Title: Discussion Forum Description - Week 4: Slow Cookers and Food Safety
Course: Lab Applications of Microbiology > Section: Course Content

Different bacteria grow either faster or slower at different temperatures. Some bacteria love high temperatures, and some love cold. Most of the ones that humans worry about are those in the middle, that could thrive in our bodies if they get there!

Slow cookers are popular cooking devices, that can produce delicious meals safely. However, improper use can lead to hazards, if the temperature of the cooker remains too 'medium' for too long. Here's a great article from the FDA about Slow Cooker Safety: Slow Cooker Safety

Read the article, and then let us know - had you ever considered the potential hazard of bacterial growth in your slow cooker? Will what you've learned in this class about bacterial growth change how you use one (if you do)? Why, or why not?