That will depend upon the specific bacterium. Some will grow rapidly at room temperature, others will not.
Bacteria in food reaching a temperature of no more than 63c is very dangerous. Bacteria thrive at this temperature. Food is in what can be referred to as a 'high risk or danger zones'. Food should not be consumed and should be destroyed.
Food poisoning bacteria go dormant at and below freezing. All bacteria are dormant below -17ºC or 1.5ºF
Bacteria in food reaching a temperature of no more than 63c is very dangerous. Bacteria thrive at this temperature. Food is in what can be referred to as a 'high risk or danger zones'. Food should not be consumed and should be destroyed.
The growth of bacteria slows but does not stop. The food will still spoil but at a much slower rate.
Ripeness
Food spoilage is caused by bacteria multiplying. Bacteria thrive in room temperature, so refrigerators keep food at a temperature that bacteria do not like, which slows their ability to reproduce.
The bacteria in frozen food die. This is because bacteria need food, water, and a warm temperature in order to survive.
Heat of itself does not spoil food. What spoil the food is the growth of bacteria in the food.At low temperatures (in a fridge) these bacteria only grow slowly but when the food warms up to room temperature the bacteria grow faster and the food will spoil. The reason for this is that for every 10oC rise in temperature the rate of chemical reactions (ie the metabolic rate of the bacteria) doubles. Obviously above a certain temperature (boiling point) the heat is so much that the bacteria are killed off.
Bacteria in food reaching a temperature of no more than 63c is very dangerous. Bacteria thrive at this temperature. Food is in what can be referred to as a 'high risk or danger zones'. Food should not be consumed and should be destroyed.
PH, temperature, food, moisture, and more PH, temperature, food, moisture, and more
Food poisoning bacteria go dormant at and below freezing. All bacteria are dormant below -17ºC or 1.5ºF
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Bacteria in food reaching a temperature of no more than 63c is very dangerous. Bacteria thrive at this temperature. Food is in what can be referred to as a 'high risk or danger zones'. Food should not be consumed and should be destroyed.
The growth of bacteria slows but does not stop. The food will still spoil but at a much slower rate.
Any temperature less than around 60 °C for most bacteria. However, there are bacteria in food that can survive past 100 °C. Freezing does not significantly kill bacteria, but puts it into a dormant stage, where they can no longer thrive and reproduce.
Food spoilage happens when bacteria in the food is allowed to grow. The food heats up to room temperature or hotter and the bacteria grow allowing it to spoil.
It depends how long it was left at room temperature before being refrigerated. It is, surprisingly, a food with a high risk of carrying food poisoning bacteria, as it can hold the bacteria at slightly-higher-than-room-temperature (their optimum breeding temperature) for longer than many other foods. Once cooled, the bacteria are still there.