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.
But at that temp, it takes at least two hours to kill them to 7D. The time gets lower as the temperature goes higher. So beef at 140Â°F degrees will get to a 7D kill rate in just 12 minutes, while at 160Â°F degrees, pathogens are destroyed in just 7.3 seconds, hence the USDA guidelines for the consumer.