Will cooking temperature eliminate the microbes/germs or viruses due to cold?

Question

I have a mild cold (sore throat and cough) and I have cooked for my cousin who has been under surgery recently. I was very careful in terms of not coughing close to the food and so on, but still am no sure weather I should give her the food or not. The food was on the stove cooking constantly for 2-3 hours then was in the refrigerator for 6-7 hours (since last night).

Answer 1

High temps will kill bacteria that is harmful for the human body, and low temps will retard the growth of these same bacteria. The time on the stove doesn't really matter, except to bring the consistency of the food you're cooking to your desired personal preference. However, the temperature that the food you were cooking came to is vital to the safety of the person(s) eating the food, depending on what the product was. If you cooked a meat product of any kind, a min. of 165f is necessary for safe food handling. In the kitchen I worked at (a conference center) I believe that they went for 180f just to be 100% sure that they got it all up to temp. Now, if you were cooking some sort of vegetable product, the heat you bring it to is usually not nearly as important, since most vegetables are safe to eat raw. In that instance, the temperature that the food is allowed to sit at after being cooked becomes the issue. Cut fruits, cooked meats, cut vegetables, or whatever should not be allowed to sit below 140f for more than 40 min. - 1 hr. That's a high estimate, given that different foods vary in bacteria production rates. The fridge is a good place for cooked and prepared fresh foods, since it will keep the food under 40f, and any bacteria that might grow on the food will be retarded. Even if you were careful, if you want to be super safe, then reheat to at least 140f. Hope all this info helps!!

Answer 2

While the cooking of the food did destroy any bacteria or virus particles you may have added to the food and the storage in the refrigerator would prevent any bacteria from multiplying, the real threat comes from the time after you remove the food from the refrigerator until your cousin eats the food. You have to be sure to keep the food at the correct storage temperature and reheat the food entirely to the correct temperature. Be sure you wash your hands thoroughly before handling the food and serving the food. I am not sure what sorts of antibiotics or the surgery your cousin had, but you should be fine if you have a clean kitchen, clean hands and keep from sneezing in the food or on the utensils and dishes.

Answer 3

The amount of time cooking is of no matter it is the temperature. After cooking the food can become contaminate all over again, especially if the cooling process was slow. If you wish to supply food just make sure that you reheat the food to at least 165 degree F to make sure the food is safe.

http://www.fightbac.org/content/view/93/2/

Answer 4

Yes, for the Most Part, if a Bacteria is In the Vegetative State, See Tindalization, Notably, I Have Heard, Many Times, In the Past, that HAV (Another Picornavirus) Survives 30 Mins. of Boiling.

Answer 5

yes. here in canada we have food safe laws..to work in a restaurant you must take a course called food safe...i recommend it to everyone.....it helps you know what you eat... the safe temperatures are under 4 c or over 40 c.the rule is get the food to 160 c and maintain for three minutes and you should be safe for all except raw food... in that case wash the food well and wear a mask..be sure to wash your hands well after every different job you do in the kitchen,the rule is put water on your hands add any good soap, lather up.keep lather on and rub in while you sing happy birthday to yourself twice (this is a little trick so the correct time is used)..you should be safe ..oh and one more thing change the dish cloth daily....no luck involved just good thoughtful behaviour.. :)

Answer 6

well if prior to being cooked the bacteria was on the food then it would get rid of most of it (as long as it reached v. high temps of at least 80 degrees c) however unless you were very careful as to washing your hands and so on when handling the food at any other time there is really no way to be sure....

Answer 7

it is going to be secure, basically be sure to bathe your hands oftentimes. Germs are surpassed maximum ordinarily with the help of touch. known cleansing soap and water are sufficient, yet once you experience greater mushy use hand sanitizer when you wash.