I also don't think the showcased response to the food question is any good?
Throwing out food that was at 6 °C for 2 hours without tasting it is really paranoid, the answer should be "it depends". If not following government advice/requirements on safe storage conditions (which is tailored to high risk populations) meant certain illness then I would be seriously ill at least once a week, but I've never been.
I would be waaaay more worried about catching a norovirus from someone who didn't wash their hands than raw meat being kept at 4-8C for 12h.
Throwing out food that was at 6 °C for 2 hours without tasting it is really paranoid, the answer should be "it depends". If not following government advice/requirements on safe storage conditions (which is tailored to high risk populations) meant certain illness then I would be seriously ill at least once a week, but I've never been.
I would be waaaay more worried about catching a norovirus from someone who didn't wash their hands than raw meat being kept at 4-8C for 12h.