Write a conclusion explaining the relationship between time and temperature

Biology: The Unity and Diversity of Life (MindTap Course List)
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Chapter47: The Biosphere
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4. Write a conclusion explaining the relationship between time and temperature as illustrated in the two figures

170°F
« Death in a few seconds
« Death in several seconds
« Death in a few minutes
« Death in several minutes
« Death after a few hours
75°C
160°F
70°C
150°F
65°C
140°F 60°C
130°F 55°C
50°C
« Dangerous
120'F
45°C
110°F
40°C
« Very dangerous
Dangerous in
a few hours
100'F
35°C
90F
30°C
80 F
25°C« Dangerous
70°F
20°C
60T
Dangerous in several hours
15°C
50 F
10°C
« Dangerous in a few days
40°F 75°C
« Dangerous in a few weeks
OC
« Slow die-off for vegetative forms of most
30
bacteria, but may survive for months
-5"C
Figure 2.7 Effects of time and temperature on bacteria. Redrawn from an illustration
by Frank Bryan, with permission of Food Safety Magazine. doi:10.1128/9781555817206.
ch02.f02.07
Transcribed Image Text:170°F « Death in a few seconds « Death in several seconds « Death in a few minutes « Death in several minutes « Death after a few hours 75°C 160°F 70°C 150°F 65°C 140°F 60°C 130°F 55°C 50°C « Dangerous 120'F 45°C 110°F 40°C « Very dangerous Dangerous in a few hours 100'F 35°C 90F 30°C 80 F 25°C« Dangerous 70°F 20°C 60T Dangerous in several hours 15°C 50 F 10°C « Dangerous in a few days 40°F 75°C « Dangerous in a few weeks OC « Slow die-off for vegetative forms of most 30 bacteria, but may survive for months -5"C Figure 2.7 Effects of time and temperature on bacteria. Redrawn from an illustration by Frank Bryan, with permission of Food Safety Magazine. doi:10.1128/9781555817206. ch02.f02.07
60
140
Minimal to no hazards ,
and risks; safety as
temperatures increase
55
130
50
120
45
Hazard, but lower 110
risk because of
*spoilage; discard
item
Hazard,
Hazard,
highest
risk
40
decreasing
risk
100
9 35
90
30
Hazard,
high risk
25
80
20아
70
15
60
Decreasing to no
hazard and low risk
10
50
5
40
30
-5
3
5 7 10
20 30 50 70 100 200 300 500
Hours
Figure 2.8 A more sophisticated examination of time and temperature allows
one to evaluate risk and hazard. Redrawn from an illustration by Frank Bryan,
with permission of Food Safety Magazine. Note that the x axis is on a log scale.
doi: 10.1128/9781555817206.chö2.f02.08
Temperature ("C)
Temperature ("F)
Transcribed Image Text:60 140 Minimal to no hazards , and risks; safety as temperatures increase 55 130 50 120 45 Hazard, but lower 110 risk because of *spoilage; discard item Hazard, Hazard, highest risk 40 decreasing risk 100 9 35 90 30 Hazard, high risk 25 80 20아 70 15 60 Decreasing to no hazard and low risk 10 50 5 40 30 -5 3 5 7 10 20 30 50 70 100 200 300 500 Hours Figure 2.8 A more sophisticated examination of time and temperature allows one to evaluate risk and hazard. Redrawn from an illustration by Frank Bryan, with permission of Food Safety Magazine. Note that the x axis is on a log scale. doi: 10.1128/9781555817206.chö2.f02.08 Temperature ("C) Temperature ("F)
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