Perishable foods with temperatures that are 45°F or below (measured with a food thermometer) should be safe, but should be cooked and consumed as soon as possible.
Discard any refrigerated perishable food (such as meat, poultry, fish, milk, eggs or leftovers) that has been at refrigerator temperatures above 40°F for four hours or more.
Chilling foods to proper temperatures is one of the best ways to slow the growth of these bacteria. To ensure that your refrigerator is doing its job, it's important to keep its temperature at 40 °F or below; the freezer should be at 0 °F.
Bacteria multiply rapidly in the “Danger Zone” — temperatures between 40 and 140 degrees F To keep bacterial levels low, store ground beef at 40 degrees F or below and use within 2 days, or freeze. To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 degrees F.
As noted, because a temperature of 40°F (4.4°C) or higher can cause bacteria to multiply in your refrigerator, it's not advised that you set the temp above 40°F (4.4°C). A temperature of 45°F (7.2°C) is not safe, even if your food is only exposed to that temperature for a couple of hours.
By law, Grade A milk must be maintained at a temperature of 45 °F or below. Bacteria in milk will grow minimally below 45 °F. However, temperatures well below 40 °F are necessary to protect the milk's quality.
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.
Discard any refrigerated perishable food (such as meat, poultry, seafood, milk, eggs, or leftovers) that has been at refrigerator temperatures above 40°F for 4 hours or more.
Safe Cooking Temperature for Chicken
Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) to ensure it is safe to consume.
Food poisoning bacteria rapidly grows at temperatures between 5°C and 60°C (the temperature danger zone). Minimise the time that food is stored at these temperatures to keep food safe.
While the optimal temperature for cheese is between 35 and 45 degrees Fahrenheit, Cabot cheeses are hardy enough to withstand a short time period without refrigeration.
Bacteria and temperature
Generally, temperatures above 149°F (65°C) are effective in destroying most bacteria, while temperatures above 165°F (74°C) are even better and can eliminate a wider range of potentially harmful bacteria.
The Bottom Line
The safest place to store yogurt is on a shelf at the back of your refrigerator, not on the door, and your fridge should be at 40℉ or below according to the USDA.
Food poisoning is an illness caused by eating contaminated food. It's not usually serious and most people get better within a few days without treatment. In most cases, food is contaminated by bacteria or a virus like: campylobacter – the most common cause of food poisoning.
The temperature danger zone is any temperature between 40 and 140 degrees F. It is the range in which bacterial growth begins to happen readily. So, from the time the internal temperature of the food drops below 140 degrees or rises above 40 degrees, you've got four hours to consume it, or it must be discarded.
Two hours is the limit for keeping food safe outside the refrigerator or freezer; one hour if the outside temperature is 90 °F ( 32.2 °C) or above.
Chickens are comfortable at temperatures as low as 40-45 degrees Fahrenheit but can withstand subzero temperatures with a draft-free shelter. However, it is important to note that the actual temperature tolerance of chickens depends on various factors such as breed, age and overall health.
Also, remember that after this milk is opened it should be treated like regular milk and kept cool at 40° F or cooler. It's important to remember that opened milk, regardless of the type, should never be left in temperatures above 40° F for more than two hours.”
The temperature range at which disease- causing bacteria grow best in time/temperature control for safety food (TCS) is called the temperature danger zone. Temperature danger zone is between 41°F and 135°F. TCS food must pass through the temperature danger zone as quickly as possible.
Eggs are required to be refrigerated at 45˚ or lower for safety and optimal freshness. During a power outage, follow these guidelines to keep eggs safe. Make sure to have an appliance thermometer in your refrigerator or freezer. Freezer temperature should be 0˚ and refrigerator temperature should be below 40˚.
Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness.
Safety of Specific Food Products
Hard cheese, butter and margarine: Well packaged products should remain safe; if odors or mold develops, discard the items. Milk products and mayonnaise: Discard if held above 40ºF for more than 2 hours. This category includes milk, cream, yogurt, and soft cheeses.
These bacteria reproduce very slowly, below 40 F and above 140 F. Temperatures at which bacteria are killed vary according to the microbe. For example, salmonella is killed by heating food to 131 F for one hour, 140 F for a half-hour, or by heating food to 167 F for 10 minutes.