question about food safety.....

[firerescueman]

Hey all!    It's me again!  MR PARANOID!!!!!!


I cooked a brisket over the weekend (it was AWESOME!) and had some leftovers.  I had intentions of reheating just enough of the meat to have for dinner the following night and saving the rest for soup.  My wife reheated it all instead.  Needless to say,  we didn't eat it all and I still had plenty of leftovers for soup.  My question is this:   If I make soup,  This will put me reheating this brisket a third time,  and possibly a fourth if we eat leftover soup.

What is my limit here?  How many times can I safely reheat the same meat without risking food poisoning?  I guess I am just overly paranoid as usual.......  i appreciate the help.


Jeff

[Habanero Smoker]

I have reheated leftovers more then once. A lot depends on how the food was handled before and after each reheating. If the food is cooled quickly, and refrigerated soon after reheating, it should be safe. If the food has been sitting on the counter a few hours after it has been reheated, then that is more of a risk.

I've check several pages on the USDA website, and the only warning I can see about reheating is to reheat to 165°F; and after the food has been served cool as quickly as possible and refrigerate. I could not find any warnings on the number of times food can be reheated.

[Consiglieri]

If you're making soup, I think you should be okay.  You can simmer at a low rolling boil which should kill any varmints that you're concerned about.  After about 5 minutes of boiling, I don't think you have risk. 

[Swedesmoker]

Just as Hab says the temp of the food being reheated is vital. But and there is always a but.....When reheating food several times you should bare in mind that when you heat it up, even over 165 as hab mentioned you are killing any bacteria in the food. However the bacteria is leaving tracks as for waste and such and it is those that will become toxins (of course in verious degree of hazard). So a few times I think will be ok if you cool it rapid after each meal and handle it with care.

The thought here is that even if you cool quick and handle everything allright, reheating to many times will even so leave tracks of bacteria and toxins in the meat.


It sounds worse than it is, just wanted to add a little to the otherwise splendid response of HAB :)

[firerescueman]

Thanks all,  soup is going into the crock pot on Saturday.   Will probably eat it that day,  but not keep too many leftovers.   I know I can be way too paranoid sometimes,  I just HATE hugging that porcelain bowl!

Thanks for the replies!

Jeff

[Consiglieri]

Thanks all,  soup is going into the crock pot on Saturday.   Will probably eat it that day,  but not keep too many leftovers.   I know I can be way too paranoid sometimes,  I just HATE hugging that porcelain bowl!

Thanks for the replies!

Jeff

Ask the inlaws to trouble shoot the under/over spice issue for you.... and then don't serve the meal for a few hours.  I recommend  sister in law.    ;D  I'm gonna pay for that one.