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.
Salmonella bacteria are killed by temperatures above 55Â°C (130Â°F). The rate at which bacteria are destroyed depends on temperature, species, acidity (pH), and humidity (Angelotti et al.). Ten minutes at 65Â°C (150Â°F), or less than two minutes at 70Â°C (160Â°F), are both about as effective as an hour at 60Â°C (140Â°F).