The Culinary Institute of America
An important weapon against pathogens is the observance of strict time and temperature controls. Generally, the disease-causing microorganisms found in foods need to be present in significant quantities in order to make someone ill, with the exception of E. coli 0157:H7. Once pathogens have established themselves in a food source, they will either thrive or be destroyed, depending upon how long foods are in the so-called danger zone.
via Keeping Foods out of the Danger Zone – Chef’s Blade.
