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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.

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