"Danger Zone" (40°F - 140°F) - Food Safety and Inspection Service
2017年6月28日 · "Danger Zone" (40°F - 140°F) Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness.
How Temperatures Affect Food - Food Safety and Inspection Service
2020年10月19日 · This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.
Foodborne Illness and Disease - Food Safety and Inspection Service
2024年12月10日 · Foodborne Illness and Disease What Is Foodborne Illness? Foodborne illness is a preventable public health challenge that causes an estimated 48 million illnesses and 3,000 deaths each year in the United States. It is an illness that comes from eating contaminated food. The onset of symptoms may occur within minutes to weeks and often presents itself as flu-like symptoms, as the ill person may ...
Leftovers and Food Safety - Food Safety and Inspection Service
2020年7月31日 · Top of Page Keep Food out of the Danger Zone Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated.
Refrigeration & Food Safety - Food Safety and Inspection Service
2015年3月23日 · Handle leftovers with care: make sure the food is cooked to a safe temperature and refrigerate any leftovers promptly.
Food Safety Basics | Food Safety and Inspection Service
2024年12月6日 · Molds on Food: Are They Dangerous? (en Español) Steps to Keep Food Safe (en Español) Tailgating Food Safety Q & A (en Español) The Color of Meat and Poultry (en Español) Washing Food: Does it Promote Food Safety? (en Español) Temperatures & Food Danger Zone 40F - 140F (en Español) How Temperatures Affect Food (en Español)
USDA Urges Consumers to Keep Clear of the Danger Zone This …
2016年5月26日 · The Danger Zone is the temperature range in which bacteria can grow faster. Bacteria can actually double in number in as little as 20 minutes when perishable food is kept in the Danger Zone. In order to steer clear of the Danger Zone, you should always: Keep cold food, at or below 40°F, in the refrigerator, in coolers, or in containers on ice.
The Big Thaw — Safe Defrosting Methods - Food Safety and …
2013年6月15日 · Foods thawed by the cold water method should be cooked before refreezing. Microwave Thawing When thawing food in a microwave, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process (bringing the food to "Danger Zone" temperatures).
Smoking Meat and Poultry - Food Safety and Inspection Service
Where there's smoke, there's well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. This slow cooking technique keeps them tender, too. Smoking is slowly cooking food indirectly over a fire. This can be done by using a "smoker," which is an outdoor cooker especially designed for …
Avoid the “Danger Zone”— Keep Hot Food Hot After Cooking The possibility of bacterial growth is greater when food cools because the drop in temperature allows bacteria to thrive.