Which of the following best describes time-temperature abuse in the context of microbiology and food safety?

• A. Storing food in a freezer below -18°C
• B. Allowing food to remain at temperatures where pathogens can grow for too long
• C. Cooking food at excessively high temperatures for a short period
• D. Rapidly cooling food to below 4°C immediately after cooking

Answer: (B)

Verified step by step guidance

1. Understand the concept of time-temperature abuse: it refers to the situation where food is kept at temperatures that allow harmful microorganisms to grow for an extended period.
2. Recall that pathogens typically grow best in the 'danger zone' temperature range, which is approximately between 5°C and 60°C.
3. Recognize that storing food below -18°C (freezing) prevents microbial growth, so it is not considered time-temperature abuse.
4. Note that cooking food at high temperatures or rapidly cooling food below 4°C are safety measures to kill or inhibit microbial growth, not examples of abuse.
5. Conclude that the best description of time-temperature abuse is allowing food to remain at temperatures where pathogens can grow for too long.