Keep Foods Out of the Danger Zone

An important weapon against pathogens is the observance of strict time and temperature controls. Generally, the disease-causing microorganisms found in foods need to be present in significant quantities in order to make someone ill. (There are exceptions, however, E. coli 0157:H7 being one.) Once pathogens have established themselves in a food source, they will either thrive or be destroyed, depending upon how long foods are in the danger zone of 41° to 140°F/5° to 60°C.

There are pathogens that can live at all temperature ranges. For most of those capable of causing food-borne illness, the friendliest environment is one with temperatures from 41° to 140°F/5° to 60°C—the danger zone. Most pathogens are either destroyed or will not reproduce at temperatures above 140°F/60°C. Storing food at temperatures below 41°F/5°C will slow or interrupt the cycle of reproduction. (It should be noted that intoxicating pathogens may be destroyed during cooking, but any toxins they have already produced are still there.)