Food safety

pigpen

Id eat it too.. It will be fine a couple of hours is nothing .. Everyone is far too OTT about such things now..

Had it been cooking the allotted time you would probably have left it longer than that to cool before puttting it in the freezer!!!! After 3 hours in SC it will have been cooked through anyway.. I only ever do stews etc for 3 hours.

VJsmum

It isn't the time it was cooking, it is the leaving it to cool and then warming again.

I wouldn't eat it - it isn't worth the worry.

HelenYorkshire

I would eat it after a good time on the highest slow cooker setting... tricky one. But I'm only feeding me, so I risk things that I wouldn't feed to others!

Sunnyday

I`m not sure whether or not this is the right thing to do or not - only you can decide BUT the sc`s are well insulated and i would imagine that it would still have been cooking almost as it it had been turned down onto low.

I would keep on cooking and then eat it but if really in doubt cook it - let it cool and then nuke it in the microwave before serving.

IKWYM about chicken but i think that i would eat it, thats me though.:D

SD

gt568

I'd eat it, but if you die it's not my fault.:money:

Mojisola

sisbod wrote: »

9pm chicken in slow cooker on high :T
midnight son turns off!:mad:
5/6am son puts back on me thinks guilty conscience! _pale_
now cooking and the temp is quite hot!

Question is has he created a breeding ground for bacteria and salmonella or is it going to be safe to carry on cook and eat or should I take some other remedial action like deep fry ? :money:

As it had been cooking for 3 hours before it got turned off, anything nasty should have been killed off.

Sunnyday wrote: »

I would keep on cooking and then eat it but if really in doubt cook it - let it cool and then nuke it in the microwave before serving.

The extra cooking would get rid of any surviving bacteria but not affect the toxins produced by them.

valk_scot

Six hours of hot but not hot enough is the perfect breeding ground for bacteria. Yes, boiling it now wil kill the bacteria but it won't remove the toxins that these bacteria produced, which are one of the things that can make you really ill. And chicken carries quite a high bacteria burden anyway, which is why it needs cooked through before eating. Three hours in a SC wouldn't have got the inside of the flesh cooked so basically you've had warm raw chicken on the inside sitting in a warm moist environment for several hours. I personally wouldn't risk it.

bramble1

brenda50 wrote: »

Does it have garlic in? I was cured of salmonella once with raw garlic.

ps cats and dogs can catctch salmonells.

They can't catch salmonella - hence why they can eat raw chicken with no ill effect.

gt568

Lets get to the point, did you eat the chicken?

Bennifred

:mad:Feed it to son!
(Joke! Don't feed it to anyone - bacteria may be killed, toxins may still be present - really not worth risk)