What is time-temperature in food borne illness?

Time-temperature refers to the relationship between the temperature of food and the amount of time it is held at that temperature. Temperature is a critical factor in the growth of bacteria, and time is a critical factor in the multiplication of bacteria.

Bacteria can grow rapidly in the temperature range of 40-140°F, which is the "danger zone". This is because bacteria have an optimum growth temperature of 98.6°F, and they can double their population in as little as 20 minutes at this temperature.

Time-temperature control is important because it can help prevent the growth of bacteria and the occurrence of food borne illness. By keeping food out of the danger zone, you can help to ensure that it is safe to eat.

Here are some tips for keeping food out of the danger zone:

- Refrigerate or freeze perishable food within 2 hours of cooking.

- Cook food to the proper temperature.

- Reheat leftovers to 165°F.

- Do not leave food out at room temperature for more than 2 hours.

- Keep food covered.

- Use a thermometer to check the temperature of food.