This is referred to as the food danger zone-the temperatures between 40°F and 140°F (4.4°C-60°C). The USDA claims that with the appropriate food, bacteria are capable of multiplying their numbers in a food product in as long as 20 minutes when held at temperatures within this range. The longer the food remains in this temperature range, the higher the danger that the microorganisms will reach quantities large enough to make people sick.
Source: U.S. Department of Agriculture (USDA)
Keeping food in the danger zone for a long time encourages contamination that could lead to various health risks, such as food poisoning. It becomes most critical when products more sensitive to these issues are considered, like meats, dairy products, eggs, and cooked leftovers. In case there is no proper storing or cooking, the bacteria may breed and can cause serious illnesses. One should keep the proper temperatures regarding food safety.
One of the most paramount things is keeping food within the food safety temperature range to impede bacterial multiplication and ensure food safety. There are minimum internal temperatures for most food that must be met during cooking to ensure that harmful microorganisms are killed. Just as these are reached, food need to be held at low enough temperatures to retard bacterial multiplication.
Examples include:
A temperature chart for food safety in the kitchen can be beneficial. It may provide a quick reference for the minimum internal temperatures of many food: for example,
Food poisoning can be avoided by having a chart on hand to refer to when one stops undercooking or places any food in unsafe storage.
