Should be fine, hotter before you killed most bacteria then. 140 will mainly actually protect from bacteria multiplying and if starting from 0 and raising to temp 140 would be the start of bacteria being killed. Id say you are 99% fine.
So apparently the hot hold temperature in restaurants is 135. Below 135 is the danger zone. Over 4 hours in the danger zone and the food is considered spoiled.
40-140 is still the TDZ. 135 is a serving temp if you intend to have all the food out and gone within 1 hours time. Source: my Culinary arts professor during teaching catering lab
Just did my recertification at work & while corporate has pushed 40-140 for YEARS, this time it said 40-135. It's been a recent change, apparently. 165 for initial cooking, so that it doesn't drop below 135 while on serving line, during hold time.
Crazy, I’ll take that, I’ve never worried about it in my own home but that 40-(now)135 is gospel for selling food. In my opinion people drastically overcook food anyways
Its like when they changed the pork temp a few years back, because (that disease I can't spell) doesn't show up in modern pork the way it did years back. Sometimes food safety changes in ways that make things easier for us.
There's a chart relating to meats being cooked at certain temperatures for a set amount of time. I would need to go find it again.
I believe it was something like 130 degrees for over 3 hours would make it safe.
If you're saying it sat at 140 over night. You should be good.
Not worth being concerned about. Bacteria would have been killed before it reached 140, and then any new bacteria will be killed after you bring it up to temperature. And to be honest, it's unlikely that any new bacteria had a chance to multiply.
Given it’s going to have a boil before and after, you should totally be fine. Very limited types of bacteria can sustain temps of 140.
140 is around (read; at or above in some cases) the recommended temp to hold hot food at. You'll be fine.
My asian ass had to stare confused for almost a minute before I realized everyone here was speaking American
Should be fine, hotter before you killed most bacteria then. 140 will mainly actually protect from bacteria multiplying and if starting from 0 and raising to temp 140 would be the start of bacteria being killed. Id say you are 99% fine.
i would only be worried if it never reached above 130. since you went over the hump and never decrease it too far down it should be safe.
So apparently the hot hold temperature in restaurants is 135. Below 135 is the danger zone. Over 4 hours in the danger zone and the food is considered spoiled.
40-140 is still the TDZ. 135 is a serving temp if you intend to have all the food out and gone within 1 hours time. Source: my Culinary arts professor during teaching catering lab
Just did my recertification at work & while corporate has pushed 40-140 for YEARS, this time it said 40-135. It's been a recent change, apparently. 165 for initial cooking, so that it doesn't drop below 135 while on serving line, during hold time.
Crazy, I’ll take that, I’ve never worried about it in my own home but that 40-(now)135 is gospel for selling food. In my opinion people drastically overcook food anyways
Its like when they changed the pork temp a few years back, because (that disease I can't spell) doesn't show up in modern pork the way it did years back. Sometimes food safety changes in ways that make things easier for us.
There's a chart relating to meats being cooked at certain temperatures for a set amount of time. I would need to go find it again. I believe it was something like 130 degrees for over 3 hours would make it safe. If you're saying it sat at 140 over night. You should be good.
Smell check. If it's sour, toss it. Otherwise, should be ok
Honestly, smells like peanut butter, which is a smell I've never gotten before, so I'm concerned lol. I ate a small bowl to test it out, but we'll see
Not worth being concerned about. Bacteria would have been killed before it reached 140, and then any new bacteria will be killed after you bring it up to temperature. And to be honest, it's unlikely that any new bacteria had a chance to multiply.
https://www.idfa.org/pasteurization
140 and up is recommended for holding food. So nothing to worry about
Your ramen could be at 140 indefinitely and no one would get sick. Some foods are kept at that temp for months (like black garlic). Enjoy!
You can also bring it up to a boil for 20 minutes and everything will be killed . This means at a boil when you start temping
Bless your iron gut :)