What is the primary reason food should not remain in the temperature danger zone for too long?

The primary reason food should not remain in the temperature danger zone, which is typically between 40°F and 140°F (4°C to 60°C), for too long is that bacteria can produce harmful toxins. When food is stored within this temperature range, bacteria can proliferate rapidly, leading to the potential production of toxins that can cause foodborne illnesses. These toxins can make people sick even if the food is cooked afterward, because some toxins are heat-stable and may not be destroyed by cooking.

In contrast, while losing flavor, being overcooked, or absorbing moisture may affect food quality, they do not pose the same immediate health risks as the growth of harmful bacteria. The priority in food safety is always to prevent foodborne illnesses, which can have serious health consequences, making the control of temperature crucial in food handling and storage practices.