 
<translate> Ajụjụ: Ihe gbara ya gburugburu: A na-akpọ ebe okpomọkụ ebe nje ndị na-esi n'ihe oriri apụta nwere ike itolite ebe ahụ ebe dị ize ndụ. Ụlọ ọrụ ndị na-ahụ maka nchekwa nri, dị ka United States' Food Safety and Inspection Service (FSIS), na-akọwa mpaghara ihe ize ndụ dị ka ihe dị ka 4 ruo 60 ° C (39 ruo 140 ° F). FSIS na-ekwu na ekwesighi ịchekwa nri ndị nwere ike ibute nsogbu na ọnọdụ okpomọkụ dị n'etiti ebe a iji gbochie ọrịa ndị a na-ebute site na nri (dịka ọmụmaatụ, a ga-edebe okpomọkụ nke friji n'okpuru 4 ° C (40 ° F))), na nri nke na-anọgide na mpaghara a ruo ihe karịrị awa abụọ ekwesịghị iri. Ụmụ nje ndị na - adị n'ihe oriri na - eto ngwa ngwa n'etiti ebe ahụ, n'ebe okpomọkụ dị n'agbata 21 na 47 Celsius.  Ajụjụ: Gịnị bụ ọnọdụ okpomọkụ nke mpaghara nri dị ize ndụ? A:ihe dị ka 4 ruo 60 °C (39 ruo 140 °F) <eng> 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 ) 