The time it takes for a population of bacteria to double in number is called the  growth rate .. The doubling time is a fixed characteristic of each type of bacteria, and it can be used for identification. Below is a diagram of the bacterial growth curve.When a culture of microorganisms is transferred into a new container for counting, there is an initial  lag phase .. During this period, the bacteria are adjusting to their new surroundings, new food source, and new temperature.They are not yet multiplying in numbers.uring this phase of growth, the bacteria are multiplying like mad! They have abundant food and not enough toxins are around to harm them. They make as many new bacterial cells as they can. Eventually, the bacteria run out of room, space, or they have produced toxins that are limiting their growth.
Making the world better, one answer at a time. It depends on the type of quiche. If it contains any form of dairy it can be kept unrefrigerated for up to two days, however you should keep it covered.ur stomach acids can kill some of these bacterias but not all and some can â¦ make you very sick. Keep foods OUT of the danger zone-Above 45 degrees and Below 145 degrees. Between these temperatures bacteria lives and breeds on our foods.
After eggs are refrigerated, they need to stay that way. A cold egg left out at room temperature can sweat, facilitating the movement of bacteria into the egg and increasing the growth of bacteria. Refrigerated eggs should not be left out more than 2 hours. (They also say some very sad things about Easter egg hunts.) So if you're being strict, three days would be way too long. In reality, you'd probably be okay. The chances of getting salmonella are definitely higher, but are presumably still small (though I can't say exactly how small, of course). Personally, given the price of a dozen eggs, I'd probably play it safe.