Answer: 155 degrees
What is the danger when thawing food at room temp?

The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies such as the United States' Food Safety and Inspection Service (FSiIS) define the danger zone as roughly 40 to 140 °F (4 to 60 °C).

Sun Oct 12 2003 14:30:00 GMT-0400 (Eastern Daylight Time) · Packaging. Frozen food packaging must maintain its integrity throughout filling sealing freezing storage transportation thawing and often cooking. As many frozen foods are cooked in a microwave oven manufacturers have developed packaging that can go straight from freezer to the microwave.. In 1974 the first differential heating container (DHC) was sold to the public.

Danger zone (food safety) - Wikipedia

Danger Zone - Wikipedia

Food storage - Wikipedia

Food storage - Wikipedia

That's partly the reason many sources recommend against thawing at room temperature the other key one is probably that people may leave the food out too long after thawing (well these are related); and the third is that people may thaw it somewhere they later use for prepration of food that won't be cooked or otherwise risk cross-contamination ...

Ideally most frozen foods should be defrosted in a refrigerator to avoid significant growth of pathogen...


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