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submitted 1 year ago by ObviouslyNotBanana@lemmy.world to c/196

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[-] Rodeo@lemmy.ca 1 points 1 year ago* (last edited 1 year ago)

hence why you usually cook meat from refrigerator temp and don't wait for it to get to room temp unless you need an excuse to get out of work for a very painful few days.

If you practice basic cleanliness in the kitchen, this is much more unlikely than you're making it out to be. I always defrost on the counter overnight and put in the fridge in the morning, and I've never given myself food poisoning of any sort.

There is a big difference between commercial food safety regulations and what is safe enough for individuals at home.

this post was submitted on 20 Nov 2023

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