Quote:
Originally Posted by HelloHockeyFans
So if your food is hot and you put it in the fridge and it cools, once it gets to that 37 degree mark which some one said is the optimal temperature for bacteria growth, wouldn't bacteria start to form on the food in the fridge? Or does it not stay at the temperature long enough for bacteria to grow as it continues to cool in the fridge..?
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Of course it does, but it stays in the 'danger zone' for alot less time, so the bacteria growth is minimal. If you leave it out so the cool down time is 4-5x or more, you gonna make 4-5x more bacteria minimum, since the rate of bateria growth increases over time. So when you put it in the fridge you are certianly much further ahead.
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Last edited by Rathji; 10-23-2008 at 09:22 PM.
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