Did they go bad?

  • #1
russ_watters
Mentor
19,856
6,276
So I'm about to find out if a box of frozen [not precooked] chicken tenders thawed and went bad when I accidentally left them on my kitchen floor for 6 hours. How are my odds?

...Wish me luck!
 

Answers and Replies

  • #2
Astronuc
Staff Emeritus
Science Advisor
18,896
2,192
They should be OK.

I've eaten meat (beef, pork, chicken, fish) that has sat out for about 72 hrs on a kitchen counter, so I think 6 hrs is not a problem.
 
  • #3
10
3
Is ordering delivery an option?

Good luck.
 
  • #4
2,985
15
Why would it go bad? 6 hours isnt long. It probably took at least two hours before they became room temp. Come on engineer...
 
  • #5
russ_watters
Mentor
19,856
6,276
Why would it go bad? 6 hours isnt long. It probably took at least two hours before they became room temp. Come on engineer...
I'm an engineer, not a biologist. Actually, though, the box was still cool to the touch, so I wasn't too worried.
astronuc said:
I've eaten meat (beef, pork, chicken, fish) that has sat out for about 72 hrs on a kitchen counter, so I think 6 hrs is not a problem.
Yikes, I accidentally let meat thaw on the counter overnight about half the time (meaning to leave it out for a couple of hours, then put it in the fridge) and never eat it after that. I've opened packages of chicken that really smelled after that much time.
 
  • #6
192
0
The bacterial colonies begin to grow after T > 40 degrees F.

http://www.cfsan.fda.gov/~dms/fssummer.html [Broken]

"The key is to never let your picnic food remain in the "Danger Zone" - between 40° F and 140° F - for more than 2 hours, or 1 hour if outdoor temperatures are above 90° F. This is when bacteria in food can multiply rapidly, and lead to foodborne illness."
 
Last edited by a moderator:
  • #7
Evo
Mentor
23,153
2,796
Just think of what people ate before the days of refrigeration.
 
  • #8
Danger
Gold Member
9,607
246
Jeez, but you guys are wimps. We leave our left-overs out overnight all the time, and sometimes for a couple of days. Something frozen gets tossed into a sink of cold water for at least 8 hours to thaw it out enough for cooking.
 
  • #9
2,985
15
I'm an engineer, not a biologist. Actually, though, the box was still cool to the touch, so I wasn't too worried. Yikes, I accidentally let meat thaw on the counter overnight about half the time (meaning to leave it out for a couple of hours, then put it in the fridge) and never eat it after that. I've opened packages of chicken that really smelled after that much time.
Cough cough, you do thermal design. :wink:

How cold to you think those packages are when you get them at the grocery store sitting on the shelf all day long. There not nearly as cold as your freezer. There just a little below room temp. There just 'cool'.
 
Last edited:
  • #10
russ_watters
Mentor
19,856
6,276
Hmm...that last one didn't taste quite right.
 
  • #11
russ_watters
Mentor
19,856
6,276
How cold to you think those packages are when you get them at the grocery store sitting on the shelf all day long. There not nearly as cold as your freezer.
I should hope so - otherwise that "Frozen Food Section" has a serious false advertising issue! :tongue:
 
  • #12
russ_watters
Mentor
19,856
6,276
Just think of what people ate before the days of refrigeration.
Beef Jerky?
Danger said:
Jeez, but you guys are wimps. We leave our left-overs out overnight all the time, and sometimes for a couple of days.
I also still have all my original teeth - you should try teasing me for that too! :uhh:
 
  • #13
Danger
Gold Member
9,607
246
I also still have all my original teeth
So do I, with the exception of 2 wisdom teeth that I got yarded out about 6 years ago, and half of a front one that succumbed to a misplaced hockey stick. :biggrin:
 
  • #14
turbo
Gold Member
3,077
46
You're safe, Russ. 6 hours at room temp to defrost is not excessive, considering the mass of the package and the fact that the interior (very cold, if not frozen) product was refrigerating the outer portions of the package. While thawing, the internal portions were drawing heat from the outer portions to supply the latent heat needed to make the phase-change from frozen to thawed.
 
  • #15
2,985
15
How many engineers/chemists/physicsits does it take to thaw out a chicken.

Sorry mathematicians, you don't count....you integrate.
 
  • #16
turbo
Gold Member
3,077
46
How many engineers/chemists/physicsits does it take to thaw out a chicken.

Sorry mathematicians, you don't count....you integrate.
One. And two ER nurses and an overworked intern to counter the salmonella poisoning if the E/C/P really screws up.
 
  • #17
Danger
Gold Member
9,607
246
How many engineers/chemists/physicsits does it take to thaw out a chicken.
Or one of me with half a kilo of thermite...
 
  • #18
turbo
Gold Member
3,077
46
Or one of me with half a kilo of thermite...
Won't the chicken be a *bit* over-done? And dispersed enough so that it would be hard to gather for consumption?
 
  • #19
Astronuc
Staff Emeritus
Science Advisor
18,896
2,192
Just think of what people ate before the days of refrigeration.
Well my dad would slaughter a chicken just after church and mom would prepare (including cooking) so it would be ready for lunch after church. We lived next door to the church.

We made a lot of preservatives or picked directly from the garden.

Otherwise, before refrigeration, dried, dried/smoked, or dried/salted was the way to go.
 
  • #20
Danger
Gold Member
9,607
246
Won't the chicken be a *bit* over-done? And dispersed enough so that it would be hard to gather for consumption?
The trick is in the proper distribution of the thermite.
 
  • #21
turbo
Gold Member
3,077
46
My mother and I processed and canned a lot of vegetables when I was a kid, and we salted down a lot of stuff in jars, including scallions, leeks, etc. We had a big chest freezer, but we needed that to store berries, fruits, fiddleheads, venison, and shares of pigs/beef, etc that we got through cooperation with our families. We also had a large potato bin in our dirt-floored, dry rock-walled cellar, and we buried root vegetables in wooden boxes filled with sand buried in the dirt floor. I grew up in the age of refrigeration, but not in the age of "adequate" refrigeration for long-term storage.
 
  • #22
turbo
Gold Member
3,077
46
The trick is in the proper distribution of the thermite.
Ah! When I was a youngster, I played around with exothermic reactions a bit. Probably a good thing that I did not have access to thermite. "Boys will be boys" is not a valid response to the loss of a home, barn, out-buildings, etc.
 
  • #23
lisab
Staff Emeritus
Science Advisor
Gold Member
1,887
616
Hmm...that last one didn't taste quite right.
Well...it's been about 2 hours since you ate it, Russ...hope you're OK :smile: !
 
  • #24
Danger
Gold Member
9,607
246
"Boys will be boys" is not a valid response to the loss of a home, barn, out-buildings, etc.
In retrospect, I agree. You wouldn't believe how many shotgun-powder rockets we fired around inside the house. Between things like that and early driving habits, it's bloody amazing that I'm still alive.

(For the benefit of non-gun nuts, I specified shotgun powder because it's slower-burning than other types.)
 
  • #25
3,077
4
Microwaving for an infinite amount of time at an infinite power will kill just about any bacteria.
 

Related Threads on Did they go bad?

  • Last Post
Replies
9
Views
3K
  • Last Post
2
Replies
25
Views
3K
  • Last Post
Replies
11
Views
2K
  • Last Post
Replies
5
Views
3K
  • Last Post
Replies
2
Views
1K
  • Last Post
Replies
24
Views
1K
Replies
15
Views
2K
Replies
43
Views
3K
  • Last Post
Replies
9
Views
926
  • Last Post
Replies
9
Views
2K
Top