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Food safety help

 
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jbelson
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PostPosted: Fri Jun 24 16 2:14 pm    Post subject: Food safety help Reply with quote

So, I'm marinating a brisket in an airtight container, and I have a cryopac of ribs fully sealed in the fridge.

The power went out today for 12 hours. I didn't open the fridge at all until the power came back on and checked the temp. It had risen to 50 degrees.

Is the food lost? It's still in fridge and going back down in temp, but not sure what the danger of the meat is.
It was sealed in airtight containers if that matters.

Any thoughts or insight?
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k.a.m.
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PostPosted: Fri Jun 24 16 6:53 pm    Post subject: Reply with quote

The only thing that matters is how long the meat was above 40°. The fact that the meat evidently went well above 50° for no telling how long would have me tossing it.
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bucket
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PostPosted: Fri Jun 24 16 7:51 pm    Post subject: Reply with quote

Was the 50 degrees meat temp, or air temp? I'm guessing they would be fairly close though.

I'm pretty carefree when it comes to stuff like this, and I would probably still cook it, but I wouldn't even consider serving it to a guest.
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jbelson
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PostPosted: Sat Jun 25 16 1:55 am    Post subject: Reply with quote

federal guidlines say any meat exposed to temps over 40 for longer than 2 hours should be disposed of.

so it looks like I'm throwing out meat.
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k.c.hawg
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PostPosted: Sat Jun 25 16 2:29 am    Post subject: Reply with quote

Man that's painful!! It seems sacrilegious to throw out a brisket but it's rather safe than sorrow, because there is a lot of sorrow with food poisoning.
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jbelson
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PostPosted: Sat Jun 25 16 4:04 am    Post subject: Reply with quote

I'm wearing all black today. Well wishers can come by from 3-5 to pay respects. Burial is planned for tomorrow at 7am, or whenever the garbage truck gets here.
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BigOrson
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PostPosted: Sun Jun 26 16 3:22 am    Post subject: Reply with quote

I would have at least opened them up and given them a smell before tossing. FDA guidelines are known to be way on the cautious side.
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biker.chef
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PostPosted: Wed Jun 29 16 3:13 pm    Post subject: Reply with quote

BigOrson wrote:
I would have at least opened them up and given them a smell before tossing. FDA guidelines are known to be way on the cautious side.


I'm with you Orson.
If after 12 hours the temp was only 50 I would guess it wasn't at 50 for long.

Normally I very conservative but I don't buy the 2 hour rule.
How many times have you let a steak reach room temp before cooking?
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BigOrson
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PostPosted: Wed Jun 29 16 4:33 pm    Post subject: Reply with quote

I tossed 3 racks of baby backs an a leg of lamb based on the smell test last week. Hard to put a price on food poisoning, but they didn't smell right.

Can't tell you how much I'd pay to avoid food poisoning, but that was $60 worth.
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k.a.m.
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PostPosted: Wed Jun 29 16 7:09 pm    Post subject: Reply with quote

biker.chef wrote:
How many times have you let a steak reach room temp before cooking?

Never. Laughing
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Mr Tony's BBQ
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PostPosted: Wed Jun 29 16 8:28 pm    Post subject: Reply with quote

Has a friend tell me, while he was in serv-safe class, the teacher said 'all meat must be above 140° in 4 hrs including cook time'....He replied ' whatabout BBQ?' to which the teacher replied ' thats different ' ....SOOOO, I guess BBQ isnt meat???!!!
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k.c.hawg
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PostPosted: Thu Jun 30 16 12:45 am    Post subject: Reply with quote

I enjoy the cooking and eating process way too much to cook something that is even suspect. I don't want to tie 15 hours up in a butt or brisket cook, 5 hours in a rib cook and then wonder if I did the right thing. If I am not 100% sure (to my knowledge) I'm cooking fresh, safe product it would take all pleasure out of the cook and I would not be looking forward to eating it.

Could I potentially get a ground product that was mishandled somewhere and looked good, smelled good but make me sick, yes. Fortunately I've got very good resources and I've not encountered that.

I've tossed my share of things over the years. And my wife has often said, it's probably o.k. And I say you are probably right. Then I put it in the refrigerator or freezer until trash day and head to the meat market.

This Memorial Day Holiday I was doing brisket, butts, sausage and I ended up in one of my favorite meat markets picking up a few things. I wasn't thinking about the fact I was cooking massive amounts of food several days in a row and I kept seeing stuff that was beautiful and I kept ordering. He had huge Porterhouse Pork Chops that were about 2 1/4" thick....had him wrap me 4 up, I thought man I'll start those low and slow and put some apple smoke on em and then throw them on the ceramic for a lightning quick 700 degree reverse sear. About a hectic 8 days later I'm putting stuff in one of the spare refrigerators and see a thick butcher wrap package and remembered....oh no those beautiful chops. It's painful but I'll do it every time I'm in doubt. Still hungry for a smoked Porterhouse Chop!!
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