So, I am sitting here at work looking at a zip top bag of sliced chicken breast from a recent beer can chicken cook (which is quite fabulous might I add), resting on the corner of my desk. As I'm tool lazy to walk down the hall to the company fridge, I have convinced myself that since I pulled it out of the 35 degree fridge at 7:30 this morning, and plan on ingesting it more than 4 hours, given my office is within the 40-140 degree danger zone, I will be safe and puke free.
That got me to thinking, yet even further: Since it takes the body 20-25 hours to digest and process most foods, and since our bodies are in dangers zones at all times (and if your not, you won't be thinking of chicken), what keeps us from getting the "3rd eye plague" that the USDA threatens us with? I know the standard response is the stomach acids. But I contend that if they claim that no amount of high temperature cooking would kill the evil plague once past the 4 hour in 40-140, that stomach acid doesn't have a chance.
Perhaps I need to reduce my coffee intake and/or get back to work.
That got me to thinking, yet even further: Since it takes the body 20-25 hours to digest and process most foods, and since our bodies are in dangers zones at all times (and if your not, you won't be thinking of chicken), what keeps us from getting the "3rd eye plague" that the USDA threatens us with? I know the standard response is the stomach acids. But I contend that if they claim that no amount of high temperature cooking would kill the evil plague once past the 4 hour in 40-140, that stomach acid doesn't have a chance.
Perhaps I need to reduce my coffee intake and/or get back to work.
