Timeline for Why do frozen foods that are fully cooked still need to be heated to the same temperature raw items require?
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| Mar 9, 2017 at 17:30 | history | edited | CommunityBot |
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| Nov 10, 2014 at 19:27 | comment | added | briantist | If you're immunocomprimised, you have to reheat leftovers and things like cold cuts to 165 to be safe. Some pathogens like listeria grow at refrigerator temperatures and can be very dangerous if your immune system is weak. | |
| Nov 8, 2014 at 21:58 | comment | added | Thomas Raywood | I'm with you on this @Jolenealaska. The root of all bureaucracy is CYA or, that is, the fear of litigation. A government agency wouldn't dare set policy that falls anywhere below what it sees as a worst case scenario. And once that policy's in place, a manufacturer wouldn't dare fail to label its product accordingly. The example (disparity) you cite is a really good one. Same with expiration dates. They're almost never synonymous with an actual spoil date. Again, it's all about avoiding litigation. Common sense needs to win the day. The eye and nose are pretty much judge and jury. | |
| Nov 8, 2014 at 20:15 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Nov 8, 2014 at 20:12 | comment | added | Cindy | @Jefromi has a point. But regardless of that I would err on the side of safety. All frozen food should be safe when it leaves a production facility. However, there are many transports from one warehouse to another, distribution centers, etc. before it actually reaches the store. You would have to assume that everything was handled perfectly during each step. I know better and so does the the mfr. They will go the extra step to ensure that consumers do not become ill. | |
| Nov 8, 2014 at 20:03 | comment | added | Stephen Eure | @Jolenealaska - For what it's worth, I believe that Tyson irradiates all of their chicken products to guard against foodborne illness so they might represent the exception to the rule as opposed to the rule. | |
| Nov 8, 2014 at 20:03 | comment | added | Cascabel♦ | @Jolenealaska I suspect it's just to get it hot enough to serve... | |
| Nov 8, 2014 at 19:59 | comment | added | Jolenealaska♦ | That's just ridiculous to me. That's like saying you can't eat leftovers out of the refrigerator. | |
| Nov 8, 2014 at 19:58 | comment | added | Cindy | Most of the instructions also say to let the product rest for an amount of time after heating. During this time the temperature can still rise, just as in regular cooking. | |
| Nov 8, 2014 at 19:56 | comment | added | Jolenealaska♦ | I just looked at a label for Lean Cuisine, and it does say cook to at least 160F, even though the ingredients say cooked chicken. That's extra odd, since the USDA recommendation for chicken is 165. | |
| Nov 8, 2014 at 19:51 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Nov 8, 2014 at 19:49 | comment | added | Cindy | Most frozen food items do indicate that the product should be heated to a certain internal temperature. This helps to prevent food safety issues as there is no way to know if the food was handled properly in between production and when it was purchased. | |
| Nov 8, 2014 at 19:43 | history | answered | Jolenealaska♦ | CC BY-SA 3.0 |