FOOD TECHNOLOGY

Detailed explanation-1: -Keep the refrigerator temperature at or below 40° F (4° C).

Detailed explanation-2: -Keep cold food cold: it must be below 41° F (5° C) to slow bacterial growth and keep food safe. Keep hot food hot! It must be held above 135° F (57° C) to slow bacterial growth and keep food safe.

Detailed explanation-3: -Microorganisms capable of growing at 5°C or lower are psychrotrophs, regardless of the optimum temperature for growth. The psychrotrophs are cold-tolerant bacteria, but their maximal growth temperature ranges above 20°C and in many cases their optimal growth temperature is also above 20°C.

Detailed explanation-4: -Information. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” To learn more about the “Danger Zone” visit the Food Safety and Inspection Service fact sheet titled Danger Zone.

Detailed explanation-5: -Human microbial pathogens usually thrive at body temperature, 37ºC. Low temperatures usually inhibit or stop microbial growth and proliferation but often do not kill bacteria. Refrigeration (4ºC) and freezing (-20ºC or less) are commonly used in the food, pharmaceuticals and biotechnology industry.