“ Even though the center of the [meat] may still be frozen as it thaws on the counter, ” says the U.S. Department of Agriculture, “the outer layer of the food could be in the ‘ Danger Zone, ’ between 40 [4 ° C] and 140 ° F [60 ° C] ​ — temperatures at which bacteria multiply rapidly. ”
” Bagian tengah [daging] bisa jadi masih beku, tetapi jika bagian pinggirnya mulai cair, ” kata Departemen Pertanian AS, ” lapisan luarnya berada dalam ’ Zona Bahaya ’, yaitu suhu antara 4 dan 60 derajat Celsius, karena bakteri berlipat ganda dengan cepat pada suhu tersebut. ”