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About Danger zone
The danger zone is the temperature range in which food-borne bacteria can readily grow. Food safety agencies define the danger zone differently, with the high and low temperatures of the range being 4 to 63 °C. Potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness. According to the United States' Food Safety and Inspection Service (FSIS), food that remains in the danger zone for more than two hours should not be consumed. Foods at risk include meat, dairy products, and produce.
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