Danger zone info

homebrew & bbq · Nov 5, 2007

After this weekend's smoke, I did some web research on "The Danger Zone" for food. It gets mentioned a lot here (and rightly so), but if there are specifics about time in the danger zone, I missed them.

So here are a couple of sites I found to be helpful for my understanding.

http://www.netwellness.com/healthtop...son/danger.cfm
http://www.geocities.com/TheTropics/...angerzone.html
http://www.fsis.usda.gov/Fact_Sheets...Food/index.asp

fatback joe · Nov 5, 2007

Here is a little more specifics.

The FDA Food Code recommendation no more than a cumulative 4 hours in the danger zone. Use a calibrated thermometer to chart time and temperature based upon your menu for: cold holding (41 F ), hot holding (140 F), cooking (based on the food), reheating (165 F), and cooling. Rapid cooling of hot foods (leftovers) or foods cooked several hours advance of service is a special challenge, which allows a six hour two stage cooling method (140 F to 70 F in 2 hours & 70 F to 41 F in 4 hours).

http://www.foodservice.com/food_safety/fb29.cfm

homebrew & bbq · Nov 5, 2007

Thanks, Joe!

Anyone else have additional info? Maybe we can get it all together in one thread.

twistertail · Nov 5, 2007

It says when roasting meat dont go any lower than 325 in the oven, so how is we all do 225 in the smoker with no problems?

deejaydebi · Nov 5, 2007

Nice post Terry thanks!

twistertail - we're smoking not roasting

ajthepoolman · Nov 5, 2007

The carcinogens in the smoke eat the bacteria!

homebrew & bbq · Nov 9, 2007

With lots of folks joining SMF, I think it might be helpful to put some kind of sticky for food safety or maybe even a new area of the forum, just so that kind of information is readily accessible, even to the people who browse and lurk but never join.

What do y'all think?

pigcicles · Nov 9, 2007

I wouldn't be opposed to a forum category that is strictly Food Safety. Such as the Danger Zone along with correct safe food temperatures, food storage / handling practices, etc.

I think that I would prefer to see it locked down to keep it from getting bogged down with personal input or idealisms. I feel that just a sticky would get lost in the crowd of other stickies and be just another post.

richtee · Nov 9, 2007

Twist... I have read that the main trouble here is the SURFACE of the meat, not the meat's interior. There are more stringent rules for ground meat, because you basically distribute anything on the outside to the inside. And poultry has 2 "outsides". It's the surfaces of the meat that pose the real bacteria threat. Get and keep THOSE up past 140 quickly. And also remember that most rubs contain salt among other chemicals, that inhibit bacteria to some extent, even killing some before the little buggers can do their "Dirty Deeds". <I LOVE old AC/DC>.

Can anyone here confirm or deny this info? PLEASE chime in..it's in everyone's interest!

On edit: Kinda makes the "spatchcocking" a more attractive technique to me...

peculiarmike · Nov 9, 2007

I agree - just give me the FACTS, the Straight Skinny, not what grandma said or thought. Facts require research and verification.
It would be a good category to have available.

richtee · Nov 9, 2007

OK..I'll try to dig up where I got the info from my last post here. Blind me with SCIENCE!

fatback joe · Nov 9, 2007

Yeah, that is correct. Haven't taken the time to dig up a link, but that is the basic reason that some resturants that will serve you a rare steak won't give you a hamburger that is less then medium.

Grinding takes the evils from the outside and (potentially) puts them on the inside. That is why most meat recalls are ground meat products.

richtee · Nov 9, 2007

OK here:
http://www.northwoodssmokeofmn.com/safety.htm

fatback joe · Nov 9, 2007

When meat is ground, more of the meat is exposed to the harmful bacteria. Bacteria multiply rapidly in the "Danger Zone" â€” temperatures between 40 and 140 Â°F. To keep bacterial levels low, store ground beef at 40 Â°F or less and use within 2 days, or freeze. To destroy harmful bacteria, cook ground beef to 160 Â°F.

http://www.fsis.usda.gov/Fact_Sheets...fety/index.asp

hawgheaven · Nov 9, 2007

I agree PigCicles... kinda like the WYNTK area, where a non-postable page pops up. It wouldn't be hard to do...

ron50 · Nov 9, 2007

Mike:

I agree that facts are good, and that opinions are just that, one person's point of view. The trouble is that different people don't value some information even when it is backed by studies and research.

Nothing wrong with voicing one's opinion as long as we are open to other people's as well and keep the facts and the opinions straight.

Of course, that is just my opinion

chef jimmyj · Jun 9, 2011

Greetings all, In addition to being a Chef, I am also a Certified Servsafe Instructor...This means that I teach Sanitation and Food Safety to future Chefs. I can 100% verify what Richtee has posted. Bacteria is only on the outside of meat and salty rubs and/or acidic marinades if they don't kill the little buggers will inhibit growth while the meat is being smoked or cooked to a temp above 140*F. As a matter of fact restaurants like Outback, Texas Roadhouse and many others Roast their Prime Rib to 130 to140*F and holds it there all night long so it can be served Med-Rare. BUT!!! As stated above, grinding meat mixes the bacteria all through the meat. Things like Fatties, Meatloaf and Sausage, must be kept cold then heated above 140*F in under 4 hours. There is one EXCEPTION to the harmful bacteria on the outside theory...The parasite that causes Trichinosis, although no longer found in Pork (145-150*F Pink Pork is yummy), has reared it's ugly head in WILD BEAR MEAT!... So hunter's beware, Bear meat should be cooked to 150*F to be absolutely safe.

If anyone has any questions or concerns, feel free to PM me or E-mail me at [email protected]

I hope this helps clear things up...JJ

arnie · Jun 9, 2011

While this is an old thread the information is still pertinent.

Thanks for bumping it up

sqwib · Jun 9, 2011

Richtee said:
Twist... I have read that the main trouble here is the SURFACE of the meat, not the meat's interior. There are more stringent rules for ground meat, because you basically distribute anything on the outside to the inside. And poultry has 2 "outsides". It's the surfaces of the meat that pose the real bacteria threat. Get and keep THOSE up past 140 quickly. And also remember that most rubs contain salt among other chemicals, that inhibit bacteria to some extent, even killing some before the little buggers can do their "Dirty Deeds". <I LOVE old AC/DC>.

Can anyone here confirm or deny this info? PLEASE chime in..it's in everyone's interest!

On edit: Kinda makes the "spatchcocking" a more attractive technique to me...

I can add too it a bit;

Steaks cut from a process using Meat Glue need to be treated like ground meat and cooked to 165°

SmokinAl · Jun 9, 2011

Arnie x2

Danger zone info

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