Definition, use, and examples of the word danger zone.
For further reading, check out the Nova Scotia Department of Agriculture Food Safety fact sheet.
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Research by Alicia Book
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I’m Jenn de la Vega and this is your culinary word of the day.
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Today’s word is Danger Zone
It is spelled…D-A-N-G-E-R space Z-O-N-E.
According to the United States Department of Agriculture or the USDA:
Leaving food out too long at room temperature can cause bacteria (such as Staph, salmonella and E. Coli) to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone."
In general, it is a good practice to keep hot food hot—at or above 140 °F. This is achieved by placing cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
Conversely, keep cold food cold—at or below 40 °F. Place food in refrigerators, freezers, coolers or in containers on ice while you prepare.
Eatright.org adds,
“In order to reduce your risk of food poisoning, make sure to keep your foods out of the danger zone. Refrigerate all foods at or below 40°F within two hours of it being out, or one hour if it’s 90°F or warmer out.“
Not for profit organization, Stop Foodborne Illness states,
“Just because your food looks done doesn’t mean it is done. The only way to know if your meat, poultry, and egg dishes are safely cooked is to use a food thermometer. For instance, many people assume that when a hamburger is brown in the middle, it’s done. But, according to research by the United States Department of Agriculture (USDA), 1 of 4 hamburgers turns brown before it reaches a safe internal temperature (SIT) of 160°F. [...] Not cooking your food to safe temperatures means bacteria may still be surviving inside and cause illness.
When reheating leftovers, cook them thoroughly to a minimum SIT of 165°F and use a food thermometer to check. Your food should be steaming hot all the way through. Cover leftovers when reheating on the stove or in the microwave, which helps retain moisture and ensures even cooking. For sauces, stews, soups, and gravies, bring them to a rolling boil. When reheating frozen leftovers, it’s best to first thaw them in the fridge.
One of the most basic and important ways to make sure your food is safe is to set your refrigerator and freezer at safe temperatures for food storage. Per the United States Food and Drug Administration (FDA), those temps are 40°F for your fridge and 0°F for your freezer. Bacteria capable of causing foodborne illness doesn’t grow or grows very slowly at these temperatures. This cooling of your food slows the movement of molecules, which causes bacteria to enter a dormant stage. To make sure you’ve got the right temps, check the thermometer inside your unit.
In The New York Times, Harold McGee explains,
“Like meat stocks, all moist cooked foods are susceptible to being recolonized by survivalist bacteria. (Baked goods are generally too dry for bacteria; they’re spoiled by molds.) That’s why we should avoid leaving cooked foods out at room temperature for long when we’re preparing for a party or holiday feast (or enjoying their lazy follow-ups), or having a picnic, or packing lunch boxes for young children, who along with the elderly and ill are more vulnerable. It’s best to keep moist lunch items either cold or hot, surrounded by cold packs or in a thermos.”
For further reading, check out the Nova Scotia Department of Agriculture Food Safety fact sheet.
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I’m your host Jenn de la Vega with research producer Alicia Book and this has been your culinary word of the day.
Next time on Culinary Word of the day, a deserved break.
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