HUMAN NUTRITION

Detailed explanation-1: -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.” Never leave food out of refrigeration over 2 hours.

Detailed explanation-2: -Time and Temperature Harmful microorganisms grow well in foods held between temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit. This temperature range is also known as the Temperature Danger Zone (TDZ). The less time foods spend in the TDZ, the less time harmful microorganisms have to grow.

Detailed explanation-3: -The “Danger Zone” (40 °F-140 °F) 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.

Detailed explanation-4: -The temperature range in which disease causing bacteria grow best in TCS food is called the temperature danger zone. The temperature danger zone is between 41°F and 135°F.