When preparing food, it is especially important to keep out of the danger zone because bacteria can grow rapidly?

When preparing food, it is especially important to keep the temperature out of the danger zone because bacteria can grow rapidly in this temperature range.

Bacteria grow at very high speeds in the range of the danger zone, which is the range of temperatures between 40° F and 140° F. Leaving food out at room temperature for a long time (more than 1-2 hours) can lead to some bacteria to grow to levels which are dangerous. 

D. china is one of the most active places, which could quite possibly mean more agriculture will happen.. and more war machi-    best of luck comrade.

Iwould say overuse ( but not 100% sure ) in the u.s. we tend to overuse water by leaving it running, throwing it away, taking long showers, etc.