I wonder if this is an US/the rest thing or maybe a meat eater / vegetarian thing. For exact scientific evaluation, please tell in which groups you fit in when commenting.
When the topic food is brought up here or there is always this guy saying “omg you can’t leave your food for 30 minutes on the counter because bacteria you know” (exaggerated) and I don’t get where that sentiment comes from. Many people agree and say you will get food poisoning from that.
First of all, let me tell you I am not an idiot (at least I hope so) and I know how microbiology works - bacteria is everywhere. I don’t doubt your food on the counter will get populated by bacteria, probably more than it would be in the fridge. The question is, is this bad for you?
Now, where I live (central Europe) people are not so fast with that and I wonder why this is. We have a temperate climate which could play a role, so a large portion of the year the temperature is pretty moderate, compared to let’s say south US. But apart from that I don’t really know.
I am a vegetarian, mostly vegan. I am pretty sure it’s not a good idea to leave animal parts out of the fridge, as they are already populated with bad bacteria when you buy them. But for vegetables? Pasta, soup, lasagna? To be honest, I have no shame to leave that stuff on the counter the whole day and even take a spoon from time to time without reheating. Over night I put it of course in the fridge, and in summer when we have 35°C it’s also a different thing. But in general I don’t really care. I know I cannot extrapolate on humanity, only because ai never felt bad after doing this. But honestly, am I an idiot? Or are you just a bit sensitive? Do you assume everybody eats meats?
Really interested in your ideas. Don’t forget to tell the region you are coming from and your diet preferences.
Thank you so much my respected lemmings and pie people
Yeah, that’s huge. Outbreaks are becoming more and more common. In Canada and USA, it’s a requirement to keep eggs in the fridge, and we just assume chickens = Salmonella, which is also why there is such stress on washing your hands thoroughly after handling raw chicken, cut chicken on a designated poultry-only cutting board, etc.
I think some countries will do a sanitising wash, some just wash with water.
In Australia, Salmonella infections have been increasing, so it’s strongly recommended to keep eggs refrigerated. It’s not written in to law, but we’re a little behind here on a few things. Also consider the differences in handling of eggs at a supermarket, at a farmer’s market, or someone selling excess eggs outside their home.
Another thing that needs to be considered: Egg shells are porous. In a supermarket, temperatures don’t fluctuate as much as it would at home or in a restaurant, so they’re not going to sweat (moisture = nice spot for bacteria to grow). In restaurants and at home, if they’re not in the fridge, eggs will be subject to sweating (think hot kitchen during the day, cool kitchen at night; flies, cockroaches, rodents, unclean human hands, etc.) I’ve seen eggs being sold out of eskies on the side of the road, and I avoid those. The Aussie sun is HOT.