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.

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.

It'll be fine there for a few hours, at the very least.

On 8/27/2015 5:09 PM, wrote:
> Okay, I grill my chicken, bring it in the house on a platter and cover it with
> aluminum foil to eat later on.

Great for letting the juices re-absorb into the tissues.

> 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.

At the extreme some will say a FULL 2 HOURS - no thanks.

Also if you go that long anything left over MUST be disposed of.

I'd let it sit foil-covered on a platter no longer than 1/2 an hour to
45 minutes...

On 8/27/2015 5:13 PM, Je�us 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.
>
> It'll be fine there for a few hours, at the very least.
>

I call unsafe on that one.

2 hrs. is the maximum quoted - after that anything uneaten must be tossed.

45 minutes tops is my safety zone.

On Fri, 28 Aug 2015 09:13:12 +1000, Jeßus > 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.
>
>It'll be fine there for a few hours, at the very least.

IFF you eat it all then. It;s not suitablke for storage. Don't put it
in the fridge after, particularly if it's warmish weather.

John Kuthe...

On 8/27/2015 5:20 PM, Sqwertz wrote:
> What temperature and how clean is your kitchen?


Why do you stalk women and douse all your sammiches in mayo?

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...

>Refrigerate immediately anything you know you won't eat later. Once
>you leave it out for a few hours, it's refrigerator lifespan is
>shorter than if it went right into the fridge.

On Thu, 27 Aug 2015 18:18:04 -0500, John Kuthe >
wrote:

>On Fri, 28 Aug 2015 09:13:12 +1000, Jeßus > 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.
>>
>>It'll be fine there for a few hours, at the very least.
>
>IFF you eat it all then.

Well, that was the plan, I thought.

>It;s not suitablke for storage. Don't put it
>in the fridge after, particularly if it's warmish weather.

Yes, the warmer it is, the shorter time it's safe to eat.
No need to get too panicky about it, though.

On 8/27/2015 5:25 PM, Je�us wrote:
> I ate leftover salmon crumbed with panko for breakfast - it never even
> made it to the fridge last night.


Hardly much of a surprise at all, you Tasmanian Trog.

On 8/27/2015 5:27 PM, Je�us wrote:
> No need to get too panicky about it, though.


Says the Trog eating spoiled old salmon...

On Fri, 28 Aug 2015 09:27:53 +1000, Jeßus > wrote:

>On Thu, 27 Aug 2015 18:18:04 -0500, John Kuthe >
>wrote:
>
>>On Fri, 28 Aug 2015 09:13:12 +1000, Jeßus > 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.
>>>
>>>It'll be fine there for a few hours, at the very least.
>>
>>IFF you eat it all then.
>
>Well, that was the plan, I thought.
>
>>It;s not suitablke for storage. Don't put it
>>in the fridge after, particularly if it's warmish weather.
>
>Yes, the warmer it is, the shorter time it's safe to eat.
>No need to get too panicky about it, though.

What's the worst that could happen? Diarrea, maybe throw it up.
Probably.

John Kuthe...

On 8/27/2015 5:38 PM, John Kuthe wrote:
>> No need to get too panicky about it, though.
> What's the worst that could happen? Diarrea, maybe throw it up.
> Probably.
>
> John Kuthe...


An "RN" who's never heard of food poisoning?

wow.

On 8/27/2015 5:51 PM, Sqwertz wrote:
> Well, theoretically, if it's cooked and in my kitchen, then


It ends up on your decrepit deck rail swimming in a mayo bath with flies
all over it, you turd-eatin' troll!

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?

Depends on the ambiant temperature but unless you live in an igloo no
more than 15 minutes... I serve chicken imediately out of the oven or
off the grill and any extra goes directly into the fridge... very
risky to leave poultry at room temperature.

Up to two hours, the experts say, but I wouldn't leave it out that long. But it has something to do
with what your body is inured to...my ex-inlaws left fried chicken out on the counter all night and
ate it the next day with no problems. If I tried that, I would have a killing attack of food
poisoning.

I would go with an hour, tops.

N.

