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The temperature danger zone (TDZ) is frequently considered to be 40oF to 140oF. That is the temperature range that most pathogens can grow. In recent years, the FDA changed the upper limit in the Food Code to 135oF, but many states may not have adopted that version.
The "Temperature Danger Zone" has gone through some changes over the years. The most recent FDA Food Code defines it as 41°F to 135°F (5oC and 57oC).
According to my knowledge, the TDZ is 5 degrees Celsius to 60 degrees Celsius.
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