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When food is left at temperatures that support pathogen growth, typically between 40°F and 140°F (4°C to 60°C), bacteria, viruses, and other pathogens can multiply rapidly. This can lead to foodborne illnesses when the contaminated food is consumed. The risk increases the longer the food remains in this temperature "danger zone," making it crucial to refrigerate or cook food promptly to ensure safety. Proper food handling and storage practices are essential to prevent such contamination.

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1mo ago

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