USDA Fact Sheet on Food Safety
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You know how you're not supposed to put freshly cooked hot/warm food directly into the fridge after cooking it because of bacteria growing on it or something,
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This makes no sense, If you net the food cool to the median temperatures where bacteria grow well it can only increase the bacteria count. You food needs to be either hot or cold, inbetween for to long is risky.
From USDA http://www.fsis.usda.gov/FactSheets/..._Out/index.asp
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Foodborne bacteria grow rapidly when food is left out on the counter. Room temperatures fall in the "Danger Zone," between 40 and 140°F, where bacteria grow rapidly. It is estimated that as many as 9,000 deaths and 6.5 to 33 million illnesses yearly are directly linked to foodborne pathogens (bacteria and other microorganisms that cause illness). And many of these illnesses are caused by food that are left out on the counter at room temperature.
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Again from USDA http://www.fsis.usda.gov/FactSheets/...Food/index.asp
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A. Remember the basic food safety rules:
Keep hot foods hot, and cold foods cold.
Don't let any cooked food, meat or poultry remain in the danger zone — between 40 °F and 140 °F — for more than 2 hours
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If it was me, I would nuke them good and eat, npnp.
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Last edited by Rathji; 10-23-2008 at 08:05 PM.
Reason: Added quotes/links
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