food temperatures between 41 and 135 degrees Fahrenheit represent this danger zone (5 and 57 degrees Celsius). Bacteria thrive and multiply most rapidly between temperatures of 70 and 125 degrees Fahrenheit. The
For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods. Pictorial representations of thermometers with a “danger zone” highlighted have been used during training sessions ...
At current rates of climate change, animals and plants moving to the least heat-ravaged spots accessible today would, on average, be exposed by 2070 to an environment 2.7 degrees Celsius (4.8F) hotter than during the second half of the 20th century, the study found. Even under a best-case...