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    PawPaw
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    Guidelines for the consumer and home cook, which come from the Department of Agriculture Food Safety and Inspection Service, are even stricter. The current brochure, “Keep Food Safe! Food Safety Basics,” on the U.S.D.A. Web site, says not to leave prepared foods in the bacterial growth zone for longer than two hours. And if it’s a 90-degree summer day, cut the two hours to one.

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