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Did they go bad?

  1. Mar 20, 2009 #1

    russ_watters

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    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!
     
  2. jcsd
  3. Mar 20, 2009 #2

    Astronuc

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    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.
     
  4. Mar 20, 2009 #3
    Is ordering delivery an option?

    Good luck.
     
  5. Mar 20, 2009 #4
    Why would it go bad? 6 hours isnt long. It probably took at least two hours before they became room temp. Come on engineer...
     
  6. Mar 20, 2009 #5

    russ_watters

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    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.
     
  7. Mar 20, 2009 #6
    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: May 4, 2017
  8. Mar 20, 2009 #7

    Evo

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    Just think of what people ate before the days of refrigeration.
     
  9. Mar 20, 2009 #8

    Danger

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    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.
     
  10. Mar 20, 2009 #9
    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: Mar 20, 2009
  11. Mar 20, 2009 #10

    russ_watters

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    Hmm...that last one didn't taste quite right.
     
  12. Mar 20, 2009 #11

    russ_watters

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    I should hope so - otherwise that "Frozen Food Section" has a serious false advertising issue! :tongue:
     
  13. Mar 20, 2009 #12

    russ_watters

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    Beef Jerky?
    I also still have all my original teeth - you should try teasing me for that too! :uhh:
     
  14. Mar 20, 2009 #13

    Danger

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    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:
     
  15. Mar 20, 2009 #14

    turbo

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    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.
     
  16. Mar 20, 2009 #15
    How many engineers/chemists/physicsits does it take to thaw out a chicken.

    Sorry mathematicians, you don't count....you integrate.
     
  17. Mar 20, 2009 #16

    turbo

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    One. And two ER nurses and an overworked intern to counter the salmonella poisoning if the E/C/P really screws up.
     
  18. Mar 20, 2009 #17

    Danger

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    Or one of me with half a kilo of thermite...
     
  19. Mar 20, 2009 #18

    turbo

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    Won't the chicken be a *bit* over-done? And dispersed enough so that it would be hard to gather for consumption?
     
  20. Mar 20, 2009 #19

    Astronuc

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    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.
     
  21. Mar 20, 2009 #20

    Danger

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    The trick is in the proper distribution of the thermite.
     
  22. Mar 20, 2009 #21

    turbo

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    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.
     
  23. Mar 20, 2009 #22

    turbo

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    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.
     
  24. Mar 20, 2009 #23

    lisab

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    Well...it's been about 2 hours since you ate it, Russ...hope you're OK :smile: !
     
  25. Mar 20, 2009 #24

    Danger

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    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.)
     
  26. Mar 21, 2009 #25
    Microwaving for an infinite amount of time at an infinite power will kill just about any bacteria.
     
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