that thrive in heat, i.e. 45-100 °C. In freezing environments many bacteria go to a kind of hibernation mode, as "spores", where they survive but don't reproduce. Others, the kryophiles, like cold and some can reproduce below 0 °C. Colwellia has metabolism even at -200 °C.

Laboratory examples for cultivation:

• several days at 4 °C
• 2 days at 4 °C; then 1 or 2 days at room temperature
• two days at room temperture
• one or two days at 37 °C
• 24 hours at 55 °C protect against drying and use twice the amount of agar to counter drying
• 24 hours at 55 °C; then 2 days at room temperature.

Answer 5

depends on the type of bacteria. some grow well in 20 degrees and others in 85

Answer 6

Pathogenic bacteria grow best in the temperature range between 4°C and 60°C.