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Within the mentioned range of Dangerous zone of temperatre, the most rapid growth apeals at 37 degree centigrade as the human body temperature is the most suitable for the pathogenic food poisoning bacteria.
The temperature range in which most bacteria grow is between40 degrees F (5 degrees C) and140 degrees F (60 degrees C). Raw and cooked foods should not be kept in this danger zone any longer than absolutely necessary. Undercooking or improper processing of home-canned foods can cause very serious food poisoning.
