HUMAN NUTRITION

Detailed explanation-1: -Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. 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.

Detailed explanation-2: -Bacteria multiply rapidly in the “Danger Zone”-temperatures between 40 and 140 °F (4.4 and 60 °C). To keep bacterial levels low, store ground beef at 40 °F (4.4 °C) or below and use within 2 days, or freeze. To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 °F (71.1 °C).

Detailed explanation-3: -Fresh Meats, Poultry, and Seafood Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.

Detailed explanation-4: -Food should be stored in a refrigerator that is 40°F or cooler or a freezer that is 0°F or cooler.

Detailed explanation-5: -Acid: Bacteria do not grow in acidic environments. This is why acidic foods like lemon juice and vinegar do not support the growth of bacteria and can be used as preservatives. Temperature: Most bacteria will grow rapidly between 4°C and 60°C (40°F and 140°F).