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Food poisoning and Bacteria growth

Given the right conditions - a temperature of between 9C and 60C, one bacterium can multiply to 2,097,152 within seven hours. So no fresh, or freshly-cooked food should ever be left at this temperature. See 'Food poisoning'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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