What if you touched any food that was exactly at 139 degrees Fahrenheit?

There are no known adverse effects of touching food that is exactly 139 degrees Fahrenheit. This temperature is well below the danger zone for food safety, which is between 40 and 140 degrees Fahrenheit. At 139 degrees Fahrenheit, bacteria will not be able to grow or multiply, so there is no risk of foodborne illness. However, it is important to note that this temperature is not high enough to kill bacteria, so it is important to cook food to a safe internal temperature before eating it.