{"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\/fr\/faq-items\/quelle-temperature-represente-une-zone-de-danger-pour-les-aliments\/","title":{"rendered":"Quelle est la temp\u00e9rature \u00e0 risque pour la conservation des aliments ?"},"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>La zone de temp\u00e9rature dangereuse est une plage de temp\u00e9ratures dans laquelle les bact\u00e9ries et les virus se d\u00e9veloppent \u00e0 un rythme acc\u00e9l\u00e9r\u00e9, m\u00eame dans des conditions id\u00e9ales. <strong>TDZ<\/strong> La zone de temp\u00e9rature dangereuse se situe entre 5 et 57 \u00b0C (41 et 135 \u00b0F), la plage de 21 \u00e0 52 \u00b0C (70 et 125 \u00b0F) \u00e9tant la plus propice \u00e0 la prolif\u00e9ration bact\u00e9rienne. Il est important de faire passer les aliments par cette plage de temp\u00e9ratures en moins de deux heures et de les cuire \u00e0 la temp\u00e9rature recommand\u00e9e pour chaque aliment, telle qu&#039;indiqu\u00e9e dans le guide de s\u00e9curit\u00e9 alimentaire, afin d&#039;\u00e9liminer les bact\u00e9ries qui auraient pu s&#039;y d\u00e9velopper.<\/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\/fr\/wp-json\/wp\/v2\/avada_faq\/4507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/avada_faq"}],"about":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/types\/avada_faq"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/comments?post=4507"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/avada_faq\/4507\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media?parent=4507"}],"wp:term":[{"taxonomy":"faq_category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/faq_category?post=4507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}