Frozen pizza kept at room temp (23 C) for 48 hours - safe to use? [duplicate]

I bought a salami pizza and a Hawaii pizza (ham & pineapple) the night before yesterday, but forgot to put them in the freezer.

This is the latter, soggy part removed: enter image description here

Normally they should cook for 16 minutes, but they are completely thawed. Will cooking them at 190 degrees Celsius for 11 minutes make them safe to eat?

Opinions are divided, with 66% in favor of cooking, but i'd like some expert advice.

Best Answer

Any perishable food (in this case I would be concerned about the ham more than anything) left at room temperature for more than 2 hours should be considered unsafe, even after cooking. Considering we're talking about a frozen pizza and not a full beef fillet, why take the risk? If it's been in the fridge, however, you may be ok.

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How long can a frozen pizza sit out for?

2 Answers. Show activity on this post. Any perishable food (in this case I would be concerned about the ham more than anything) left at room temperature for more than 2 hours should be considered unsafe, even after cooking.

How long can pizza stay at room temperature before it goes bad?

The United States Department of Agriculture advises you not to let cooked food - like pizza or other kinds of takeout - sit at room temperature for more than two hours before throwing it away.

Is frozen pizza OK if it thaws?

You can cook and eat thawed but still cold food mixtures like casseroles, pot pies, frozen dinners or pizzas but do not refreeze them.

How can you tell if frozen pizza is bad?

How to tell if frozen pizza is no longer good? If dry spots or discoloration have developed on the frozen pizza, freezer burn has begun to set in - this will not make the pizza unsafe to eat, but it will harm the texture and taste.

HOW TO MAKE THE BEST FROZEN PIZZA | Vlog #23

More answers regarding frozen pizza kept at room temp (23 C) for 48 hours - safe to use? [duplicate]

Answer 2

I would never eat a pizza that has been "room Temperature" for 24-hours. Bacteria grows on food in the danger zone, which is 40-degrees to 140-degrees. Once food has hit 70-degrees (room temp.) to 120-degrees, it is considered to be in the "double danger" zone. This means that bacteria grows twice as fast as it would at cooler or warmer temps. Most foods have to be heated to 165-degrees for 15 seconds and this kills all the harmful bacteria that makes us sick. After heating to 165-degrees for 15-seconds, it can be held at 140-degrees safely.

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