[Sca-cooks] onions was Trying again

[johnna holloway]

I remember a connection being made between grilled
onions being held for sandwiches and food poisoning
in restaurants. I am trying to find the details.

meanwhile on food safety --
there's a good article here.
http://www.extension.umn.edu/newsletters/foodsafety/FF1025.html

Johnnae llyn Lewis  Johnna Holloway

"Phil Troy/ G. Tacitus Adamantius" wrote:
>
> Also sprach Robin Carroll-Mann:
>  For example, I know that onions are kept about room
> >temperature.  What about chopped onions?  Or onions that have
> >been parboiled?  Cooked beans?
>
"Phil Troy/ G. Tacitus Adamantius" wrote:
> Whole, unpeeled, raw onions can be kept fairly indefinitely at room
> temperature because they're more or less alive. Chopped onions are
> less viable for that; I would certainly try to observe the usual
> Board of Health's (or Sanitation Dept.'s) rules regarding the
> temperature "danger zone" and the [often] two-hour time limit
> included therein. I'd try to store chopped, raw onion in a container
> that provides for some drainage, even if you put a couple of clean
> towels on the bottom of the container.
>
> Cooked onions and/or cooked beans, well, the usual one- or two-hour
> prep rule (which says that you can have these foods out at room temp
> for prep purposes for periods of up to two hours, or whatever the
> local rule is for you) applies, in theory. Given the choice of eating
> them after being stored at room temperature or eating a steak that's
> been left out overnight, you can guess which I would choose. You can
> usually tell when cooked vegetables are going off, though. They begin
> to ferment and, frankly, to stink, so in extreme cases no one would
> get close enough to them for any food-borne dangers to be applicable.
>
>> Adamantius