How quickly do foodborne pathogens grow at the most favorable temperature?

Foodborne pathogens thrive in the temperature range known as the "danger zone," which is primarily between 70°F (21°C) to 125°F (52°C). This range provides optimal conditions for bacteria to multiply quickly, significantly increasing the risk of foodborne illness if food is left within this temperature zone for extended periods.

In this temperature range, bacteria experience their most rapid growth, which can lead to an exponential increase in their populations. This is why it's crucial to monitor and control food temperatures, keeping hot foods above 135°F (57°C) and cold foods below 41°F (5°C), to prevent foodborne illnesses.

The other options do not correctly represent the ideal conditions for pathogen growth; for instance, temperatures below 41°F or above 135°F inhibit bacterial growth rather than promote it.