Comments on: Is It Safe to Use Frozen Meat in Your Crock-Pot?

By: Two Healthy Kitchens

Two Healthy Kitchens — Wed, 06 Jun 2018 18:11:08 +0000

In reply to Matt.

Hi Matt! I see where you’re going with this idea … shortcutting things a bit but still trying to keep the time in the potential “danger zone” acceptable. Standard recommendations are that it’s just not considered safe to thaw meat on the counter (even though lots of people – like me – remember their moms doing that “back in the day”). We’re kind of splitting hairs here with your workaround idea. I think it’s best to take your idea up with a food safety professional, just to be absolutely sure. You can reach out to the folks at the USDA Meat and Poultry Hotline toll free at 1-888-MPHotline (1-888-674-6854) – they’re always super nice and really helpful! And if you have a sec to pop back here, I’d be really interested to know how they advise you on this! Good luck! ~Shelley

By: Matt

Matt — Wed, 06 Jun 2018 17:19:58 +0000

Hi,
Is it ok to take frozen joints out to thaw for say 1 hour just to help it along, and then put back in the fridge? Then maybe after say 6/7 hours, if it still needs to thaw, can you take out again for say another hour before putting back in fridge?

By: Two Healthy Kitchens

Two Healthy Kitchens — Wed, 02 May 2018 14:40:26 +0000

In reply to Satraul.

Oh, I’m so sorry to hear you’ve got food poisoning – it really is terrible, especially a serious bout of it! I hope you feel much better as the day goes on! I’m so happy that this article was able to help you a little, but I just wish I could help you actually FEEL BETTER, too! Hang in there! ~Shelley

By: Satraul

Satraul — Tue, 01 May 2018 13:09:04 +0000

Thank you for the article! I’ve had food poisoning (nausea and bad stool) this morning, couldn’t figure out why.
After reading, I realised I did reheat some frozen food on my slow cooker thinking it was safe (I have subpar immune system)

Thanks for helping a newbie out

By: Two Healthy Kitchens

Two Healthy Kitchens — Wed, 13 Dec 2017 23:50:00 +0000

In reply to Joan K Novak.

Hi Joan! I just hate when I find things in the freezer that somehow got lost in the back, and now are on the borderline of edible-safety! I’d recommend taking a peek at the Freezer Storage Times chart from FoodSafety.gov at https://www.foodsafety.gov/keep/charts/storagetimes.html. It includes safe refrigeration times, as well as freezer storage times – so it’s a terrific reference in lots of situations! ~Shelley

By: Joan K Novak

Joan K Novak — Wed, 13 Dec 2017 22:49:14 +0000

I have a beef top round roast, 3.10 lb. that has been in the freezer since 11/12/16.
Can I roast it? Or should I toss it?

By: Two Healthy Kitchens

Two Healthy Kitchens — Mon, 13 Nov 2017 13:44:31 +0000

In reply to Will.

Hi Will! So this is all pretty complex, but goes to issues revolving around whether bacteria were allowed to grow and flourish … and if so, whether ALL of the meat was cooked high enough and long enough to kill ALL the bacteria you allowed to grow, and also to issues regarding toxins that those bacteria may have emitted (some of which are not killed by heat). Take a look back through the various discussions below in our earlier comments (the questions asked by other readers and the answers, and some of the suggested resources). And, if you still have questions – I always, always just urge readers to go directly to the experts at the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854). Thanks so much! ~Shelley

By: Will

Will — Mon, 13 Nov 2017 00:20:43 +0000

I agree that it makes sense that having the meat between 40-140F for long enough will allow bacteria to thrive, but once the meat cooks fully will this even be a problem? Isn’t one of the main benefits of cooking to destroy the bacteria present? I admit that meat can spoil if left for too long at this temperature but I wouldn’t think that would be the case in a slow cooker. I’m genuinely curious to know your opinion on this because it has confused me for a while now. I look forward to you response.

By: jonathan

jonathan — Wed, 14 Jun 2017 09:40:50 +0000

I like it when folks get together and share ideas.

Great blog, stick with it!

By: Two Healthy Kitchens

Two Healthy Kitchens — Fri, 26 May 2017 11:37:39 +0000

In reply to Lorraine.

Hi Lorraine! Just to be sure, I think you’d feel most confident checking in about the safety issue with the experts at the USDA Meat and Poultry Hotline (it’s toll free at 1-888-674-6854). They’re great about answering food safety questions, including ones about the safety of frozen meat in slow cookers. The couple of times that I’ve called to double-check questions, the specialists there were helpful and friendly. Good luck! ~Shelley