Why worry about "danger zone" when thawing meat if I'm going to be cooking the meat immediately after? [duplicate]

I'm cooking my meat above 55C, mostly around 65C.

I understand there are all kinds of safety measures surrounding defrosting. Using cold water and changing it every 30min or defrosting in the fridge. Making sure not to leave it on the counter or not to use warm/hot water.

This is because of the danger zone; bacteria doubles every ~20 min.

If I am defrosting meat in order to cook it, and I am cooking at safe temperatures, then why should I worry about how I defrost my meat?

Best Answer

If I am defrosting meat in order to cook it, and I am cooking at safe temperatures, then why should I worry about how I defrost my meat?

If this were true, wouldn't it then follow that it would be safe to cook meat which has already spoiled, so long as you cooked it at a safe temperature? It's not true. While the bacteria would be killed by cooking at a safe temperature, but the toxins they leave behind remain and can make you ill.

Pictures about "Why worry about "danger zone" when thawing meat if I'm going to be cooking the meat immediately after? [duplicate]"

Why worry about "danger zone" when thawing meat if I'm going to be cooking the meat immediately after? [duplicate] - Mouthwatering Dishes with Meat and Rice

Why worry about "danger zone" when thawing meat if I'm going to be cooking the meat immediately after? [duplicate] - Raw Meat on Brown Wooden Chopping Board

Is it bad to thaw and refreeze meat?

The U. S. Dept. of Agriculture (USDA) advises: Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing.

What is the danger when thawing food?

Thawing frozen ingredients on the counter and putting hot food into the fridge are common time-savers, but they aren't safe. Most bacteria thrive between 40 and 140 degrees Fahrenheit. Within this \u201cdanger zone,\u201d bacteria double about every 20 minutes, quickly reaching harmful levels.

Can you refreeze cooked meat that was previously frozen?

The answer is yes. But pay attention to the way you thaw and, conversely, the way you freeze. Most foods previously frozen, thawed and then cooked can be refrozen as long as they have not been sitting at room temperature for more than two hours.

How to thaw food correctly?

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Vinícius Caricatte, Gunshe Ramchandani, Kristya Nugraha, Kristya Nugraha