Bizzare Facts

The crucial public health measure known as the **Food Danger Zone**—the temperature range between **40°F and 140°F** where harmful bacteria multiply fastest—was established thanks to a pioneering female microbiologist working not for a government agency, but for an appliance manufacturer. In the 1950s, **Dr. Ruth Patrick** was hired by the Amana Refrigeration company (now known for its ovens and microwaves).

Patrick’s task was to help the company understand food spoilage and safety to better market their new line of refrigerators and freezers. Her meticulous research identified and quantified the specific range of temperatures where pathogens like *Salmonella* and *E. coli* reproduce most rapidly, turning safe food into a health hazard. She was instrumental in taking vague knowledge about temperature and creating a concrete, easily communicated rule.

Her work formed the bedrock of modern food safety and hygiene, transitioning the industry's understanding of food handling from intuition to standardized science. This research, often overlooked, became a foundational principle taught everywhere from home economics classes to professional kitchens, proving that even a job at a humble appliance company can lead to public health advancements that save lives.