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?

Question

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?

In: 312

Answer 1

There’s a thing in food sciences called “the danger zone”. Within the danger zone conditions are right for bacteria to propagate. Outside the danger zone bacteria either is killed or cannot propagate. The temp range according to the USDA is 40F – 140 F. Above 140F food is safe. Below 40F food is safe. Between those two temperatures food will begin to spoil.