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Listen to native speakers pronounce “defrost” as a verb in real conversational contexts with synchronized timestamps and subtitles.
So, this is a cartoon line. Obviously, it's not specific bacteria. But the thing is none of these things really multiply above 131-ish. So holding food at 140 is actually safer thanto defrost in like two hours and you cook it and you eat it an hour later, you're probably fine. I mean, assuming you're starting with a fish that isn't slathered with salmonella
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