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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?

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

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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?

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  • 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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