I do not allow cats on the counter. I also wouldn't allow my kids to do lots of things; things they may do it when I'm not around.The cat comment specifically relates to some observational research done in Australia several years ago, in which household cats were often found on counters in the middle of the night, especially if food was left out. So I enclose the thawing turkey.

Once again, the elustrious Dr. Powell goes on the offensive to increase the hits on his own website by bad-mouthing the Canadian guv. I guess it worked, because here I am. However, once I finish writing this paragraph, I will be unsubscribing from your FSNet listserv. I've had my fill of baseless rants and riveting stories about food safety at KSU sporting events.Hope you enjoy your turkey, you academic hack.

I am a health inspector in Washington State where thawing on the counter is not allowed.I went to try to read the article to get some more background on your argument, but not going to pay $20 just to read it... My question is, are you referring specifically to home turkey cooking?This is certainly not a practice that would be allowed in a restaurant kitchen...we want to make things easy and straight-forward using proven methods of safety. Food thawed on the counter warms up on the outside while the inside is still cold; so there is opportunity for bacteria to grow before the turkey is fully defrosted... right? I am interested in your evidence that this is not so.

I'm not sure why you are getting flak from some of these people who seem intent on unsubscribing. You are completely correct and the rant is warranted. There are a lot of government regulations in a variety of areas that are not evidence-based or are poorly done. People who work in, or with, government agencies should be well aware of this and why this occurs, and it is irresponsible for the government do this. Even the U.S. FDA recommendations for thawing are incorrect.The science actually indicates that thawing on a counter is perfectly safe and is apparently safer than in a refrigerator due to the extra time needed. For more details and references, see http://www.foodsafetynetwork.ca/en/link-details.php?a=4&c=23&sc=187&id=117 .

Robert:Please see:http://www.foodsafety.ksu.edu/en/link-details.php?a=4&c=23&sc=187&id=117http://barfblog.foodsafety.ksu.edu/2007/10/articles/food-safety-communication/thawing-and-cooking-turkey/best regardsdp

As a health department food safety educator, we train to the rules so you cannot fault the trainers for their part in this whole conversation. The one item not mentioned here is what is considered to be thawed. For the food professional that would mean not ever getting above 41F, to the everyday person, that could mean warm and soft. So there is a hazard and it all depends on how you handle the food, cook the food and all the small items involved in food safety.

Food Safety and other tidbits. I am an expat living in Asia and you guys in the States/ Canada make me laugh. How many chickens, fish, porkers and beefs get processed here daily and no local poison outbreak's. To be honest, I don't think I have ever seen ice in the wet market. (wet = meat market) Safety is in the eyes of the beholder, a lot of useless government hacks need to justify their jobs, therefore all this food safety BS comes into play. Look at all the BS over raw milk, all of Europe has no problem with raw milk cheese, but boy someone in the states sure has a problem with raw milk cheese products. I buy raw Buffalo Milk to make cheese here, never a bad batch, never pasteurized either. Making sausages? ROFLMAO, don't do this, don't do that, keep @ 34F, heck I would never get any sausage made at that rate. I take my ingredients out of refrigeration, grind, add seasoning and liquids, mix and stuff. I'm finished before these people get their meat ready to grind. Ever see a thirty story bldg. scaffolding with bamboo? I was train never to trust it, but after 17 yrs. up and down it, I have no problem using it. I could go on and on, but you get the drift, made a few judgements on your own, don't listen to the Professionals all the time.

Jerry F. I would like to see your evidence that Europeans get less sick from raw milk cheese. Further as to you being of perfect health, every time you have had the "runs" did you get a stool sample and have it tested for possible pathogens? Remember the dose is the poison and how the body responds to that dose is different for every person. This is why you'll find the young and elderly at higher risk. I just love how some use the science of "correlation equals causation". Raw milk cheeses the issue appears from what I read similar to the same problem others in Europe are having, some of the time used isn't sufficient for all the pathogens to die. No big hoopla going on. As far as Asia, no problem going on there. China isn't just implementing food laws now because of all the deaths and poisonings. Due to all the problems people caught aren't getting fined, or put in jail but some are getting executed. Yeah, Asia has it under control. I do agree with Doug that on my side of the road, regulations need to be consistent and science based. Information given out to consumers need to be science based also but we have to remember we are dealing with a different beast than a retail food establishment. Personally, I've been to some of my friends houses and the risk of cross contamination from room temp thawing if they don't properly cook it because they are slobs makes me like the fridge sometimes. With running water it shouldn't be in the package, the water should be tepid. It doesn't have to flowing full force, just enough so you have a flowing water condition, preventing stagnation and also keeping the temp constant to help thaw. At least that was my understanding. But again this is what is currently approved and allowed in the food code I enforce/train people on.