The person affected will die from paralysis of respiratory muscles unless the correct antitoxin is administered promptly. Freezing temperatures stop growth of bacteria but may allow bacteria to survive. Cold temperatures permit slow growth of some bacteria that cause spoilage. Some growth of food poisoning bacteria may occur. Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria.
Many bacteria survive.
Warming temperatures prevent growth but allow survival of some bacteria. Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature is increased. Canning temperatures for fruits, tomatoes, and pickles in waterbath canner. Canning temperatures for low-acid vegetables, meat, and poultry in pressure canner.