Right, I guess I meant it as just a thing that everyone agrees is Definitely Illegal, and wouldn't exist at the factory (that the food inspectors inspect) but would exist later, after Time + Chemistry. Given that it seems like e. coli developing on buffet salad would follow the same mechanism, I have a stupid question: how DO we regulate that? Is it just "because it's detected via an acute event of Everyone Who Went to Big Steve's Lettuce Buffet got sick and threw up"? What are the legally acceptable peroxide and aldehyde (again, I Am Not A Chemist) in foods? Could you actually do that?