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
I recently had a discussion with friends over my handling of
some raw steaks prior to barbecuing. I removed from
refrigeration, put a dry rub (mostly salt) all over the meat and
let it sit at room temperature for 1.5 -2 hours. My friends where
aghast.
I think here in the US we are a bit paranoid about meat at room
temperature. My feelings is, it was a solid piece of meat not
hamburger. The the exposed surface was salted and is cooked
to well above 165 deg. F.
They think I'm crazy for doing this. I think the risk is very
minimal in this case. What do you think?
Thanks,
todd
Answer Hi Todd,
The recommendation in the US for marinating meat is to do it in the refrigerator. Harmful bacteria can multiply rapidly at room temperature so we recommend refrigeration.
Yes, you are right -- we are a little more paranoid in the US than in other countries. I guess that's because we know what can cause illness and choose to take precautions against known, though small, risk. There are some bacteria that are not killed by cooking, and giving them the ideal growth conditions (right temperature - between 40 and 140 degrees; perfect food source --meat is considered a potentially hazardous food because it easily supports the growth)could encourage these to grow as well.
Meat is not a sterile food and though less problems have been associated with whole muscle meat than hamburger does not mean that it is risk free. Less risky than hamburger -- sure. But all meats are potentially hazardous foods and should be handled in a way to minimize the risk. Refrigerating while marinating is one way to minimize the risk.
The risk may be minimal -- but why take the chance?
If you should have additional questions, please let me know.
