They also may be spread to raw meat during processing so that it is contaminated when brought into the kitchen. Because of this, it is important to make sure hands and working surfaces are thoroughly washed after contact with raw meat, fish and poultry before working with foods that require no further cooking. They do survive refrigeration and freezing, however, and will begin to grow again once warmed to room temperatures. Temperature of food for control of bacteria. Time required to kill bacteria decreases as temperature is increased.
Many bacteria survive.
Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria. 32 Freezing temperatures stop growth of bacteria, but may allow bacteria to survive. Symptoms of salmonellosis include headache, diarrhea, abdominal pain, nausea, chills, fever and vomiting. These usually occur within 12 to 36 hours after eating contaminated food and may last two to seven days. Infants, elderly persons or persons already ill have least resistance to disease effects.