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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).
Disinfectants such as bleach are used to kill bacteria or other pathogens on surfaces to prevent contamination and further reduce the risk of infection. Bacteria in food are killed by cooking to temperatures above 73 °C (163 °F). [citation needed]
Salmonella species can be found in the digestive tracts of humans and animals, especially reptiles. Salmonella on the skin of reptiles or amphibians can be passed to people who handle the animals. [39] Food and water can also be contaminated with the bacteria if they come in contact with the feces of infected people or animals. [40]
In the event one purchases a salmonella-positive chicken or turkey—such samples hover at slightly under 10 percent of all birds—one simply needs to cook it at a proper temperature to make it ...
The D-value at an unknown temperature can be calculated knowing the D-value at a given temperature provided the Z-value is known. The target of reduction in canning is the 12- D reduction of C. botulinum, which means that processing time will reduce the amount of this bacteria by a factor of 10 12 .
The bacteria kills hundreds of people in the U.S. every year. About 1 million cases of illness are caused by salmonella in food.
Salmonella enterica ... As the egg ages at room temperature, ... Refrigeration and freezing do not kill all the bacteria, but substantially slow or halt their growth. ...
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