NYT article on bacteria and food safety

[Anonymous]

I found this both eye-opening and rather reassuring since I also leave soups, stews, and other foods out to cool before putting them in the fridge:
http://www.nytimes.com/2011/08/24/dining/bending-the-rules-on-bacteria-and-food-safety.html

[Anonymous]

I've also wondered about leaving things out to cool, like the big pots of soup. Reassuring. But man, leaving stock out for days--that's gross.

[Anonymous]

In the article - the story about the woman in Osaka - scary. When I first read it I thought "oh, fried rice has eggs, of course". But then I realized that vicious bacteria was on the rice. Makes me not want to eat.