What occurs when food is kept in the Temperature Danger Zone for too long?

When food is kept in the Temperature Danger Zone, which is typically between 41°F and 135°F, it creates an environment that is conducive to the rapid growth of harmful bacteria and pathogens. This is because many microorganisms thrive at these temperatures, multiplying quickly and leading to an increased risk of foodborne illness. The longer food remains in this temperature range, the higher the probability that it will harbor enough bacteria to make someone sick.

In contrast, keeping food either at safe cold temperatures (below 41°F) or hot temperatures (above 135°F) helps to inhibit or kill bacteria, thus minimizing the risk of foodborne diseases. Therefore, the correct understanding is that extended exposure to the Temperature Danger Zone significantly raises the risk of contamination and subsequent illness.