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between 50 to 120 degrees and stay |. within this temperature range for | several hours. This range is often referred to as the “incubation zone” for bacteria. The Staphlococci organisms which produces toxins that are responsible for outbreaks of common food poisoning or intestinal upsets thrive in this temperature. If the bacteria are present, toxins may be produced between the time the temperature of the partially cooked meat is between 50 degrees and 120 degrees until the temperature at the center of the meat is chilled back to below I 50 degrees F. Any bacteria present will, of course, be destroyed by the second cooking process, but if these toxins have been produced, they will not be destroyed by cooking and may cause illness. , To prevent this bacterial action, the temperature at the center of | the partially cooked meat should j- be lowered to below 50 degrees within four hours after partial
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