Do not store raw meats for more than five days or poultry, fish or ground meat for more than two days in the refrigerator. Some growth of food poisoning bacteria may occur. Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria. Do not hold foods in this zone for more than two hours. Some bacterial growth may occur.
Many bacteria survive.
D. Warming temperatures prevent growth but allow survival of some bacteria. E. Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature increases. F. Canning temperatures for fruits, tomatoes and pickles in water-bath canner. G. Canning temperatures for low-acid vegetables, meat and poultry in pressure canner.