which is WELL within the danger zone.All I know is that you can leave a hunk of refrigerated (not frozen) meat on the counter for six hours trying to get to room temp and you are lucky if it gets warmer than 64F in that time.
which is WELL within the danger zone.
Yes, the time factor is two hours. Of course this is not a hard and fast rule. Food does not go from being safe at 39 degrees and one hour and 59 minutes to being unsafe at 40 and 2 hours. There are a ton of factors that come into play. But for me when it is a possibility of death vs. A few wasted bucks the decision is an easy one.Yes, but there is a time factor involved, isn't there?
It's not like the OP's pork loin was in the danger zone all that time. Certainly not starting out frozen.
But like Breezy said, it's a personal choice.
i wonder what the servsafe regulations were before the days of refrigeration? or in countries with no power infrastructure? you'd have to slaughter an animal and cook it before it hit the ground.
I don't think it is any coincidence that life expectancy in those areas and times is/was much lower than in areas that practice safe food handling.i wonder what the servsafe regulations were before the days of refrigeration? or in countries with no power infrastructure? you'd have to slaughter an animal and cook it before it hit the ground.
"cus anything alive was a nice warm meal....Life expectancy was low during the Ice Age, too. When everything was frozen.
Just sayin'.