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    I know meat must be thoroughly cooked to kill all bacteria, but after any kind of meat has been thoroughly cooked and then refrigerated afterwards, is there any risk of food poisoning if not thoroughly heated?

    Question #66146. Asked by pjotr. (May 24 06 7:26 PM)


    smeogalla

    		bacteria thrives at temperatures between 5 and 80 degrees C. it does not matter if the meat is cooked or not really, it should be kept chilled or heated above 60 to kill any bacteria. This is why we are advised to thaw frozen items in the fridge and not on the bench in the sun.

    May 24 06, 8:08 PM
    zbeckabee

    		Here is some helpful information regarding time frames and temperatures of food and bacteria.

    http://ag.arizona.edu/pubs/health/foodsafety/az1086.html

    May 24 06, 8:54 PM
    peasypod

    		Good site zbeck, and it amazes me the amount of people who leave hot food to cool down on the bench before putting it in the fridge.

    This is another reason why the Australian Health Department is making a crack-down and banning 'doggy bags' in eating establishments and making a signed legal release form mandatory practice.

    May 24 06, 10:03 PM
    SENTENTIA06

    		Absolutely.

    May 24 06, 10:46 PM

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