Reply to Food safety Q: what say you DCUM?

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[quote=Anonymous]Ok, some actual guidance! I'm good at this stuff:

- The "danger zone" for uncooked salmon is considered to be above 40 degrees. However, that doesn't immediately rule it out unless you want to be a stickler. It is unlikely the salmon has been above 40 degrees for long (probably an hour or less). And what the danger zone means is that it's possible for bacteria to duplicate on it. Since you are planning to cook it, this is likely to kill any accumulated bacteria. Be extra careful with cooking and make sure to cook through and err on the side of done-ness.

- I would also do a "sniff/touch/look" test. Is the salmon still bright orange or has it grayed at all? Does it smell off? And press a finger into it -- is it still firm or is it starting to feel soft or mushy. I would view any of these factors as ruling it out because I would find them unappetizing, plus who wants to eat salmon with mealy texture or a bad smell? For borderline foods, this is often the determining factor for me.

In the future, the safest way to thaw frozen salmon is in the fridge! This gives you leeway of about 48 hours to cook and consume. [/quote]

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