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Listeria monocytogenes and Yersinia enterocolitica are two pathogens that are able to multiply at temperatures below 5 degrees Celsius.

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1y ago

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Cooling stocks and glazes below 41 degrees Fahrenheit is necessary to prevent bacterial growth and foodborne illnesses. Keeping them at or below this temperature slows down the growth of bacteria, which can multiply rapidly in the temperature danger zone between 41-135 degrees Fahrenheit. This helps to ensure food safety and maintain the quality of the product.


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