Pizza Stores

[JohnMcD348]

I know, it drives me nuts to see people go overboard on cleanliness and antibacteiral EVERYTHING. The other day, I actually saw a box of Anitbacterial Q-tips. QTIPS!!! WTF?

When I was in the military I was part of a group that studied things and it was seen the the influx of antibacterails has pretty much kept in pace with the drastic increase with reistant stains. It takes alot more for a bacteria to get to us with all the hand gels and soaps and sprays we use now so that when it does actually get to us, it's so strong that it can overtake our own immune system much easier than it used to.

When I was in Nursing school a few years ago, I actually did an assignment on a patient I was introduced to who was given up for dead due to his infection. The hospital had used every kind of possible antibiotic for therapy on him and no matter what they used, he got worse. He was given up for dead and the family decided to do palitive care for him in his last days. once the antibiotics were stopped, the systemic infection actually resolved. Come to discover, whatever it was that had taken over this mans body was actually thriving on the medication taht was given to him to cure him. I spoke to him about 2 weeks after the medications had been stopped. He was fine and well only a little weak after his experience, still at the hospital whiel the hospital and CDC were doing workups on him.

When my son was born, my wife wouldn't let him go outside for nearly the first month until after he was Baptised. The only trips he saw outside were for the car trips to and from teh Dr's for his checkups. I was (very mad about this) to say the least. But, since my MIL was there also, helping I was systematically overuled on everything. It took awhile and a couple of incidents during that time for them to realize who was going to be incharge when it came down to it. nearly 5 years later, he's doing alright.

[BigBarry]

Since joining the Brethren and getting into competition BBQ, I have become much more aware of food handling procedures and issues.

I take some things with a grain or two of salt but there are some basics rules that really make sense.

The entire anti-bacterial movement is going to turn our future generations into sickly worry-warts. They need to play in the dirt and mud like we did!

As for the pizza thing - I also had this revelation when I was at a pizza place on Thursday. A dozen or so pies with variying toppings. Most looked dry and that means time at room temp - 70+ - for a LONG time. The pizzas are also stored in a rack out of site.

I know I have eaten many old pizzas in my time and had not ill-effects. Who knows.

[BBQ_MAFIA]

I've eaten a ton of pizza from vendors that have had the pies on the counter for long periods and have never gotten sick. Until now I've never really thought about it.

I have to say that this thread does have me thinking a bit. Today I passed on the pizza.

[MAsQue]

With all the cold pizza I've eaten over the years, I never gave this much thought, but now that you've got me thinking about it...

Bacteria doesn't grow the same in all media. The pizza crust is hard baked bread and fairly dry, I wouldn't expect bacteria to grow in that any faster than it would grow in the loaf of bread sitting on top of my fridge. Fungus is likely to get there first, and that only if moisture is available. That would leave only the toppings. Tomatoes are pretty acidic and will retard bacterial growth in anything they're a part of. Cheese seems to be pretty resistant, too. Meat toppings I would tend to be leery of, unless it was pepperoni or something similar.

People have been storing food for thousands of years without benefit of modern refrigeration. The same methods of preparing food that worked then should still work now: smoking, drying, pickling, etc. We know more; we can be safer; we don't have to be nuts about it.

[Sledneck]

Originally Posted by MAsQue

With all the cold pizza I've eaten over the years, I never gave this much thought, but now that you've got me thinking about it...

Bacteria doesn't grow the same in all media. The pizza crust is hard baked bread and fairly dry, I wouldn't expect bacteria to grow in that any faster than it would grow in the loaf of bread sitting on top of my fridge. Fungus is likely to get there first, and that only if moisture is available. That would leave only the toppings. Tomatoes are pretty acidic and will retard bacterial growth in anything they're a part of. Cheese seems to be pretty resistant, too. Meat toppings I would tend to be leery of, unless it was pepperoni or something similar.

People have been storing food for thousands of years without benefit of modern refrigeration. The same methods of preparing food that worked then should still work now: smoking, drying, pickling, etc. We know more; we can be safer; we don't have to be nuts about it.

