Danger zone is the temperature extremely favorable to the reproduction of microorganisms. In Fahrenheit this temperature is between 41 to 135 ºF.
In food, the most important factor that allows microorganisms to reproduce quickly is the time when food is exposed to the danger zone. That is, the longer the food is exposed to a temperature of 41 to 135 ° F (which is equivalent to 6-60 ° C) the greater the number of microorganisms in that food.
