The Bacteria that causes Food Borne illness are called Food Borne Pathogens. Most of the pathogens are mesophilic in nature, optimum temperature may be around 20-45 degree celsius. This range of temperatures is often called the "Danger Zone." Dry foods do not support the growth of bacteria.
In order to kill pathogenic bacteria you need temperatures above 74ºC. Temperature is the easiest factor to control in order to prevent bacterial growth.
