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Old 06-23-2017, 10:25 AM   #21
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Wink

oh geeze...... I've been thawing on the counter, thawing and refreezing for most of my adult life... I figure if I make a huge mistake now, I've had a happy 78 years...

Ross
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Old 06-23-2017, 10:39 AM   #22
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Yes there is always a risk. I would never freeze defrosted meat again either.

Refreezing isn't unsafe. It just degrades the quality of the meat.
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Old 06-25-2017, 01:08 AM   #23
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Wouldn't cooking it kill any bacteria anyway? It's not like in 2 hours it is starting to rot.

I'd cook it and enjoy it. I would cook it to the high end of the temp range, but that is just because of my OCD.
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Old 06-25-2017, 03:00 AM   #24
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Well, it looks like the consensus is cook it and enjoy. Go for it. I am with the majority.

I remember as a child, my mother had an "ice box." I doubt it really kept the meat at a really safe temp. Not unless she placed it right on the block of ice itself. And like the rest of the members, we all are still here. Everybody has an "Oops" moment. And today was your.
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Old 06-25-2017, 04:18 AM   #25
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Wouldn't cooking it kill any bacteria anyway? It's not like in 2 hours it is starting to rot.

I'd cook it and enjoy it. I would cook it to the high end of the temp range, but that is just because of my OCD.
When bacteria multiply, they produce a toxin that is not inactivated by heat. So no matter how high the temperature at which you cook it, it can be unsafe to eat after a period of time at room temperature. Federal food safety laws require food service establishments to refrigerate food that has been at room temperature for more than two hours.
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Old 06-25-2017, 12:44 PM   #26
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I tossed it. It may have been a full 3 hours on the counter. I fell asleep. If this was survival cooking, I'd have chanced cooking it.
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Old 06-25-2017, 01:49 PM   #27
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The way I look at it is how much money would you give to make the food poisoning go away. Makes it easier to justify tossing food that may not be safe to eat.
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Old 06-25-2017, 05:29 PM   #28
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Wouldn't cooking it kill any bacteria anyway? It's not like in 2 hours it is starting to rot..

If this were true you wouldn't need a refrigerator.

GG is right. Bacteria multiply at an alarming rate and some throw off spores that are heat resistant.

That game hen was safe at room temp for 2 hours. That's Serv Safe guielines.
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Old 06-25-2017, 06:42 PM   #29
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Wouldn't cooking it kill any bacteria anyway? It's not like in 2 hours it is starting to rot.

I'd cook it and enjoy it. I would cook it to the high end of the temp range, but that is just because of my OCD.
Food bourn bacteria dies immediately at 160 degrees, it will die at a much lower temperature, but it takes a longer exposure to those levels of heat.

Also, more food illnesses are caused by cross-contamination than undercooking.

So, practice good kitchen hygiene and cook to a proper doneness, and you should enjoy your bird.

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Old 06-25-2017, 06:50 PM   #30
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Food bourn bacteria dies immediately at 160 degrees

CD

But spores and toxins don't
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