On 2015-08-28 00:54:13 +0000, Nancy2 said:

> Up to two hours, the experts say, but I wouldn't leave it out that
> long. But it has something to do
> with what your body is inured to...my ex-inlaws left fried chicken out
> on the counter all night and
> ate it the next day with no problems. If I tried that, I would have a
> killing attack of food
> poisoning.
>
> I would go with an hour, tops.

Interesting. We like to get a bento box at a local supermarket, it has
fish, rice, a pork-stuffed dumpling, a little piece of fried chicken in
it, a piece of omelette-ish egg as well as vegetables, brocolli,
carrot, mushroom, slice of lotus root, etc. We buy it in the
afternoon, leave it out until evening, some 4-6 hours, sometimes more.
Then have it for dinner at room temperature. Done it probably 20 times
or more over the years. Never a digestive tract issues.

On 8/27/2015 1:09 PM, 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.
>

I'll leave stuff out all night. My guess is that it's unlikely that food
left out will somehow turn into toxic material in a few hours but
everybody that writes about food safety has to consider the worst case
scenario to assure their asses will be properly covered. Dishes like
sweet sour spareribs or pork adobe will keep at room temperature just
fine.

On 2015-08-27 21:34, dsi1 wrote:


> I'll leave stuff out all night. My guess is that it's unlikely that food
> left out will somehow turn into toxic material in a few hours but
> everybody that writes about food safety has to consider the worst case
> scenario to assure their asses will be properly covered. Dishes like
> sweet sour spareribs or pork adobe will keep at room temperature just fine.


Have you ever had a good dose of food poisoning? I have. It is
something that I hope never happens again. I am a careful about food
safety.

On 8/27/2015 7:28 PM, gtr wrote:
> On 2015-08-28 00:54:13 +0000, Nancy2 said:
>
>> Up to two hours, the experts say, but I wouldn't leave it out that
>> long. But it has something to do
>> with what your body is inured to...my ex-inlaws left fried chicken out
>> on the counter all night and
>> ate it the next day with no problems. If I tried that, I would have a
>> killing attack of food
>> poisoning.
>>
>> I would go with an hour, tops.
>
> Interesting. We like to get a bento box at a local supermarket, it has
> fish, rice, a pork-stuffed dumpling, a little piece of fried chicken in
> it, a piece of omelette-ish egg as well as vegetables, brocolli, carrot,
> mushroom, slice of lotus root, etc. We buy it in the afternoon, leave
> it out until evening, some 4-6 hours, sometimes more. Then have it for
> dinner at room temperature. Done it probably 20 times or more over the
> years. Never a digestive tract issues.
>
>

Fool!

On 8/27/2015 7:34 PM, dsi1 wrote:
> On 8/27/2015 1:09 PM, 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.
>>
>
> I'll leave stuff out all night. My guess is that it's unlikely that food
> left out will somehow turn into toxic material in a few hours but
> everybody that writes about food safety has to consider the worst case
> scenario to assure their asses will be properly covered. Dishes like
> sweet sour spareribs or pork adobe will keep at room temperature just fine.

Um...that's not what science says, really.

On 8/27/2015 8:05 PM, Dave Smith wrote:
> On 2015-08-27 21:34, dsi1 wrote:
>
>
>> I'll leave stuff out all night. My guess is that it's unlikely that food
>> left out will somehow turn into toxic material in a few hours but
>> everybody that writes about food safety has to consider the worst case
>> scenario to assure their asses will be properly covered. Dishes like
>> sweet sour spareribs or pork adobe will keep at room temperature just
>> fine.
>
>
> Have you ever had a good dose of food poisoning? I have. It is
> something that I hope never happens again. I am a careful about food
> safety.
>
+1

On 8/27/2015 8:05 PM, Sqwertz wrote:
> You can always count


On YOU for snark and woman-hating.

