I was not inclined in pursuing this discussion but I cannot ignore misinformation and especially when I am accused of spreading such information:
This is a common misunderstanding with individuals that challenge the safety zone concept or don,t understanding basic microbiology: I specifically said the danger zone is about pathogenic microbes not about the microbial world as a whole. Just so you can read this correctly (although you took the time to copy paste this exact phrase) please carefully read this passage: The definition of the Danger Zone is precisely defined in Food Safety Textbooks and Governmental information: it is the temperature range where pathogenic MO can grow uncontrollably fast which is between 4 and 60C (40 and 140F).
I am totally confused by your argument, first, no where have I challenged the danger zone definition. All I am saying is that pathogenic MO can also grow outside of the danger zone, albeit slower. It seems to me that you disagree, and it seems to me that it is your believe that pathogenic MO can only grow inside the danger zone.
The danger zone definition is statistical, and is somewhat arbitrary, based on the emphases on benefiting the weakest, the old and very young, and the food has minimum amount of acid and salt to discourage germ growth, etc
Correct except it's mostly about pathogens. It applies to food establishments because the last time I checked there is no discrimination on health status when it comes to restaurant service. The regulation is all encompassing for all hence there is a built in safety margin for the weaker part of the population. (like elevators... the actual maximum weight amount in the elevator is actually much higher than what is claimed on the sticker)
Again, I am confused. Where do we disagree here?
You are free to disregard any and all safety guidelines at home (which I think is what you do) but it is illegal for a licensed establishment to do so. My concern from the get go is simply that I have reservations on the correct application of food safety practices and guidelines with SV for the lay person. Professionals understand and (should) will seek out safe parameters
I guess I am a bigger moron than I realize, just because I don’t think it is wise to advise you on how long you should SV a turkey because I don’t know your exact conditions, that I have been disregarding all safety guidelines! And where did I advise a licensed establishment to disregard safety guidelines?
That said, for hundreds of years, for a billion people. Old and young, the Chinese have been enjoying roast pork, roasted ducks, white cut chickens all made the day before, hanging in tropical weather all day long. No one has gotten sick.
I am very surprised that this is a verifiable fact.
Google “life span/life expectance”. People in Hongkong, Macau, Singapore live the longest.
Over the ages I am certain many have been sick or died until the technique was perfected (today).
Are you saying that today the technique has been perfected? The technique of serving food exposed to long danger zone conditions?
No that I am advocate of government bureaucracy but I am about science based regulation.
Not that I am saying they should abolish safety guidelines, I am saying they perhaps should be a little more scientific, like what they have done recently to change food safe temperature for pork. “When in doubt, throw it out “ has caused us to waste 40% of our food while many people are starving.
If they check the science, they may find that raw milk is safer then salad greens, and should not be made illegal.