I think they meant that they kept all the food chilled for safety, the microwave is solely to warm it up to the customers preference rather than intended as a lethality treatment.
Hi 3F,
Thks, you're right. I would have included, albeit grammatically unacceptable, a comma. ![:smile:](https://www.ifsqn.com/forum/public/style_emoticons/default/smile.png)
TBH, whenever i have warmed up chilled baked goods (eg pineapple filled pies) in a microwave for 30 secs, it has always destroyed the pastry texture ( >> soggy). I always use an oven but takes a lot longer of course. Maybe it relates to the pastry formula.
my concern is, what is the temperature danger zone of bakery products? appreciate it very much for all your suggestions and info...
Answers are legion, often linked to discussions on maximum food cooling/holding times.
One "simple" response -
For the consumer it is very difficult to understand the complex inter-relationship of the
nature of the food and temperature to determine a safe cooling time. Therefore, generalised
recommendations have been made. Often the temperature range of 63°C to 5°C is considered
to be the ‘danger zone’ in which bacteria have the greatest chance of growing but as can be
seen from Table 1 this could be narrowed down still further to 55°C to 5°C. Furthermore, it
has been recommended that food should not remain in this ‘danger zone’ for longer than 2
hours. However, this is a very conservative time period since we are taking the extremes of
the growth ranges for harmful bacteria into account in combination with the fact that other
conditions for bacterial growth in the food are rarely optimal. Considering these facts a true
‘danger zone’ with a restriction of 2 hours has been suggested as lying between 55°C and
15°C [5].
Temperature Guidance for Cooking, Cooling, and Storage of Food.pdf 213.92KB
71 downloads
Another, more detailed, but much more complex answer -
https://www.foodsafe...ne-reevaluated/