{"id":4507,"date":"2021-11-03T16:47:32","date_gmt":"2021-11-03T08:47:32","guid":{"rendered":"https:\/\/www.chefstemp.com\/?page_id=4507"},"modified":"2022-03-29T09:42:12","modified_gmt":"2022-03-29T01:42:12","slug":"what-temperature-is-a-danger-zone-for-food2","status":"publish","type":"avada_faq","link":"https:\/\/www.chefstemp.com\/de\/faq-items\/welche-temperatur-stellt-eine-gefahrenzone-fur-lebensmittel-dar\/","title":{"rendered":"Ab welcher Temperatur ist die Lebensmittelsicherheit gef\u00e4hrdet?"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p>Die Temperaturgefahrenzone ist ein Temperaturbereich, in dem Bakterien und Viren unter idealen Bedingungen beschleunigt wachsen. <strong>TDZ<\/strong> Die kritische Temperaturzone liegt zwischen 41 \u00b0F und 135 \u00b0F, wobei der Bereich zwischen 70 \u00b0F und 125 \u00b0F das Bakterienwachstum am st\u00e4rksten beg\u00fcnstigt. Es ist wichtig, Lebensmittel innerhalb von zwei Stunden durch diesen Temperaturbereich zu bringen und sie anschlie\u00dfend auf die empfohlene Kerntemperatur gem\u00e4\u00df den Angaben im Leitfaden zur Lebensmittelsicherheit zu erhitzen, um eventuell vorhandene Bakterien abzut\u00f6ten.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"faq_category":[512],"class_list":["post-4507","avada_faq","type-avada_faq","status-publish","format-standard","hentry","faq_category-food-related-questions"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/avada_faq\/4507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/avada_faq"}],"about":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/types\/avada_faq"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/comments?post=4507"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/avada_faq\/4507\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/media?parent=4507"}],"wp:term":[{"taxonomy":"faq_category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/faq_category?post=4507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}