the act or process of reducing the size or volume of something by or as if by pressing most substances undergo contraction when cooled Synonyms compacting, compaction, condensation, condensing, constricting, constriction, contracting, compression, squeeze, squeezing, telescopingRelated Words abbreviation, abridgment (or abridgement), curtailment, ...
The possibility of bacterial growth actually increases as food cools after cooking because the drop in temperature allows bacteria to thrive. But you can keep your food above the safe temperature of 140ËF by using a heat source like a chafing dish, warming tray, or slow cooker.
The reason is because it it depend on the type of bacteria you are talkilng about. There are some bacteria will die under the temperature of 100C, and there are die at 100C, and there are some that able to live above 100C but may die at 121C. if the bacteria contain endospore/spore, then it is hard to kill them. people may use an autoclave to kill spore bacteria and the temperature to kill them is 121C in an autoclave.