AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I left a couple of steaks out for aout 12 hours after I just bought them; should I be worried?
Answer Hi Rob,
Yes -- meat is considered a potentially dangerous food -- in other words when given the right environmental conditions -- it supports the growth of bacteria. One of the conditions that encourages growth is a temperature between 40 and 140 degrees. When meat is allowed to sit at room temperature for an extended period of time, then the potential for growth of bacteria increases.
Does it happen every time? Who knows? You can't see this bacteria, smell it or see it.... and some bacteria produce a toxin that is not innactivated by cooking.
Therefore, I can not recommend keeping the steaks.
