140 in 4hr question for a pork butt

[tie1on]

The question is if you are bringing the butt up to 195-205, why would this "rule" still apply? Why couldn't it go 6-8 hrs before it reached 140? Assuming after 140 degrees all the bacteria is killed, so even if you had a bacterial "explosion" they would be rendered kaput by the time the internal temp reached 200???

Not sure I follow this for a meat cooked to that's high of a temp. Sure I can see if your eating the meat at 145 or near that...

Help please!!

 

[rgautheir20420]

I'm watching for the "official" answer, but here's my understanding. The bacteria that makes food get us sick create toxic spores within the meat. I'm not 100% sure where that actual time frame came from though. I'm sure there's a reason. 

So by cooking to these high temps, you are in deed killing off the bacteria, but you can't remove those toxic spores that were created with heat. If too many toxins are created (longer than 4 hours?), you chance getting sick off of the end product.

 

[sota d]

After seeing your post I searched Bacterial Food Poisoning and came up with this:
"Staphylococcus aureus:
Man’s respiratory passages, skin and superficial wounds are common sources of S. aureus. When S. aureus is allowed to grow in foods, it can produce a toxin that causes illness. Although cooking destroys the bacteria, the toxin produced is heat stable and may not be destroyed. Staphylococcal food poisoning occurs most often in foods that require hand preparation, such as potato salad, ham salad and sandwich spreads. Sometimes these types of foods are left at room temperature for long periods of time, allowing the bacteria to grow and produce toxin."
Hope this helps, David. PS, This is from a study published by Texas A & M Agrilife extension.

 

[rgautheir20420]

I also did a search on this site and came up with this thread where Pops shows some good detail on the rule in question.

http://www.smokingmeatforums.com/t/121168/40-140-in-4-hours-discussion