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The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly . The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness (for example, a refrigerator's temperature must be kept below 〔("Refrigerator Thermometers: Cold Facts about Food Safety" ). U.S. Food and Drug Administration. 2013-11-01. Retrieved 2014-02-01.〕), and that food that remains in this zone for more than two hours should not be consumed.〔(【引用サイトリンク】title=Refrigeration and Food Safety )〕 Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between . Food-borne bacteria, in large enough numbers, can cause so-called food poisoning, symptoms similar to gastroenteritis or "stomach flu" (a misnomer, as true influenza primarily affects the respiratory system). Some of the symptoms include stomach cramps, nausea, vomiting, diarrhea, and fever.〔 Food-borne illness becomes more dangerous in certain populations, such as people with weakened immune systems, young children, the elderly, and pregnant women.〔Food Safety Facts. (n.d). The Canadian Press〕 In Canada, there are approximately 11 million cases of food-borne disease per year.〔Nesbitt, A., Ribble, C., Sargeant, J., Sittler, N., Wilson, J., Finley, R., & ... Marshall, B. (2009). High-Risk Food Consumption and Food Safety Practices in a Canadian Community. Journal of Food Protection, 72(12), 2575-2586.〕 These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food.〔Food Safety Facts. (n.d). Canadian Press, The,〕 Time and temperature control plays a critical role in food safety. To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized.〔(【引用サイトリンク】title=Customer Care and Help:ServSafe Food Safety Course Content )〕 A logarithmic relationship exists between microbial cell death and temperature: a significantly large number of cells may survive slightly lower temperatures. In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling.〔Hernandez, J. (2000). Food safety: to keep food safe, stay out of the danger zone. Restaurant Hospitality, 84(6), 104-110.〕 Foods that are potentially hazardous inside the danger zone:〔http://www.gov.ns.ca/agri/foodsafety/pdfs/dangzone.pdf〕 * Meat: beef, poultry, pork, seafood * Eggs and other protein-rich foods * Dairy products * Cut or peeled fresh produce * Cooked vegetables, beans, rice, pasta * Sauces, such as gravy * Sprouts * Any foods containing the above, e.g. casseroles, salads, quiches == See also == * Food safety * * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Danger zone (food safety)」の詳細全文を読む スポンサード リンク
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