Quote:
Originally Posted by link
If the food is not heated above a specific point (about 165 Fahrenheit) bacteria will not be killed.
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This is where I need to know more. Perhaps if this is done with frozen meat, the fact of being frozen will have killed some of the bacteria but my reading has it that not all bacteria are killed by freezing.
Yet apparently a lot of people have been keeping their steak at temps no higher than 140 F approx for several hours and eating them with no reports of poisoning that I've seen and such a thing would show up on a search.