When they didn't have access to it they'd preserve it immediately after butchering, such as with salting, brining, smoking, or drying. They didn't just leave it sitting around raw in the heat of summer.
OP is definitely australian, I'd recognise that bin anywhere. It's winter in australia so it's probably fine, his car would be like a fridge anyway. Dumbass forgot to mention it was winter where he lives, which is most likely an outer suburb of melbourne or sydney. Op can safely make stir fry for his troony room mates.
Of course. Shit, it's even wrapped up. I've left chicken in the basement uncooked on the ping pong table for 3-4 days on drug benders, cooked them, still fine. Cooking them kills anything that would have grown on it.
Maybe if it was frozen or if the outside temperature was below 40F. I wouldn't risk it though especially with chicken that is already more likely to cause food poisoning. It sucks to throw away food, especially meat, but it's not really worth a good chance of making yourself sick and having to throw it away anyway.
There's a big difference between food going a little off because it's old and food that's often contaminated during processing like chicken is. I hate wasting food but I also hated having food poisoning from salmonella in chicken. Most healthy adults can survive that but people still die from food poisoning.
Do a smell and taste test. If doesn't smell off and isn't feel slimy tear that shit up and cook the shit out of it. It won't be the best tasting thing ever but I'm assuming you're not a homosexual so it won't kill you.
this
cook that shit into a big pot of chicken chili or something and you'll never know the difference
Living bacteria isn't what makes you ill, it's the byproducts that they make when the chicken is rotting. You can cook it for 3 hours and it will still make you sick. Otherwise no one would worry about rotten meat and just cook it longer.
bro it's the middle of summer. that shit is a petri dish now. fricking toss it. you don't want to wind up on the shitter for 3 days over $10 worth of chicken meat
Hey I'm a microbiologist.
Probably a bait thread since you've left out critical factors, but at least one where the discussion is interesting.
I'm guessing you're in the USA? Like here in Australia, your meat standards are pretty high in terms of minimising the potential of contamination at the front end. Also, it's amazing what you can get away with, especially with a healthy immune system.
Most of the anons here make very good points. Smell is actually a good indicator. And yes there are heat labile toxins that can survive even after cooking. The critical thing here is temperature. As a rule of thumb, the rate of growth of bacteria roughly doubles for every 10 degrees (celsius) above refrigeration temperature (2-8 celsius).
I would say if the temperature it was 'stored' at in your car overnight was at or below room temperature, it's likely fine if it passes the look/smell tests and you cook it asap. Especially if you cut it into very small pieces first.
Actually some of the cell culture and pcr stuff I've done in the past is reasonably cutting edge. How does 1990s sound? But I must admit I've moved away to more basic micro in a regional area. The pay is good though since I manage the lab. A bit over 100k as of now.
To your point, a very relevant test today that can be traced to the 19th century is heterotrophic colony counts in drinking water.
Thanks for provoking my ted talk.
I think so. Trying to answer op's question is quite nuanced, and the discussion is interesting. I think almost every post here shows a pretty good understanding of something that is my job and passion. This makes me happy.
>As a rule of thumb, the rate of growth of bacteria roughly doubles for every 10 degrees (celsius) above refrigeration temperature (2-8 celsius)
Neat, that's useful to know. >Especially if you cut it into very small pieces first.
Why?
Glad that is interesting to you mate.
Bear in mind, that rule of thumb is pretty basic. And the growth profile of bacteria involves lag/logarithmic phases that make it even more vague. And they are all so unique. I deal with reference cultures of various traceable (google atcc if you can be fricked) strains of bacteria every day and they can be fickle c**ts to do what you want them to do.
Oh and the cutting them into small bits thing is it means it's more likely to also nuke anything that has grown internally, if anything has.
Ah, makes sense. The rule of thumb is nice because while I have an intuitive feel for how long stuff lasts in the fridge from experience, I had nothing but food guidelines to rely on for stuff left out. >atcc
That's cool, I was peripherally aware that something like that existed, I didn't realise it was non profit. Do you have a favourite / most unusual strain?
Regarding atcc. This little c**t is the backbone of what I do daily.
https://www.thermofisher.com/order/catalog/product/R4601989
Most e. coli is non pathogenic, and is common to the guts of basically everything warm blooded. In high numbers. It is therefore a useful indicator organism because it's cheap, quick and easy to test for. Rather than the things that have come along for the ride that will actually make you sick.
Fascinating browsing through that catalog. I feel like the industry could try a little harder on the product names though lol, culti-loop, bacti-disk, quanti-cult. I guess it does what it says on the tin.
2 years ago
Anonymous
Totally agree fren. We joke about this all the time at work. The problem is their marketing departments have to try and meet their target audiences on a particular point of the spectrum.
