Harmful bacteria in food grows in what's called the 'danger zone'. That is 40 F to 140 F. If cooked food becomes warmer than 40F or cooler than 140F the chances of bacterial growth increase significantly. If the food remains in this range for 2 hours it should be heated above 160 for one minute to kill off any bacteria that may have started growing. Cooked food should always be stored below 40F or frozen.
When cooking depending on the thing you are cooking. You usually cook for an internal temperate between 145 and 165 Fahrenheit. However it should be noted there are bacterias that have been found to survive temperatures in excess of 400 degrees. That being said well packaged and cared for foods can usually have less cooking than the 145-165 range.
This is why nice restaurants can serve very rare meat, while say Cracker Barrel HAS to cook your food to medium or well done.
37 degrees Celsius.
between 68 and 122
8 to 63
9 degreees
That will depend upon the specific bacterium. Some will grow rapidly at room temperature, others will not.
The danger zone in food safety refers to temperatures between 41°F (5°C) and 135°F (57°C) where bacteria can grow rapidly in perishable foods. It is important to keep food out of this temperature range to prevent foodborne illness.
The danger zone of food is anything within the temperature of 5 and 65 degrees Celsius. anything within this range will start the growth of bacteria and send the product off. ====================================================== In the United States, the temperature danger zone is from 41 degrees Fahrenheit to 135 degrees Fahrenheit. In recent years, FDA dropped the upper limit 5 degrees from 140 F since scientific data showed pathogens would not be an issue. This is the temperature range that pathogens can grow rapidly to dangerous levels.
The danger zone is a range of temperatures at which most pathogenic bacteria (such as E. coli, Salmonella and Campylobacter) will multiply rapidly at. Raw foods with internal temperatures in the danger zone may become unsafe to eat within two hours due to increased numbers of these bacteria.
Example. Starting with a single bacterial organism, it would start to consume microscopic portions of the food substance in order to produce said food substance into energy. The bacterial organism would then start to divide and multiply. Some bacteria can form spores when it cannot survive very well (such as in freezing temperature) and then take off the spore "barrier" when multiplication and feeding conditions are better. Bacteria can grow very rapidly if it is left in the "temperature danger zone" which is 41 F - 135 F ( 5 C - 57 C). If food is left in these temperatures a single bacterial organism can multiply up to a billion in 10 hours. Smack dab in the middle of these two temperatures is the human body temperature 98.6 F. It is imperative to make sure to take the proper precautions as to not promote the growth of bacteria on food as our body temperature is a prime environment for bacterial growth.
There are a few different temperatures that allow you to grow bacteria. Warm temperatures tend to grow bacteria rather well.
The temperature that allows bacteria to grow on food the fastest is called the danger zone. The danger zone ranges in temperature from 40 to 140 degrees Fahrenheit.
It is actually wrong. The bacteria grow fastest in incubators.
Bacterial growth is constrained by several parameters such as the level of nutrients around them, the temperature they grow at, pH and whether they grow in air or not just to name a few. No single bacteria can grow in all conditions so therefore bacteria can never engulf the earth. Most bacteria have fairly specific growth conditions.
The "best" temperature actually depends on the type of bacteria and even the strain. The bacteria of Public Health significance tend to grow between 135°F and 40°F. But some Listeria will actually grow at 32°F.
Bacteria grow most rapidly during the log phase.
Perhaps it is because it may be growing exponentially.