pgluth1 wrote:
> 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.

Understood. Also remember that grandma cooked chicken until the leg bone
moved freely. At least 180°F. That effectively sterilizes the bird. Also
very likely that grandma's bird wasn't as contaminated as today's.

> 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.

And it seems to be true. But both need to be considered. Does it really
matter, intellectually, which one is causing you to throw up yesterday's
lunch, today's and part of tomorrow's?

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

Be careful about your info sources. There's a lot of hysterical terror
about the table masquerading as "information."

Pastorio