This sounds about right so long as you buy from a reputable butcher. And I don't mean some fat bearded hipsters that sell their own house blend of hot sauce. One of my friends went full Karen and got a bunch of dudes fired at a supermarket because the ground beef she bought from them was constantly foul.
Freezing/thawing bacteria can definitely kill them as the formation of ice internally can rupture things among other problems. But I definitely wouldn't consider it a comprehensive way to consider a food disinfected.
>be me >go to store during 100F degree day >get raw chicken and pork chops >put them in trunk for 25 min car ride home >get home >open meat package, already rotten
good thing Kroger let me return the meat, thats buillshit it spoiled in less than 30 minutes
165 is the recommended temp to cook chicken so it potentially could, it would take several hours to cook it all the way through at such a low heat (for cooking) though.
Just fyi if you put that in your own trash can it's going to fricking reek. I would take it somewhere else and throw it in their dumpster. Is there anyone you don't like?
if it doesn't smell or look weird, should be good, just use it soon, then pop into fridge or freezer immediately
Depends how hot the car got
If it's under room temp all night and smells alright you should be good to go.
>Is it still safe to eat?
absolutely not.
Imagine thinking humanity had access to refrigeration for the entirety of history
When they didn't have access to it they'd preserve it immediately after butchering, such as with salting, brining, smoking, or drying. They didn't just leave it sitting around raw in the heat of summer.
OP is definitely australian, I'd recognise that bin anywhere. It's winter in australia so it's probably fine, his car would be like a fridge anyway. Dumbass forgot to mention it was winter where he lives, which is most likely an outer suburb of melbourne or sydney. Op can safely make stir fry for his troony room mates.
we have those same bins here in florida
t. florida man
And during that time they'd slaughter the chicken just before cooking. People still do exactly that in places without refrigeration.
Imagine thinking humans stored raw chicken in a metal cage throughout history
you see people didnt have access to cars either
Weird how our life expectancy has shot up so far during the time since refrigeration, though. Pretty stupid argument.
Depends on what you mean by refrigeration brainlet.
No, please, go ahead and post your entire thought. This is gonna be good.
>refrigeration
You kill the chicken, then you cook it and then you eat it. TODAY. That's how it was done for centuries, brainlet.
No, it's fricked.
Just cook it to medium rare instead of rare and you're good to go
if it's humid where you live, then no
NOOOOOOOPE
Cooking it will get rid of bad stuff. Don't worry so much bro.
>a man ate chicken he left in his car overnight
>this is how his stomach lining fell off
>mfw I found out that these stories are all just "inspired" by reallife events
i hate that channel so much yet cant figure out why
it's very dramatic and slow-paced
Of course. Shit, it's even wrapped up. I've left chicken in the basement uncooked on the ping pong table for 3-4 days on drug benders, cooked them, still fine. Cooking them kills anything that would have grown on it.
Stop being fricking wasteful people.
the leftover toxic secretions from the microbes are also a risk, and often cannot be 100% destroyed even with heat
if your basement is constantly under 5 celsius, then of course it'd be fine to eat. If not, its fricked
>Is it still safe to eat?
Hell no, throw that chicken to the trash.
Frick off troll.
If it was sealed should be fine
Not how it works fricktard.
Maybe if it was frozen or if the outside temperature was below 40F. I wouldn't risk it though especially with chicken that is already more likely to cause food poisoning. It sucks to throw away food, especially meat, but it's not really worth a good chance of making yourself sick and having to throw it away anyway.
You'd be amazed by just how spoiled food our bodies can still make use of.
Don't waste food
Try and stop me, copper
you hunt an evil american sheepdog?
There's a big difference between food going a little off because it's old and food that's often contaminated during processing like chicken is. I hate wasting food but I also hated having food poisoning from salmonella in chicken. Most healthy adults can survive that but people still die from food poisoning.
Do a smell and taste test. If doesn't smell off and isn't feel slimy tear that shit up and cook the shit out of it. It won't be the best tasting thing ever but I'm assuming you're not a homosexual so it won't kill you.
this
cook that shit into a big pot of chicken chili or something and you'll never know the difference
Living bacteria isn't what makes you ill, it's the byproducts that they make when the chicken is rotting. You can cook it for 3 hours and it will still make you sick. Otherwise no one would worry about rotten meat and just cook it longer.
bro it's the middle of summer. that shit is a petri dish now. fricking toss it. you don't want to wind up on the shitter for 3 days over $10 worth of chicken meat
Nah you’re fine bro. The heat from the car cooks the chicken. Simple as
Hey I'm a microbiologist.
Probably a bait thread since you've left out critical factors, but at least one where the discussion is interesting.
I'm guessing you're in the USA? Like here in Australia, your meat standards are pretty high in terms of minimising the potential of contamination at the front end. Also, it's amazing what you can get away with, especially with a healthy immune system.
