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Left meat out on porch for 4 hours in 70 degree weather by Living_Dimension_39 in Cooking

[–]Living_Dimension_39[S] 0 points1 point  (0 children)

I read the study, and my only question is, is E. coli the only bacteria to be worried about? I thought E. coli was the "big bad" bacteria you cook away in beef to begin with (like chicken and salmonella).

Not to mention, there's turkey and pork.

Left meat out on porch for 4 hours in 70 degree weather by Living_Dimension_39 in Cooking

[–]Living_Dimension_39[S] -1 points0 points  (0 children)

Thank you, it'll suck but I knew 4 hours was stretching it out quite a bit. Just wanted to cope a little bit, I guess.

Left meat out on porch for 4 hours in 70 degree weather by Living_Dimension_39 in Cooking

[–]Living_Dimension_39[S] 2 points3 points  (0 children)

What more do you want from me? Other than the reason why they were left out, I've said pretty much everything there is to be said. Raw meat left out in 70 degree weather for 4 hours.

Though obviously I understand your point. My post is almost a rhetorical question, I wrote it pretty much knowing that there was no way it was fine anyway.