I didn't know about it either until I joined this forum.
As many of you know I am a big fan of promoting observance of the time/temperature rule and also curing jerky.
Sometimes the debates get a little interesting but my goal is not to prove someone else's method right or wrong. What I try to do is at least mention the information so that the new folks who may not be aware of it (like me a year ago) have a chance to see it and make their own decision. That's why I have added links to certain threads on this topic to my signature.
If you've been cooking for folks for 20 years and not worrying about the danger zone or making jerky for 20 years with no cure and "no one has gotten sick yet", well, that's great. I'm glad to hear it. If you're happy doing it that way it's your decision. But anecdotal evidence is not the same as scientific proof. I think it is important for people to be at least aware of the guidelines so that they can make the decision for themselves.