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    Foods that are stored at temperatures between 40°F and 140°F (4°C and 60°C) are considered to be in the danger zone for bacterial growth. This includes a wide range of perishable foods such as meat, poultry, seafood, dairy products, cooked vegetables, and cooked grains. When these foods are left at room temperature or not properly refrigerated, bacteria can multiply rapidly, increasing the risk of foodborne illness.

    It’s important to handle and store these foods properly to minimize the risk of bacterial contamination. This includes refrigerating leftovers promptly, using a food thermometer to ensure proper cooking temperatures, and being mindful of how long perishable foods have been sitting out at room temperature. By following safe food handling practices, you can help prevent the growth of harmful bacteria in your food.

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