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The temperature range in which foodborne bacteria can grow is known as the 'danger zone'. This is typically considered to be between 40°F (4.4°C) and 140°F (60°C)^[1], though often 45°F (7.2°C) is considered the lower temperature of the range^[2]. According to the 2005 FDA Food Code, the danger zone is defined as 41°F - 135°F (5°C - 57°C). Potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness.