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 bought two big sirloins yesterday...refrigerated them but found that one of the kids had left them out overnight...are they safe to cook and eat, and how would I know? thanks.
Answer Hi Chris,
Unfortunately you don't know if potentially hazardous foods- phf for short (meat, poultry, dairy products, etc) have sufficient bacteria to make you ill as these food borne bacteria do not give off signals they are present. Food can look good, taste good and smell good and still make you ill. This is why if food is allowed to be in conditions where they can support the growth of bacteria for an extended length of time (like overnight) we do not recommend that you consume the foods.
Now I can just hear you saying -- but I'll cook the food. Won't that kill any bacteria present? Yes and No. Some bacteria when allowed to grow produce a toxin that is not deactivated by heat. In other words, cooking does not automatically make it safe.
So....if phf food is allowed to be in the danger zone (40 to 140 degrees) for an extended period of time -- like overnight -- we recommend not consuming the product.
