Buffet
Clostridium perfringens: The Cafeteria Germ That Loves Slow-Cooled Food
Clostridium perfringens causes nearly a million US food poisoning cases a year, almost always from big batches of meat and gravy cooled too slowly.
IntermediateStaph Food Poisoning: Why It Hits Fast and Why Reheating Won't Help
Staph aureus food poisoning hits within 1-6 hours and reheating won't help. Learn why its toxins survive cooking and which foods carry the highest risk
Intermediate