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01-04-2007, 11:53 AM
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#5
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Moderator
Last Online: Yesterday 01:02 PM
Join Date: Dec 2006
Location: Idaho
Posts: 4,219
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From a food safety perspective, wet equals bacteria.
For instance, my kids will race to wash their hands then appear at the table ready to eat and their hands are still dripping wet. I send them back into the bathroom to dry their hands because wet = bacteria.
A wet sponge = bacteria.
A wet towel = bacteria.
At the temperatures that humans live in, whether that be 68 or 74, wet = bacteria.
Unless you add a disinfectant to the water, wet = bacteria.
As far as temperature, foods should be kept either under 40 degrees F or above 140 degrees F. If you take meat that has been cooked to 160 degrees F and 'cool' it to room temperature, that DOES NOT mean that less bacteria will grow, just the opposite.
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