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  2. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    [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]

  3. FAT TOM - Wikipedia

    en.wikipedia.org/wiki/FAT_TOM

    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).

  4. Foodborne illness - Wikipedia

    en.wikipedia.org/wiki/Foodborne_illness

    Bacteria grow most rapidly at the range of temperatures between 40 and 140 °F (4 and 60 °C), called the "danger zone". 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.

  5. ‘Fried rice syndrome’: Dietitians warn against eating food ...

    www.aol.com/fried-rice-syndrome-dietitians-warn...

    With cold food, it should be discarded after sitting at room temperature for over two hours, and one hour if it’s been sitting at a temperature above 90F. Show comments Advertisement

  6. Food spoilage - Wikipedia

    en.wikipedia.org/wiki/Food_spoilage

    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]

  7. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    [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).

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  9. Convicted felons, such as Trump, can get permits to enter ...

    www.aol.com/convicted-felons-trump-permits-enter...

    The claim: Donald Trump can't travel to Canada because he is a convicted felon. A Dec. 3 Threads post (direct link, archive link) offers a theory as to why Canadian Prime Minister Justin Trudeau ...