Preventing foodborne illness at gatherings. Aaron and his wife attended an international potluck on a warm July afternoon. Their contribution was Argentine beef, a stewlike dish. They followed the recipe and the cooking time carefully, removed the dish from the oven at 1 pm, and kept it warm by wrapping the pan in a towel. They drove to the party and set the dish out on the buffet table at 3 pm. Dinner was to be served at 4 pm, but the guests were enjoying themselves so much that no one began to eat until 6 pm. Aaron made sure he sampled the Argentine beef they had prepared, but his wife did not. He also had some salads, garlic bread, and a sweet coconut dessert. The couple returned home at 11 pm and went to bed. At about 2 am, Aaron knew something was wrong. He had severe abdominal pain and had to make a mad dash to the toilet. He spent most of the next 3 hours in the bathroom with diarrhea. By dawn, the diarrhea subsided and he was feeling better. He ate a light breakfast and felt fine by noon. It is very likely that Aaron contracted foodborne illness from the Argentine beef.

How might this case study be rewritten to substantially reduce the risk of foodborne illness?