I haven't been on here for a long time... but I still know where to come back to when I've got a question about food safety
We're expecting a baby, and naturally there's been some conversation with preggy friends about food safety etc. So... can someone explain why it's dangerous to leave food out at an unsafe temperature and then reheat the living daylights out of it? It's something I'd never do (habit), but from what I understand, the heat would kill most bugs (listeria, campylobacter, salmonella...)
What doesn't the heat kill, to make it dangerous?