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Food Temperature and Safety

Temp
(°F)
Food quality Food safety
250
161
160
150
140


Beef medium done
Minimum hot food
Beef rare
Commercial sterilization, C. botulinum killed
Milk pasteurization (15 sec)
Salmonella 5D* pasteurization (5 sec)
Salmonella 5D* pasteurization (50 sec)
Salmonella 5D* pasteurization (7 min)
130
FDA mandatory beef
minimum doneness
Danger zone
Food is safe; Salmonella 5D* pasteurization
(70 min); cool from 130 to 45°F (15 hrs)
127.5
115
97
59
Danger zone
Highest growth temp for C. perfringens
Highest growth temp for Salmonella
Salmonella, Staph. aureus multiply slowly
C. perfringens begins to multiply
50
C. botulinum types A & B, Staph. aureus
begin to produce toxin; cook food from this
temp to above 130°F in 6 hours
44
41
40
Danger zone
Staph. aureus begins to multiply
Salmonella begins to multiply
C. botulinum type E begins to multiply
Some pathogenic bacteria multiply once a day
38
30
 
28
25
15
0
-40
Food thaw




       —
Spoilage bacteria multiplies
Molds & yeasts multiply
Food enzymes & chemical rxns cause decay
Long-term food storage
*Reduces Salmonella in wet food 105 to 1010.

 

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