What is the maximum temperature range at which bacteria that cause foodborne illnesses can grow?

The correct response indicates that the maximum temperature range for the growth of bacteria that cause foodborne illnesses is from 41°F to 135°F. This range is often referred to as the "danger zone" in food safety. Within this temperature range, pathogens can multiply rapidly, increasing the risk of foodborne illnesses.

Maintaining food temperatures outside this range is essential for safe food handling practices. Temperatures below 41°F are generally safe for food storage, as they hinder bacterial growth, while temperatures above 135°F can help in killing off existing bacteria. Understanding this temperature range is crucial for food safety and for preventing the spread of foodborne pathogens.

The other ranges listed do not accurately reflect the danger zone for bacterial growth, making them less relevant to safe food handling practices.