Which food is at a temperature that allows bacteria to grow well?
A roast at 125°F(52°C)
Hamburgers at 165°F(74°C)
Pork chops at 170°F(77°C)
A steak at 180°F(82°C)
The Correct Answer and Explanation is:
Correct Answer: A roast at 125°F (52°C)
Explanation:
Bacteria that cause foodborne illness grow best in a specific temperature range known as the “temperature danger zone.” According to the U.S. Department of Agriculture (USDA) and Centers for Disease Control and Prevention (CDC), the temperature danger zone is between 40°F and 140°F (4°C and 60°C). In this range, bacteria can multiply rapidly—doubling in number in as little as 20 minutes.
Now let’s break down the options:
- A roast at 125°F (52°C):
This temperature falls squarely within the danger zone. It is warm enough to encourage bacterial growth but not hot enough to kill bacteria. Meat that sits at this temperature for more than 2 hours is especially hazardous and could lead to foodborne illness such as Salmonella, E. coli, or Listeria. Therefore, this is the correct answer. - Hamburgers at 165°F (74°C):
This temperature is above the danger zone and is sufficient to kill most harmful bacteria. The USDA recommends that ground beef be cooked to at least 160°F (71°C). Thus, hamburgers at 165°F are safe to eat and not at a bacterial growth-supporting temperature. - Pork chops at 170°F (77°C):
Similar to the hamburger, this temperature is well above the danger zone and indicates that the pork is fully cooked and safe. It will not support bacterial growth. - A steak at 180°F (82°C):
This is a high internal temperature and ensures that the meat is thoroughly cooked. At this level, bacterial pathogens are destroyed, so bacterial growth is not a concern.
Conclusion:
A roast at 125°F (52°C) is the only item listed that is within the temperature range that allows bacteria to grow well. To keep food safe, it must be kept either below 40°F or above 140°F. Holding foods in the danger zone should be avoided to prevent foodborne illness.