Most food poisoning bacteria multiply in the temperature range 5°C to 63°C and this is referred the DANGER ZONE. Therefore, food left in kitchens where temperature is in the danger zone will allow bacteria to grow and multiply more quickly than food stored under refrigerated conditions. The ideal temperature for the growth of bacteria is the same as our body temperature, i.e., 37°C. They are most active at this temperature and will double in number every 10 - 20 minutes. As the temperature increases or decreases, the growth rate slows down.
THE DANGER ZONE: 5°C TO 63°C
