3 ms·

Do you have any data to back this claim?

by AaronM 5y ago

shagie 5y ago
https://www.nejm.org/doi/story/10.1056/feature.2021.02.19.100086 https://www.nejm.org/doi/story/10.1056/feature.2021.02.19.10... > The patient had been well until 20 hours before this admission, when diffuse abdominal pain and nausea developed after he ate rice, chicken, and lo mein leftovers from a restaurant meal. https://www.nejm.org/doi/full/10.1056/NEJMcpc2027093 https://www.nejm.org/doi/full/10.1056/NEJMcpc2027093 https://www.forbes.com/sites/brucelee/2022/02/21/teen-suffers-finger-leg-amputations-after-eating-leftover-noodles-gave-him-sepsis/?sh=39af060b639d https://www.forbes.com/sites/brucelee/2022/02/21/teen-suffer... > Doctors ended up having to amputate different parts of the 19-year-old’s fingers and both of his legs below his knees. https://www.newsweek.com/teen-legs-amputated-leftover-noodles-trigger-deadly-condition-sepsis-1681081 https://www.newsweek.com/teen-legs-amputated-leftover-noodle... > Bacteria can grow quickly in food left at room temperature according to WebMD, which recommends to reduce the risk of food poisoning leftover food should be refrigerated no later than 2 hours after it is taken from a heat source like an oven or warming tray. > The website adds that the fact that food has to be left to cool before being refrigerated is actually a myth, and hot foods can be placed directly in a refrigerator. --- From the original article: > Here's why that's not terrifying and actually pretty cool: Constant simmering means bacteria can't develop, and Stu is frequently and thoroughly strained. Though the issue is the "if it isn't constantly maintained at bacteria killing levels"
- woah 5y ago
  > Though the issue is the "if it isn't constantly maintained at bacteria killing levels" How is this any different from a soup that was started hours ago?
  - shagie 5y ago
    If it is being kept at a proper and maintained simmer of 185°F to 205°F, that shouldn't be an issue. If it is at 140°F or lower for any length of time, then there's an issue. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety#_Danger https://www.fsis.usda.gov/food-safety/safe-food-handling-and... https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/slow-cookers-and-food-safety https://www.fsis.usda.gov/food-safety/safe-food-handling-and... https://www.food-safety.com/articles/4722-the-danger-zone-reevaluated https://www.food-safety.com/articles/4722-the-danger-zone-re... This all is about keeping a disciplined kitchen. That never ending stew if it is maintained properly, then maybe. Consider how many kitchens rack up obvious health code violations and then ask if they're disciplined enough to make sure they're not having problems with the non-obvious ones. The soup that was started a few hours ago starts with a completely sanitized initial condition and has a history to consider of a few hours. The never ending stew has a much longer history to consider.

Do you have any data to back this claim?

by AaronM 5y ago

Do you have any data to back this claim?

https://www.nejm.org/doi/story/10.1056/feature.2021.02.19.100086 https://www.nejm.org/doi/story/10.1056/feature.2021.02.19.10... > The patient had been well until 20 hours before this admission, when diffuse abdominal pain and nausea developed after he ate rice, chicken, and lo mein leftovers from a restaurant meal. https://www.nejm.org/doi/full/10.1056/NEJMcpc2027093 https://www.nejm.org/doi/full/10.1056/NEJMcpc2027093 https://www.forbes.com/sites/brucelee/2022/02/21/teen-suffers-finger-leg-amputations-after-eating-leftover-noodles-gave-him-sepsis/?sh=39af060b639d https://www.forbes.com/sites/brucelee/2022/02/21/teen-suffer... > Doctors ended up having to amputate different parts of the 19-year-old’s fingers and both of his legs below his knees. https://www.newsweek.com/teen-legs-amputated-leftover-noodles-trigger-deadly-condition-sepsis-1681081 https://www.newsweek.com/teen-legs-amputated-leftover-noodle... > Bacteria can grow quickly in food left at room temperature according to WebMD, which recommends to reduce the risk of food poisoning leftover food should be refrigerated no later than 2 hours after it is taken from a heat source like an oven or warming tray. > The website adds that the fact that food has to be left to cool before being refrigerated is actually a myth, and hot foods can be placed directly in a refrigerator. --- From the original article: > Here's why that's not terrifying and actually pretty cool: Constant simmering means bacteria can't develop, and Stu is frequently and thoroughly strained. Though the issue is the "if it isn't constantly maintained at bacteria killing levels"

woah 5y ago
> Though the issue is the "if it isn't constantly maintained at bacteria killing levels" How is this any different from a soup that was started hours ago?
- shagie 5y ago
  If it is being kept at a proper and maintained simmer of 185°F to 205°F, that shouldn't be an issue. If it is at 140°F or lower for any length of time, then there's an issue. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety#_Danger https://www.fsis.usda.gov/food-safety/safe-food-handling-and... https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/slow-cookers-and-food-safety https://www.fsis.usda.gov/food-safety/safe-food-handling-and... https://www.food-safety.com/articles/4722-the-danger-zone-reevaluated https://www.food-safety.com/articles/4722-the-danger-zone-re... This all is about keeping a disciplined kitchen. That never ending stew if it is maintained properly, then maybe. Consider how many kitchens rack up obvious health code violations and then ask if they're disciplined enough to make sure they're not having problems with the non-obvious ones. The soup that was started a few hours ago starts with a completely sanitized initial condition and has a history to consider of a few hours. The never ending stew has a much longer history to consider.