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What are you doing at the moment
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2023-06-16 at 3:49 PM UTCtrying to formulate the 5 stages of cope.
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2023-06-16 at 3:50 PM UTC
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2023-06-16 at 3:54 PM UTC
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2023-06-16 at 3:56 PM UTC
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2023-06-16 at 4 PM UTC"According to the U.S. Department of Agriculture (USDA) guidelines for refrigeration and food safety, there are two kinds of bacteria that can grow on your food:
Pathogenic
bacteria. These are especially dangerous as they cause foodborne illness.
They grow rapidly in unrefrigerated foods and can’t usually be detected by how
a food looks, tastes, or smells.
Spoilage
bacteria. These develop and grow as food spoils. They do change the taste,
look, and smell of your food. However, they’re far less likely to actually make
you sick."
How long can you leave meat unrefrigerated?
two hours
Never leave food in the Danger Zone over two hours; one hour if outside temperature is above 90 °F. The Danger Zone is the temperature range between 40 °F and 140 °F in which bacteria can grow rapidly. -
2023-06-16 at 4:08 PM UTC
Originally posted by Jiggaboo_Johnson "According to the U.S. Department of Agriculture (USDA) guidelines for refrigeration and food safety, there are two kinds of bacteria that can grow on your food:
Pathogenic
bacteria. These are especially dangerous as they cause foodborne illness.
They grow rapidly in unrefrigerated foods and can’t usually be detected by how
a food looks, tastes, or smells.
Spoilage
bacteria. These develop and grow as food spoils. They do change the taste,
look, and smell of your food. However, they’re far less likely to actually make
you sick."
How long can you leave meat unrefrigerated?
two hours
Never leave food in the Danger Zone over two hours; one hour if outside temperature is above 90 °F. The Danger Zone is the temperature range between 40 °F and 140 °F in which bacteria can grow rapidly.
USDA is the arbiter of food safety because ....
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2023-06-16 at 4:11 PM UTC
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2023-06-16 at 4:13 PM UTCVinny doesn't seem to know bacteria grows rapidly on meat in temperatures above 40F.
Basic food hygiene fail.
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2023-06-16 at 4:15 PM UTC
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2023-06-16 at 4:20 PM UTC
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2023-06-16 at 4:25 PM UTCMany bacteria produce toxins, and in some cases, more than one toxin is produced by a given organism. Staphylococcus aureus strains, for example, are capable of secreting hemolysins, leukotoxins, exfoliative toxins, enterotoxins, and toxic shock syndrome toxin
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2023-06-16 at 4:28 PM UTChttps://doh.wa.gov › you-and-your-family › food-safe...
Fact: Some bacteria, such as staphylococcus (staph) and Bacillus cereus, produce toxins not destroyed by high cooking temperatures.
Buy that fridge kids. -
2023-06-16 at 4:32 PM UTCautoclave your meat
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2023-06-16 at 4:34 PM UTCThe following users say it would be alright if the author of this post didn't die in a fire!
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2023-06-16 at 4:35 PM UTCThe following users say it would be alright if the author of this post didn't die in a fire!
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2023-06-16 at 4:49 PM UTC
Originally posted by Jiggaboo_Johnson https://doh.wa.gov › you-and-your-family › food-safe…
Fact: Some bacteria, such as staphylococcus (staph) and Bacillus cereus, produce toxins not destroyed by high cooking temperatures.
Buy that fridge kids.
bacteria toxins have been part of our diet for millennias.
thats what our livers for.
whats next ? are you going to clean feceses off you're meat ?
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2023-06-16 at 4:50 PM UTC
Originally posted by vindicktive vinny bacteria toxins have been part of our diet for millennias.
Correct! that's why:
The U.S. Centers for Disease Control and Prevention (CDC) has estimated that every year in the United States: 48 million (or 1 in 6) people get sick from a foodborne illness. 128,000 people are hospitalized because of a foodborne illness. 3,000 people die from a foodborne illness.
Most people I think would agree "FRESH" doesn't mean "with an extra thick coating of bacteria and toxins on it". -
2023-06-16 at 4:57 PM UTC
Originally posted by Jiggaboo_Johnson Correct! that's why:
The U.S. Centers for Disease Control and Prevention (CDC) has estimated that every year in the United States: 48 million (or 1 in 6) people get sick from a foodborne illness. 128,000 people are hospitalized because of a foodborne illness. 3,000 people die from a foodborne illness.
Most people I think would agree "FRESH" doesn't mean "with an extra thick coating of bacteria and toxins on it".
1 in 6 people from foodborne (not necessary from bacterial toxin) illness.
and yet only 1 in 10000 died (again not necessary from bacterial toxin)
and yet johnson boy scarred,
home of the brave and land of the free
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2023-06-16 at 4:59 PM UTC
Originally posted by vindicktive vinny 1 in 6 people from foodborne (not necessary from bacterial toxin) illness.
and yet only 1 in 10000 died (again not necessary from bacterial toxin)
and yet johnson boy scarred,
home of the brave and land of the free
Imagine what those figures are in chingchong land with no fridges
COPE! -
2023-06-16 at 5 PM UTC
