Many people are rightly cautious about leaving raw meat out. The USDA describes 40 to 140°F as the temperature “danger zone,” where bacteria growth is most likely to occur.

The bird will stay in the temperature danger zone — 40 degrees to 140 degrees — for far too long. How to thaw a turkey fast If time is of the essence, you might be eyeballing the microwave.

Bacteria multiply most quickly in the temperature danger zone which is 40°F-140°F and can double in as little as 20 minutes. At that rate, it does not take long before bacteria reach a level ...

Many people are rightly cautious about leaving raw meat out. The USDA describes 40 to 140°F as the temperature “danger zone,” where bacteria growth is most likely to occur.

Many people are rightly cautious about leaving raw meat out. The USDA describes 40 to 140°F as the temperature “danger zone,” where bacteria growth is most likely to occur.

"The ‘temperature danger zone’ for food is between 40°F and 140°F. If foods remain within this range for an extended period of time, pathogens that cause foodborne illness start to multiply ...