37°C (98.6°F) is a temperature that closely resembles the human body temperature, which is optimal for many food poisoning bacteria, including pathogens like Salmonella and E. coli. At this temperature, these bacteria can grow and multiply rapidly, often doubling their numbers in as little as 20 minutes. This rapid growth increases the risk of foodborne illnesses, making it crucial to keep perishable foods out of the "danger zone" of 4°C to 60°C (39°F to 140°F) where bacteria thrive. Proper cooking and refrigeration are essential to prevent food poisoning.
It grows best around body temp 37c
37c = 99F 36c = 97F
37c
37C
37c is normal. Slightly under is not a concern. 37c is about 98.6 f...
Listeria monocytogenes is motile, meaning it has the ability to move using flagella. This allows the bacteria to move and spread within various environments, including food products and the human body.
Hi what you incubate is generally E.coli at 37C. The optimum growth temperature for this bacteria is 37, although if you are expressing some specific recombinant protein the induction temperature may very depending upon the promoter of recombinant gene, but the general temp for bacterial growth is 37C. There are other bacteria like Listeria Monocytogenes which grow at 8C, also, after appropriate growth of E.coli sometimes you change temperature or can do other things depending upon you promoter for recombinant gene in it. So bottom line generally 37C for growth, but also depends on bacteria in very few cases for purpose of biotechnology. hope this will help you.
37C
37c
98.6f = 37c
98.6F or 37C
Digestive enzymes are optimal around 37C due to the temperature allowing for maximum metabolism. The enzymes are most efficient at their highest metabolism and activity.