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AdmiralHip's profile
Dr C. M. Bromstick🧹, Dublin
Dr C. M. Bromstick🧹, Dublin
Dr C. M. Bromstick 🧹, Dublin
@AdmiralHip

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Dr C. M. Bromstick 🧹, Dublin

@AdmiralHip

Early Medieval historian: Ireland & Britain, kingship, landscapes, mentalities | knitting, video games, bread | ND | disabled | she/her | #BlackLivesMatter

Ireland
Joined December 2011

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    1. Don Schaffner  🦠‏ @bugcounter 13 Dec 2020

      They showed that "thawing chicken on the counter at ambient temperature (21 °-22°C) within 14 hours or less, to an internal temperature of 4.4°C (3.5 cm within the breast), is a safe procedure, as evidenced by a decline in bacterial population" (9/18)

      1 reply 0 retweets 7 likes
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    2. Don Schaffner  🦠‏ @bugcounter 13 Dec 2020

      In a much earlier paper (1968) by Klose, A. A., H. Lineweaver, and H. H. Palmer. "Thawing turkeys at ambient air temperatures." Food Technology 22.10: 1310-1314. (10/18)

      1 reply 0 retweets 5 likes
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    3. Don Schaffner  🦠‏ @bugcounter 13 Dec 2020

      The authors note: "An important increase in time between thawing and potential bacterial growth was observed when the bird in its plastic film was enclosed in an insulating double-walled paper bag for thawing." (11/18)

      1 reply 0 retweets 6 likes
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    4. Don Schaffner  🦠‏ @bugcounter 13 Dec 2020

      Those same authors go on to say: "The insulation kept the surface temperature low without unduly prolonging thawing time" (12/18)

      1 reply 0 retweets 5 likes
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    5. Don Schaffner  🦠‏ @bugcounter 13 Dec 2020

      Our own paper by Mcconnell and Schaffner (https://pubmed.ncbi.nlm.nih.gov/24988016/ ) is not on calling of meat, but rather the validation of existing models for the growth of salmonella on ground beef exposed to changing temperature profiles. (13/18)

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    6. Don Schaffner  🦠‏ @bugcounter 13 Dec 2020

      Our paper shows that the models are generally feel safe for the behavior of Salmonella, which means if we have time and temperature data we can use models to guide our decisions. (14/18)

      1 reply 0 retweets 4 likes
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    7. Don Schaffner  🦠‏ @bugcounter 13 Dec 2020

      What really matters thawing of frozen meat is the temperature at the surface of the meat (since that is generally where the meat will be the warmest) (15/18)

      1 reply 0 retweets 8 likes
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    8. Don Schaffner  🦠‏ @bugcounter 13 Dec 2020

      Depending upon how the meat is being thawed (See the double paper bag technique from the 1968 paper above), the temperature at the surface may actually remain very close to freezing as the meat thaws. (16/18)

      1 reply 0 retweets 5 likes
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    9. Don Schaffner  🦠‏ @bugcounter 13 Dec 2020

      So can you safely thaw meat at room temperature? My answer is yes, but I would encourage you to measure the temperature at the surface throughout the thawing process with a tip sensitive digital thermometer. (17/18)

      1 reply 0 retweets 12 likes
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    10. Don Schaffner  🦠‏ @bugcounter 13 Dec 2020

      Remember that once that tip touches the raw meat, it will need to be cleaned and sanitized. As long as the temperature does not rise much above 40°F this is an acceptable practice.  (18/18)

      5 replies 0 retweets 11 likes
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      Dr C. M. Bromstick 🧹, Dublin‏ @AdmiralHip 13 Dec 2020
      Replying to @bugcounter

      if I don't have a digital thermometer do you think it would still be safe to thaw on the counter? My mother has counter thawed chicken and ground beef and whatever else for decades and it has never been a problem but now I'm paranoid about it.

      11:15 AM - 13 Dec 2020
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