Eli5 why is it that food can be left in steamers and under heat warming lamps for hours but it harbors harmful bacteria if you leave it in a hot place like a car for a few hours?
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The danger zone that others are referencing is between 40 and 140 degrees. Anything above or below that is safe to eat. If it is within that range, then you have to account for how long it has been in the danger zone. Usually 4 hours is the max for it to still be safe.
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