Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: GusRobin on April 09, 2020, 02:01:30 PM
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Yesterday i went into my freezer and took out a couple of pork chops. I set them aside and did some more rummaging. Later than night (about 8 hrs later) I realized that I left the chops out. To be safe I threw them out.
Later I began thinking --the chops were out in the garage, about 65-70* during the day. Since they were vac sealed, were they safe? If they were sealed there would be no oxygen so could the bacteria grow in such oxygen limited environment. Would they grow to such a low level that normal cooking would kill them?
I would probably always follow the "if in doubt, throw it out" mantra, but food for thought.
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I would toss them Gus, no reason to take any chances
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I would toss them Gus, no reason to take any chances
X2
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Porks cheap. And we are all running out of toilet paper.....
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Porks cheap. And we are all running out of toilet paper...
If only more of life was guided by such practical observations... Jus' sayin'...
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Live to fight another day I say. Chuck the chops was smart.
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I had already thrown them out but wondered if they were safe.
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Porks cheap. And we are all running out of toilet paper.....
So...are you suggesting that a pork chop can double as a sanitary moist towelette??? :D
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So...are you suggesting that a pork chop can double as a sanitary moist towelette???
Strange question from someone who was so ugly growing up that his parents hung a pork chop around his neck to try to get the dog to play with him. Jus' sayin'...
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So...are you suggesting that a pork chop can double as a sanitary moist towelette???
Strange question from someone who was so ugly growing up that his parents hung a pork chop around his neck to try to get the dog to play with him. Jus' sayin'...
Not near as ugly as having to shave his butt and teaching him to walk backwards!!
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Yesterday i went into my freezer and took out a couple of pork chops. I set them aside and did some more rummaging. Later than night (about 8 hrs later) I realized that I left the chops out. To be safe I threw them out.
Later I began thinking --the chops were out in the garage, about 65-70* during the day. Since they were vac sealed, were they safe? If they were sealed there would be no oxygen so could the bacteria grow in such oxygen limited environment. Would they grow to such a low level that normal cooking would kill them?
I would probably always follow the "if in doubt, throw it out" mantra, but food for thought.
I read an article about thawing meat and if I remember right, it was directed at thawing vacpacked meat in cold water, like many of us do in the kitchen sink. The article stated that even though the water is cold, It's most likely in the danger zone, above 40F. The Botulism toxin reproduces and thrives best in an anaerobic (oxygen free) environment, which is what's inside the vacpacked meat. The advice of the article was that if you're going to thaw your vacpacked meats in cold H2O, you should pierce the bag to let O2 in, or remove from the vac bag, and put it in a ziplock bag to thaw which will now be in an aerobic environment. It was probably a good call to toss the chops, Gus.
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I thought that the bacteria needed oxygen, well you learn everyday.
There was no doubt that I was going to toss it. No amount is worth risking our health. When in doubt, throw it out.
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If they were sealed there would be no oxygen so could the bacteria grow in such oxygen limited environment.
The most dangerous of bacteria thrive in low/no oxygen environments. In fact C. Botulinum, being an obligate anaerobe, NEEDS and thrives in a no oxygen environment.
If the chops still had ice on them, or still felt very cold, then they were probably safe. If they were completely thawed or felt warm at all, then it was probably best to throw them away.
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Very informative thread. I learned that ...
Gus has too much time on his hands and tries to make up for it by letting pork spoil so he can ask questions.
Pappy is running out of toilet paper and tries to make up for it by buying cheap pork (I'm not sure I know or want to know how that works).
Tee still wears a pork chop around his neck but also wants to use it for toilet paper.
Tent knows stuff that the rest of us can only imagine.
We all need to get out more but we should still maintain a healthy social distance (and then some) from Tee and his pork chop.
Jus' sayin'...
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If they were sealed there would be no oxygen so could the bacteria grow in such oxygen limited environment.
The most dangerous of bacteria thrive in low/no oxygen environments. In fact C. Botulinum, being an obligate anaerobe, NEEDS and thrives in a no oxygen environment.
