What temperature range allows foodborne pathogens and bacteria to multiply rapidly?

between 40 °F and 140 °F

Explanation:Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.”

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the oceanic zone is typically defined as the area of the ocean lying beyond the continental shelf, but operationally is often referred to as beginning where the water depths drop to below 100 meters (328 feet), seaward from the coast to the open ocean.

explanation:

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