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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).
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.
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
[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).
Submerge the wrapped turkey in the water and change the water every 30 minutes, which ensures that the bird stays at a safe temperature and wards off any contaminating bacteria.
The state of Oregon sets the danger zone at 41-135 exclusive, and allows for four hours at these temperatures. It sounds pretty ridiculous, if you ask me. It sounds pretty ridiculous, if you ask me. — Preceding unsigned comment added by 208.54.32.191 ( talk ) 15:46, 19 June 2013 (UTC) [ reply ]
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