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Food Safety question

I'll spare you the details, but long story short I messed up a picnic pork roast.   Apparently flame went out (or I didn't put in enough coal) but as it is now, the roast is sitting on my egg with an internal temp of 114.  It put it on last night at midnight, flame went out sometime today. So it's been 16 hours. I realize that this roast may be too far gone to eat, but if I cook it and get it back to an internal temp of 200(ish) would it be safe to eat? Thanks all...
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Comments

  • nolaeggheadnolaegghead Posts: 14,886
    edited December 2012
    My opinion - if you're going to finish cooking it to pull temp, it should be fine.  I'd cook it and I'd eat it. 

    Now, what's going to happen is you're going to get a bunch of posts from people that will disagree with me and tell you you're better safe than sorry and another bunch that will agree - we lived without refrigeration for a million years, etc. 

    You'll be so confused and paranoid after people paste links to food borne diseases that you're probably better off just chucking it right now.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • I agree with Nola. Here is an excellent web site that may persuade you. It has great info.

    I know the voices aren't real, but man, do they ever come up with some great ideas.
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  • Little StevenLittle Steven Posts: 27,352
    edited December 2012
    Is the internal temp you refer to the meat or the egg? You are concerned with the external temp for bacterial growth. That is if it is a whole roast, different story if it has beed boned, rolled and tied.

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,886
    FlashkaBob - that is a very good link - I read the whole thing. 

    My only disagreements with meathead are mostly based on my sous vide study.  Salmonella pasteurization is at much lower temps than the poultry guidelines.  e coli pasteurization is about the same. It's a time/temp scale that starts around 131F.   The verotoxin and shinga-like toxins from stuff like O157:H7 don't degrade until temps off the scale (100C) - fortunately it's extremely rare to get sick just from the toxin - the bacteria is long dead with almost all cooking.  Ingesting the bacteria live so they can make more of that stuff is what happens like the German vegetable incident.  Creutzfeldt-jakob disease (mad cow) is totally immune to cooking, period.  You're screwed if you get that, but you might not go crazy and show symptoms for a decade or more.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • EggcelsiorEggcelsior Posts: 11,407
    Make sure you all speak his language!

    Gersh gurndy morn-dee burn-dee, burn-dee, flip-flip-flip-flip-flip-flip-flip-flip-flip.

    That should solve it.

    Meep Meep.
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