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When in doubt, throw it out. As stated in my ServSafe book (just came back from testing
Joined: Dec 11, 2005
Posted to Thread #12338 at 10:52 pm on Oct 20, 2008
What Pathogens Need to Grow (FAT TOM)
To grow, pathogens need an energy source, such as carbohydrates or proteins.
Pathogens grow best in food that contains little or no acid.
Pathogens grow well in food held between the temperatures of 41 degrees F and 135 degrees F (5 degrees C and 57 degrees C). This range is known as the temperature danger zone.
Pathogens need time to grow. When food is in the temperature danger zone, pathogens grow. After four hours, they will grow to a level high enough to make someone sick.
Some pathogens need oxygen to grow. Others grow when oxygen is not there.
Pathogens need moisture in food to grow.
Characteristics of Bacteria That Cause Foodborne Illness
Bacteria that cause foodborne illness have some basic characteristics.
Most bacteria are controlled by keeping food out of the temperature danger zone.
If FAT TOM conditions are right, bacteria will grow rapidly, as shown at left.
Some bacteria change into a different form, called spores, to keep from dying when they don't have enough food. They can change back and grow again when the food they are on has been time-temperature abused.
Some bacteria make toxins in food as they grow and die. People who eat the toxins can become sick. Cooking may not destroy these toxins.
Shaun, some undercooked meat-related foodborne illnesses come to mind because of time and temperature abuse:
Clostridium perfringens, Listeria monocytogenes, and Bacillus cereus....
Did I scare you? I hope so! I wouldn't chance it.
Other messages in this thread:
- 12338. My power went off. Is my pork roast safe? - Shaun in TO - 9:45pm on 10/20/08 (26)
- About how long do you THINK it sat in the oven? [NT] - CathyZ from Kauai - 10:06pm on 10/20/08
- It was 3-1/2 hours in the oven, but I have no idea what time the oven stopped. When I put my hand in - Shaun in TO - 12:56am on 10/21/08
- Great move Shaun!! Our work is done for today... As PatBastrop was talking about, [LINK] - Sandy_in_Philly - 1:10am on 10/21/08
- Shaun, it must have hurt to throw it out a $30.00 roast, but I think you did the right thing. - Joe - 1:16am on 10/21/08
- Oh yes, you did the right thing tossing it- I would have for sure [NT] - CathyZ from Kauai - 1:46am on 10/21/08
- When in doubt, throw it out. As stated in my ServSafe book (just came back from testing - Sandy_in_Philly - 10:52pm on 10/20/08
- A bit about the first one, [LINK] - Sandy_in_Philly - 11:04pm on 10/20/08
- Whew! Nasty. I think this is the one that killed several people - PatBastrop - 12:10am on 10/21/08
- I'm inclined to agree with Sandy, especially because you say you boned it yourself - Joe - 11:10pm on 10/20/08
- Forgive my ignorance but wouldn't further cooking (to 160-180 degrees) destroy any bacteria? [NT] - Steve2 in LA - 1:04am on 10/21/08
- Not necessarily Steve... - Sandy_in_Philly - 1:12am on 10/21/08
- Yes, it would kill the bacteria but it would not destroy any toxins they may have left behind. - Joe - 1:13am on 10/21/08
- Okay, now I can never eat again. Maybe MRE's but NOTHING else. Phew, that was CLOSE! [NT] - Steve2 in LA - 7:32pm on 10/21/08
- Joe, your deboning concern is right on target with the - Sandy_in_Philly - 1:26am on 10/21/08
- Cooling rapidly--that's the one thing that was impressed on me in the course I took. - Joe - 3:14pm on 10/21/08
- Tell me about it Joe! How about all of those real life scenarios - Sandy_in_Philly - 5:01pm on 10/21/08
- When I took the course it was a real eye opener to me to learn about [LINK] - Pat-NoCal - 5:14pm on 10/21/08
- Great site Pat! [NT] - Sandy_in_Philly - 5:22pm on 10/21/08
- Cooling and Reheating Food - Sandy_in_Philly - 5:16pm on 10/21/08
- One trick I used to use to cool down soups, was to insert a bottle or two of frozen water - Dawn_MO - 7:49pm on 10/21/08
- Dawn, I remember that good tip you gave for cooling [LINK] - Sandy_in_Philly - 9:02pm on 10/21/08
- Ooops! I forgot about the creamed onion recipe, sorry! I even called her - Dawn_MO - 10:10pm on 10/21/08
- No rush but thanks! [NT] - Sandy_in_Philly - 11:08pm on 10/21/08
- I would add that it gets even more important when feeding a crowd. Double or Triple batches - Joe - 9:49pm on 10/21/08
- You can also use those Rubbermaid juice containers (the large ones) with the screw on tops. - Dawn_MO - 10:15pm on 10/21/08
- Movie - Time and Temperature, A Guide to Food Safety [NT] [LINK] - Sandy_in_Philly - 2:30am on 10/24/08