On 8/27/2015 4:05 PM, Dave Smith wrote:
> On 2015-08-27 21:34, dsi1 wrote:
>
>
>> I'll leave stuff out all night. My guess is that it's unlikely that food
>> left out will somehow turn into toxic material in a few hours but
>> everybody that writes about food safety has to consider the worst case
>> scenario to assure their asses will be properly covered. Dishes like
>> sweet sour spareribs or pork adobe will keep at room temperature just
>> fine.
>
>
> Have you ever had a good dose of food poisoning? I have. It is
> something that I hope never happens again. I am a careful about food
> safety.
>

I sure did. It was so bad that I didn't eat any red squid leg for a
couple of decades. You don't have to lecture me on food poisoning. I
hope to never get that again!

https://www.wholesaleunlimitedhawaii...&pr=575&pc=732

On 8/27/2015 6:08 PM, los Golondrinas wrote:
> On 8/27/2015 7:34 PM, dsi1 wrote:
>> On 8/27/2015 1:09 PM, 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.
>>>
>>
>> I'll leave stuff out all night. My guess is that it's unlikely that food
>> left out will somehow turn into toxic material in a few hours but
>> everybody that writes about food safety has to consider the worst case
>> scenario to assure their asses will be properly covered. Dishes like
>> sweet sour spareribs or pork adobe will keep at room temperature just
>> fine.
>
> Um...that's not what science says, really.

What science says is if you leave food out, there is a possibility that
harmful microorganisms could gain a foothold on your vittles to a bad
result. It doesn't say that it has to happen nor does it say that it's
likely to happen. If you have any info to the contrary, I sure would
like to know what you think science says. According to your science, I
should be dead many times over. Thank God it ain't my science.

> wrote in message
...
> 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.

Two hours.

"Dave Smith" > wrote in message
...
> On 2015-08-27 21:34, dsi1 wrote:
>
>
>> I'll leave stuff out all night. My guess is that it's unlikely that food
>> left out will somehow turn into toxic material in a few hours but
>> everybody that writes about food safety has to consider the worst case
>> scenario to assure their asses will be properly covered. Dishes like
>> sweet sour spareribs or pork adobe will keep at room temperature just
>> fine.
>
>
> Have you ever had a good dose of food poisoning? I have. It is something
> that I hope never happens again. I am a careful about food safety.

Me too.

On Thu, 27 Aug 2015 20:21:20 -1000, dsi1
> wrote:

> What science says is if you leave food out, there is a possibility that
> harmful microorganisms could gain a foothold on your vittles to a bad
> result. It doesn't say that it has to happen nor does it say that it's
> likely to happen.
What science says about food safety is of the utmost concern to the
food trade, hospitality, and similar industries because it provides
them with cover for their asses in the event of liability issues.
Individuals are at liberty to take whatever risks they want, however
foolhardy or otherwise those risks may be.

--
Bob
Sidera errantia quibus procella tenebrarum in aeternum servata est
www.kanyak.com

On 2015-08-27 8:54 PM, Nancy2 wrote:
> Up to two hours, the experts say, but I wouldn't leave it out that long. But it has something to do
> with what your body is inured to...my ex-inlaws left fried chicken out on the counter all night and
> ate it the next day with no problems. If I tried that, I would have a killing attack of food
> poisoning.


Funny how that works eh. I once had a dose of food poisoning that
knocked me on my butt. I had eaten a chili dog at the restaurant in the
department store where I worked part time. I was feeling ill near the
end of my work day. Luckily, it was only a 5 minute drive home. I got in
the front door, ran down the hall to the bathroom and started puking.
Every time I stood up and rinsed my mouth I would buckle over and start
puking and retching all over again. I had started puking at about 6:20
pm and I didn't stop until 11:30 After the first few episodes you
aren't throwing up food anymore, you just retch and heave and it starts
to feel like you guts are turning inside out.

After more than 5 hours on my knees talking into the big white phone I
went to bed. I slept right through that night, the next day and night. I
have not eaten a chili dog since. Nor will I eat meat that has been in
the fridge for more than a few days. My wife has a cast iron stomach
and will eat stuff like leftover sausage from a week before.

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?

Jill

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.

Ok...now you've heard a large range of answers and have even started
more RFC arguments. LOL!

