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If you are referring to pathogenic bacteria, then you are looking for the upper and lower limits of the Temperature Danger Zone. Under the recent version of the FDA Model Food Code, those would be 135 degrees Fahrenheit (57.2 degrees C) and 41 degrees Fahrenheit (5 degrees C).

Those limits may vary depending upon the course you are taking or the legal authority under whose jurisdiction your business is in. Use their stated limits, unless the FDA Model Food Code's limits are the same.

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7y ago
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8y ago

It depends on the bacteria, but either cold or freezing will slow the growth of bacteria. Some also are very sensitive to very high temperatures. Almost all have what would be called the perfect temperature for that one type of bacteria.

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