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re: Is this frozen food still safe to eat?
Posted on 6/18/25 at 11:35 am to SixthAndBarone
Posted on 6/18/25 at 11:35 am to SixthAndBarone
quote:
But none of us can unequivocally say they are safe without knowing the time, environmental temperature, and product temperature.
Temp doesn't matter. Time is what it takes for bacteria to grow to a level unsafe for human consumption. It's why you leave large cold food out for an hour before grilling or cooking. It makes cooking quicker and safer.
But keep acting retarded just because.
1
Posted on 6/18/25 at 12:00 pm to jaytothen
I know what you’re trying to say, but how you said it is 100% wrong.
Yes temperature matters. Time AND temperature matters. There are charts showing time AND temperature log growth of bacteria.
If only time mattered, then the same amount of bacteria would grow at 40 degrees than will grow at 90 degrees. And that’s proven to be false. So yeah, temperature matters. But keep calling me retarded.
Yes temperature matters. Time AND temperature matters. There are charts showing time AND temperature log growth of bacteria.
If only time mattered, then the same amount of bacteria would grow at 40 degrees than will grow at 90 degrees. And that’s proven to be false. So yeah, temperature matters. But keep calling me retarded.
Posted on 6/18/25 at 12:04 pm to SixthAndBarone
This is the only topic I would listen to S&B about.
Oh, and this board needs a height limit like a Disney ride.
Oh, and this board needs a height limit like a Disney ride.
Posted on 6/18/25 at 12:41 pm to TDTOM
He calls me retarded while arguing that you can leave meat on the counter for an hour and temperature has no effect on bacteria growth. So by his own argument, a raw chicken breast inside on the counter for 1 hour is the same as a raw chicken breast outside in the sun for 1 hour. Because it’s only time that matters, not temperature.
By his own argument, this also means the same amount of bacteria grows in 1 hour in the freezer as 1 hour in the sun outside. Yet I’m the retard. So why should we even refrigerate anything at all if only time matters?
By his own argument, this also means the same amount of bacteria grows in 1 hour in the freezer as 1 hour in the sun outside. Yet I’m the retard. So why should we even refrigerate anything at all if only time matters?
Posted on 6/18/25 at 1:54 pm to SixthAndBarone
quote:
He calls me retarded while arguing that you can leave meat on the counter for an hour and temperature has no effect on bacteria growth. So by his own argument, a raw chicken breast inside on the counter for 1 hour is the same as a raw chicken breast outside in the sun for 1 hour. Because it’s only time that matters, not temperature.
By his own argument, this also means the same amount of bacteria grows in 1 hour in the freezer as 1 hour in the sun outside. Yet I’m the retard. So why should we even refrigerate anything at all if only time matters?
Posted on 6/18/25 at 2:18 pm to WG_Dawg
My thoughts? Unless these frozen fish were on the surface of the sun for 30 min, I don't see how they could even be fully thawed from frozen to just refrigerator temp in that amount of time. You could easily just open the box and feel if they are still cold and frozen. You say you are clueless, but do you really not know that you could have done that?
I copied and pasted your post into Grok.
I copied and pasted your post into Grok.
quote:
Your frozen cod fillets should be safe to eat after air frying, provided they were still mostly frozen or only slightly thawed when you put them in your freezer. Here’s why:
Time and Temperature: The USDA guidelines indicate that frozen fish can be safely kept at room temperature (or in a car) for up to 2 hours, as long as it remains below 40°F (4°C). Since your fillets were out for about 30 minutes, with 20 minutes in the car, and likely started fully frozen, they probably didn’t reach an unsafe temperature. Cod fillets, being relatively thin, may have started to thaw slightly, but 30 minutes is well within the safe window.
Refreezing Safety: If the fillets were still partially frozen or cold to the touch (below 40°F), refreezing them is safe without significant risk of bacterial growth. The quality (texture and flavor) might be slightly affected due to partial thawing and refreezing, but this doesn’t impact safety.
Air Frying: Cooking the fillets in an air fryer to an internal temperature of at least 145°F (63°C), as recommended by the FDA for fish, will kill any potential bacteria or pathogens, ensuring they’re safe to eat.
Things to Check:
Appearance and Smell: Before cooking, inspect the fillets. If they have an off odor (fishy or ammonia-like), slimy texture, or significant discoloration, discard them. A slight frost or ice burn is normal and not a safety concern.
Freezer Storage: Since you placed them in your freezer promptly after the 30-minute period, ensure your freezer is at 0°F (-18°C) or below to maintain safety and quality.
Cooking Thoroughly: Use a food thermometer to confirm the cod reaches 145°F internally when air-fried.
Context on Your Situation:
Sam’s Club typically stores frozen fish at proper temperatures, so the fillets likely started at a safe, fully frozen state.
A car’s interior, depending on the weather, could warm up quickly, but 20 minutes is unlikely to raise the fillets’ temperature significantly, especially if they were insulated in a box or bag.
If the outdoor temperature was hot (e.g., above 80°F/27°C), the risk of thawing increases slightly, but 30 minutes total is still within safe limits for frozen fish.
Recommendation:
The cod fillets are almost certainly safe to eat after air frying, as long as they pass the smell and appearance test and are cooked to 145°F. To minimize quality loss, cook them soon rather than storing them for months in the freezer. If you’re still concerned, you could trim any slightly thawed edges before cooking, but this is likely unnecessary.
If you want extra peace of mind, let me know your approximate location or the weather conditions last weekend, and I can factor that into the assessment!
Posted on 6/18/25 at 2:45 pm to SixthAndBarone
quote:
Do I think they are safe? Of course. It's highly likely they are and I wouldn't give it a second thought if it happened to me.
Why just post this as your reply? You even said you wouldn't give it a second thought.
But nope. You have to dribble on to act like you’re smarter than everyone else.
This is exactly why everybody fricks with you. You can’t even stop yourself. If you’re like this in real life, my god. You mustn’t have a single close friend.
>Posted on 6/18/25 at 2:47 pm to Mouth
quote:
Why just post this as your reply?
I did.
quote:
To the OP, nobody can answer this. More than likely, the filets stayed cold enough to be fine. But without knowing the variables, we cannot answer.
Posted on 6/18/25 at 10:42 pm to SixthAndBarone
quote:
I did. quote:To the OP, nobody can answer this. More than likely, the filets stayed cold enough to be fine. But without knowing the variables, we cannot answer.
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