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[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [14]
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 ‘danger zone’ for perishable foods is 40° to 140° F. When food sits in this temperature range for too long it invites bacteria to grow,” Velie says.
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]
Letting the turkey sit at room temperature will allow parts of the bird to thaw faster and sit in the “danger zone,” or between 40 degrees Fahrenheit and 140 degrees Fahrenheit, says Ford.
Food spoilage bacteria proliferate in the "Danger zone" temperature range from 40 to 140 °F (4 to 60 °C); therefore, food should not be stored in this temperature range. Washing of hands and surfaces, especially when handling different meats, and keeping raw food separate from cooked food to avoid cross-contamination, [ 42 ] are good ...
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Storing food below or above the "danger zone" can effectively limit the production of toxins. For storing leftovers, the food must be put in shallow containers for quick cooling and must be refrigerated within two hours. When food is reheated, it must reach an internal temperature of 165 °F (74 °C) or until hot or steaming to kill bacteria. [22]
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