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Briefly explain the meaning of harmful substances in food production

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.... grease, oil, bacteria, etc,, anything that causes sickness in humans,,,

Posted on Aug 11, 2017

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Posted on Jan 02, 2017

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My Keurig Special Edition model has a ruptured heating element which is filled with a white substance packed around the inner element. Obviously, this substance has been going into our coffee. What is it...


I believe this is a ceramic filler... non conductive... takes the heat... and I dont know what the health risk is.

google digesting ceramic might give you an insight.
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I can not change temperature to more than 41f. Lower temperatures are OK


Temperature is perhaps the most critical means of control in the prevention of foodborne illness. Harmful (disease-causing) microorganisms grow within a temperature range of 41 F to 140 F (referred to as the "Temperature Danger Zone"). Many foods, especially raw animal products, naturally contain harmful microorganisms. Keeping foods out of the Temperature Danger Zone prevents disease-causing microorganisms from growing in foods. Proper cooking and reheating of food is important because heat destroys disease-causing microorganisms that may be present. Ensuring proper heating and storage temperatures is essential for assuring safe food in retail operations. Temperature guidelines differ depending on the type of food and method of heating method.

Freezing
Most pathogenic microorganisms will not grow below 41 F, or their growth will be very slow. However, many spoilage microorganisms (which cause foods to taste and smell bad) can grow at temperatures well below 41 F. Most foods that are frozen in food retail are done to improve quality and increase the shelf- life of the product. Most foods will freeze at about 28-30 F. To ensure safe freezer temperatures, be sure that your freezer is maintained at least 28-30 F or below (foods should be frozen solid). Ideally, foods should be frozen at 0 F or below to maintain quality.


It seems that your Refrigrator's higgest point is set to 41 F

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