Would the meat still be ok to eat if I cooked it on low for another 8 hrs after being on warm for 7 hrs?

  • 1
    I really don't think that's a good choice for a duplicate. That question is asking about using the warm setting after cooking it, which is actually OK, as opposed to using the warm setting instead of cooking it, which is a hospital visit waiting to happen.
    – Aaronut
    Mar 16 '14 at 22:00
  • agreed this isn't a duplicate. leaving cooked food on warm is fine. uncertainties on leaving uncooked meat on warm - that's like letting raw meat sit out in the heat
    – ina
    Dec 31 '17 at 7:52

You have essentially incubated the food for 7 hours, positively encouraging growth from any existing fauna or pathogens. You should definitely discard.


While that will kill any remaining bacteria, it won't remove their waste products which have been produced up to that point.

Please ask yourself this question: is saving a little money worth the (high) risk of getting food poisoning?

  • Don't be so sure that it will even kill the remaining bacteria; posted cooking times are based on maximum levels of bacteria typically found in properly-stored foods; although they die at an exponential rate at high temperatures, they also grow at an exponential rate at warm temperatures. Bacterial toxins are probably the more dangerous risk, but after 7 whole hours of incubating I wouldn't be surprised if there were still an unsafe amount of bacteria left after cooking it. Some types are more heat-tolerant than others.
    – Aaronut
    Mar 16 '14 at 22:05

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