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[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [14]
Food should be removed from "the danger zone" (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe. T: Temperature Foodborne pathogens grow best in temperatures between 41 and 135 °F (5 and 57 °C), a range referred to as the temperature danger zone (TDZ).
A time temperature indicator (TTI) is a device or smart label that shows the accumulated time-temperature history of a product. Time temperature indicators are commonly used on food , pharmaceutical , and medical products to indicate exposure to excessive temperature (and time at temperature).
[25] [26] The length of time before a food becomes unsafe to eat depends on the type of food it is, the surrounding environment, and the method with which it is kept out of the danger zone. Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90°F (32.2°C).
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Values for Melting point, Boiling point (properties) and Flash point, Autoignition temperature (hazards) can convert temperatures into the set of °C, °F and K. They also can produce a temperature range, like 10 to 20 °C (50 to 68 °F; 283 to 293 K). Also, unformatted texts can be entered.
A medical/clinical thermometer showing the temperature of 38.7 °C (101.7 °F) Temperature measurement (also known as thermometry) describes the process of measuring a current temperature for immediate or later evaluation. Datasets consisting of repeated standardized measurements can be used to assess temperature trends.
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