Ground Beef Left Out for 2 Hours
Source: https://food52.com/hotline/30756-my-son-left-out-my-meat-sauce-made-with-ground-beef-all-night-7-8-hours-can-we-still-eat-this-t
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Zelda February 12, 2016
Also, the fact you used basis beef would only be risky if information technology was not thoroughly cooked, eg burgers that are however pink in the center. Not an issue with meat sauce.
Zelda February 12, 2016
the meat's cooked, and so should be fine if yous reheat it properly by bringing support to the boil, and simmering for long enough to heat through. I do this all the time with sauce that's left out up to 24 hours.
If y'all haven't read this commodity by Harold McGee, information technology's pretty interesting. For stock, a 10-minute eddy will kill bacteria and denature toxins. But in the end, what's important to remember is that while risks of being affected at all may be pocket-sized (lots of people routinely leave spaghetti at room temperature and are fine), the possible rare outcome can be really serious. http://world wide web.nytimes.com/2011/08/24/dining/angle-the-rules-on-bacteria-and-food-prophylactic.html?_r=0
My mom use practice this. She grew up in a humid tropical climate with little refrigeration and she would boil soups and sauces for a expert 10 minutes. She said this kept the food from going bad, but warned that it was only good a couple of times.
Zane February 12, 2016
It's mode more toll effective to throw it out instead of spending it at the emergency room with nutrient poisoning.
I surely hope yous won't put yourself or your family unit at chance.
Voted the All-time Respond!
It's really your call since you're going to field "go ahead and consume information technology" and "no way, toss information technology" answers in this forum equally y'all would at any food-related forum (not just Food52).
In the summer, when my kitchen doesn't cool downwardly that much, I'd probably toss it. During a typical winter night, my kitchen gets considerably cooler (although we've been having a warm spell for the past week).
If there's a stiff acid component (like lycopersicon esculentum), I'll probably go alee and serve it. If there's dairy in the sauce, I'd hesitate.
Again, your call since no one is going to your house to test for microbial growth.
Good luck.
I concur. If you lot were asking 100, or even l years ago, the answer would be information technology'south fine, consume it. Nowadays, the same thing is considered fatal. I don't know if this change is because the ingredients are then different now that we have feedlot meat, or considering we have an authority helping united states of america decide what'southward safe to eat. It's going to exist upwards to you to determine. Mostly, if there is dubiousness, toss it out.
Then over again, if information technology was in my kitchen, this time of yr, where the kitchen spends the night beneath ten degrees C, I would probably bring it to a skilful boil for 20 min and so eat it. If I kept my firm heated at dark, then I wouldn't hesitate to toss it in the compost.
8 hours at room temp for ground meat? that's a serious risk. i wouldn't consume anything that was at room temp for longer than 2 hours and i'm pretty easy going as far equally food safety goes. i'd toss it unless you want to experience the effects later that night...
gt9 February 12, 2016
I am not the FDA, only my feeling is that if it was fully cooked, and there is some salt in the sauce, I would eat it...
Nancy February 12, 2016
Unless "out" means out of doors where temperature was maximum 4C or 40F, deplorable non unless you wish it to exist your last, or your terminal for a long fourth dimension.
see this link (and others you may find) for help on ii hour safety guideline.
http://www.fda.gov/Nutrient/ResourcesForYou/HealthEducators/ucm083736.htm
I desire to thank anybody for their comments about this! I appreciate information technology. We tossed it.
Thanks