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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).
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). They thrive in temperatures that are between 70 and 104 °F (21 and 40 °C). [3] O: Oxygen Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow.
Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. [1] Pages 22 and 23 (pdf pages 54 and 55), state the following: PHF table A 2013 FDA Food Code. PHF table B 2013 FDA Food Code.
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 ]
A mesophile is an organism that grows best in moderate temperature, neither too hot nor too cold, with an optimum growth range from 20 to 45 °C (68 to 113 °F). [1] The optimum growth temperature for these organisms is 37 °C (about 99 °F). [2] The term is mainly applied to microorganisms.
Danger zone (food safety), the temperature range in which foodborne bacteria can grow; Danger triangle of the face "Danger zone", the loose areolar connective tissue of the human scalp; Danger Zone, a 1975 novel by Maurice Shadbolt; The Danger Zone, a book series published by Salariya Book Company
Some examples of facultatively anaerobic bacteria are Staphylococcus spp., [3] Escherichia coli, Salmonella, Listeria spp., [4] Shewanella oneidensis and Yersinia pestis. Certain eukaryotes are also facultative anaerobes, including fungi such as Saccharomyces cerevisiae [ 5 ] and many aquatic invertebrates such as nereid polychaetes .
If an environment is high in starch or protein, water, oxygen, has a neutral pH level, and maintains a temperature between 5°C and 60°C (danger zone) for even a brief period of time (~0–20 minutes), [19] bacteria are likely to survive. [20] Example of biological contamination: Tainted Romaine Lettuce