If foods stay in the temperature danger zone how long will it be until the microorganisms can grow to a level that can cause illness?

Foods that remain in the temperature danger zone (between 40°F and 140°F or 4°C and 60°C) can allow harmful microorganisms to multiply rapidly. Generally, bacteria can double in number every 20 minutes under these conditions. If food is left in this zone for more than two hours, it can reach levels that may cause foodborne illness, with shorter times being critical for particularly vulnerable foods. It's essential to refrigerate or cook foods promptly to prevent such growth.