3 ms·
Come on. High lipid foods like the tahini in baba ganoush are well-known vectors for Salmonella, and many different foods quickly grow Staph quite well at room
by logjam 15y ago
Come on. High lipid foods like the tahini in baba ganoush are well-known vectors for Salmonella, and many different foods quickly grow Staph quite well at room temperature. Refrigeration limits bacterial growth and production of toxins. Even adding fresh herbs like parsley can contaminate with E. coli.
Thanks to the "bureaucrats" who do their jobs and keep food safe in the face of ignorance and antiquated food serving practices.
- nyist 15y agoSo say in 4 hours that baba ganoush stays in room temperature what is the probability of contamination? And do you know an online source to look up these numbers? And does anyone know if in other parts of the world baba ganoush is served freezing cold on a bed of ice?