Each of the following scenarios involves food that has been accidentally contaminated with S. aureus bacteria by the food handler. Which scenario creates a hospitable environment for bacterial growth and enterotoxin production and could lead to staph food poisoning?
a) Refrigerated pre-cooked ham was set on the table at room temperature (68'F). After 45 minutes the ham was returned to the refrigerator.
b) A large volume of hot (350*F) chicken and rice was stored in a deep container and placed immediately in the refrigerator. More than two hours later, most of the refrigerated chicken and rice was still more than 40'F inside the container.
c) Both a and b
d) Neither a nor b