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In Reply to: Re: Is it ruined ? posted by Bubbakja on May 12, 2012 at 13:18:44:
Better safe than sorry. At 165 you will kill all surface bacteria. There may be some minor residue that can cause minor stomach problems for some people. Nothing serious however. Once out of the cryovac bacteria starts to grow even in the grocery store case. As long as the temp is low enough it takes days. Leave a store packaged steak for a week and it will grow. The dark color on beef in the store on the reduced sale packages is from the start of bacteria growth from air interacting with the meat. Sear it and you still eat it. The rules are written to protect all of us. Some are more sensitive than others.
Ground meat is different as air gets to the middle. Hence the 165 minimum cooking temp.
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