Final answer:
Pathogens tend to grow the fastest between 4°C and 60°C (40°F and 140°F) in the temperature danger zone.
Step-by-step explanation:
Pathogens tend to grow the fastest between 4°C and 60°C (40°F and 140°F), which is known as the temperature danger zone.
Within this range, bacteria multiply rapidly, increasing the risk of foodborne illnesses. It is important to ensure that perishable foods are not left within the temperature danger zone for more than two hours to avoid bacterial growth.