On Fri, 28 Aug 2015 08:35:52 -0400, jmcquown >
wrote:

>On 8/27/2015 7:25 PM, Jeßus wrote:
>> On Thu, 27 Aug 2015 18:20:36 -0500, Sqwertz >
>> wrote:
>>
>>> On Thu, 27 Aug 2015 19:09:44 -0400, wrote:
>>>
>>>> Okay, I grill my chicken, bring it in the house on a platter and cover it with
>>>> aluminum foil to eat later on. I don't really want to refrigerate it right away
>>>> since then I'd have to warm it in the microwave. How long can I safely leave it
>>>> covered on a plate on the countertop? Thanks.
>>>
>>> What temperature and how clean is your kitchen?
>>
>> Yep, cleanliness and in particular, the temp, makes a big difference
>> in how long one can leave things out.
>>
>>> In my kitchen I would have no problems eating it 6 or even 8 hours
>>> later provided it was cooked thoroughly (and covered as you say).
>>>
>>> But the USDA says you will die of it stays out for one minute longer
>>> than 2 hours.
>>
>> They err on the side of caution to a ridiculous degree.
>>
>> I ate leftover salmon crumbed with panko for breakfast - it never even
>> made it to the fridge last night. I better call an ambulance...
>>
>Are you dead yet?

Hang on, I'll check... nope, still alive

This topic always perplexes me a little when I see what IMO are rather
extreme precautions. I don't know if the risk of food poisoning is
higher in the U.S for some strange reason, but my own experiences tell
another story. I butcher a lot of my own meat, I will hang venison or
lamb in the shed for 5 days before cutting it up. I have a few
roosters destined for the stock pot very soon - they too will hang for
a day before going into the pot. Touch wood, I haven't had any form of
food poisoning since the late 1980's <shrug>.