General Question

skfinkel's avatar

If someone left cooked steak out overnight, and then put it in the fridge, is still it okay to eat?

Asked by skfinkel (13526points) March 8th, 2008

The meat had been frozen for several months before being cooked.

Observing members: 0 Composing members: 0

35 Answers

Riser's avatar

I would run as far away from that steak as humanly possible.

oneye36's avatar

How was it cooked temp well med well med med rare or rare

BirdlegLeft's avatar

My wife would throw it immediately. Sadly, I’d attempt to eat it. I mean, it’s steak after all.

aaronblohowiak's avatar

The bacteria that causes food poisoning leaves behind the poison as a result of its growth on (in) your food. Cooking the food again will not make the steak o.k. to eat. learn more

oneye36's avatar

if the food has been cooked it kills the bacteria how would the bacteria come back it does not just magicly apppear

PupnTaco's avatar

Yes, wild bacteria can infect and spoil the food, unless it was covered and the room was unusually cold.

bulbatron9's avatar

Eat that shit! If you eat beef jerky then that ain’t shit! What doesn’t kill you makes you stronger!

squirbel's avatar

Yeah, I’m kind of with bulbatron with this one. Granted, I majored in bio (pre-med), and I know there are risks…

But it’s not THAT high of a risk in my humble opinion… And those wild little buggers might make you stronger.

Speaking from experience, but I have a near-perfect immune system. I’ve eaten lots of stuff that was left out, including day old steak :P

iSteve's avatar

Oh man… Don’t eat that…

Valhalla30's avatar

Was it already cooked? I’ve eaten rice after it sat on the stove all night. But, meat…I just wouldn’t take any chances of getting sick. Better safe than sorry!

Justnice's avatar

you shouldnt eat it. Its been out in the temperature danger zone for too long and that’s when bacteria grows the fastest. Even if it was cooked already, bacteria can still grow. Dont eat it!!!

Lightbringer's avatar

I do that all the time…. It aint a problem unless its a few days

toolaura4ya's avatar

you must keep in mind that bacteria are already present on meat when you purchase it. It must go through a level of quality control testing so that the pathogenic organisms are not present. Bacteria- good and/or bad- are everywhere. When we(microbiologists) grow bacteria on media, the main ingredient is beef peptone which is extracted from red meat. This is a seemingly common ingredient because the majority of bacteria (that we know of) can grow on this (along with other chemical/natural additives.)

toolaura4ya's avatar

Most bacteria multiply consistently within the time period of 24 to 48 hours. If you leave the steak out overnight, you could become extremely sick as the bacteria could be at dangerous populations. squirbel is correct that continuous small amounts of bacteria can make your immune system stronger, however I would personally not recommend eating a steak after it had been sitting at room temperature for a day. Some if the most deadly killers and most beneficial lifelines are unseen to the naked eye and that’s why I love microbiology.

oneye36's avatar

when a stake is cooked to 160it kills the bacteria

PupnTaco's avatar

I ate an undercooked hamburger once that I suspect was tainted with e. coli. I was violently ill within minutes and anytime I ate any red meat over the next couple years it somehow “re-activated” with a very distinct set of symptoms. I’ll spare you the details.

Long story short, I’d err on the side of caution.

Bubba's avatar

When in doubt, throw it out!

aaronblohowiak's avatar

So, the danger is not JUST the bacteria itself anymore.. but also the toxins that the bacteria can leave behind.. so even if you were to kill the bacteria that multiplied after cooking, the poison that they leave behind could still cause you to become violently ill.

oneye36's avatar

your wrong

squirbel's avatar

Actually he isn’t… :(

oneye36's avatar

how then can they serve it in place all over

aaronblohowiak's avatar

@oneye36: i try to be cordial, but i am having a hard time. Not only are you incorrect and claiming that I am, but you are doing so at the potential risk of another person’s health. This is just unacceptable. Please read the link i attached earlier.

For example Staphylococcus aureus produces a toxin that causes intense vomiting. The rare but potentially deadly disease botulism occurs when the anaerobic bacterium Clostridium botulinum grows in improperly canned low-acid foods and produces botulin, a powerful paralytic toxin. The disease of MMS was recently diagnosed for the first time in the United States in Tucson, Arizona. Symptoms include nausea, fatigue and excessive vomiting. This disease is caused from eating meat sticks that are past an acceptable shelf life.

Pseudoalteromonas tetraodonis, certain species of Pseudomonas and Vibrio, and some other bacteria, produce the lethal tetrodotoxin, which is present in the tissues of some living animal species rather than being a product of decomposition.

oneye36's avatar

if you look at what I ask in the begin how it was cooked I’m going off if it was cooked to well meaning middle temp of 160 all bacterai are killed I was a chief for 13years and never had 1 case of food poisoning

aaronblohowiak's avatar

oneye36: Even if the internal temperature reached 160 at some point the bacteria from the air in the kitchen start infecting the meat again. Overnight is long enough for the bacteria to land on the meat and start reproducing like crazy, creating the toxins et cetera.

oneye36's avatar

if the kitchen is that dirt and toxic what happens with every breath you take in it

toolaura4ya's avatar

great answers Aaron, the toxin thing gets this conversation into more depth. Getting sick by these bacteria is really all about toxins as in proteins made in excess that are antigenic to our bodies as well as harmful. Even E. coli, the number one cause of foodborne illness and water contamination sicknesses, produce many toxins due to most of the pathogenic strains being virulent. With the capability to transfer genetic material through plasmids, these microorganisms have the capability to continuously mutate. This gives scientists the ongoing challenge to constantly fight against new strains everyday

aaronblohowiak's avatar

@oneye36: usually, the concentration levels are so low that it doesn’t matter, the body can handle it just fine (and you never notice.) The thing is that one bacteria divides into two bacteria, and the two divide into 4 and so on.. and they do this quickly, given the proper environment (like, say, meat.) The leads to millions and billions in very little time (exponential, not linear, growth mind you.) In such high concentrations, you get the perceivable toxicity.

Essentially, it is the dose that makes the poison.

skfinkel's avatar

Well, the person in question ate the meat, having recooked it, and so far seems to have survived. I myself generally use the rule that if you have to ask (or want to ask), the answer is probably no.

toolaura4ya's avatar

Lol yeah well when you are dealing with bacteria growing naturally, there’s always the probability that their immune system will take care of it. Our immune system is the coolest, most intricate system I’ve ever learned about and I am so thankful to have it!

MarkyM_UK's avatar

We do this often in a busy household (2 small children, 5 dogs and a cat) usually putting the meat in the microwave or a cold oven to cool down before putting in fridge…and then simply forget :o( The solution is to simply mince the steak up small and feed to the animals. No ill effects noted from the animals who are always grateful and fortunately rarely forgotten good steak (T Bone, Ribeye, Sirloin) in this way :O)

pekenoe's avatar

If it was good steak, I’d eat it, my wife would toss it.

wowy123's avatar

I still think its good but my mom and wife would throw it away right away. Its steak afterall.

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