I need help ASAP:
It's pretty easy to avoid eating spoiled food. If the funky smell doesn't warn you off, the weird color probably will. Harmful bacteria such as salmonella and E. coli are a different story, though. When these baddies contaminate food, they do so without any physical signs, smells or tastes whatsoever. We need to rely on other methods to avoid getting sick. Bacteria are really small, and it takes quite a lot of them to make us sick. So rather than killing them, and ruining our food in the process, we merely have to stop them from multiplying or at least slow them down-so that there's never enough of them to do us any harm. We do that by controlling the food's temperature during every stage of storage and preparation. Bacteria won't multiply in the colder temperatures of a refrigerator or freezer, or at temperatures hotter than 135°F. Where they thrive is between 41°F and 135°F, a region known as the "Temperature Danger Zone." Have the user input the temperature at which food is currently stored. Then print out a message whether or not there is potential for the contamination of the food.
Input
Test Case 1:
Test Case 2:
Test Case 3: