Post by simplynaturalfarm on Aug 7, 2020 12:53:50 GMT -5
USDA guidelines say that any perishable good left out for more than 2 hours between 40-90f should be thrown away and that raw meat is one of the most dangerous and susceptible because cooking to temp doesn't make it safe? (All you road kill and home butchers are dead right??)
My sil asked on her Facebook page about raw cured bacon and hamburger she left out, and I told her it's a quality issue, cook to temp and you are fine. My husband a food safety guy said that- it might not taste okay, but it would be safe.
Her sister shared a vegan website about how cooked rice kills people via organ failure, so all foods must be thrown after 2 hours at room temp. I'm aware of the problems with rice and pasta, but all foods?
So I looked it be up and USDA website says all food stored between 40-90 has two hours til bacteria has replicated enough to be dangerous and you should throw it. And raw meat and dairy products are some of most dangerous. And you need to have circulating air around all individual contents of fridge. And butter that's been pasturized you can leave out for 1 day as long as it's not contaminated with tcm food...
Our family and much of the world should be dead. And so should all of you. I'm not going to go put the butter back in fridge now 😃
Texas covers this when you get your Food Handling Certificate. basically says keep all foods under 41 and over 135 or you are at risk. I also though it was interesting that in the retail world, If there is a cross contamination issue the parameters change to follow the guidelines of the more risky food. ie. pork must be cooked at a higher temp than beef so if you process both on the same table with out cleaning then the beef should be cooked at the higher standard. kinda puts a damper on a that rare steak. I realize most of us handle every thing for our own use, but it was interesting to me.
Post by Lee and Lynn on Aug 7, 2020 16:17:47 GMT -5
Well, it's been good to know you.
Homeschooling 2 Beautiful Children (16) and (13) RED (13) - Austrailian Cattle Dog LILLY (10) - Pampered Jersey DARCY Born 9/8/12 Jersey BUTTERCUP 9/13/14 Jersey CORTANA 7 Yrs. Thoroughbred NIBBLES (one precious bunny) MELITTA (fat cat does job well) 10 Beautiful Black Star Hens 1 Gray Brahma Hen
Post by simplynaturalfarm on Aug 7, 2020 16:56:55 GMT -5
Dh said 18 years ago when he was going for usfa certification to do inspections, the standard was 4 hours. They were involved in discussions with USDA over shortening the window because there were so many loopholes involved in the transportation of the products. Yes they had to maintain at 40f, but when changing trucks, moving etc, they were allowed to be at 90f for hours multiple times so that by the time the products were on the shelf at grocery store, the potential for bacteria overload was already high. Die to transportation and speeding of lines, they changed everything for safety, not because of what you would do, but because of what happened before it got to your fridge.
Pasturized products being more dangerous because heat loving bacteria had been killed off and bacteria prone to replicate at room temp were still an issue. Plus contamination after etc.
hmmm,, maybe I am already dead and just don't know it??? Sounds like I should be!! Or maybe I just have a super strong immune system from leaving food out and still consuming it??? LOL most farmers are pretty darn healthy, even if we leave food out. I know I have raw butter out at least a week, maybe two because sometimes the husband just puts more in the same bowl...YIKES!
Why am I not dead? Lol I am glad to know I'm in good company! Rachel
Me, my Hubby, and four Littles one horse - Cappy A burgeoning goat herd 35+ British White and Angus mama cows, and several bulls My milk cows: Faith, Chick and Freckles Heifers coming up - Dolly Dixie RIP
Post by simplynaturalfarm on Aug 7, 2020 21:01:09 GMT -5
Bacillus cereus is in raw rice and pasta and it grows after being cooked and heated and left. It can cause organ failure and all kinds of things - it is not the same bacteria as other foods.
We have friends who lived in Africa for years with no refrigeration and rice is one thing they don't make lots of and reheat for days because the natives knew it made you very sick. Everything else was boiled 10 minutes twice a day til it tasted to bad to eat
I think strong online systems are wonderful. Even the USDA says severe food poisoning from these things is extremely rare.
I'm in the good to have known you, dead crowd. I get meat out of the freezer and leave it on the counter until it's thawed, or I remember it's been out way longer than needed to be thawed. Me pinching myself, nope not dead yet. I also leave butter out and don't even worry about it till a week or way more later when it smells a little off.
Just when I think I know everything about cows, my girls let me know that I don't know anything!
Never knew anything about pasta or rice being dangerous. I've left pasta out overnight and refrigerated it the next morning even. Hmmm.
We usually eat at 6-ish and DD works till 8 or 9 depending on her shift. We leave everything on the stove/counter until she has a chance to eat and then I put food away/make my lunch for the next day with the leftovers. I've been to others' houses where they jump up and start putting food away before you finish your last bite, and it makes me nervous...
The Long Acre: Home to a motley crew of milking and beef cattle, a couple yard cops (dogs), too many chickens, and 5 supervisors (cats).
dairy, my bad. When I strain milk of a morning I fill a qt jar and drink on it all day unless it smells sour because i don't care for the taste of sour milk. In winter the house is cool so it doesn't sour in summer it does some days. Guess I'm also among the dead. Cooked eggs are the one thing I'm more careful about. More so when I was buying eggs in the store.
Interesting discussion! I can see how rice and potato salad would be a concern as bacteria love neutral mediums such as that. We have staph naturally on our skin, if you touch rice and it is left out for a couple hours staph starts to grow and produce toxins. The bacteria are very heat susceptible, but the toxins are heat stable so you can reheat their rice or other medium and they will still make you sick. Symptoms are roughly 6-8 hours later and can be mild to sever stomach cramps and diarrhea lasting a few hours. Happens a lot around the holidays when families leave big casseroles out all day. Most folks just think it’s their in-laws giving them indigestion.🤣 I didn’t know about the native heat tolerant bacteria that would grow after you cooked it! Foods like meat and chicken tend more toward salmonella and other enteric bacteria that will grow inside of you rather than produce toxins. These symptoms start 12 hours later and might last for weeks. Those can be killed with proper cooking in most cases. Those are also the type thing that us farm people have less to worry about as we have tougher guts with more naturally living bacteria due to all we eat and breath on a normal basis. I intentionally make fermented foods, eat my home grown vegetables without washing, eat the figs in the tree that are over ripe and have started to sour, eat the ugly peaches right up to the bad spot, drink the “blinky” milk and just about anything else I can get my hands on home grown and pesticide free to increase my normal flora. How’s that for a run on sentence? Anyway! Y’all keep up the thread!
Post by simplynaturalfarm on Aug 8, 2020 9:37:23 GMT -5
Funny you say they start clearing practically while you eat- that makes me nervous too lol.
My now sil was my best friend for many years when we moved to prairies. They'd have supper and leave everything out overnight and then put away food next morning. Her family was constantly sick with food poisoning and stomach issues and they never connected it to food. But they also bought all their for from the store and had a lot of hamburger patties, simulated chicken nuggets etc so maybe they were more contaminated already.
And yes, I thaw my meat by leaving it in bowl overnight and cook it next morning. But it's our own meat and never transported so maybe that helps.
simplynaturalfarm the meat I leave out is raised here but processed elsewhere. I know where it's from and where it's been before being in my freezer. I don't think I'd be comfortable leaving store bought meat out to defrost.
Just when I think I know everything about cows, my girls let me know that I don't know anything!
Post by simplynaturalfarm on Aug 8, 2020 13:43:17 GMT -5
I haven't eaten store beef,eggs,milk or pork in 16 years except when we go to visit. I can't claim that with chicken as I do buy chicken breasts 1-3x a year to make breaded chicken strips
I imagine there are many reasons including living in dirt that keep us healthy and it's a blessing I don't take for granted! Someday I may not be able to do any of this and then I guess I'll start thawing in fridge , cooking everything well done, not cooking eggs over easy and cleaning up food before people have finished eating it 😁
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