There are three factors that affect the degradability of food hence rendering it unfit for consumption.
These are temperature, time and humidity. It is said that at room temperature (it is aggravated in summer) natural humidity induced by the presence of moisture in food is an incubator for bacteria to develop.
At room temperature and with a normal ambient level of humidity (presence of water or other cooking liquid) the critical time is 12 hours. After said period has elapsed it is mandatory that one throw said food out.
I should have this lesson down pat by now but it seems that for some inexplicable reason (frugality perhaps) I still have not learnt my lesson.
It is a delicate subject matter.
Oh well as it is often said 'You are what you eat' I will proceed to improving this aspect.
I expect Shrek to improve certain aspects of his 'idiosyncracies' as well.
I want to pass on this important lesson to my children and hope that they will not have to endure the same predicament as me.
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