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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Old 01-16-2011, 07:38 AM   #1
Gerrit_Boys
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Default Thawing meat?

Last evening I took some cooked prok butt out of the freezer and forgot it on the counter until early this morning. I stuck a thermometer in it and it's 56 degrees in the outside of the package. Does the danger zone apply the same way to cooled meat as it does to raw meat. It's in the frig now, should I toss it?

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Old 01-16-2011, 07:45 AM   #2
txschutte
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How long has it been that temp? What's the internal temp?

Here's some info to help out.

FOOD TEMP DANGER ZONES

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To substantially reduce your chances of contracting, or passing along, a food-borne illness, make sure that your perishable foods never spend more than an hour in the Food Temperature Danger Zone. Here are some basic food handling techniques to help you do just that.
Here's another older thread about thawing meats.
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Old 01-16-2011, 07:05 PM   #3
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I have no way of knowing how long it was at that temp, the internal temp was 46 degrees.
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Old 01-16-2011, 08:31 PM   #4
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Toss it.
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Old 01-17-2011, 05:58 PM   #5
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Originally Posted by txschutte View Post
Toss it.
Yes toss it as under running potable water, reefer or Mic is the only approved methods to defrost. That many hours you have bacteria growing and releasing toxins into the meat and no amount of cooking will do away with the toxin's.
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