The Danger Zone Debate: Unpacking the Science Behind 135°F and 140°F
When it comes to food safety, the concept of the “danger zone” is a critical one. This zone refers to the temperature range within which bacteria can multiply rapidly, posing significant risks to human health. For years, the danger zone has been commonly understood to be between 40°F and 140°F (4°C and 60°C). However, some … Read more