On Dec 11, 10:18*pm, "Polly Esther" > wrote:
> > "Kalmia" <> wrote in message
> > > Maybe YOU all figured this out eons ago, but dummy here just did.
> > I'd done the stove top part of a Shepherd Pie in the middle of the
> > afternoon ( had an errand to run tween 4 and 5 ) and there it sat, warm
> > and oven ready. *I didn't want to stick it in the fridge to cool off and
> > then take forever to bake. Didn't want it to sit on the counter too long
> > either and get to room temp.
>
> > BONG!! I whipped out my Anchor Hocking casserole tote, heated the gel
> > insert in the mike, wrapped the cass in a towel, and put it and the hot
> > insert in the tote, zipped it tight, and covered it all with another
> > towel.
>
> > Two hours later, it was still quite warm and ready for the oven. *I don't
> > think it'd reached an unsafe temp,-- at least no sign of food poisoning
> > yet. HTH.
>
> I'm just not sure that was a best solution. Of course, some folks' systems
> are less fussy than ours but I'm thinking you may have had just enough
> warmth to be dangerous. One summer we camped in the mountains beside a
> family of 7. *Five of them had to be hospitalized with food poisoning; one
> died.- Hide quoted text -
>
> - Show quoted text -

But what was the cause of the food poisoning? If it was caused by
food being left too long in a casserole tote, then you have a point.
If it was caused by something like undercooked chicken, then it
doesn't apply.