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Old 06-23-2017, 04:26 AM   #11
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2 hrs.?
I've done worse thousands of times with zero hospitalizations.
Ditto but it is a risk lol. 2 hours ok. 3 to 4 and bacteria gets to dangerous levels. Can't even count the times that we've been to a BBQ where the men get a little drunk and grill a few hours later than planned.
I trust my sense of smell. Sniff test has not failed me yet.
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Old 06-23-2017, 06:29 AM   #12
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There's always a risk, but I think it's minimal in this case. I'd cook it.

Btw, in the early stages, bacteria contamination has no odor.
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Old 06-23-2017, 07:00 AM   #13
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There's always a risk, but I think it's minimal in this case. I'd cook it.

Btw, in the early stages, bacteria contamination has no odor.

Yep. If it really was 2 hours you'll probably be ok.

And GG is right. The "sniff" test doesn't work for lots of food that's been overwhelmed with bacteria but has not yet begun to noticeably decay. Don't rely on a sniff test.
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Old 06-23-2017, 07:22 AM   #14
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Yes everyone knows smelling is not fool proof but if it smells it's obviously gone bad. No one can give a sure answer here. It depends on what temp the chicken was and if 2 hours plus means 2 hours and 5 mins or maybe 3 or whatever.
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Old 06-23-2017, 08:36 AM   #15
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Yes everyone knows smelling is not fool proof but if it smells it's obviously gone bad. No one can give a sure answer here. It depends on what temp the chicken was and if 2 hours plus means 2 hours and 5 mins or maybe 3 or whatever.
Not everyone does know that, which is why I mentioned it.
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Old 06-23-2017, 09:02 AM   #16
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Not everyone does know that, which is why I mentioned it.
Sorry you're right not literally everyone but most. This is actually just a question that can not be answered with certainty. Was not an attack on you.
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Old 06-23-2017, 09:42 AM   #17
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Sorry you're right not literally everyone but most. This is actually just a question that can not be answered with certainty. Was not an attack on you.
I didn't take it as an attack. I just don't think it's a good idea to encourage people in a public forum to use an unreliable method of determining whether food is safe to eat. Lots of people who never join or post read these threads.
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Old 06-23-2017, 09:51 AM   #18
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I didn't take it as an attack. I just don't think it's a good idea to encourage people in a public forum to use an unreliable method of determining whether food is safe to eat. Lots of people who never join or post read these threads.
That is why I said I can't say there is no risk in a previous post. Read it.
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Old 06-23-2017, 09:51 AM   #19
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Ditto but it is a risk lol. 2 hours ok. 3 to 4 and bacteria gets to dangerous levels. Can't even count the times that we've been to a BBQ where the men get a little drunk and grill a few hours later than planned.
I trust my sense of smell. Sniff test has not failed me yet.
I think unless you kill the bird yourself there is always a risk of contamination. Retailers, and for that matter packers are not always as responsible as they should be. And yet food poisoning is not that prevalent in the US.

If it were me I'd cook it. Maybe on the high side of the temperature range. What I would not do is put it back in the freezer unless I cooked it first.
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Old 06-23-2017, 10:09 AM   #20
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I think unless you kill the bird yourself there is always a risk of contamination. Retailers, and for that matter packers are not always as responsible as they should be. And yet food poisoning is not that prevalent in the US.

If it were me I'd cook it. Maybe on the high side of the temperature range. What I would not do is put it back in the freezer unless I cooked it first.
Yes there is always a risk. I would never freeze defrosted meat again either.
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