Fridge temp is 45

[monty3777]

I just checked the internal temp of our fridge. It's around ~45*. I have a brisket still in the cryo and it must have been at this temp for a couple of days at least. Is it safe to cook?

 

[BBQchef33]

on edit..

im a firm believer in the sniff test.



Safe Refrigerator Temperature
For safety, it is important to verify the temperature of the refrigerator. Refrigerators should be set to maintain a temperature of 40 °F or below. An appliance thermometer can be kept in the refrigerator to monitor the temperature. This can be critical in the event of a power outage. When the power goes back on, if the refrigerator is still 40 °F, the food is safe. Foods held at temperatures above 40 °F for more than 2 hours should not be consumed. Appliance thermometers are specifically designed to provide accuracy at cold temperatures. Be sure refrigerator/freezer doors are closed tightly at all times. Don't open refrigerator/freezer doors more often than necessary and close them as soon as possible.

 

[JD McGee]

Time for a new fridge...:becky: Your meat temp may be good depending on where it was (lower shelves may be cooler). As Phil said...smell it...you'll know right away if it's good.

 

[3 Rivers BBQ]

Do not use it. The cost of a new brisket is alot less than the medical expense from eating any food that may be unsafe. Not to mention the wonderful reaction you or anyone who eats the food has from food borne illness.

 

[1_T_Scot]

Might just need to be defrosted. I have a freezer on the bottom Fridge on top and the freezer was left cracked open enough to frost the coil. There is only one Coil its in the freezer and the blower blows air into the fridge. Not sure what kind you have but a little reseach could show a simple cause.

Good luck.

If it don't smell right pitch it.

 

[southernsmoker]

I'm afraid I'd have to chuck the brisket..

 

[Jacked UP BBQ]

It is fine, older reefers that are still allowed in commercial kitchens hold around that temp.

 

[Heavenly Hog]

Get a new fridge...You might be safe, but I wouldn't chance it. Ideally you want meat kept under 40 degrees.