Definitions for danger zone
This page provides all possible meanings and translations of the word danger zone
a dangerous area
A specifically hazardous place to be avoided, usually demarcated, such as an area with anti-personnel mines
The temperature range in which food borne bacteria can grow is known as the danger zone. According to some authorities, the danger zone is defined as between 4 and 60 °C. However, other jurisdictions consider the danger zone between 5 and 60 °C. Potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness, and food that remains in this zone for more than two hours should not be consumed according to FSIS. Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 °C. Foods that have been exposed to the growth of microorganisms can cause a flu-like illness, often referred to as food poisoning. Some of the symptoms include stomach cramps, nausea, vomiting, diarrhea, and fever. Food-borne illness becomes more dangerous in certain populations, such as people with weakened immune systems, young children, the elderly, and pregnant women, emphasizing that following the proper handling of food is of particular importance. In Canada, there are approximately 11 million cases of food-borne disease per year. The symptoms of food-borne illness, or “food poisoning,” can begin shortly after, or in some cases weeks after eating the contaminated food.
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