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What happens if cheddar cheese in block stays at 60 degrees for about 2 days?

food safety biological hazard cheese temperature

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Kubramilller

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Posted 08 September 2021 - 07:01 PM

Hi everyone,

 

What happens if cheddar cheese in block stays at 60 degrees for about 2 days?

In that case, can cooking step kill the pathogens in cheese (320-430 degrees for about 15 min.)? 

 

Thank you in advance. 



AltonBrownFanClub

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Posted 08 September 2021 - 07:51 PM

What kind of packaging was it stored in? Is this a pasteurized "cheese product" or natural cheese? 



Kubramilller

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Posted 08 September 2021 - 08:00 PM

It is sealed in flexible poly and packed in corrugated and it is pasteurized cheese 



Charles.C

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Posted 09 September 2021 - 05:05 AM

Hi everyone,

 

What happens if cheddar cheese in block stays at 60 degrees for about 2 days?

In that case, can cooking step kill the pathogens in cheese (320-430 degrees for about 15 min.)? 

 

Thank you in advance. 

 

I would have thought 430degC will satisfactorily incinerate everything, including the plastic..


Kind Regards,

 

Charles.C


Scampi

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Posted 09 September 2021 - 12:39 PM

Well, you can't really "cook" cheese

 

You could perhaps add it back into new product as rework in smaller quantities since it's not really cheese and going back into a pasteurized cheese product, but the better route is to bin it all and find out how this happened in the first place


Please stop referring to me as Sir/sirs


Setanta

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Posted 09 September 2021 - 01:46 PM

I agree with Scampi, I can't see how you could use any of it and document that it was safe.


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sqflady

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Posted 15 September 2021 - 07:14 PM

The cheese is perfectly acceptable to be used in a cooking application.  This is often referred to as "tempering" cheese.  When making pasteurized process cheese, natural cheeses (cheddar, monterey jack, swiss, etc.) are tempered (brought to room temperature) for 48-72 hours so it is easier to cut into manageable pieces and melts easier during the cooking process.







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