Uh oh, is this going to be okay?

Would advise...DO NOT EAT!!!

(CAPS)

Unless it sat out for a few days, then hell no.

Freezing stops bacteria growth

Heating kills it

Uhh I guess I better phone him. :(

Any meat left out for more than 2 hours should be discared , sorry buddyhalo3-player

eat it and let us know how the e.coli tastes..

As a food scientist, I have to say no.

However, in my personal life, I would say yes it is ok to use it FOR THAT SAME DAY ONLY. When you take what you need, throw it out.

Do not, by any means, wrap it back up and refrigerate it. Microorganisms can infest hamburger meat if left out in a day, but the damage they do will be minimal. That is why it would be OK to use it that same day.

However, if you wrap it up and put it back in the fridge the microorganisms on the meat will continue to grow and the meat will spoil quickly. Freezing will stop microbial growth, but wont actually kill most of the microbes, so it will continue to spoil the second you take it out to defrost it.

When I cook meat, I intentionally leave it out to bring it to room temperative. When I make chicken, for example, I put my rub on and let it sit at room temperature for four or so hours. This way, the difference in temperature between the grill and the meet is less than the difference between cold meat and grill. This leads to faster cooking time (internal temp comes up faster) meaning the outside of the chicken doesnt dry out as much. In addition, the pores of the chicken open more when its room temperature, leading to more flavor soaking in. Mmmm mmm mm

As a food scientist, I have to say no.

However, in my personal life, I would say yes it is ok to use it FOR THAT SAME DAY ONLY. When you take what you need, throw it out.

Do not, by any means, wrap it back up and refrigerate it. Microorganisms can infest hamburger meat if left out in a day, but the damage they do will be minimal. That is why it would be OK to use it that same day.

However, if you wrap it up and put it back in the fridge the microorganisms on the meat will continue to grow and the meat will spoil quickly. Freezing will stop microbial growth, but wont actually kill most of the microbes, so it will continue to spoil the second you take it out to defrost it.

When I cook meat, I intentionally leave it out to bring it to room temperative. When I make chicken, for example, I put my rub on and let it sit at room temperature for four or so hours. This way, the difference in temperature between the grill and the meet is less than the difference between cold meat and grill. This leads to faster cooking time (internal temp comes up faster) meaning the outside of the chicken doesnt dry out as much. In addition, the pores of the chicken open more when its room temperature, leading to more flavor soaking in. Mmmm mmm mm

mrbojangles25

100% truth.