different foods have different chemical components but the main thing is that they respond to different temperatures. the food danger zone is 41 - 140 but to make sure meat is cooked properly (meaning all dangerous germs on the surface of the food is dead), the temp is 155 while chicken is 165 and fish is 145
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It shouldn't be left out at all. There's no way to say exactly when it will spoil, but it will certainly spoil faster than if it had been kept properly refrigerated.
Yes, absolutely, but takes longer to spoil than uncooked food and depends on how quickly it was refrigerated and stored after cooking. Different food takes different amounts of time to spoil.
It will last longer if it is refrigerated.
Food can spoil anywhere. If it is left in the temperature danger zone, food will spoil faster. The temperature danger zone is between 145 degrees and 45 degrees.
Yes, they do.
Starwberry milk will spoil faster than regular or chocolate milk will.
no mayo spoils faster
Most foods that are perishable need to be stored in a refrigerator. Perishable foods spoil faster if they are not refrigerated.
Yes, or it will spoil very quickly.
Because heat contributes to accelerated and better protein (or enzyme) activity.
Sour food items will react to the metal and spoil faster.