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 my hubby forgot to put the 'just made' corned beef, cabbage, carrots, potatoes, onions into the fridge last night. this morning it was 60 degrees on my instant therm. it had been about 45 last nite, so presume 60 was the 'high' warm temp. naturally do not want to throw out. have many plans for broth, etc. please advise. many thanks.
"crossed fingers"
Answer Hi Alexa,
Unfortunately, potentially hazardous food (meat, cooked vegetables) left at room temperature and in the danger zone (40 to 140 degrees F) over 2 hours are not considered safe to eat. Since you say it was 45 and then up to 60 in the morning, your corned beef and veggies were in the danger zone all night long.
My recommendation is to pitch it all as the potential for food borne illness bacteria to multiply is great at the temperatures you described.
Wish I had better news as ia know you don't want to throw out food...but the potential for harm has increased to a level that can make it harmful to your family.
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
