http://www.fda.gov/fdac/features/895_kitchen.html
第二条我得常常提醒我的先生,特别是在我上班(每天12小时)不在家的时候。他经常忘了把中午的剩菜马上放入冰箱,让它放在室温里好几个小时。理由是他小时候没冰箱,都是吃放在室温里的剩菜,也没得病。呵呵,拿他没办法!:)) 大家有何看法?Am I crazy?
Bacteria multiply rapidly between 40°F and 140°F, a range known as the Food Temperature Danger Zone ( 2005 FDA Food Code, the danger zone is defined as 41°F - 135°F (5°C - 57°C)).
请参阅FDA的几条updates:
http://www.fda.gov/consumer/updates/foodillness051308.html