In article >,
says...
> That being said, the problem I have with sushi for a picnic has more to do with
> the uncooked fish if here is any present in the sushi. The other problem I see
> has to do with the cooler and the ability to keep food out of the "food danger
> zone" which IIRC is over 41 degrees. See below:
>
> http://www.metrokc.gov/health/foodsfty/foodtemps.htm
> Bacteria, or other germs, need time, food and moisture (or wetness) to grow; but
> they won't grow when the temperature of the food is colder than 41º F or hotter
> than 140º F. The temperatures in between 41º and 140º are in the "Danger Zone."
> Keep potentially hazardous foods out of the "Danger Zone!" For example, when
> food is left in the "Danger Zone", bacteria can grow fast, and make poisons that
> can make your customers and family very sick.
>

You totally misunderstand how the "danger zone" works. Bacteria do not
stop growing below 41 - they stop only when the food is frozen. Rather,
their growth is slower at colder temperatures. Some gummint bburocrat
arbitrarily chose 41 degrees. Food stored at 41 has a extremely slightly
greater change of spoiling than food stored at 40, and food stored at 39
has slightly smaller change of spoiling than food stored at 40. It's not
like, as you seem to believe, that food at 40 doesn't spoil and food at
41 does.

If sushi (with fish) had been at 42 for 2 hours I would not bat an eye
at it, but at 80 for 1 hours I would not touch it. Yet, both were in the
danger zone.

--
Peter Aitken