the temperature danger zone for food is between the temperatures of
Danger zone (food safety) The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 5 to 60 °C (41 to 140 °F).[1][2][3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness (for example, a refrigerator's temperature must be kept below 4 °C (40 °F)[4]), and that food that remains in this zone for more than two hours should not be consumed.[5] Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 °C (70 and 117 °F).[6]
Thermosphere The highly diluted gas in this layer can reach 2,500 °C (4,530 °F) during the day. Even though the temperature is so high, one would not feel warm in the thermosphere, because it is so near vacuum that there is not enough contact with the few atoms of gas to transfer much heat. A normal thermometer might indicate significantly below 0 °C (32 °F), at least at night, because the energy lost by thermal radiation would exceed the energy acquired from the atmospheric gas by direct contact. In the anacoustic zone above 160 kilometres (99 mi), the density is so low that molecular interactions are too infrequent to permit the transmission of sound.