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.
Microwaves do not kill bacteria, heat kills bacteria. The higher the temperature, the faster those bacteria will die off. Instant death for most bacteria (including salmonella) is about 160Â° F (71Â° C). You only need a few seconds at this temperature. The notoriously strict USDA recommends 160Â° F for egg dishes but is considerably more lax about whole eggs and just says to cook until firm. Very few eggs are contaminated in the whites or yolks, so the risk is very low.