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.
Cooking food to the right temperature can help kill the bacterium and prevent the infection from developing. (See Reference 2) Bacteria generally grow at a rapid speed between 40 degrees Fahrenheit and 140 degrees Fahrenheit. Hence, cooking food over this temperature can help kill salmonella. The same is also true when keeping the food warm.