Prevent Foodborne Illness: When to Throw Away Perishable Food after a Power Outage
Perishable foods such as cracked eggs, meat, poultry and seafood begin to grow dangerous bacteria when it sits in the “danger zone” temperature range between 40°F and 140°F for more than two hours. It is the growth of dangerous bacteria that is the underlying cause of 48 million foodborne illnesses each year. Of these 48 million people, about 3,000 people die and approximately 128,000 people are hospitalized.
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