What can time-temperature abuse lead to?

Time-temperature abuse occurs when food is not held at the proper temperature for the required amount of time, which can promote the growth of harmful microorganisms. This improper handling can lead to foodborne illness, as these microorganisms can multiply rapidly in the "danger zone" (between 41°F and 135°F). When food is consumed after being subjected to time-temperature abuse, it may contain pathogens that can cause illness in consumers, such as bacteria, viruses, or parasites.

While factors like cross-contamination, unsanitary conditions, and food spoilage are also critical food safety concerns, they do not directly result from time-temperature abuse in the same way that foodborne illness does. Cross-contamination involves transferring pathogens from one surface to another, unsanitary conditions refer to the general cleanliness of the food preparation environment, and food spoilage involves quality degradation that may occur due to various factors, not solely related to temperature abuse. The primary concern with time-temperature abuse is the increased risk of consumer illness due to pathogenic growth.