It's recommended that nothing be thawed at room temperature because it takes hours to thaw and during that time bacteria can develop, especially in the outer area that reaches room temperature first. Cooking may not be enough to kill the bacteria.Donaldjr1969 said:Judy, that does not make sense that one cannot thaw them at room temperature yet they can thaw them under a microwave??
Hehehe, then I should be dead by now. I have thawed a roast overnight at room temperature, and cooked it all day in a crock pot. Guess what? Still here. As for the cooking not being able to fully kill the bacteria, I would bet that deep frying at a temperature of 370F/190C for 5 minutes will be quite sufficient to kill any pathogen out there. If it were not, I would be dead by now. Also, the surface of a frypan on a range burner gets even hotter.doodlebug said:It's recommended that nothing be thawed at room temperature because it takes hours to thaw and during that time bacteria can develop, especially in the outer area that reaches room temperature first. Cooking may not be enough to kill the bacteria.Donaldjr1969 said:Judy, that does not make sense that one cannot thaw them at room temperature yet they can thaw them under a microwave??
Did they ever isolate the source of the infection? The problem with salmonella is that if the contamination is internal to the food, then the thawing process will not prevent it at all.doodlebug said:Well, I know that plenty of people have thawed on the counter and never had an issue, but I figure why take the chance. It's pretty easy to thaw in the fridge or microwave. A friend's son spent weeks in the hospital from salmonella, they almost lost him....
Steve, it should be noted that anything I do thaw at room temperature, it remains in its wrappers. When I thaw shrimp or chicken parts, they remain sealed in their packaging.catnip said:I would never, ever thaw anything at room, esp. fish or chicken, but thats just me. Beef you might be able to get away with, I let steaks sit for an hour at room temp before grilling.
I am a perch fan myself. I love the strong flavor of ocean perch.Back to fish... Jo, go get some fresh farm raised catfish and fry 'em in olive oil, lemon and garlic already!!!
Guess what? I am still here. From the moment we are all born, we are dying. We all will die some day. It is just a matter of when and how. What's really funny is that with all the deep fried foods I eat, what do you think my total cholesterol, HDL, and LDL count would be? What do you think my triglyceride levels are? What do you think my overall heart disease risk is? I will give you a hint. VERY LOW!! According to bloodwork performed a few months ago, I am in perfect health. I just need to work on my weight! :lol: The only thing was that my LDL count was just outside of the ideal max, but that is nothing that some oatmeal cannot help.Huge said:And after the heart attack, then what?
I'm awful when it comes to healthy eating but deep frying is as healthy as licking the electricity sockets.
Then you are probably well aware of what something called pasteurization is, Hugh. Guess what? I know how to properly COOK my food. Luck has NOTHING to do with proper food prep! Since you are a food hygienist, you should also know the fact that cooking something for 5-6 minutes at 190C is going to kill such baddies as salmonella, Escheria Coli, and even prions.Huge said:No, it'll just make it a LOT worse. 8O
A microwave heats food incredibly quickly and kills anything that's started to multiply. Leaving it out for hours at the PERFECT temperature for growing bacteria will make you very ill if you don't completely incinerate it..
Saying, "I do this all the time" doesn't make it ok. It makes you lucky.
Anyone who has done even the most basic food hygiene course knows this. It's frightening the number of people who don't