Here's why.

The CDC (Centers for Disease Control and Prevention) estimates that nearly 48 million suffers from a foodborne illness in the United States annually, nearly 128 thousand of which are hospitalized.[1]

Foodborne illness can be caused from a number of issues including improper handling, improper cooking and/or improper storing.[2]

Bacteria multiply rapidly between 40 °F (approximately 4.44 °C) and 140 °F (60 °C).[2] Because Hawaii is warm year-round -- all perishable food should never be left at room temperature. Period.

Some restaurants in Hawaii are notorious for selling food that are left at room temperature for hours.

Twitter member @KaarinG spotted a Hilo restaurant selling bentos (a single-portion takeout) and musubis (generally luncheon meat on top of rice wrapped with dried seaweed) at room temperature during a upper 20s Celsius (or mid 80s Fahrenheit) day.

bento-01

I can clearly see chicken, egg, fish cake, hot dogs, luncheon meat and tuna in those meals. All of which are perishable.

I suggest that everyone studies food safety on the CDC's website. They offer a comprehensive guide to preventing, diagnosing and treating foodborne illness.

Sources:

  1. CDC.gov | CDC Estimates of Foodborne Illness in the United States | Retrieved May 3, 2014

  2. USDA.gov | Foodborne Illness: What Consumers Need to Know | Retrieved May 3, 2014

Making Hawaii Great Again

Latest Articles

GRID LIST
Default Image
Environment
Default Image
Blog
abc 123 01
Education

Hawaii's DOE Spring Break is Flawed

King Mika Mar 24, 2019
Default Image
Living

Hawaii DOT Proposes Road Usage Charge

King Mika Mar 13, 2019

Follow Me On Twitter