The concept describes a situation where food is exposed to temperatures within the danger zone (typically between 41F and 135F, or 5C and 57C) for extended periods. This allows harmful microorganisms to grow and multiply to unsafe levels, potentially causing foodborne illness. For example, leaving cooked chicken at room temperature for several hours is a clear instance. Similarly, failing to rapidly cool cooked rice or beans can also lead to the proliferation of bacteria.
Maintaining proper temperature control is crucial for ensuring food safety and preventing foodborne illnesses. Historically, understanding and managing this aspect of food handling has been a key component of public health initiatives. Effective temperature control safeguards consumers by minimizing the risk of bacterial growth and toxin production, ultimately protecting them from potential health hazards and building trust in food providers.