Originally posted by csumner411
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Is it safe...Brisket cooked at 160f
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Club Member
- Feb 2017
- 81
- Johnson City, Tennessee
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Woodwind Pellet Grill
Weber Genesis Gold Gas Grill
Char-Broil Big Easy
PolyScience Sous Vide Professional Immersion Circulator Chef
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Various temperature measuring devices, mostly from Thermoworks
csumner411 At the temperature of 99 when you checked it the next morning, my first thought was Staph growth and a heat-stable toxin. But as you pointed out, that surface would have been free of any organism to grow, so the other issue would be spores of Clostridium perfringens internal. Since you took the temp back up above 140 and hopefully above 160 to finish the brisket, it should have been safe. Louis Pasteur conclusively proved in the late 1800s that bacteria do not "spontaneously generate" if you kill them.
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Club Member
- Feb 2017
- 81
- Johnson City, Tennessee
-
Woodwind Pellet Grill
Weber Genesis Gold Gas Grill
Char-Broil Big Easy
PolyScience Sous Vide Professional Immersion Circulator Chef
Chef Steps Joule Thermal Circulator
Various temperature measuring devices, mostly from Thermoworks
It is safe to eat; if I were there I wouid ask for seconds. The organisms that survive cooking and can grow when cooling are no longer capable of standing a second round of heat. That is why when a restaurant cools left overs, they need to do it in a certain amount of time (4 hours) and they also must reheat the left overs to a minimum of 165 to kill whatever bacteria grew during cooling.
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Club Member
- Feb 2017
- 81
- Johnson City, Tennessee
-
Woodwind Pellet Grill
Weber Genesis Gold Gas Grill
Char-Broil Big Easy
PolyScience Sous Vide Professional Immersion Circulator Chef
Chef Steps Joule Thermal Circulator
Various temperature measuring devices, mostly from Thermoworks
csumner411 You are completly correct about heat stable toxin, it does not cook out. But you did not have that toxin because that toxin is produced by Staphylococcus aureus and it has to grow to high numbers before producing toxin. The surface was well over 140 and you had already killed those organisms before you lost heat. Since the egg was not opened, there is no way that there was Staph there to produce the heat stable toxin. Did you enjoy the brisket?
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