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  2. Danger zone (food safety) - Wikipedia

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

    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).

  3. FAT TOM - Wikipedia

    en.wikipedia.org/wiki/FAT_TOM

    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.

  4. Food Safety Tips You Should Know as Summer Heats Up - AOL

    www.aol.com/food-safety-tips-know-summer...

    The “Danger Zone” is the temperature range of 40° and 140°F, which is when bacteria multiply quickly. You should avoid exposing your perishable foods to the “Danger Zone” to maintain ...

  5. The Best Way To Reheat Steak - AOL

    www.aol.com/best-way-reheat-steak-170756654.html

    “Reheating leftovers in slow cookers, steam tables, or chafing dishes is not recommended because foods may stay in the "Danger Zone," between 40 °F and 140 °F too long. Bacteria multiply ...

  6. 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.

  7. Spaghetti killed 20 year old: What are cereulide toxins [Video]

    www.aol.com/news/leftover-spaghetti-kill-healthy...

    The bacteria is an organism that can cause two types of food poisoning: ... This range is called the temperature danger zone. The longer that food is in the danger zone, the more bacterial will grow.

  8. Food spoilage - Wikipedia

    en.wikipedia.org/wiki/Food_spoilage

    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 ]

  9. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    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