Food Safety Issues/almon food safety6


Hi Carol...I wonder if you can help? I like to poach whole salmon and would like advice regarding how long it is safe to leave the salmon in the poaching water on a hot summer day versus a cold winter day

Hi Jackie,

The recommendation for all potentially hazardous foods -- foods capable of supporting the growth of harmful bacteria if they are not kept either cold (below 41 degrees F - 5 degrees C) or hot (above 135 degrees F - 57 degrees C) is that they can be safely held at room temperature 2 hours or 1 hour if the temperature is 90 degrees or above.

So...during the summer I would limit the time at room temperature to 1 hour or less.


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Carol Schlitt


I can answer questions on home food safety, sanitation and home food preservation.


I am a former Extension educator, nutrition, wellness and food safety, having retired August 1, 2010. I am a food safety instructor for the Illinois Department of Public Health, a ServSafe Instructor/Proctor and have my own company, Safe & Savory Solutions, Inc -

National Extension Association of Family and Consumer Sciences (Past President and current Historian), St. Louis Culinary Society.

BS - University of Illinois MS - Southern Illinois University at Edwardsville

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