Barbecues, backyards and bacteria, oh my -- How microbes linger on summertime foods

Cautionary tale about food safety. Excellent reminder. One interesting point from the article is that half of the fridges aren't cold enough between 32 and 40 degrees -- to keep bacteria from growing on food. Another is meat should be thawed in the refrigerators instead of on counters.

http://features.us.reuters.com/wellbeing/news/1C624D9A-3E45-11DD-8241-36...

Here's to happy summer eating.