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 Please help...
So I think I may have done a stupid thing and want an expert opinion. I bought a frozen 15lb butterball turkey. I want to cook it on Thursday, but forgot to take it out of freezer until Monday night. So then on Tuesday night it was still frozen in the fridge and so I took it out of the fridge and it just sat out on the counter for 10 hours. Now it's back in the fridge, could it have gotten bacteria since my home was at 70 degrees? Is is safe to cook and eat tomorrow?
Thank you for your help.
Answer Hi Sally,
Defrosting a potentially hazardous food like turkey at room temperature can be a recipe for food borne illness. Here's why:
Turkey and other poultry products are common vehicles for potentially hazardous bacteria including salmonella. Salmonella grows best between 40 and 140 degrees. When you defrost the turkey at room temperature you are encouraging any bacteria that are alive and well to reproduce quickly as you've given them the conditions for rapid growth. That's why we recommend defrosting in the refrigerator or for fast defrosting, in cold water. That way the bird's temperature doesn't rise above 40 degrees, keeping any bacteria present in a temperature that is not condusive to fast growth.
Now, I can just hear you saying -- "But I'm going to cook the bird -- won't that kill any bacteria that happened to grow?" The answer is yes and no. Yes, if it's only the bacteria -- no if the bacteria produced a toxin (waste product)that cooking does not innactivate. What are your chances? Who knows. That's why we say to be sure, keep potentially hazardous foods either cold or hot --not in between.
So...I can not give you a green light for safety on this bird. Maybe 100 times you defrost the bird at room temperature, cook it and nothing happens. Then the 101'st time -- wham, you get ill. I can only tell you've given any bacteria present a good environment for growth.
I hope this answers your question. If I can be of furthr assistance, please let me know.
Happy Thanksgiving,
Carol C. Schlitt
Extension Educator, Nutriton and Wellness
University of Illinois Extension
