I know, not a topic you would expect on a recipe blog but it is always a good idea to keep this subject in mind when cooking. And remember the basic rules of hands and food hygiene and always avoid leaving food in the 40F(4C) to 140F (60C) range. So when keeping food warm keep it over 140F (60C) or if storing it cold do so at temperatures under 40F (or 4C) never in the danger zone (40F to 140F)!
For more details about the sources of food poisoning and food infection read this: http://www.caes.uga.edu/departments/fst/extension/documents/FoodPoisoning-FoodInfection.pdf
