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In Reply to: Re: Cumulative Time In Danger Zone Is What Counts posted by JohnKinMD on June 10, 2009 at 14:12:14:
Hope all is good.
USDA and Ohio State University Extension and the Ohio Agricultural Research and Development Center appear to disagree with you.
Heat may kill the surface bacteria but their poop/toxin are heat resistant and can kill people or make them wish they were dead.
So, even large roasts/cuts of meats need appropriate handling with regards to the Danger Zone... not just ground meats.
It seems the cumulative time in the Danger Zone dictates the possible amount of toxins left on your food.
See below for links/quotes.
Hope this helps,
from USDA at http://www.fsis.usda.gov/Fact_Sheets/How_Temperatures_Affect_Food/index.asp :
If raw meats have been mishandled (left in the "Danger Zone" too long), bacteria may grow and produce toxins which can cause foodborne illness. Those toxins that are heat resistant are not destroyed by cooking. Therefore, even though cooked, meat and poultry mishandled in the raw state may not be safe to eat even after proper preparation.
from Ohio State University Extension and the Ohio Agricultural Research and Development Center at http://www.ohio4h.org/~news/story.php?id*** EQUAL SIGN ***3568 :
Even after the food reaches higher temperatures, which kills the bacteria itself, you still may not be in the clear. Some types of bacteria, such as E. coli O157:H7 and Staphylococcus aureus, produce toxins that can remain in the food even after the bacteria itself is killed. Cooking may destroy the bacteria itself, but toxins are heat stable and may not be killed by cooking. The longer food stays in the danger zone, the more bacteria multiply and the more toxin could be produced.
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