Most of the anons here make very good points. Smell is actually a good indicator. And yes there are heat labile toxins that can survive even after cooking. The critical thing here is temperature. As a rule of thumb, the rate of growth of bacteria roughly doubles for every 10 degrees (celsius) above refrigeration temperature (2-8 celsius).
I would say if the temperature it was 'stored' at in your car overnight was at or below room temperature, it's likely fine if it passes the look/smell tests and you cook it asap. Especially if you cut it into very small pieces first.
>Hey I'm a microbiologist.
Lmao this dude wasted years and tens of thousands of dollars for an 1850s science. Point and laugh everybody
Actually some of the cell culture and pcr stuff I've done in the past is reasonably cutting edge. How does 1990s sound? But I must admit I've moved away to more basic micro in a regional area. The pay is good though since I manage the lab. A bit over 100k as of now.
To your point, a very relevant test today that can be traced to the 19th century is heterotrophic colony counts in drinking water.
Thanks for provoking my ted talk.
Hey, frick off back to rebdit. You can't call yourself a microbiologist if you are still in undergrad.
I'm 40 and I've been here since 2008. Hopefully that ticks all your boxes.
in the end all you did was google it like everyone else
Then why is this thread so divided?
is that what a self-proclaimed microbiologist should be focusing on?
I think so. Trying to answer op's question is quite nuanced, and the discussion is interesting. I think almost every post here shows a pretty good understanding of something that is my job and passion. This makes me happy.
>As a rule of thumb, the rate of growth of bacteria roughly doubles for every 10 degrees (celsius) above refrigeration temperature (2-8 celsius)
Neat, that's useful to know.
>Especially if you cut it into very small pieces first.
Why?
Glad that is interesting to you mate.
Bear in mind, that rule of thumb is pretty basic. And the growth profile of bacteria involves lag/logarithmic phases that make it even more vague. And they are all so unique. I deal with reference cultures of various traceable (google atcc if you can be fricked) strains of bacteria every day and they can be fickle c**ts to do what you want them to do.
Oh and the cutting them into small bits thing is it means it's more likely to also nuke anything that has grown internally, if anything has.
Ah, makes sense. The rule of thumb is nice because while I have an intuitive feel for how long stuff lasts in the fridge from experience, I had nothing but food guidelines to rely on for stuff left out.
>atcc
That's cool, I was peripherally aware that something like that existed, I didn't realise it was non profit. Do you have a favourite / most unusual strain?
Anything biological is tricky!
Regarding atcc. This little c**t is the backbone of what I do daily.
https://www.thermofisher.com/order/catalog/product/R4601989
Most e. coli is non pathogenic, and is common to the guts of basically everything warm blooded. In high numbers. It is therefore a useful indicator organism because it's cheap, quick and easy to test for. Rather than the things that have come along for the ride that will actually make you sick.
Fascinating browsing through that catalog. I feel like the industry could try a little harder on the product names though lol, culti-loop, bacti-disk, quanti-cult. I guess it does what it says on the tin.
Totally agree fren. We joke about this all the time at work. The problem is their marketing departments have to try and meet their target audiences on a particular point of the spectrum.
This sounds about right so long as you buy from a reputable butcher. And I don't mean some fat bearded hipsters that sell their own house blend of hot sauce. One of my friends went full Karen and got a bunch of dudes fired at a supermarket because the ground beef she bought from them was constantly foul.
Freezing food kills all the bacteria right? If you froze this chicken that would kill all the harmful stuff. Or am I wrong?
Freezing/thawing bacteria can definitely kill them as the formation of ice internally can rupture things among other problems. But I definitely wouldn't consider it a comprehensive way to consider a food disinfected.
Nope. 40-140F is the danger zone. Throw it out
>be me
>go to store during 100F degree day
>get raw chicken and pork chops
>put them in trunk for 25 min car ride home
>get home
>open meat package, already rotten
good thing Kroger let me return the meat, thats buillshit it spoiled in less than 30 minutes
Is kroger responsible for the weather now? Maybe don't be a moron that stores meat in a 100+ degree trunk dumbass.
if you live in such heat at least buy some insulation bag, it will keep it cool longer. Or just buy some simple car fridge
What if you left the chicken on your dash in the desert? That seems high enough to cook the chicken
165 is the recommended temp to cook chicken so it potentially could, it would take several hours to cook it all the way through at such a low heat (for cooking) though.
U gotta washh it with dishwashing liquid bruh
Just fyi if you put that in your own trash can it's going to fricking reek. I would take it somewhere else and throw it in their dumpster. Is there anyone you don't like?
OP did you eat it? Post results.
Just eat the chicken. What are you? A little b***h boy?