T.R | Title | User | Personal Name | Date | Lines |
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4111.1 | throw it out | NAC::WALTER | | Fri Sep 06 1996 12:17 | 7 |
| I would not take the chance with it. But, I have no information to
back it other than "that was what my mother always told me".
I know that the temperature where it was left would also make the pork
spoiler faster (the hotter, the quicker it spoils).
cj
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4111.2 | not a good risk | WAHOO::LEVESQUE | Ziiiiingiiiingiiiiiiing! | Fri Sep 06 1996 12:42 | 7 |
| >If raw pork is left at room temperature for 12 hours, will extended
>high heat be enough to make it safe? (I turned the crock pot on but
>forgot to plug it in!!)
Assuming this happened lately, I wouldn't risk it. With temps in the
80s, 12 hours in such an environment would allow mucho bacteria to
grow. Toss it, and live another day.
|
4111.3 | nope | MAIL2::LOCOVARE | | Mon Sep 09 1996 13:34 | 4 |
| Pork is known for (not sure of spelling) Trichonosis...
Wouldn't risk it...
|
4111.4 | | BULEAN::ZALESKI | | Mon Sep 09 1996 20:57 | 6 |
| Trichinosis (sp?) is a tape worm and is not dependent on the meat
sitting out. If it is in the meat, you will get if you donot cook the
meat properly. The problem is bacterial and that is effected by leaving
out the meat so that the bacteria may grow. Some is not effeted by
cooking and in some cases is but causes a bad flavor in the meat.
|
4111.5 | More on food poisoning | NETCAD::DREYER | I need a vacation!! | Mon Sep 09 1996 21:53 | 192 |
4111.6 | | lspace.zko.dec.com::winalski | PLIT happens... | Thu Sep 12 1996 06:39 | 45 |
| There's three separate things under discussion in this note.
Trichinosis is caused by roundworms of the genus Trichina. The
immature worms form cysts in muscle tissue. When this tissue is
eaten by a carnivore or a scavenger, it releases the worms to
propagate in the gut and complete their life cycle. Swine and
related creatures are the natural hosts of this stage of the
parasite. Dogs and other carnivorous scavengers are the natural
target hosts. Domestic swine usually get infected by being fed
uncooked garbage and/or raised in filthy quarters. When humans eat
meat containing the encysted worms, they in turn become hosts.
Trichinosis is a very painful and debilitating condition caused by
new larvae forming cysts in human muscle tissue. Cooking meat
thoroughly kills the parasites. This is why conventional wisdom
says that pork should always be cooked well done (until white) and
never eaten pink. The risk of infection from pork these days is very
low, but it's still a good idea.
Food poisoning is gastrointestinal distress caused by various toxic
bacteria growing in the gut, usually Salmonella. It can occur from
eating any food that makes a good bacterial culture that's been left
in warm conditions for several hours. Since Salmonella bacteria are
part of the normal skin flora of poultry, chicken and egg products
are very common sources of food poisoning. Thorough cooking destroys
the bacteria, but I'm not sure it will destroy any toxin that may
have been released into the food before cooking took place. A very
common way that Salmonella is spread is improper hygeine during food
preparation; e.g., when preparing chicken salad, you cut the raw
chicken and then use the same cutting board (without washing) to
prepare the vegetables that you mix in raw into the salad.
Botulism is an often fatal poisoning that results from ingesting the
toxin produced by the anerobic bacterium Clostridium botulinum. This
is a normal soil bacterium whose spores are present everywhere in the
environment. It requires an absolute absence of oxygen and low
acidity for C. botulinum to grow. This is why improperly canned
foods are the most common source of botulism.
Of the three, food poisoning is the only hazard with pork that's been
left out for 12 hours or so. C. botulinum won't grow because the
meat is exposed to air. Trichinosis isn't a problem unless the pork
isn't cooked thoroughly enough.
--PSW
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4111.7 | Don't risk it, it's *not* worth it | NETCAD::DREYER | I need a vacation!! | Thu Sep 12 1996 12:13 | 12 |
|
>Of the three, food poisoning is the only hazard with pork that's been
>left out for 12 hours or so.
Not true, meat that is left out for a few hours can give you food poisoning.
12 hours is not a safe amount of time to leave any kind of fresh meat out.
All meats should be refrigerated within two hours to ensure safety.
I've had food poisoning before from meat that was defrosted on the counter
instead of the fridge. Not fun. Safety is the best preventative medicine.
Laura
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4111.8 | | lspace.zko.dec.com::winalski | PLIT happens... | Fri Sep 13 1996 01:49 | 6 |
4111.9 | Oops... | NETCAD::DREYER | I need a vacation!! | Fri Sep 13 1996 12:15 | 5 |
4111.10 | | NETCAD::MORRISON | Bob M. LKG2-A/R5 226-7570 | Tue Dec 31 1996 13:22 | 8
|