Years ago, at a party in Clarksville, TN (home of Ft Campbell and the 101st Airborne Div) a group of guys sat around munching on various edibles that had been in 85 F for most of the afternoon. The only ones who were not adversely affected (as in the Bible, It came to pass . . . ) were so drunk their wives/significant others had to drive them home. I think I learned two things that day: 1) food spoils, and spoils rather quickly; and 2) ethyl alcohol really does kill significant populations of bacteria and probably fungi. I guess the point for parties with food left out is don't eat it without drinking large amounts of fermented or distilled beverages.
George C. Walton, CHMM
Reactives Management Corporation
1025 Executive Blvd., Suite 101
Chesapeake, VA 23320
From: DCHAS-L Discussion List [mailto:dchas-l**At_Symbol_Here**MED.CORNELL.EDU] On Behalf Of Monona Rossol
Sent: Wednesday, November 27, 2013 2:12 PM
Subject: Re: [DCHAS-L] Season of pot-lucks
Brady, It is and it isn't. in my scope. I know quite a bit about bugs, but nothing about cooking. I was a professional child performer with a union card since I was 3-years old, never spent any time around cooking, and self-emancipated at age 17. When I rented my first apartment, opened the oven door and saw those shelves, I declared it "storage" and that designation remains firmly unchanged.
However, since I get the MMWR (Morbidity and Mortality Weekly Report) from the CDC and read about all the foodborne illness outbreaks along with the other diseases being monitored, I do have some bug-savvy.
That bug info combined with pesticide, dyes, food additives, and contaminants from containers and utensils plus info on the toxins and endocrine mimickers that are found naturally in plants, sometimes can enable me to add something to food discussions. But practical advice about cooking is definitely NOT in my area.
I just got back in the house from doing a WNYC radio program on a study of contaminants in people's blood showing differences between the those prevalent in the rich vs. those in the poor. And in the rich people, you can see the shellfish and seafood influence pretty clearly. But the study points out that there is nutritional value to these things that you have to balance. However, I haven't eaten anything with a nervous system since 1959 so I'm not so sure how important it is to eat meat of any kind. I don't do anything particular about balancing beans and rice and stuff. In fact, I'm sort of a junk food vegetarian. But I'm 77 years old with two full time jobs. How bad can this diet be?
Monona Rossol, M.S., M.F.A., Industrial Hygienist
President: Arts, Crafts & Theater Safety, Inc.
Safety Officer: Local USA829, IATSE
181 Thompson St., #23
New York, NY 10012 212-777-0062
From: Brady Arnold <barnold**At_Symbol_Here**XENOTECHLLC.COM>
To: DCHAS-L <DCHAS-L**At_Symbol_Here**MED.CORNELL.EDU>
Sent: Wed, Nov 27, 2013 12:40 pm
Subject: [DCHAS-L] Season of pot-lucks
Not necessarily chemistry related, but safety related
This is something I always think about this time of year, so I thought I would ask the list.
With so many pot-lucks happening, how involved do you get in food safety.
For me, the main dinner isn't usually the part to worry about. In trying to show off their cooking skills, people usually have the food at the right temperature. However, later people get out the left-overs out and leave them out (to try to get rid of them, I assume). Luckily, many of the people I work with currently understand microbiology and don't let food sit out too long. I occasionally have to toss out stuff, but usually it's taken care of by those who brought it. I have worked places (not as Safety Officer) where food would sit out all day.
Anyways, how much do you consider this within the scope of your work?
Brady P. Arnold
phone (913) 227-7143
fax (913) 227-7199
When remembering all our blessings this weekend, I will be adding all of you. I think of you as my part-time, free, continuing education program. Thank you all for your assistance, your humor, and your wisdom.
Sheila M. Kennedy, C.H.O.
Safety Coordinator | Teaching Laboratories
Chemistry & Biochemistry |University of California, San Diego
9500 Gilman Dr. | La Jolla, CA 92093-0303
( (858) 534 - 0221 | 2 (858) 534 - 7687
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