 
 <translate> Q:Context: The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 4 to 60 ° C (39 to 140 ° F). The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness (for example, a refrigerator's temperature must be kept below 4 ° C ( 40 ° F) ), and that food that remains in this zone for more than two hours should not be consumed. Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 ° C (70 and 117 ° F).

Question: what is the temperature of food danger zone?
A:roughly 4 to 60 ° C ( 39 to 140 ° F ) <hau> Tambaya: Yanayin zafin da kwayoyin da ke cikin abinci za su iya girma ana kiransa yankin haɗari. Hukumomin kare lafiyar abinci, kamar Hukumar Kula da Tsaro da Kula da Abinci ta Amurka (FSIS), sun ayyana yankin haɗari a matsayin kusan 4 zuwa 60 ° C (39 zuwa 140 ° F). FSIS ta tanadi cewa kada a adana abinci mai haɗari a yanayin zafi a cikin wannan zangon don hana cututtukan da ake samu ta hanyar abinci (alal misali, zafin jiki na firiji dole ne a kiyaye shi a ƙasa da 4 ° C (40 ° F) ), kuma kada a cinye abincin da ya kasance a wannan yankin fiye da awanni biyu. Microorganisms na abinci suna girma da sauri a tsakiyar yankin, a yanayin zafi tsakanin 21 da 47 ° C (70 da 117 ° F).  Tambaya: menene yawan zafin jiki na yankin hadarin abinci? A:kusan 4 zuwa 60 ° C (39 zuwa 140 ° F) 