how temperature affect
in food preservation
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The Danger Zone (40 to 140 °F)
The Danger Zone (40 to 140 °F)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 perishable foods should never be left out of refrigeration over two hours.
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