Safe to Eat?

Eoin

Made soup yesterday and put it outside in a 'cold' Egg due to shotage of fridge space. Thurns out the Egg wasn't fully cold and relit itself. The soup is now 160F (was hot when it went in). Is a 12 hour hold at that temp OK?

saluki2007

It would help to know what's in the soup?

johnnyp

I'll defer to someone with more experitise, but if it was above the upper limit of the bacterial danger zone (40-140F), I'd say it's ok.

Eoin

Ham and lentil with chicken stock.

gdenby

It should be, tho' probably much reduced. The 140F limit is the temp at which pathogens die within minutes. At 160, anything in there was dead long ago.

saluki2007

I'd eat it.

fishlessman

i would eat a ham soup if it was left out on the counter at room temp over night, i do that all the time. at 160 you are good to go. there was a chicken lasagna on the counter last night

Eoin

Nobody has died yet ........

fishlessman

Eoin said:

Nobody has died yet ........

ive only got food poisoning from restaurants, i would really like to know how they did it   from fridge to cooking,40f to 140 has to be done within 4 hours. from cooked to cold i think its now 2 hours from 140 down to 40f.  160 is in the safe window