Chicken- is it safe???

[dreamin_disney]

I had chicken breast marinading in a ziploc in the fridge. Today around 4:30 dh took it out and left it on counter. Then got a call from dd so he went and picked her up from school. I ended up falling asleep(migrane). Well 3 1/2 hours later guess what I find on the counter ..the uncooked chicken breast! It feel cold still but is it safe to eat if it was left out at room temperture for 3 1/2 hours?? The marinade is sesame ginger if it matters.

I hate to waste money but I'd hate even more to end up sick. Thanks

 

[smitch425]

I had chicken breast marinading in a ziploc in the fridge. Today around 4:30 dh took it out and left it on counter. Then got a call from dd so he went and picked her up from school. I ended up falling asleep(migrane). Well 3 1/2 hours later guess what I find on the counter ..the uncooked chicken breast! It feel cold still but is it safe to eat if it was left out at room temperture for 3 1/2 hours?? The marinade is sesame ginger if it matters.

I hate to waste money but I'd hate even more to end up sick. Thanks

I would throw it out. Not worth the risk of getting sick.

 

[ForMyBoys]

The USDA recommends tossing food left at room temp for more than 2 hours.

Also found this googling:
Whether raw or cooked, food can be chock-full of dangerous bacteria long before you can smell it. Perishable food (like chicken and other meats) should be tossed if left out at room temperature more than two hours (much less if in a warm room).

It may or may not have grown bacteria but for a few dollars worth of chicken I would toss it rather than risk it

 

[dreamin_disney]

I told dh to toss it he thought it would be ok. Thanks for your help it will be tossed out

 

[pens4821]

IMO, it's fine. Don't forget that these suggestions given are recommendations, and they know peope are going to push boundaries so IMO they give leeway.. I thaw chicken/beef out at room temperature (which they say is highly advised against) and have never had an issue. Most, NOT all, contaminants are killed when cooking to temperature-165 degrees for poultry.

 

[dreamin_disney]

IMO, it's fine. Don't forget that these suggestions given are recommendations, and they know peope are going to push boundaries so IMO they give leeway.. I thaw chicken/beef out at room temperature (which they say is highly advised against) and have never had an issue. Most, NOT all, contaminants are killed when cooking to temperature-165 degrees for poultry.

I live in Calif so not sure if it makes a difference. Chicken wasnt frozen.

 

[Allison]

It doesn't matter that you live in California.

 

[wallawallakids]

I would throw it out too. I wouldn't want to chance it.

 

[Sparkly]

Yuck! I would definitely throw it away!

 

[momof3ds]

We would have cooked it.

 

[Sam81]

Multiple restaurant owner - toss it out. Bacteria already builds in the fridge to begin with.

 

[eMd]

I probbaly would of still cooked it if it was only 3 and a half hours out of the fridge. I'd just make sure it was cooked through all the way.

My uncle is really into saving money and buys my grandmother's groceries(I live with her right now and I am pushing to have this job be passed to me instead). He put a bunch of chicken in ziplock bags, then in the freezer and told me to make sure "she doesn't throw out the ziplocks after you cook the chicken, we can reuse them they are expensive"

I obviously replied in shock and horror that I would be throwing out the ziplocks-they aren't THAT expensive and I can pick name brand ziplocks up at the dollar store-for a dollar. And that raw meats carry much bacteria and that those bags aren't meant to be re-used.

 

[Lisaren]

I would have cooked it.

 

[pixiewings71]

Well, I live in CA and I would have tossed it. lol

 

[mm1971]

Looks like pizza tonight.

I would throw it out. No sense taking chances on getting everyone sick.

 

[secretpantssam]

I probably would have cooked it especially if it still felt cool.

 

[MomToOne]

I'm with the minority - I would have cooked it, just making sure it was well cooked.

 

[leebee]

I would cook and eat it. What did you use for a marinade? If the marinade is tomato based or has any kind of vinegar or citrus/pineapple juice in it, the pH of the marinade is acidic enough to help protect against bacterial growth. If it is spicy, that, too, inhibits bacterial growth. Although we used marinades and spices for flavoring, they were originally developed for and used to extend the shelf life of protein foods (back in the days before refrigeration) .

 

[ceemys]

I would have cooked it. I forget about food all the time. I just get side tracked and busy doing other stuff. 3.5 hours isn't much to me.

 

[BellePrincessBelle]

I would have cooked it as long as it was cool to the touch.