Similar to pH, bacteria grow best at certain temperatures. Unlike our body (which has a specific temperature preference of 37°C), bacteria prefer a range and grow rapidly anywhere within this range. This range is referred to as the DANGER ZONE. The danger zone encompasses anywhere from 4°C – 60°C. The danger zone includes both room temperature and body temperature. Therefore, if contaminated food is ingested or if hazardous foods are held at room temperature for sufficient time, bacterial contamination may be a likely outcome.