I'm confused now. If cooked thoroughly are all pathogens destroyed? Are we just saying that if the meat is still frozen cooking could take a lot longer and you may get the timing wrong, therefore increasing hte risk?
Cooking is a heat treatment process which destroys the vegetative cells of the pathogens or reduces it to an acceptable or safe level (spores are not eliminated).
Exactly, if the meat is frozen the cooking takes a longer time and the risks for food poisoning.
I found this from Food Safety Network written by Dr. Peter Synder
{Cooking the turkey from the frozen state.
A very safe practice is to cook the turkey from the frozen state. Use the same oven temperature, 325F. Take off the plastic wrap. Cook it in the roasting pan, covered. After about 1 1/2 hours in the oven, the bird will be thawed. It will be hot on the outside, so use rubber gloves to handle the bird. You need to remove the giblets, neck, etc. Then, put the turkey back in the pan, cover, and roast as for a thawed turkey. The end temperature is the same, 150F for 1 minute.}
http://www.foodsafet...e...c=38&id=116Regards,
J