although it is clearly the biggest problem. But most pathogens also produce endotoxins and stick around even if you kill the bugs themselves.

Just something to keep in mind.

PB

So that once you take it back to room temp, those present will start multiplying.

Unfortunately, once you have contamination with most pathogens, only thorough re-heating will kill them.

So, risky. very

And, yes, those bacteria that produce toxins (e.g., Clostridium perfringens) will not be affected by freezing whatsoever.

In general, refrigeration or freezing prevents virtually all bacteria from growing but generally preserves them in a state of suspended animation. This general rule has a few surprising exceptions.

Two foodborne bacteria, Listeria monocytogenes and Yersinia enterocolitica can actually grow at refrigerator temperatures.

http://www.cdc.gov/foodsafety/facts.html

See also: www.foodsmart.govt.nz/elibrary/freezing_thawing_food.pdf

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It's the only thing guaranteed to work.

She'd put out one or two and leave the rest in coolers until needed. Takes more time and effort to prepare, but you waste a heck of a lot less food.

cells cannot live at freezing temperature---the cell walls are broken by the freezing process. So any bacteria will be killed, however, some microbes reproduce by spore, and those spores can withstand freezing, drying, etc. and will start to reproduce as soon as the temperature gets back to a proper temperature.

If you are uncertain about whether any food has been at the wrong temperature for too long, and it could be contaminated, isn't it just cheaper to throw it out instead of having to go to the emergency room?

Wish it were that easy though, lol.

Freezing it for a millenia would not make it safer. They can and have cultured up bacteria from 100,000 year old ice cores.

It is not much use with chicken salad, which if at all suspicious should be tossed with force, but for less heat sensitive things "Tyndalizing" can work. In short, bring it to a boil for 10 minutes, let it cool and do it again. (This is a procedure from survival training and should only be used where food is needed for immediate survival purposes - not everyday cooking)

This will work with most critters, but not is not safe for botulism (Clostridium botulinus) as the toxin will survive boiling in sufficient quantity to still make you pretty sick if not dead (it is a paralytic). Chicken salad is a really fine growth medium for botulism, all but made to order.

I would toss it and feel that I have done more for my health than a good workout.

be Salmonella. And no, freezing doesn't kill it - or any other bacterial pathogens. It also doesn't destroy any toxins they produce, like Bacillus cereus does (IIRC).

Spoiled food + freezing = spoiled food.

You want to kill the microbes? Cook em

The only thing I am aware of that is killed by freezing is trichinosis and even then you need to freeze it for over 30 days. It is also no longer necessary since trichinosis can now be vaccinated for and is pretty much wiped out (as far as pork meant for human consumption is concerned).



Freezing will never kill e-coli or salmonella or any other common food borne illness.



Throw the damn chicken salad out. It is trash.


Edit to add: I have a degree in Culinary Arts and had to take several classes along these lines. I was also once a "certified food handler" in New York State. Trust me, throw the chicken salad away.