Danbob,

Very good advice on food safety, one of the companies I work with selling color coded cut resistant gloves to prevent cross contaminant of food and cutting board and sheets. Keeping it out of the 41 to 150 deg. range is also critical. Either keep it cold or keep it hot, lukewarm will kill you or make you want to die.

Having seen and being a victim of the stomach bug I know it's not fun but 1 1/2 hours is awfully quick to claim food poisoning, it did a little research to refresh the noggin and found info that says 6 hours or more.


Salmonella, most notoriously spread via raw eggs, develops from 6 to 72 hours after exposure. Symptoms include severe diarrhea, fever and chills, vomiting, and abdominal cramps and usually last from three to five days. Staphylococcal food poisoning is actually caused by the potent toxins that they produce. Typical sources are unrefrigerated ham, poultry, potato or egg salad, and custards. Carriers and food handlers with staphylococcal skin infections are mainly responsible for the spread of staphylococcus toxin poisoning. The onset of symptoms from such poisoning (similar to those of Salmonella infection) occurs abruptly one to six hours after ingestion of the polluted food. The illness lasts from 24 to 48 hours; fatalities are rare.