Scott, Bill 5-10 is the Food Safety and Modernization Act of 2010, not 2009. It should be fairly obvious that the FDA intends to continue pushing more regulatory laws on the public as well as small farmers. Do we need this one? Not in my opinion. Legislators introduce bills such as this under the guise of "food safety" which the FDA will enforce if passed. Then the FDA will hypocritically at the same time not allow labeling of GMO foods, as well as ALLOWING overarching power to Monsanto to continue their mafia style control of GMO seeds, etc, etc, adnauseum. I for one am for less legislation over what small growers can produce, market and what consumers like myself can and can't buy, eat, or know what the heck is in it. In fact, I'm also opposed to the continual cramming of more and more legislation down the public's throat, PERIOD! It seems like the more laws being passed, the less freedom we have, not more. Anyway, this link below lists some of Senator Tom Coburn's objections to Bill 5-10 which are not without merit. One of which is the EXPENSE of enforcing it, if passed. I'm sure most tax payers would agree they are already being taxed to death on nearly every front. Here is a link that might be useful: Sen Coburn Opposes Bill 5-10 of 2010

My mother-in-law does this constantly. Pots of meat broth and chicken curry are cooked and left out at 80 degree room temperature--for many days at a time. The food is reheated to a boil and then served with a smile. Other cooked foods like hard-boiled eggs or hamburgers are also left unrefrigerated, and consumed days later. Like dcarch, I believe their GI tracts are apparently accustomed to handling whatever bacterial load might be in these meals. Unfortunately, this practice does cause some problems when we visit the in-laws, as I have become paranoid about food that is served. Food poisoning can be extremely dangerous, much beyond GI symptoms. It is a difficult balancing act to maintain courtesy and respect for one's elders while protecting young children from 4-day old soup with heat-stable toxins.

When you have to rename something to make it sound scary ... your argument looks weak. https://www.congress.gov/bill/114th-congress/house-bill/1599 "The FDA may require a GMO food to have a label that informs consumers of a material difference between the GMO food and a comparable food if the disclosure is necessary to protect public health and safety or to prevent the label from being false or misleading. The use of a GMO does not, by itself, constitute a material difference." When you consider that mutations induced by radiation and mutagenic chemicals do NOT get tested at all ...

Are you talking about the wood/butcherblock itself harboring bacteria, or the whether a particular wood finish for a wood/butcherblock countertop is food safe? You might try searching the Kitchen forum, because both have been discussed a great deal in many threads. Also, http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm from which: "Our research was first intended to develop means of disinfecting wooden cutting surfaces at home, so that they would be almost as safe as plastics. Our safety concern was that bacteria such as Escherichia coli O157:H7 and Salmonella, which might contaminate a work surface when raw meat was being prepared, ought not remain on the surface to contaminate other foods that might be eaten without further cooking. We soon found that disease bacteria such as these were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts. ... wooden cutting boards are not a hazard to human health, but plastic cutting boards may be."