USDA Fact Sheet & Danger Zone info

[DennisLinkletter]

Be smart, be safe...

http://www.fsis.usda.gov/Fact_Sheets/Ba ... /index.asp

Danger Zone

You do not want to keep your food between 40 to 140ºf for more than 2 or 3 hours. This is very relevent with "low and slow cooks" with low cooking temps. If the meat you are preparing stays in this range longer than this you run the risk of serious sickness. Meat staying in the "danger zone" allows bacteria and toxins to grow at a tremendous rate and even though you may kill the bacteria while cooking, you will not get rid of the toxins that are left behind and can cause illness.

Here is more information:

http://www.geocities.com/TheTropics/334 ... rzone.html