A forum for the BBQ enthusiast

FAB contest
Enter and win
up to 24 pounds
of free FAB!

You must create a profile and register
to use this message board

  View Thread     Post Response     Return to Index     Read Prev Msg     Read Next Msg  

Re: project

Posted By: Dustyridesagain
Date: Tuesday, November 4, 2003 at 3:44 p.m.

In Response To: project (Michael Neuenschwander)

Pete.. I'm guessing your project is a controlled enviroment test and your doing a study towards an academic degree?( at least I hope so ) .. if not ..STOP!.. do your research in books until you understand the effects of those nasty critters called micobes on the human system.

Bugs love the 40 to 140 def F environments .. leaving a piece of meat out on a counter at lets say 70 deg is likely to cause a population explosion of an array of microbes.. talk about overpopulation !.. you let it sit 120 minutes and you get 1 expotential growth .. ( 1 microbe becomes 2... two more hours 2 microbes become 4 ... 4 then 8 .. 8 then 64 ) ,,, so if youve started with 10,000 microbes you now have a bunch .. do the math. .. if you eat it ,,, do the Doc! .. because your going to be a hurting pup.

Now what you might do if you have a couple grand earmarked for your study is to send samples of your meat at 2 hour intervals starting with 0 hour to a food lab and have them check for. Total count ,Staph Coagulase postive, Coliform,Ecoli MOld & Yeast .. if you have some heavy money you can also do Listeria Montocytongenes and Camphaylobactor( pathogen testing)

After a few hours out on the counter you will also start to get slim mold development ( slippery surface texture) ,,, and a sour smell .. especially if you meat is a processed loaf ( Bolonga ) .... nice thing about aerobic growth is that you can smell the lil bastards before they get ya ,,, not so with those vaccumm package meats .. if they are not treated properly you can get a dose of
clostridum botulimun( sp) which could send you upstairs post haste'

All the above( except for the last Paragraph) is based on a untreated slab of meat. If you have nitrites or other antimicrobiles in the meat then you extend your growth curve and it will take longer for the microbes.

Keep the meat COLD .. or HOT .. but not in between,,,

Food Microbes

Password:

Messages In This Thread

project
Michael Neuenschwander -- Thursday, October 2, 2003 at 3:47 p.m.
Go Google. :-)
Joe Ames -- Thursday, October 2, 2003 at 4:07 p.m.
Re: project
Dustyridesagain -- Tuesday, November 4, 2003 at 3:44 p.m.

  View Thread     Post Response     Return to Index     Read Prev Msg     Read Next Msg  

Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.