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12 years, 1 month ago
What's the risk associated with leaving pork (vacuum sealed) in water at 35 °C (95 °F) for 12 hours? It's probably a common mistake with sous vide cooking, forgetting to turn the bath on.
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Apr 30, 2011 at 2:07
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Toss it. That's right in the middle of the danger zone, and hasn't been at a high enough temperature to impede bacterial growth. Not worth the risk.
Apr 30, 2011 at 5:35
The conditions you've described are ideal for growing a pretty vibrant culture of
clostridium botulinum (botulism). Maybe you could distill some Botox serum out of it (please note that this is a flippant comment - don't try to make homegrown Botox), but please do not consider serving it as food to anyone.
Apr 30, 2011 at 14:43
Sean Hart Sean Hart
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Would you eat meat that has been sitting on your porch for a night?
To get a clear understanding of underlying problems, read this:
Apr 30, 2011 at 20:02
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