An object’s temperature is the best approximation of the kinetic energy of the particles. When we measure an object’s temperature, we measure the average kinetic energy of the particles in the object. The higher the temperature, the faster the molecules of the substance move, on the average.

Temperature sensors are used in diverse applications such as food processing, HVAC environmental control, medical devices, chemical handling and automotive under the hood monitoring (e.g., coolant, air intake, cylinder head temperatures, etc.).

There are four types of temperature sensors that are most commonly used in modern-day electronics: thermocouples, RTDs (resistance temperature detectors), thermistors, and semiconductor based integrated circuits (IC).

Poultry. Raw and undercooked poultry has a high-risk of causing food poisoning if it’s not handled properly. Campylobacter bacteria and salmonella are the two most common contaminants of poultry and even small amounts can make people seriously sick.

Examples of High Risk Foods are: Milk, cream, custards, cakes with cream, ice cream, dairy products. Soft Cheese. Egg based products, mayonnaise, mousse, quiches.

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” To learn more about the “Danger Zone” visit the Food Safety and Inspection Service fact sheet titled Danger Zone.

FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.

Temperatures Necessary for Killing Bacteria Since the highest temperatures you need to kill the bacteria in eggs, casseroles and meats is 165 degrees Fahrenheit, oven temperatures of 300 F or 350 F for baking do a good job at killing both beneficial and dangerous bacteria.