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 We purchased a three pound fully pre-cooked organic prime rib and placed it in a refrigerator. 11 hours later we learned that the referigerator was not operating! The meat is vacuum sealed in a plastic wrap and we still haven't opened it. we immediately put it in an operational referigerator but now question the safety of eating it. is it safe? should we re-cook it for a short while to ensure it's safety?
Answer Hi Tom,
It all depends on what the internal temperature of the meat was when you discovered that the refrigerator was not working.
When a refrigerator stops working it takes a while for the internal temperature to raise to level that would encourage the growth of bacteria. We tell people when there is a power outage that a fully-stocked refrigerator will hold temperature for 24 hours if you don't open the door.
So it all comes down to what was the temperature of the meat when you discovered that the refrigerator was not operating. If, the meat was in the danger zone (40 to 140 degrees) for over 2 hours then I'd recommend not eating the prime rib. If you think the meat was not in the danger zone that long then it should be safe. Just because it was fully cooked and vacuum sealed does not guarantee safety -- it must be handled properly too to ensure safety.
I hope this answers your question. If you have additional questions, please let me know.
