I've gotten more sensitive to contamination danger. Got a meat thermometer. Eat a whole chicken within four days.

I buy my greens from small producers, especially local farms. The shorter the chain, the less chance of something happening. And discovered that they keep much better than the mass-produced bags.

From the article, undercooking is at least as real a danger. And what, it doesn't brown up? What slice of monster are they offering here?