Evidence and perception aren’t often congruent in the food safety world. There are lots of examples from the pages of the Internet: Dirty bathrooms are an indicator of sanitation in the kitchen; pathogens won’t transfer in less than five seconds when food hits the floor; and, yogurt is dangerous if consumed after the best-before date are just a few… K. Aleisha Fetters of Yahoo News connected with Donald Schaffner and I on the difference between refrigeration for safety and keeping stuff cool for spoilage and quality reasons… Fruits and vegetables: It depends. If you think about it, fruits and vegetables grow outside at temps far higher than room temperature. That’s why, when they are whole, they are safe on your counter. However, when you cut them (or in the case of lettuce, just tear their stems from the ground), you actually rip open the cells of the plant. This releases nutrients, water, and bacteria, and allows them to mingle with each other, says food microbiologist Donald W. Schaffner, PhD, distinguished professor at Rutgers University.
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