Dawn wrote:

> Bob Travis wrote:
>
>> I said any cooked food will start harboring bacteria just as soon as it
>> begins to cool, so she should have refrigerated it shortly after
>> breakfast
>
> Probably it does, once it's cooled. But does enough grow in 12 hours to
> make you sick?

There are two different kinds of bacteria to consider; pathogens that
can hurt you and spoilage bacteria that will merely cause
deterioration in quality of the product.

Pathogens aren't going to find much to feed on here. Baking it has
essentially sterilized it (not fully, but close enough).

Generally, pathogens do their worst with proteins as fuel. Not much
protein in apple pie.

> I leave apple crisp out for days, if it lasts that long. I do cover it,
> though, with plastic or the casserole lid.
>
>> comment about the apple crisp's high sugar content making it so no
>> refrigeration is necessary the first day after cooking?

Sugar is bacteriostatic.

> I don't know that high sugar content does anything. But if you practice
> general hygeine and cleanliness (washing hands, wiping off counters,
> refridgerating raw meats, not having small 6 legged pests) you probably
> are not at risk from day old bakery goods.
>
> I wouldn't leave it uncovered outside, where pets could get it, or allow
> people to stick their fingers into it.

Amen.

Leave it on the counter, covered.

Pastorio