Macaroni salad
Some strains of Staphylococcal aureus are capable of producing a highly heat-stable protein toxin, and unlike some germs that can take up to two weeks to cause symptoms, S. aureus can make you sick within 6 hours and sometimes as little as 30 minutes.
Any food that should be held either hot to cold, left in the danger zone (40 to 140 degrees F), puts you at risk for foodborne illness.