Bravo!!!! Well put!!!1:eu sa_clap:eu sa_clap

[afreemaniii]

Originally Posted by River City Smokehouse

I cannot count the pizza I've eaten in the past 30+ years that has sat out over night in the box on the kitchen table. Not counting the warm stale beer the was still half full sitting next to that. Oh yeah, and the roach in the ash tray......I'll stop there!

Hell yeah, cold pizza and warm beer, the breakfast of champions.

[afreemaniii]

Originally Posted by MilitantSquatter

I guess that two hour rule makes sense along with the fact that it's not proveable unless the inspector is checking without being noticed over several hours.

I just got back from one of the local spots where I took my daughter for lunch this afternoon.

... I counted 18 different styles of pizzas (all whole pies) in the display window. Since yesterday was a holiday, I think most were made fresh this morning. I'm sure a good % of them will still be there only partially sold before they close tonight around 10-11 PM and some of them will be back tomorrow.

For the record, we stuck with the plain pizza that was still hot.

The best pizza here in Madison is served like this as well. A display case with 6-10 pies sitting there and you just pick what you want. They always throw it back in the overn for a few minutes and it always comes out hot and delicious.

[Big George's BBQ]

I love cold pizza with some hot pepper flakes in the AM with my coffee. The only think that I do not like about individually sliced pizza in the stores is that the cheese does not seem to melt right. Don't have to worry about that with cold pizza

[Jorge]

Originally Posted by MAsQue

People have been storing food for thousands of years without benefit of modern refrigeration. The same methods of preparing food that worked then should still work now: smoking, drying, pickling, etc. We know more; we can be safer; we don't have to be nuts about it.

I tend to agree, but....with the misuse of antibiotics many organisms have become stronger. I come close to blowing a gasket every time some relative mentions that they have saved some antibiotics for when they 'need them'.

[Jax191]

I've seen several pizza places do this, and even delievered pizza for one that did the same. No strict rules from what I see (esp. not where I worked) more of a loose idea of "it's not fresh so it won't taste good".

[Divemaster]

Originally Posted by Jorge

I tend to agree, but....with the misuse of antibiotics many organisms have become stronger. I come close to blowing a gasket every time some relative mentions that they have saved some antibiotics for when they 'need them'.

Yea, I've got a neighbor that saved hers from broncitis.... She is still hacking up a lung....

[ams14]

Keeping kids ultra-germ free can negatively impact their resistance. According to National Geographic, the best way to avoid developing allergies is to grow up living with a pig in your house.

At a recent hotel stay I woke up the next morning and had a few slices of meat lovers pizza that had spent the night in the box on the table. I did pause for thought for a brief second before eating it. I think most pizza meat is so salty that it is almost cured... pepperoni and what passes for sausage.

At least that's the story I'm going with... eating cold unrefridgerated pizza is kind of like the 3-second rule... probably a bad idea but adults have been getting away with it for years.

[Jorge]

Originally Posted by ams14

At least that's the story I'm going with... eating cold unrefridgerated pizza is kind of like the 3-second rule... probably a bad idea but adults have been getting away with it for years.

I can remember covering a pie with lots of jalapenos on top with foil overnight. The next morning I found lots of little holes where the peppers and burned holes in the foil. Somehow it made me feel better about eating it.

[HolySmoke]

Originally Posted by ams14

Keeping kids ultra-germ free can negatively impact their resistance. According to National Geographic, the best way to avoid developing allergies is to grow up living with a pig in your house.

At a recent hotel stay I woke up the next morning and had a few slices of meat lovers pizza that had spent the night in the box on the table. I did pause for thought for a brief second before eating it. I think most pizza meat is so salty that it is almost cured... pepperoni and what passes for sausage.

At least that's the story I'm going with... eating cold unrefridgerated pizza is kind of like the 3-second rule... probably a bad idea but adults have been getting away with it for years.

My kids would love a pig around the house, but i think it would only really only last about a day until i set my butcher table & some cutting implements, & burn down some coals for the pit....

[MRI_Guy]

Originally Posted by afreemaniii

Hell yeah, cold pizza and warm beer, the breakfast of champions.

Quoted for truth........