Food safety is serious business. This is why I harp on it. There are times where I’m less stringent than the FDA, but that’s in my own home where no one has a compromised immune system. When I make recommendations here on Home-Ec 101 I try to make sure they stick within those guidelines or I add a CYA to make sure readers are informed.
These numbers may illustrate why I spend time talking about food safety. There are approximately 76 million cases of foodborne illness every year in the U.S. – with 325,000 resulting in hospitalization and 5,000 cases resulting in death. . .And it is estimated that as many as 70 percent of those illnesses can be traced back to food prepared outside the home –”
The Abstract :: North Carolina State University :: Too Many Cooks (Are Making Food Safety Mistakes).
It’s not unreasonable to interpolate (take from known values) that 30% of those illnesses are occurring from food prepared in the home.
Wash your hands, sanitize your prep areas, keep cold food cold, keep hot food hot, and store food promptly.