Answer:The lower bound of the temperature danger zone in food safety refers to the minimum temperature at which bacteria can multiply rapidly, posing a significant risk to food safety. The temperature danger zone is generally defined as the range of temperatures between 40°F (4°C) and 140°F (60°C).
Within this range, bacteria can multiply at a rapid rate, increasing the risk of foodborne illness. The lower bound, therefore, is 40°F (4°C). It's important to note that this temperature range may vary slightly depending on specific food safety guidelines and regulations in different regions. However, as a general guideline, keeping perishable foods below 40°F (4°C) helps to minimize the risk of bacterial growth and maintain food safety.