165 Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature is increased. Warming temperatures prevent growth but allow survival of some bacteria. Some bacterial growth may occur.
Many bacteria survive.
Danger Zone for more than 2 hours. Some growth of food-poisoning bacteria may occur. Freezing temperature stop growth of most bacteria, but may allow bacteria to survive. Adapted from Food Safety and Inspection Service. 1984. The Safe Food Book .