At what temperature do bacteria multiply best?

Answer 1

This depends on the microbes in question. Some microbes are adapted to very hot (thermophiles) or very cold (cryophiles) conditions. But most of the microbes that makes us sick or spoil food prefer conditions right around room temperature, give or take a few degrees. This is why refrigerating food or cooking food can help minimize food spoilage and food borne illness.

Answer 2

it depends on species; 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. In freezing environments many bacteria go to a kind of hibernation mode, as "spores", where they survive but don't reproduce. The kryophiles like temperatures even below 0°C.

Answer 3

It depends on the bacteria. Normally, thinking about where the bacteria normally like to live is a good starting point. Clinical species like 35-40°C, thermophiles from geothermal vents like 75°C+ and bacteria from the Arctic like cold conditions best.

In summary at least some bacteria like every temperature you will find on the planet best.

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.

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 4

microbes hate cold temperatures because they grow slower.

they love the warm and moist temperature as they grow faster.

they hate vinegar because it makes the pH too low.

salt, canned food, and milk heated to 70 degrees Celsius

for 15 seconds kills microbes.

this is all i know really.

Emilia XX 12yrs

i hope this answers your question

f***ing sh*t, init?

Answer 5

Bacteria typically multiply best at temperatures between 20-40°C (68-104°F). This temperature range is known as the mesophilic range, where most bacteria thrive and reproduce rapidly. Temperature outside this range can either slow down or inhibit bacterial growth.

Answer 6

Most microorganisms grow best at 37 ̊ C.

Answer 7

in space