BALTIMORE -- The temperature component of the food-safety formula has been well documented as one of the key defenses in protecting fresh foods from contamination by pathogens. The practice calls for maintaining food outside of the so-called red zone, in which bacteria can multiply -- generally between 41 degrees and 140 degrees Fahrenheit. While advances in technology have made the process easier to monitor and control, current regulations are too restrictive and allowances must be made ...

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