Tag: 45 degrees

According to the USDA, bacteria that cause foodborne illnesses multiply most rapidly in the temperature range of 40°F to 140°F, a zone that includes 45 degrees. This critical interval, known as the 'temperature danger zone,' makes storing perishable foods at this temperature unsafe for extended periods.

According to the U.S. Food and Drug Administration (FDA), perishable foods like milk should not be left in the 'danger zone' between 40°F and 140°F (4°C to 60°C) for more than two hours. Knowing if milk is safe to drink at 45 degrees depends entirely on whether that measurement is in Fahrenheit or Celsius, a distinction that has huge implications for food safety.