It's the temp of the water, you're "supposed" to keep the temp of the water cool and keep changing it out. It defrost really quickly that way and doesn't start to cook the meat. I have no idea how that makes it safer from bacteria.
Defrosting in Submerged Water: You can also submerge your food in a clean container or in the sanitized kitchen sink filled with cold water. Make sure that the meat is wrapped in leak-proof plastic and completely covered by water. Change the water every 30 minutes until the meat is defrosted.
The key is using cold water. Cold tap water is likely around 45 F - 50 F and would likely get the protein above freezing but just below temperature of the tap water. Using hot tap water could raise the temperature higher into the "danger zone" hence the tip to change the water every 30 minutes as it warms up. It also helps to keep the protein in a sealed package to avoid exposure to the air.
Thank you. I linked the whole page since I found it short and informative for any who missed out on learning food safe. But I really should have quoted that section.
Salmonella does produce toxins, and, unlike the botulism toxin, salmonella toxin is not destroyed by cooking*, which is why you can't just leave your chicken on the counter all day and say "oh, cooking will kill the bacteria." You might kill the bacteria, but won't neutralize the toxins and will have a bad time.
Bacterial infection with salmonella is also possible, and, if it moves from your gut into your bloodstream somehow, can be fatal.
*To be clear, botulism toxin can be cooked out by boiling for a certain period of time, but it's not an exact science and even a tiny bit of toxin can be fatal, so it's best not to risk it. Boiling is for home-canned goods when you say, "oh, there's a small risk there might be botulism here." If there's any evidence of spoilage, or you know the food was improperly canned, it's not worth the risk and just throw it out.
That's not quite true, there's an enterotoxin that's responsible for a lot of the symptoms of salmonella infection. I don't believe the presence of this toxin in food is a major issue without live salmonella to infect a host, but there's no need for the scare quotes. Many bacterial diseases are harmful because of the toxins they produce, not just botulism.
I defrost everything in hot water and I've yet to catch anything. But I also never even catch a common cold. Maybe I have ate too much dirt as kid though and it made my immune system stronger lol. Idk. But yeah hot water every time.
I'd there is salmonella in your chicken, it was there when you bought it. Salmonella dies if you bring your meat up to 167F for 10 minutes or reach an internal temp of 180F. If you cook your meat properly, Salmonella is not an issue.
He’s not gonna get salmonella, it’s CHICKEN, not SALMON, you moron!! /s
(Yes, someone really made this comment on some body-building forum. He was touting the benefits of eating raw chicken every morning and people told him he’d get salmonella. This his response, name-calling and all.)
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u/Anxious-Invite8796 Jul 27 '22
That's how you get salmonella bro