The chicken looked fine. The steak smelled “okay.” At first, nothing seemed out of the ordinary. You opened the fridge, pulled out your meat, and thought to yourself, I’ll cook it tomorrow. Maybe you didn’t notice the faint, almost imperceptible odor, or the slightly off color at the edges. Perhaps you trusted that as long as it “looked okay,” it was safe. Then, within hours of eating it, the stomach cramps hit. Nausea followed. In some cases, vomiting and diarrhea came next. Suddenly, the casual habit of postponing dinner turned into a full-blown food safety nightmare. Most people have no...
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