G1707

Consumer Food Safety Thermometer

Julie A. Albrecht, Extension Food Specialist

	Degrees °F
	250 240	Canning temperature for low-acid vegetables, meat and poultry in pressure canner.
	212	Canning temperatures for fruits, tomatoes and pickles in water-bath canner.
	165	Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature is increased.
DO NOT KEEP FOOD IN THIS TEMPERATURE RANGE FOR MORE THAN 2 HOURS	140 125	Warming temperatures prevent growth but allow survival of some bacteria.	DANGER ZONE
		Some bacterial growth may occur. Many bacteria survive.
	60	Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria.
	40	Some growth of food-poisoning bacteria may occur.
	32	Some growth of food-poisoning bacteria may occur.
	0	Cold temperatures permit slow growth of some bacteria that cause spoilage.
		Freezing temperature stops growth of most bacteria, but may allow bacteria to survive. (Do not store food above 10oF for more than a few weeks.)
Adapted from Food Safety and Inspection Service. 1984. The Safe Food Book. USDA. Washington, DC.

Visit the University of Nebraska–Lincoln Extension Publications Web site for more publications.
Index: Food and Nutrition
Safety
Issued April 2007