https://tinyurl.com/3kv57y3w
https://i.imgur.com/nxs085I.png
根据美国农业部的说法
Discard foods that have been warmer than 40 °F for more than 2 hours.
Discard any foods that have been contaminated by raw meat juices.
“将超过 5度(40F) 并且超过2小时的食物丢弃。任何被生肉汁污染的食物也应该丢弃”
https://tinyurl.com/29fmnpmb
https://i.imgur.com/RsldtEk.png
美国农业部特别注明 The "Danger Zone" (40F-140 F) “危险区”（4.4度-60度）
Bacteria grow most rapidly in the range of temperatures between 40 and 140F,
doubling in number in as little as 20 minutes. This range of temperatures is
often called the "Danger Zone." That's why the Meat and Poultry Hotline advises
consumers to never leave food out of refrigeration over 2 hours. If the
temperature is above 90F, food should not be left out more than 1 hour.
细菌在4.4度-60度 (40F-140 F) 的温度范围内最容易快速繁殖，数量可能在20分钟内翻倍
这个温度范围常被称为“危险区”。这也是为什么肉类和家禽热线建议消费者永远不要让
食物在冷藏外超过 2 小时。如果温度超过 32.2度 (90F)，食物不应该放置超过1小时。
这张图是来自美国农业部赞助的研究 https://pubmed.ncbi.nlm.nih.gov/17612076/
在不同温度下，猪肉中的大肠杆菌、沙门氏菌和金黄色葡萄球菌的滞留期和生长率
https://i.imgur.com/JH4G8wT.png
举例来说猪肉在
21.1度/70F，大肠杆菌会在139分钟后快速生长，生长率是0.0133logCFU/分钟
10.0度/50F，大肠杆菌会在2286分钟后快速生长，生长率是0.0004logCFU/分钟
滞留期和生长率分别差了接近16和33倍
如果政府重视食安，不是应该先全面转型传统市场的温体肉贩吗
https://i.imgur.com/jTcnhFv.jpg
https://i.imgur.com/jOzKNNz.jpg