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Old 03-29-2009, 07:06 PM   #11
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Toss it Glen. Not worth the risk. Mozart...excellent info, thanks.

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Old 03-29-2009, 09:07 PM   #12
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My husband and I are pretty practical about these things, but when I asked him what he thought, he said, "He$$ no...throw it away!"
I agree. I'm sorry for you to lose this meat, but things happen. We learn from our mistakes.

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Old 03-29-2009, 09:27 PM   #13
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Originally Posted by Robo410 View Post
was it wrapped? how? shrink wrapped? no air getting to it? or loose wrapped with juices spilling onto the counter?

How will you cook it? (This is one I would make a stew and make sure it was well cooked)

But technically none of that matters...it was too warm for too long unless you know who raised the pig and how it was butchered.

So there are so many ifs and it isn't worth the risk of food poisoning which really is no laughing matter.

I certainly would not freeze it for later.
It was shrink wrapped, purchased from Costco and not frozen when purchased. On the trip home it was packed with some frozen products (peas, mixed veggies etc.), it was outside (back of truck with canopy) and the outside temps were hovering around the freezing mark, so I am not concerned about that part.

There was no air getting to it, Costco does a good job wrapping their meats. There was not even any juices gathered on the bottom, and it was still cool to the touch. This is why I thought it might be ok, had the meat been warm to the touch and sitting in a puddle of juice there would be no question and the dog & cats would have ate like royalty tonight.

I think though, in any case I'll probably toss it, as that is the general consensus from all the excellent and helpful advice on this board.
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Old 03-29-2009, 09:32 PM   #14
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You are making a wise decision Glenstr. Do not forget that cool to the touch really does not mean anything. Body temperature is close to 100 degrees F. Touching something even half that could feel cool to the touch, but that would still be in the danger zone.
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Old 03-29-2009, 09:35 PM   #15
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When in doubt, Throw it out!

I can tell you have never had food poisoning. If you had, you wouldn't think twice. That roast would go into the trash. Food poisoning is nasty. Not sure what you'd get from this would kill you, but you very well might feel like you would like to die!
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Old 03-30-2009, 09:55 AM   #16
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the final clincher...out for 12 hours...that's enough time for a lot of bacterial buildup...better safe than sorry. Toss it.
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Old 03-30-2009, 10:46 AM   #17
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No. It's not safe to eat!

And freezing or cooking it won't make it safe, either.

The bacteria on it multiplied exponentially while it sat out and could have produced toxins that aren't killed by heat or cold.

Throw it out, sorry to say.
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Old 07-14-2009, 03:31 PM   #18
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I think you should listen to your wife, throw it out, the roast may have bacteria, not good to your health
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Old 07-14-2009, 04:19 PM   #19
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Originally Posted by Glenstr View Post
I put it in the freezer right away and I tend to think its ok, since I am a hunter I usually hang meat for many days before freezing, and I can't see how sitting overnight would harm it. My wife however, is insisting we throw it out and not take chances.
Hunted meat is in no way comparable to factory raised animals where they are fed regular stream of antibiotics, fed whatever will make them grow the fastest ... live in filth with no exercise ... transported without regard to health and safety ... all before they even make it to the slaughterhouse, where their meat is prepped for lengthy transport and storage periods.

There's a reason that you never hear of something like the Swine Flu developing from a herd of deer or salmonella outbreaks from a wild boar.
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Old 07-14-2009, 06:26 PM   #20
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From The Daily Pork on the site Home page - Pork Checkoff - The Other White Meat: pork, recipes, ham, cooking, producers
Is it safe to eat leftover food that was left out on the counter to cool at dinnertime, then forgotten until morning?

No. Bacteria grow most rapidly in the range of temperatures between 40 and 140 degrees F, some doubling in number in as little as 20 minutes. Some types will produce toxins that are not destroyed by cooking.

Pathogenic bacteria do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a food has been mishandled or is dangerous to eat. If a food has been left in the "Danger Zone" – between 40 and 140 degrees F – for more than 2 hours, discard it, even though it may look and smell good. Never taste a food to see if it is spoiled. It is always best to use the rule of “When in doubt, throw it out.”

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