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.
Never leave egg salad unrefrigerated for more than two hours. Leaving egg salad at room temperature encourages bacteria growth since bacteria thrive at temperatures between 40 and 140 degrees Fahrenheit. Discard egg salad that is left out for more than a couple of hours.