help- Post cooking food safety

ok... I neglected to ice bath the one extra chicken thigh I had made at 154 degrees on Friday and it sat on the counter out of the bag for ~45 min, at which point my wife wrapped it in aluminum foil and refrigerated it. I ate it earlier. Then got paranoid about food safety - I won’t make this a practice but wondering if such a small timeframe is not a huge deal.

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Comments

brian_martin2001

Personally, I'd let it cool down in the bag, but unless you have a very unclean kitchen, you should be just fine.

Nav__605876

Yeah thinking of it more logically, this was akin to not finishing a large portion of cooked chicken and then refrigerating the leftovers. Without the bag, the sous vide aspect no longer really applies.

Steve_Dunham_145440

The vacuum in the bag introduces a potential issue with botulism. (I believe oxygen inhibits botulism growth.)

brian_martin2001

If there was C. bot in the bag, there would indeed be the potential for growth. However, unless there was a bunch of raw garlic, potatoes, or other root type vegetables in the bag, the risk in remarkably low. Botulinum cannot grow in oxygenated environments, but, if there were spores in the bag, there will not be enough growth to make anyone, except the immune compromised ill. You would also see the bag beginning to balloon, as C. bot releases gas as it germinates.