what is the main purpose of trying to quickly cool heated food?
Physics · Middle School · Mon Jan 18 2021
Answered on
The main purpose of trying to quickly cool heated food is to prevent the growth of harmful bacteria and other pathogens that can cause foodborne illnesses.
When food temperatures drop from 135°F (57°C) to 41°F (5°C) or below, the risk of bacterial growth is significantly reduced. The temperature range between 41°F and 135°F is known as the "Danger Zone," as bacteria can multiply rapidly within this range. By cooling food quickly, we minimize the length of time that food spends in the Danger Zone, thereby reducing the risk of contamination and preserving the food's safety and quality for consumption.