What is the danger zone for food where bacteria multiply rapidly in degrees Celsius?

Great Britain (UK)

Bacteria need certain conditions to grow in food such as warmth, moisture, nutrients and a special pH. Most of the pathogenic bacteria in food multiply rapidly between 10 to 60 degrees Celsius (the "danger zone"). That is the reason why cold food always should be stored lower than 7 degrees in the fridge. This slows down the growth of bacteria. Cooked food should at least be heated to 70 degrees Celsius in the centre for 2 minutes. Cooking at temperatures between 70° and 100°C kills most bacteria but some spores can survive and can give rise to growth of bacteria if food is later stored below 60°C. You better cool cooked foods as quickly as possible (preferably in large shallow pans) then refrigerate. Reheat cooked foods thoroughly to kill any bacteria, which may have developed during storage.

For further information see:

http://www.euro.who.int/foodsafety