K
Kimchee
Guest
Elsewhere in the cooking forums world, threads pop up fairly regularly with "is it still safe to eat?" or "unsafe cooking conditions" or the dreaded "buffets are dangerous" themes.
These always degenerate into the inevitable "even if you cook it, it can still be dangerous because the bacteria release TOXINS that are not 'killed' by heat......"
And "if it reached 40 degrees, it ain't safe better toss it".
And "buffets are hotbeds of uncleanliness and contamination danger"
So.... how much do you worry about all this?
How strict are your contamination/cleanliness/sanitation procedures at home?
Do you worry about buffets and pot lucks?
And... do you double dip or eat after one who does?
These always degenerate into the inevitable "even if you cook it, it can still be dangerous because the bacteria release TOXINS that are not 'killed' by heat......"
And "if it reached 40 degrees, it ain't safe better toss it".
And "buffets are hotbeds of uncleanliness and contamination danger"
So.... how much do you worry about all this?
How strict are your contamination/cleanliness/sanitation procedures at home?
Do you worry about buffets and pot lucks?
And... do you double dip or eat after one who does?