Enlightening, thank you for the polite response.

We may be comparing apples and oranges to some extent - countertop thawing
can be used, but my grandmother had the chicken out a LOT longer than it
took to just thaw.

Moreover, I am not arguing the severity of undercooked meat illness, only
that I was taught in restaurants that it is much less common form of hazard
than is poor handling.

Again, thanks for keeping the discourse positive. Now I am just curious.