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The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C).
Food should be removed from "the danger zone" (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe. T: Temperature Foodborne pathogens grow best in temperatures between 41 and 135 °F (5 and 57 °C), a range referred to as the temperature danger zone (TDZ).
The temperature range of 40-140°F is widely known as the temperature danger zone—a.k.a. the climate where bacteria can thrive. ... getting food-borne illnesses from room temperature food means ...
Lactic acid fermentation also preserves food and prevents spoilage. [15] Food like meat, poultry, milk and cream should be kept out of the Danger Zone (between 4 and 60 °C (39 and 140 °F)). Anything between that range is considered dangerous and can cause pathogenic toxins to be emitted, resulting in severe illness in the consumer. [4]
The USDA describes 40 to 140°F as the temperature “danger zone,” where bacteria growth is most likely to occur. And according to the USDA, two hours is the maximum time perishable food can be ...
Food should not stay in the temperature danger zone — between 40 and 140 degrees Fahrenheit — for more than two hours because that can cause bacteria to multiply quickly, increasing the risk ...
[25] [26] The length of time before a food becomes unsafe to eat depends on the type of food it is, the surrounding environment, and the method with which it is kept out of the danger zone. Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90°F (32.2°C).
“You want to keep food out of the ‘temperature danger zone,’” she says, referring to temperatures above 40°F, which you can check with a food thermometer.