31:
417:
353:
Foodborne pathogens grow best in temperatures between 41 and 135 °F (5 and 57 °C), a range referred to as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 and 104 °F (21 and 40 °C).
340:
Food should be removed from "the danger zone" (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe.
310:
There are sufficient nutrients available that promote the growth of microorganisms. Protein-rich foods, such as meat, milk, eggs and fish are most susceptible.
62:
512:
483:
323:
Foodborne pathogens require a slightly acidic pH level of 4.6–7.5, while they thrive in conditions with a pH of 6.6–7.5. The United States
56:
394:) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have a
431:
467:
248:
324:
50:
367:
Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow. Some pathogens, such as
241:
327:'s (FDA) regulations for acid/acidified foods require that the food be brought to pH 4.5 or below.
491:
296:
Each of the six conditions that foster the growth foodborne pathogens are defined in set ranges:
68:
487:
459:
452:
369:
207:
115:
540:
234:
8:
273:
463:
45:
122:
265:
200:
143:
387:
94:
534:
272:
industry to describe the six favorable conditions required for the growth of
269:
421:
221:
173:
168:
150:
22:
136:
183:
178:
129:
277:
214:
398:
between 0.95 and 1.0. FDA regulations for canned foods require a
30:
426:
416:
386:
Water is essential for the growth of foodborne pathogens.
89:
451:
63:Hazard analysis and risk-based preventive controls
532:
490:, University Extension school. Archived from
242:
16:Mnemonic device in the food service industry
57:Hazard analysis and critical control points
249:
235:
373:, the source of botulism, are anaerobic.
432:Sanitation Standard Operating Procedures
282:food, acidity, time, temperature, oxygen
533:
13:
14:
552:
454:Servsafe Essentials Fifth Edition
513:"'Danger Zone' (40 °F – 140 °F)"
415:
29:
515:. US Department of Agriculture
505:
484:"Food safety lessons: FAT TOM"
476:
444:
1:
437:
291:
325:Food and Drug Administration
7:
408:
51:Good manufacturing practice
10:
557:
69:Critical control point
488:Iowa State University
370:Clostridium botulinum
208:Entamoeba histolytica
116:Clostridium botulinum
274:foodborne pathogens
192:Parasitic pathogens
107:Bacterial pathogens
402:of 0.85 or below.
469:978-1-58280-224-4
458:. 2008. pp.
406:
405:
259:
258:
95:Water activity (a
46:Foodborne illness
548:
525:
524:
522:
520:
509:
503:
502:
500:
499:
480:
474:
473:
457:
448:
420:
419:
299:
298:
251:
244:
237:
123:Escherichia coli
77:Critical factors
33:
19:
18:
556:
555:
551:
550:
549:
547:
546:
545:
531:
530:
529:
528:
518:
516:
511:
510:
506:
497:
495:
482:
481:
477:
470:
450:
449:
445:
440:
422:Food portal
414:
411:
401:
397:
393:
294:
266:mnemonic device
255:
201:Cryptosporidium
161:Viral pathogens
144:Vibrio cholerae
98:
17:
12:
11:
5:
554:
544:
543:
527:
526:
504:
475:
468:
442:
441:
439:
436:
435:
434:
429:
424:
410:
407:
404:
403:
399:
395:
391:
388:Water activity
384:
381:
375:
374:
365:
362:
356:
355:
351:
348:
342:
341:
338:
335:
329:
328:
321:
318:
312:
311:
308:
305:
293:
290:
257:
256:
254:
253:
246:
239:
231:
228:
227:
226:
225:
218:
211:
204:
194:
193:
189:
188:
187:
186:
181:
176:
171:
163:
162:
158:
157:
156:
155:
147:
140:
133:
126:
119:
109:
108:
104:
103:
102:
101:
96:
92:
87:
79:
78:
74:
73:
72:
71:
66:
60:
54:
48:
40:
39:
35:
34:
26:
25:
15:
9:
6:
4:
3:
2:
553:
542:
539:
538:
536:
514:
508:
494:on 2008-08-18
493:
489:
485:
479:
471:
465:
461:
456:
455:
447:
443:
433:
430:
428:
425:
423:
418:
413:
412:
389:
385:
382:
380:
377:
376:
372:
371:
366:
363:
361:
358:
357:
352:
349:
347:
344:
343:
339:
336:
334:
331:
330:
326:
322:
319:
317:
314:
313:
309:
306:
304:
301:
300:
297:
289:
287:
283:
279:
275:
271:
267:
263:
252:
247:
245:
240:
238:
233:
232:
230:
229:
224:
223:
219:
217:
216:
212:
210:
209:
205:
203:
202:
198:
197:
196:
195:
191:
190:
185:
182:
180:
177:
175:
172:
170:
167:
166:
165:
164:
160:
159:
154:
152:
148:
146:
145:
141:
139:
138:
134:
132:
131:
127:
125:
124:
120:
118:
117:
113:
112:
111:
110:
106:
105:
100:
93:
91:
88:
86:
83:
82:
81:
80:
76:
75:
70:
67:
64:
61:
58:
55:
52:
49:
47:
44:
43:
42:
41:
37:
36:
32:
28:
27:
24:
21:
20:
517:. Retrieved
507:
496:. Retrieved
492:the original
478:
453:
446:
378:
368:
359:
350:Temperature
345:
332:
315:
302:
295:
285:
281:
270:food service
268:used in the
261:
260:
220:
213:
206:
199:
149:
142:
135:
128:
121:
114:
84:
541:Food safety
519:19 December
276:. It is an
222:Trichinella
174:Hepatitis A
169:Enterovirus
151:Cronobacter
23:Food safety
498:2008-08-28
438:References
292:Conditions
137:Salmonella
383:Moisture
184:Rotavirus
179:Norovirus
535:Category
409:See also
320:Acidity
286:moisture
130:Listeria
364:Oxygen
278:acronym
262:FAT TOM
215:Giardia
85:FAT TOM
65:(HARPC)
59:(HACCP)
466:
427:HACCP
337:Time
307:Food
264:is a
53:(GMP)
38:Terms
521:2021
464:ISBN
284:and
280:for
153:spp
537::
486:.
462:.
460:27
390:(a
288:.
90:pH
523:.
501:.
472:.
400:w
396:w
392:w
379:M
360:O
346:T
333:T
316:A
303:F
250:e
243:t
236:v
99:)
97:w
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
