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!

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!
  1. donnawillismdmph posted this