Buffet Baddies: Dishes You Shouldn’t Touch with a Ten-Foot Fork!
Cream-based Desserts and Mold
Cream-based baked goods at a buffet are like the Trojan horses of the dessert world. Behind their irresistible appeal is a battlefield for bacteria and mold. These creamy delights, from eclairs to cream puffs, are delicious and the perfect breeding ground for unwanted guests.
The rich, moist environment they provide is a bacterial paradise, making them more susceptible to spoilage than their less creamy counterparts. Leaving them out, especially under the warm glow of display lights, accelerates this process. So, while your sweet tooth might be drawn to them like a moth to a flame, it’s best to navigate buffet indulgences toward safer shores.
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