Nunya Bidnits wrote:
>
> Ed Pawlowski said:
>
> >
> > Putting the meat in an insulated container will keep it in the safe
> > zone for a long time. That means above 140. At 198, anything should
> > be dead, but I guess it can become contaminated from handling also.
>
> Unless it's been sterilized and continuously handled using sterile technique
> end environment, that is true. Bacteria are everywhere, and particularly
> prevalent in the kitchen.
>
> I saw a program debunking the "5 second rule" where foods were dropped on
> various surfaces for 5 seconds, then cultured to find out what bacteria they
> had picked up. This included many surfaces including a kitchen floor and
> even a toilet seat. All of them were shown to be contaminated in such a way
> as to be unfit for consumption. Of all the surfaces tested, the kitchen
> floor sample grew the most bacteria. The bottom line was that everywhere you
> go, there are bacterial contaminants.
>
> MBKC

I've seen several programs claiming to test the "5 second rule" and
every single one failed miserably in their testing methodology,
invalidating their results. In every case they did the potential
contamination incident and then incubated the sample which invalidates
the test since the "5 second rule" is about fitness to eat or cook after
the drop, not after the drop and a subsequent 24 hour incubation at
"danger zone" temperatures. Yes when you drop stuff it picks up
bacterial contamination, however that contamination is not at a level
that is at all dangerous for immediate consumption or immediate cooking
and then consumption.