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5 hours on the counter

So my dumb a$$ left a 9lb prime rib on the counter for 5 hours. 
What do the food safety people say??
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Comments

  • HeavyGHeavyG Posts: 4,945
    I'd eat it.
    Camped out in the (757/804)
  • dmouratidmourati Posts: 364
    The foot safety people say toss it.
    Mountain View, CA
  • danv23danv23 Posts: 815
    I don't get the problem. ^^^^ Reverse sear, eat.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • It’s back in the fridge now, but won’t get cooked until tomorrow. I know at least one person that will be eating it. I will warn the rest. 
  • gdenbygdenby Posts: 5,948
    Standard safety rules for public service, its trash.

    For yourself, maybe not. How cold was it when placed on the counter? Down near freezing? What was the ambient temp? 65 vs 85F would give another hour before the nasties got going.  Was it salted, or mopped w. vinegar?

    If there are no cuts into the interior of the meat, any contamination is on the outside. After cooking, carve that off, and toss.

    Don't think about serving it to elders or kids under 5 if you go ahead and cook it.
  • Fridge is about 34-36 room temp of 70ish. Still in wrapper.
    Thanks for the suggestions. 
  • danv23danv23 Posts: 815
    Fridge is about 34-36 room temp of 70ish. Still in wrapper.
    Thanks for the suggestions. 
    All kidding aside, wouldn't seasoning it now and tossing it in the fridge be best?  Meaning, wouldn't salt help on the bacteria front?  Suggesting because I see you're concerned about it.  Run a temp probe to the center and see what you've got.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • Agree. If I was only Home!
    Had my sister stop by and put it in the fridge, otherwise the title would be 6 hours on the counter. 
  • danv23danv23 Posts: 815
    Agree. If I was only Home!
    Had my sister stop by and put it in the fridge, otherwise the title would be 6 hours on the counter. 
    If you lived in Cumming GA I'd help you out!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • GrillSgtGrillSgt Posts: 1,741

    EAT

    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • danv23 said:
    Agree. If I was only Home!
    Had my sister stop by and put it in the fridge, otherwise the title would be 6 hours on the counter. 
    If you lived in Cumming GA I'd help you out!
    Thanks for the offer, now I am glad I don’t live in Georgia, my food would be gone. 
  • danv23danv23 Posts: 815
    danv23 said:
    Agree. If I was only Home!
    Had my sister stop by and put it in the fridge, otherwise the title would be 6 hours on the counter. 
    If you lived in Cumming GA I'd help you out!
    Thanks for the offer, now I am glad I don’t live in Georgia, my food would be gone. 
    Very perceptive.  Merry Christmas!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • JRWhiteeJRWhitee Posts: 4,499
    I would eat it.

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • BrasonBrason Posts: 287
    I would eat it and not think twice

    Cheers,

    Jason

    Orange County- CA
  • Thanks everyone!
    It will be going on soon. 
    Merry Christmas 
  • CanuggheadCanugghead Posts: 6,196
    And beef is more 'forgiving' than pork or poultry.
    canuckland
  • GregWGregW Posts: 1,724
    If you do decide to eat it, can I be listed as a beneficiary on your policy?
    Birmingham, AL
  • So far, 24 hours has passed and no one is down with the sickness. I gave everyone fair warning and no one blinked an eye. 
  • SeanPSeanP Posts: 27
    Bacteria on the surface will die when you cook it.   I wouldn't give it a second thought.
    • Correct me if i'm wrong but I believe this is only half the story. The bacteria will be killed but any toxins they have produced will be left behind. Calculate your risks wisely here.
  • blind99blind99 Posts: 4,220
    SeanP said:
    • Correct me if i'm wrong but I believe this is only half the story. The bacteria will be killed but any toxins they have produced will be left behind. Calculate your risks wisely here.

    absolutely - it's not just about killing the bacteria with a cook.  hence all those 4 hour rules, 40-140, etc etc. Not all toxins will be wiped out by the heat.


    i figure a giant hunk of beef keeps its temp pretty low - probably didn't get very warm for very long esp if it was wrapped up.  I would have kept and cooked and eaten it for sure.

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • I'd prolly eat it

    but the price of another one if way cheaper than an ER bill


    _______________________________________________

    XLBGE 
  • I know its after the fact, but what about tossing it inside a 4-500 degree oven for a couple minutes to pasteurize the surface, then put it back in the fridge?
    Gittin' there...
  • blind99blind99 Posts: 4,220
    I know its after the fact, but what about tossing it inside a 4-500 degree oven for a couple minutes to pasteurize the surface, then put it back in the fridge?
    i don't think you could guarantee that you got every nook and cranny to a high enough temperature.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Sea2SkiSea2Ski Posts: 2,660
    9 lbs is a good chunk of meat with a good amount of mass. At 6,  7 maybe even 8 hours, one could also trim off 1/2” or so all around and get rid of all the “bad” stuff. And by trying to keep all things clean; wiping the knife blade between cuts, not putting the newly exposed surface on the same plate it was sitting on, a quick wipe down with  vinegar  etc.... you would remove 99% of the bad stuff and I would venture a guess you would be fine. You might even be able to go longer.  

    But then where do you draw the line?

    But as described, I would not have had any hesitation either.

    Glad you ate it and everyone is Okay!

    (Will you please check back with us in a day or two though?  Thanks!!)
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • I have had my third dose of tanted meat so far and don’t show any problems. If something goes sideways with this, I am not sure I will have enough time to get back here and comment. 
    Thank you all for the comments and theory behind food safety. 
  • lousubcaplousubcap Posts: 16,794
    I have had my third dose of tanted meat so far and don’t show any problems. If something goes sideways with this, I am not sure I will have enough time to get back here and comment. 
    Thank you all for the comments and theory behind food safety. 
    I'm not trying to jinx this as I am quite confident you made the right call.  But from personal experience, the only two times I have been down the food poisoning road (and the last time was around 30 years ago) it took me around 30 hours from consumption to arrive at the not so promised land.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • CTMikeCTMike Posts: 1,677
    edited December 2017
    The rule in commercial establishments is food cannot be held longer than 4 hours between 40 and 140 (the danger zone). You were not likely 4 hours in that zone and even if you were close, keep in mind that this rule is made for the masses (including babies, old people, sick people, etc). This food is perfectly safe to eat.  This is a no-brainer- Eat it and enjoy. 
    Connecticut has adopted the new FDA Food Safety Code (Went in to effect 1OCT17) and will be effective in CT on 1JUL2018. Major change is that TCS foods must be held below 41 F and above 135 F. Advance letter I received didn’t mention if you still had 2 hours to get below 70 F, and then 4 hours to get below 41 F (now).

    I believe that there are more regulations involved concerning leftovers, just haven’t read everything yet. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    Southeastern CT. 
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