Here's my take on what you asked.
Don't cook the chicken until you are ready to eat it.
If for some reason you need to cook it earlier,
just put it in the fridge.
So what if you have to microwave it hot later.
That won't hurt the taste.

Whenever I cook chicken, I eat it right away.
I normally cook more though for future meals.
The extra, I would let cool down for about 30 minutes
then put in fridge. Better to be safe than sorry.

And like Dave, I experienced the "sorry" side once.
I never take chances with food being spoiled or not.
"When in doubt, throw it out."
A few dollars worth of doubtful meat is not worth chancing a nice case
of food poisoning.

In article >, ost
says...
>
> 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?
>
> 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.
>
> Refrigerate immediately anything you know you won't eat later.

But wait till it's cold. Putting hot or warm food in the fridge raises
the temp, which promotes bacterial growth on everything in it.

Janet

Sqwertz wrote:
> Why do you even own a refrigerator?


Why do YOU even draw breath?

EVERY single person here despises you!

On 2015-08-28 8:53 AM, Gary wrote:

> Here's my take on what you asked.
> Don't cook the chicken until you are ready to eat it.
> If for some reason you need to cook it earlier,
> just put it in the fridge.
> So what if you have to microwave it hot later.
> That won't hurt the taste.
>
> Whenever I cook chicken, I eat it right away.
> I normally cook more though for future meals.
> The extra, I would let cool down for about 30 minutes
> then put in fridge. Better to be safe than sorry.

I am more worried about raw chicken than cooked. It can acquire some
nasty things. Once it cool enough to go into fridge it should be there.

>
> And like Dave, I experienced the "sorry" side once.
> I never take chances with food being spoiled or not.
> "When in doubt, throw it out."
> A few dollars worth of doubtful meat is not worth chancing a nice case
> of food poisoning.


It was horrible. A number of years ago my wife reacted badly after
eating mussels. I had eaten them a number of times and never had a
problem with them. They were good, but not great. When I saw my wife
almost as sick as I had been with that food poisoning, I lost all
interest in eating mussels. I guess my inner brain figured that if
mussels could make me that sick I was not taking any chances. That was
close to 30 years ago. I had a couple mussels at a buffet but they
weren't good enough to warrant the risk.





>

dsi1 wrote:
> On 8/27/2015 6:08 PM, los Golondrinas wrote:
>> On 8/27/2015 7:34 PM, dsi1 wrote:
>>> On 8/27/2015 1:09 PM, 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.
>>>>
>>>
>>> I'll leave stuff out all night. My guess is that it's unlikely that food
>>> left out will somehow turn into toxic material in a few hours but
>>> everybody that writes about food safety has to consider the worst case
>>> scenario to assure their asses will be properly covered. Dishes like
>>> sweet sour spareribs or pork adobe will keep at room temperature just
>>> fine.
>>
>> Um...that's not what science says, really.
>
> What science says is if you leave food out, there is a possibility that
> harmful microorganisms could gain a foothold on your vittles to a bad
> result.

Yes.

> It doesn't say that it has to happen nor does it say that it's
> likely to happen.

It does promote "likely" - hence the suggested times you can leave food
sitting.

> If you have any info to the contrary, I sure would
> like to know what you think science says. According to your science, I
> should be dead many times over. Thank God it ain't my science.

That's your personal biochemisrty.

My science on food safety remains consistent.

On 2015-08-28 9:25 AM, Janet wrote:

>> Refrigerate immediately anything you know you won't eat later.
>
> But wait till it's cold. Putting hot or warm food in the fridge raises
> the temp, which promotes bacterial growth on everything in it.
>

That's basically good advice, but it depends a lot on the size and
texture of the hot item. A fish fillet or chicken pieces will cool
quickly without heating up the fridge too much. A couple pounds of roast
or a pot of soup will have the fridge struggling to maintain its set
temperature. If I make soup or ice cream base in the winter I will
stick outside to cool before it goes into the fridge.

The important thing to keep in mind is the danger zone, the temperature
at which bacteria thrives best and try to avoid it.

