On January 4, 2011, in an effort to prevent food borne illness, the FDA’s Food Safety Modernization Act was signed into to law.
The bacteria that cause foodborne illness, called pathogenic bacteria, can grow rapidly in food that’s above 40 ⁰F and can double in number in little as 20 minutes. Pathogenic bacteria doesn’t affect food’s odor, taste, or appearance, so you can’t tell it’s there.
