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6.2.4 What is meant by "the danger zone"?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.2.4 What is meant by "the danger zone"?

The "danger zone" is the temperature range between 40 and 140
degrees F. When uncured meat remains in this range for more than 2 hours
the growth of dangerous bacteria increases to a dangerous level.

 

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