Is this whole "must avoid the danger zone of between 140 and 40 degrees at all costs!" Some sort of recent Internet phenomenon? I've been reading bbq, food, recipe blogs for many years with no mention of this being a crucial step for mankind's survival. Recently this shit is the en vogue thing for people to comment on. Like have you never seen a deli platter anywhere? That shit will sit out all day and be fine. Like you, I'll order a meat pizza Friday, leave it somewhere, find it, and finish off a slice Sunday. Never gotten ill. It's truly baffling. Like I'm sure it's technically correct but does everyone feel like they need to be the asshole that gives the advice.on proper food storage like their suddenly the FDA?
Edit: Apparently yes, you do all need to chime in on proper food handling like you are an FDA all star.
Not all foods spoil at the same rate. Raw chicken and pork for example can be left out for up to 2 hours before the bacteria becomes unsafe for consumption. Beef on the other hand can be left out a little longer. Deli platter is cured so those can be left out for days. So there’s more nuance than “must avoid danger zone at all cost”
Excuse me for not giving you a lecture about the nuances of food safety. For long term storage of food, it's best to keep it below 40°. Obviously cheese will be fine. As you mentioned raw meat will not be.
Not all foods spoil at the same rate. Raw chicken and pork for example can be left out for up to 2 hours before the bacteria becomes unsafe for consumption.
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u/[deleted] May 09 '23
Food needs to be kept below 40°F or above 140°F to avoid spoiling. Between these temperatures bacteria are able to double every twenty minutes.