What is one of the primary risks of keeping food in the temperature danger zone for extended periods?

Keeping food in the temperature danger zone, which is typically between 41°F and 135°F, poses a significant risk for the growth of pathogenic bacteria. This temperature range is conducive for bacteria to multiply rapidly, leading to an increased risk of foodborne illnesses. When food is left in this danger zone for extended periods, harmful bacteria can reach dangerous levels that may not be eliminated through cooking or other means.

The other choices, while they may occur under certain conditions, are not the primary concern when it comes to food safety. Alteration of food texture or color can be indicative of spoilage, but they do not pose an immediate risk to health like pathogenic bacteria do. Similarly, a decrease in nutritional value can happen over time, but the pressing hazard in regard to food safety is related to potential bacterial growth, which can lead to serious health issues if consumed.