> If someone eats unrefrigerated pizza ten times without any Adverse Events, then in fact that's an experiment providing (admittedly crude) scientific data that, in fact, the chance of an Adverse Event is no worse than ~10%.
Except that the article posits one specific type of pizza where only really the tomato sauce and cheese could cause a problem.
Sure, if you get your standard pizza from Domino's with tomato sauce with preservative and synthe-cheese, it will probably stay edible for decades.
However, did you get fresh mozzarella on that pizza? Or did you order chicken?
Or, did you order something with ranch dressing which has both cream and mayonnaise? Room temperature mayonnaise (generally in picnic potato and macaroni salad) is one of the classic food poisoning sources.
Except that the article posits one specific type of pizza where only really the tomato sauce and cheese could cause a problem.
Sure, if you get your standard pizza from Domino's with tomato sauce with preservative and synthe-cheese, it will probably stay edible for decades.
However, did you get fresh mozzarella on that pizza? Or did you order chicken?
Or, did you order something with ranch dressing which has both cream and mayonnaise? Room temperature mayonnaise (generally in picnic potato and macaroni salad) is one of the classic food poisoning sources.
There is a lot of variance here.