The science behind food safety is understanding which microorganisms are associated with food; which of those can cause illness (pathogens); how they spread; and what conditions affect their growth rate. Food handling guidelines seek to minimize the spread and limit growth of bacteria that are associated with foodborne illness.
Excerpts from FSIS.USDA.gov How Temperatures Affect Food
Bacteria exist everywhere in nature. They are in the soil, air, water and the foods we eat. When bacteria have nutrients (food), moisture, time and favorable temperatures, they grow rapidly, increasing in numbers to the point where some can cause illness.
Bacteria grow most rapidly in the range of temperatures between 40°F and 140°F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone."
If raw meats have been mishandled (left in the "Danger Zone" too long), bacteria may grow and produce toxins which can cause foodborne illness. Those toxins that are heat resistant are not destroyed by cooking. Therefore, even though cooked, meat and poultry mishandled in the raw state may not be safe to eat even after proper preparation.
Our Food Safety pages provide information to help prevent foodborne illnesses.
- Everyday Food Safety
- Avoid Unsafe Food and Water
- Follow Food Handling Guidelines
- For Food Safety questions
- AskUSDA / (Spanish) Pregúntele a Karen
- Call the USDA Meat and Poultry Hotline toll free at 1-888-MPHotline (1-888-674-6854) for questions about meat, poultry, or egg products.
- Emergencies and Food Safety
- Food Safety when Entertaining
NOTE: Research is ongoing - recommendations may change. Please refer to the United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) for the most current recommendations: FSIS.USDA.gov and FoodSafety.gov