Why is 5c to 63c know as the danger zone in food?

The temperature range of 5°C to 63°C is known as the "danger zone" in food safety because it is the optimal range for bacterial growth. Within this range, pathogens can multiply rapidly, increasing the risk of foodborne illnesses. Keeping perishable foods outside this temperature zone helps prevent spoilage and ensures food safety. To minimize risks, it's essential to refrigerate foods below 5°C or cook them above 63°C.