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Cooking - Food safety | A Wisdom Archive on Cooking - Food safety | | Cooking - Food safety A selection of articles related to Cooking - Food safety | |
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Cooking, Cooking - Carbohydrates, Cooking - Cooking techniques, Cooking - Effects of cooking, Cooking - Fats, Cooking - Food safety, Cooking - Other cool preparation techniques, Cooking - Proteins, Cooking weights and measures (includes conversions and equivalencies common in cooking), International food terms - useful when reading about food and recipes from different countries, Food and cooking hygiene, Food preservation, Food writing, List of cookbooks, List of food preparation utensils including saucepans, frying pans, woks and many others., Cuisine, Recipe, Nutrition
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ARTICLES RELATED TO Cooking - Food safety | |
| | |  Cooking - Food safety: Encyclopedia II - Cooking - Effects of cooking
Cooking - Food safety.
If heat is used in the preparation of food, this can kill or inactivate potentially harmful organisms including bacteria and viruses. The effect will depend on temperature, cooking time, and technique used. The temperature range from 4°C to 60°C (41°F to 140°F) is the "food danger zone." Between these temperatures bacteria can grow rapidly. Under the correct conditions bacteria can double in number every twenty minutes. The food may not appear any different or spoiled but can be harmful ...
See also:Cooking, Cooking - Effects of cooking, Cooking - Food safety, Cooking - Proteins, Cooking - Fats, Cooking - Carbohydrates, Cooking - Cooking techniques, Cooking - Other cool preparation techniques Read more here: » Cooking: Encyclopedia II - Cooking - Effects of cooking |
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