Pulled pork left out 6 hours.

[treehorses]

I just posted my pulled pork thread in the pork section. My situation is, smoked at 230 degrees 12 hours to an internal of 175 to 180 degrees. Finished two hours in oven to 190. Wrapped and in a cooler 2 hours. Took out and pulled. Great bark, tender, juicy and fabulous taste, see the pics I just posted. My problem......I left bagged on the table and went to bed. Got up 6 hours later and discovered my huge sickening mistake, could not believe i left out of the fridge.
Should I eat it or toss it. I immediately put in the fridge. Room was 70degrees all nite. My son ate a full plateful saying he thought it was ok. Opinions? If he does not get sick I will freeze and keep.

[Mikey]

When in doubt...throw it out
I would, but that's just me.

[THE ICEMAN]

You've already cooked it once. Most, if not all, of the bad goobers are gone. Keep it cold, bring it back up to serving temp when ready to eat & you should be fine.

[treehorses]

Most of it will go in the freezer. It's been 14 hours since my son ate some and haven't heard anything so I assume he didn't get sick.

[SMOKE FREAK]

I wouldn't worry...
If something happens to your son you can have mine OK?

[HawgHeaven]

I wouldn't worry...
If something happens to your son you can have mine OK?

You should be fine...

[Snarlingiron]

Since you bagged it most likely while still relatively warm, so I'm thinking it's in a pretty sterile environment, so for 6 hours I'm thinking you will be fine. Think of it this way, ever packed up a couple of sandwiches and gone fishing or some such? Still ate your sandwich after 4 or 5 hours, right? No way I would throw that out.

[treehorses]

Thanks Snarlingiorn. I'm feeling beter about it. Think I will have a samitch when I get home and start vacuum packing for the freezer. 24 hours since my son ate his and he feels fine.

[Mark R]

Slow down there feller, you bagged it meaning in a baggie. Not the same as vac bagging. If' it was vac bagged ta start with ya might be good. But baggies are notorious for not sealing completely. Six hours at 70° in an almost sealed environment.... Maybe the son got the stuff in the middle, maybe the edge?
Ya got two real serious sources for Botulism and or Salmonella....if in doubt. toss it out!
Been there, done that, not worth the risk. Salmonela be a chitty time, Botulism kill ya!

[DDave]

Trying to research the subject seems . . . well . . . inconclusive.

http://www.fsis.usda.gov/wps/portal/...afety/ct_index
Keep Food out of the "Danger Zone
Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated. Throw away all perishable foods that have been left in room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer).

https://dmna.ny.gov/foodservice/docs..._reheating.pdf
Foods must be cooled from 135°F to 70°F (57°C to 21°C) within two hours and from 70°F to 41°F (21°C to 5°C) or lower in the next four hours.

I'm guessing it probably took longer than 2 hours to go from 135° to 70° especially if it was in a bag.

Tough call. Might be alright. Might not. I'd probably toss it.

Dave

[Bearcarver]

Slow down there feller, you bagged it meaning in a baggie. Not the same as vac bagging. If' it was vac bagged ta start with ya might be good. But baggies are notorious for not sealing completely. Six hours at 70° in an almost sealed environment.... Maybe the son got the stuff in the middle, maybe the edge?
Ya got two real serious sources for Botulism and or Salmonella....if in doubt. toss it out!
Been there, done that, not worth the risk. Salmonela be a chitty time, Botulism kill ya!

I hate to say it, but I agree with Mr Mark.

It's just not worth it IMHO.

Bear

[Mark R]

The rule from chefee school for stock is a max of 4 hour from cooking temp to under 40°. Close as I can come to stretch it. Sorry Mon, on yo own.
I have tossed stuff in question. For less question, just me.

[treehorses]

I ate some last night 12 hours ago. My son ate some Sunday. No problem. But, I think I will toss it. It bugs me and I want to share it but not under the circumstances. Thanks for all the feedback. Damn it was good!

[Bearcarver]

I ate some last night 12 hours ago. My son ate some Sunday. No problem. But, I think I will toss it. It bugs me and I want to share it but not under the circumstances. Thanks for all the feedback. Damn it was good!

That Sucks!!

I'd make some more real soon!!!


Bear

[treehorses]

Yep. This weekend.