Group discussion #3 The "Danger zone"
Okay so we now know that 41*-135* is the area that promotes the growth of harmful bacteria. We also now know how to properly thaw meat.
Once again, HIG says that Potentially dangerous foods (PDF'S) that remain in this zone for over four hours must be discarded, whether heating or cooling.
Does this bring up any issues?
How might this affect "Low and Slow"?
Are we ok?
What do you think?