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Scarlett Gonzales——Studied at the University of Sydney, Lives in Sydney, Australia.
As the name suggests, the danger zone refers to the most dangerous temperature for foods, between 40--F and 140--F. This range of temperature is dangerous because it's below the temperature at which heat destroys bacteria (above 160--F), yet above the cooling range (below 40--F) where the growth of bacteria is slowed.read more >>+119962023-05-11 04:55:47
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