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.
Food should be cooked thoroughly to kill food poisoning bacteria. The core temperature should reach 75Â°C instantaneously or equivalent, e.g. 70Â°C for two minutes. The core is taken as the centre or thickest part of the food. For more information on equivalent time/temperature combinations refer to Guidance Note 20.