Chill your food and stop bacteria cold
- Bacteria growth danger zone is between 4°C and 60°C (40ºF to 140°F).
- Keep cold food cold at or below 4°C (40°F).
- Refrigeration at or below 4°C (40°F) slows down most bacterial growth.
- Freezing at or below -18°C (0°F) can stop it completely. (But remember: refrigeration and freezing won’t kill bacteria.
- Only proper cooking KILL bacteria!)
- Thaw food in the fridge or in the microwave just before you want to cook it.
- Always marinate meat, poultry and seafood in the refrigerator!