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 if beef steak has been partially cooked and then put in the fridge is it still ok to finish cooking and eat it? It's a long story how I got into this mess...
Answer Hi Shawna,
The more times potentially hazardous food (meat is one of these foods) goes through the Danger Zone (40 to 140 degrees) the more chance you have of allowing harmful bacteria to grow. That's why we recommend to keep hot foods hot and cold foods cold. That way food is not in the Danger Zone where bacteria that cause man harm thrive.
Your steak was probably cooked to a temperature below 140 and then refrigerated where it took quite a while for it to reach below 40 degrees. All the time it was in the Danger Zone,and any bacteria that was present had a wonderful opportunity to multiply.
Now, the question is -- Was there bacteria present to multiply to dangerous levels? Who knows??? We only know the potential for it to multiply was there and with that knowledge we can not recommend cooking and eating the steak.
Unfortunately, some of the bacteria can produce a toxin that is not innactivated by cooking.
So...my recommendation is not eat the steak.
Sorry....
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
