These studies are based on manufacturer guidelines for product use (heat range, material handling), most of which are shown so narrow in scope that in your aver

These studies are based on manufacturer guidelines for product use (heat range, material handling), most of which are shown so narrow in scope that in your average kitchen the test environment doesn't exist. Like giving people a drink that can only be stored below 5C or it may become dangerous. Is your fridge exactly always below 5C? Mine isn't.