quote:

Originally posted by ersatzknarf:
Um, how did they transport bacon in chuck wagons, in the days before refrigeration?

Well, that was different; temperatures were much cooler then.

Actually, of course, that was the whole idea behind the various methods of “curing” meats and other foods. Without refrigeration many different ways of preventing spoilage were developed over the millenniums. Kimchee, anyone?

As jerky demonstrates, even simple drying can render meat highly resistant to spoilage. And as someone mentioned, meat can be “hung” and allowed to age for significant periods without going bad. I’ve seen claims that that process is somehow different than permitting meat to sit on a house temperature counter overnight, but all controlling temperature does is change the rate that bacteria multiply. Cool temps slow the process, but don’t stop it. Leave a package of hamburger in the fridge long enough and it will become unfit to eat.

But to be fair, when meat is sliced, or even worse, ground, that allows bacteria to contact it other than on the outside surface, and that’s what results in spoilage and the possibility of illness caused by the toxic waste products the bacteria produce. The moist, dark environment inside a ground meat patty or between slices is far more conducive to bacteria’s thriving than on the surface of a solid chunk. An unsliced flitch of bacon in the back of a wagon might therefore last much longer than a processed package today.

Meat that was cured back in the day utilized lots of salt. Bacon probably has enough salt in it that it’s not an issue in the OPs case. However, after having food poisoning in the past, I just wouldn’t risk it over a $4 pound of bacon.

Without a doubt, I would eat it!

I don’t claim any particular expertise in such matters but I’m not aware of any germ or bacteria that can survive the temperature/time it takes to properly cook bacon.

quote:

Originally posted by Ackks:
Food poisoning isn't something I'd play with. The toxins the bacteria release are what make you sick and you can't cook that out. Up to you though.

Read ^^this^^ post again.
You can kill the bacteria by cooking.
The “stuff” that the bacteria produces, bacteria shit basically, can *not* be cooked out. If it’s there, you’re screwed.
In the OP’s case, it probably would not matter but it isn’t guaranteed.

Send it to me priority mail and I'll let ya know if it was fit to eat. Ain't skeerd.

quote:

Originally posted by KMitch200:

quote:

Originally posted by Ackks:
Food poisoning isn't something I'd play with. The toxins the bacteria release are what make you sick and you can't cook that out. Up to you though.

Read ^^this^^ post again.
You can kill the bacteria by cooking.
The “stuff” that the bacteria produces, bacteria shit basically, can *not* be cooked out. If it’s there, you’re screwed.
In the OP’s case, it probably would not matter but it isn’t guaranteed.

As far as I can determine that is true of botulism toxins produced by anaerobic bacteria. Spoiled meat is regularly cooked in most of the world and often considered a delicacy. The crazy Brits hang a pheasant until it literally falls apart before cooking.

quote:

Originally posted by KMitch200:

quote:

Originally posted by Ackks:
Food poisoning isn't something I'd play with. The toxins the bacteria release are what make you sick and you can't cook that out. Up to you though.

Read ^^this^^ post again.
You can kill the bacteria by cooking.
The “stuff” that the bacteria produces, bacteria shit basically, can *not* be cooked out. If it’s there, you’re screwed.
In the OP’s case, it probably would not matter but it isn’t guaranteed.

Totally agree. Op is probably fine because of the nitrites. But research botulism. It’s deadly. It’s from a toxin released by bacteria. The bacteria is a spore former. The spores can survive temp extremes and grow once temps are better. Oh and the bacteria (clostridium botulinum) is anaerobic. So it likes a nice vacuum sealed bag. Curing with nitrate/nitrite is done to stop botulism.

quote:

Originally posted by frayedends:

quote:

Originally posted by KMitch200:

quote:

Originally posted by Ackks:
Food poisoning isn't something I'd play with. The toxins the bacteria release are what make you sick and you can't cook that out. Up to you though.

Read ^^this^^ post again.
You can kill the bacteria by cooking.
The “stuff” that the bacteria produces, bacteria shit basically, can *not* be cooked out. If it’s there, you’re screwed.
In the OP’s case, it probably would not matter but it isn’t guaranteed.

Totally agree. Op is probably fine because of the nitrites. But research botulism. It’s deadly. It’s from a toxin released by bacteria. The bacteria is a spore former. The spores can survive temp extremes and grow once temps are better. Oh and the bacteria (clostridium botulinum) is anaerobic. So it likes a nice vacuum sealed bag. Curing with nitrate/nitrite is done to stop botulism.

I looked it up. Guess what destroys Botulinum toxin? Heat. About 180°F is all that's needed. Out of the gazillion different bacteria out there, very few are responsible for food born illness. Few of those produce toxins and I haven't found one that produces heat resistant toxins.

Well, if it wasn’t spoiled at first posting, it is by the time the OP reads through three pages of why we cook our food....

So, why haven't we heard back from the OP?
Maybe it was bad...

quote:

Originally posted by P229 357SIG Man:
It was frozen solid, set it out around 9:00 PM...it was 8:00 this morning when I realized what I had done. It had a coolness about it...slightly cooler than other things on the counter.

Should be fine. I've done it a few times with steaks.
If it was ground meat, pitch it. Same with chicken.
Now if you would have said you cooked it and left it out, different story. After cooking when it reaches that danger zone of 120° - 90° and it sits there to long, bacterial growth is exponential.
Keep hot foods hot or put them in the refrigerator.

I used to date a Croatian chick that ate bacon raw. All the time. I'm sure you'll be fine.

Cook it and eat it.

If it smells funky when you open it, throw it out. If it tastes funky when you taste it after cooking, throw it out. Otherwise, enjoy it!

Jeezus! Someone check the Obits for 357SIG Man!!!

quote:

Originally posted by trapper189:

I looked it up. Guess what destroys Botulinum toxin? Heat. About 180°F is all that's needed. Out of the gazillion different bacteria out there, very few are responsible for food born illness. Few of those produce toxins and I haven't found one that produces heat resistant toxins.

This is not true, you need to research more. Foods prone to botulism need to be "pressure" canned because 212 deg ain't good enough to kill the spores.

quote:

C. botulinum spores can be killed by heating to extreme temperature (120 degrees Celsius) under pressure using an autoclave or a pressure cooker for at least 30 minutes. The toxin itself can be killed by boiling for 10 minutes.

http://scienceline.ucsb.edu/getkey.php?key=1307

I'd totally have eaten this bacon though...

quote:

Originally posted by Strambo:

This is not true, you need to research more. Foods prone to botulism need to be "pressure" canned because 212 deg ain't good enough to kill the spores.

It is true and you posted a link that supports it. The spores don't make you sick, the toxin does. The toxin is destroyed at 180°F which is why boiling such food works to destroy the toxin.

Still goin’, huh

I didn’t know the botulism toxin was destroyed so easily. The spores can be a problem. But in this case it really doesn’t matter since the bacon is likely cured and has no spores to worry about. Even if there are spores they don’t usually proliferate in the persons gut and cause illness although it’s possible. I’m super paranoid about food safety but I’d eat the bacon.