On 2015-08-28, Opinicus > wrote:

> What science says about food safety is of the utmost concern to the
> food trade, hospitality.......

You obviously have never watched an episode of Kitchen Nightmares.

nb

On Friday, August 28, 2015 at 1:03:42 AM UTC-10, Opinicus wrote:
> On Thu, 27 Aug 2015 20:21:20 -1000, dsi1
> > wrote:
>
> > What science says is if you leave food out, there is a possibility that
> > harmful microorganisms could gain a foothold on your vittles to a bad
> > result. It doesn't say that it has to happen nor does it say that it's
> > likely to happen.
> What science says about food safety is of the utmost concern to the
> food trade, hospitality, and similar industries because it provides
> them with cover for their asses in the event of liability issues.
> Individuals are at liberty to take whatever risks they want, however
> foolhardy or otherwise those risks may be.
>
> --
> Bob
> Sidera errantia quibus procella tenebrarum in aeternum servata est
> www.kanyak.com

I totally agree with you there. The food safety rules are important. What has that got to do with what I do at home? There was food before there was refrigeration and I've never gotten food poisoning with my "horrible" practices. What's the problem?

On 2015-08-28 11:06 AM, notbob wrote:
> On 2015-08-28, Opinicus > wrote:
>
>> What science says about food safety is of the utmost concern to the
>> food trade, hospitality.......
>
> You obviously have never watched an episode of Kitchen Nightmares.
>
It is of utmost concern to the people who are in the public health
business. If it was as important to everyone in the restaurant business
there would be a lot of inspectors would be out of a job.

On 2015-08-28, Dave Smith > wrote:
> On 2015-08-28 11:06 AM, notbob wrote:
>> On 2015-08-28, Opinicus > wrote:
>>
>>> What science says about food safety is of the utmost concern to the
>>> food trade, hospitality.......
>>
>> You obviously have never watched an episode of Kitchen Nightmares.
>>
> It is of utmost concern to the people who are in the public health
> business. If it was as important to everyone in the restaurant business
> there would be a lot of inspectors would be out of a job.

You sed "food trade". If the restaurant business is not the food
trade, I don't know what is.

Besides, inspectors are usually hamstrung, anyway. I'll not go
looking for a cite, but I recall the female USDA inspector who was
constantly harrassed and finally run out of the dept for consciously
trying to impose USDA stds and improve conditions at a major meat
packing plant. Perhaps things are all rosy and hunky-dory in good ol'
Canada (which I doubt), but govt inspectors in the US are a bad joke.

nb

dsi1 > wrote in
:

>> > What science says is if you leave food out, there is a
>> > possibility that harmful microorganisms could gain a
>> > foothold on your vittles to a bad result. It doesn't say
>> > that it has to happen nor does it say that it's likely to
>> > happen.
>> What science says about food safety is of the utmost concern
>> to the food trade, hospitality, and similar industries
>> because it provides them with cover for their asses in the
>> event of liability issues. Individuals are at liberty to take
>> whatever risks they want, however foolhardy or otherwise
>> those risks may be.
>>
> I totally agree with you there. The food safety rules are
> important. What has that got to do with what I do at home?
> There was food before there was refrigeration and I've never
> gotten food poisoning with my "horrible" practices. What's the
> problem?

None whatsoever. My wife is a food paranoid. I have gotten her
to the point where she doesn't throw something out because it has
been out of the fridge for ten minutes. And although she has
seen a good documentary on the corporate fiction of the "due
date" on food (as opposed to checking it out (smell, appearance,
etc.), she still cringes at the thought of eating yogurt that is
two days past the due date as though that meant it turned to
poison from one instant to the next. Clearly she does not trust
her own sense to tell her when something has truly expired as
opposed to fictitiously expired.

I have been preparing her food for nigh on 28 years now and she
has never been poisoned by anything I've put in front of her.
Twenty eight years and still she doesn't entirely trust me. Ya
got to wonder.

Of course this is hardly an issue when compared to the growing
trend in "gluten intolerance".

https://www.youtube.com/watch?v=Oht9AEq1798

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

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