If the chops still had ice on them, or still felt very cold, then they were probably safe. If they were completely thawed or felt warm at all, then it was probably best to throw them away.
I do a lot of pressure canning/preserving, and rule #1 , #2 and #3 is, when opening the sealed lid is to listen for the pffft of air being sucked into the jar/can which tells there is a vacuum, and then visibly inspect the underside of the lid for black growth or mold. #1 if the vacuum was lost, it's a perfect environment for C Botulinum. Toss it. #2 mold present? It's contaminated. Toss it. #3 smell it for "off" aromas. If it smells "off". Toss it.
Years ago, in the 1970's I think, one of the Salmon canneries in Alaska, had something go wrong in their canning process, and sent out a whole shipment of improperly processed canned salmon. Numerous people died from Botulism from that shipment. In turn, that almost killed the canned salmon industry.
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[quote author=Salmonsmoker link=topic=24180.msg304744#msg304744 date=1586621663
I do a lot of pressure canning/preserving, and rule #1 , #2 and #3 is, when opening the sealed lid is to listen for the pffft of air being sucked into the jar/can which tells there is a vacuum, and then visibly inspect the underside of the lid for black growth or mold. #1 if the vacuum was lost, it's a perfect environment for C Botulinum. Toss it. #2 mold present? It's contaminated. Toss it. #3 smell it for "off" aromas. If it smells "off". Toss it.
Years ago, in the 1970's I think, one of the Salmon canneries in Alaska, had something go wrong in their canning process, and sent out a whole shipment of improperly processed canned salmon. Numerous people died from Botulism from that shipment. In turn, that almost killed the canned salmon industry.
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And that would've been a bad thing? ;{)
BD
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I do a lot of pressure canning/preserving, and rule #1 , #2 and #3 is, when opening the sealed lid is to listen for the pffft of air being sucked into the jar/can which tells there is a vacuum, and then visibly inspect the underside of the lid for black growth or mold. #1 if the vacuum was lost, it's a perfect environment for C Botulinum. Toss it. #2 mold present? It's contaminated. Toss it. #3 smell it for "off" aromas. If it smells "off". Toss it.
Years ago, in the 1970's I think, one of the Salmon canneries in Alaska, had something go wrong in their canning process, and sent out a whole shipment of improperly processed canned salmon. Numerous people died from Botulism from that shipment. In turn, that almost killed the canned salmon industry.
Great examples! C. Botulinum can cause the lid to bulge, losing the vaccuum. And Ironically one of the biggest culprits in canning for Botulism isn't even a meat, it's green beans. ???
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This is good info. I never canned anything but Kerry use to when her kids were small. I don't think I ate anything but fresh or canned vegetables until I was in my late teens. My dad had a HUGE garden every year and my mom canned it all. And those green beans Cliff mentioned. After picking and hulling washtubs full from the multiple 300+ foot rows of those I never liked them until after I didn't have to do that anymore. Talk about green fingers! The snaps were the "fun" ones. I love them all now.
No one in our family or extended family ever got sick from that food that I knew of so I guess they knew what they were doing. I do remember mom and or dad saying always be sure the lid is down and it pops when you open it. Typically took a butter knife to pull up the lid.
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In turn, that almost killed the canned salmon industry.[/b][/color]
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And that would've been a bad thing? ;{)
BD, ;D ;D all of the salmon that doesn't grade as restaurant quality,(usually filleted, vacpacked and flash frozen) #1 or #2, which are headed and gutted, flash frozen and glazed whole, goes to the canning room. Bits and pieces, fish with a net rash, bruises, not appearance grade, otherwise it would be discarded and wasted. I know as a kid, I didn't like-no hated commercially canned salmon, because it had the skin on and the bones/backbones in the can. Yuck! After living in Alaska, catching and canning our own, my view completely changed . Not like the commercial stuff because I canned skinless fillets. I did learn that canning the product with the skin and the bones had a nutritional plus, but I still didn't like having to pick through it to get the bones out. With all the Salmon and Halibut available in season, you'd need several freezers. In the years we lived there, we never once bought a can of tuna. Those were good times. :)
BD
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