Originally Posted by jtraveller1
Thanks so much for the responses. I have two more concerns, perhaps OCD induced.
I took the roast out of the freezer to thaw overnight in the fridge. As I was lookin for an adequate container, the roast sat out of the fridge and freezer for 10 or 15 minutes. I know one isnt supposed to thaw beef at room temperature and I was wondering if it was dangerous that my beef sat there before I got it into the fridge.
Also, when tearing the butcher paper off the frozen roast before putting it in the bowl, it seemed like some stuff might have flown from it around the kitchen as it took some effort to pull the paper off the frozen meat. Could it be dangerous if some beefy ice or little amounts of blood or meat flew off into one of my cupboards or onto a clean plate.
Should I wash the entire kitchen and all of it's contents?
Thanks again and sorry if these questions are silly :)
If you go to the top of this forum you will find a "sticky" with many answers about food safety. These answers are from sources like the USDA, and other professional groups.
While I agree that there is a lot of needless concern over some practices, what worked for grandma doesn't necessarily work anymore. Maybe the biggest reason for this is that many pathogenic bacteria have mutated into very resistant and virulent strains.
One very good example is ground beef. Eating raw or undercooked ground beef was less of a concern before the new strain of E coli showed up and a common bacteria became a deadly one.
However, there is no cause to become paranoid about food. If you learn how food borne illness is caused, you will develop confidence in making decisions about different situations.