husband soaked corn on the cob in the same water as he thawed chicken

[Anonymous]

Don't ask me why, but he thawed bare chicken in some water, then used the same water to soak the corn on the cob before grilling. I told him we can't eat the corn b/c of cross contamination. He says I'm wrong, because the cooking will kill anything off the corn at the same time it's killing anything off the chicken. He will not let this drop and just accept that my son and I are not eating the corn. Is he correct that bbq'ing the corn will make it safe to eat?

[Anonymous]

Don't know for sure and I am not one to worry much about food risks but even I wouldn't eat that corn.

[Anonymous]

Did you step away from a family dinner to post this?

[Anonymous]

Nasty!

[Anonymous]

Your husband is a dumbo.

[Anonymous]

Ewwwwe!!

[Anonymous]

Anonymous wrote:Did you step away from a family dinner to post this?

Nah, I'm working late (from home). He's cooking dinner now.

[Anonymous]

Your title made me ill. No way I'd eat that.

[Anonymous]

It sounds gross but his logic kind of makes sense. If you are willing to eat the chicken - the source of the contaminant, then if the corn is also just as cooked, why would you not eat it?

My concern would be that grilled corn isn't cooked as long or as well as a chicken.

Likely he is right that grilling would kill bacteria like salmonella. I think you need the temperature to reach 140 degrees to kill it.

[Anonymous]

What an idiot. No, you and your son should not eat the corn. He's a grown up so if he wants to, let him. No way should you expose your son salmonella potentially just to save his father's ego.

[Anonymous]

Wiki

Dry heat can be used to sterilize items, but as the heat takes much longer to be transferred to the organism, both the time and the temperature must usually be increased, unless forced ventilation of the hot air is used. The standard setting for a hot air oven is at least two hours at 160 °C (320 °F). A rapid method heats air to 190 °C (374 °F) for 6 minutes for unwrapped objects and 12 minutes for wrapped objects.[7][8] Dry heat has the advantage that it can be used on powders and other heat-stable items that are adversely affected by steam (for instance, it does not cause rusting of steel objects).

So it is possible that some bacteria will live. Is the corn cooked on the grill or boiled, with the husk still on or off. Also, soaking does not do anything. I have tried it both ways(without the chicken water). The husk is pretty water tight.

[Anonymous]

Anonymous wrote:What an idiot. No, you and your son should not eat the corn. He's a grown up so if he wants to, let him. No way should you expose your son salmonella potentially just to save his father's ego.

Should they eat the chicken?

[Anonymous]

Anonymous wrote:Wiki

Dry heat can be used to sterilize items, but as the heat takes much longer to be transferred to the organism, both the time and the temperature must usually be increased, unless forced ventilation of the hot air is used. The standard setting for a hot air oven is at least two hours at 160 °C (320 °F). A rapid method heats air to 190 °C (374 °F) for 6 minutes for unwrapped objects and 12 minutes for wrapped objects.[7][8] Dry heat has the advantage that it can be used on powders and other heat-stable items that are adversely affected by steam (for instance, it does not cause rusting of steel objects).

So it is possible that some bacteria will live. Is the corn cooked on the grill or boiled, with the husk still on or off. Also, soaking does not do anything. I have tried it both ways(without the chicken water). The husk is pretty water tight.

He's cooking it on the grill, with husk on.

[Anonymous]

I would not risk it.

Love,
A poor who hates nothing more than throwing away food

[Anonymous]

Salmonella is killed by heating it to 131 degrees for one hour, 140 degrees for 1/2 hour, or heating it to 167 degrees for 10 minutes.