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Old 08-05-2008, 10:51 AM   #1
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Question for the food police.

I made Chicken and Sausage jambalaya awhile back and the people who ate it got diarrhea including myself. I cooked it in the jambalaya pot and transfered it into a large Tupperware type container and didn't put it into the fridge right away. What do you think went wrong? Chicken was cooked all the way in hot oil and them boiled again with the rice. Should I use precooked chicken to avoid this? Could it have been bad chicken? It didn't smell bad. I felt bad because usually my food don't make people sick..I might make a small batch and test it on my coworkers. Yall who work in the cooking business might have the answer... Thanks..
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Old 08-05-2008, 11:05 AM   #2
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It may have been the way it was handled before or after you bought it.
1 Keep raw meat below 40 deg till ready to throw in your pot
2 Rinse of the chicken just before cooking then cook it
3 Keep your hands, utinsles, prep area & storage containers sanitized.
4 The faster you bring raw meat through the "Danger Zone" 40-140 deg
The better
5 Keep the food warmer than 140 till you its either gone or put in the fridg.
6 Clean your pot before & after each use then season it for storage
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Old 08-05-2008, 11:07 AM   #3
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ummm..did it have jalapenos in it?
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Old 08-05-2008, 11:32 AM   #4
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Quote:
Originally Posted by 007bond-jb
It may have been the way it was handled before or after you bought it.
1 Keep raw meat below 40 deg till ready to throw in your pot
2 Rinse of the chicken just before cooking then cook it
3 Keep your hands, utinsles, prep area & storage containers sanitized.
4 The faster you bring raw meat through the "Danger Zone" 40-140 deg
The better
5 Keep the food warmer than 140 till you its either gone or put in the fridg.
6 Clean your pot before & after each use then season it for storage
Thanks JB. I am going to buy a food warmer ot whatever you call them to keep it hot until it's gone. The Jambalaya pot is too heave to lug around and too hot.. thanks again brother. What do you use to keep food warm for a big group? pic or link please
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Old 08-05-2008, 11:37 AM   #5
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something like this?
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Old 08-05-2008, 11:39 AM   #6
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something like this?
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Old 08-05-2008, 11:40 AM   #7
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something like this?


And this fits in it too... Cool...
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Old 08-05-2008, 11:44 AM   #8
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Quote:
Originally Posted by Stogie
Did you serve your guests before or after the jamba was refrigerated?

How long do you estimate the Tupperware container sat out?


Having said all that, I like Cappy's question!! LOL
Cappy's question first.. No jalapeŮos...

I served the folks after I refrigerated the food.

I left it out for about 4 hours. But it was piping hot...
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Old 08-05-2008, 11:57 AM   #9
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I read recently that it is advised you DO NOT rinse poultry before cooking because the fine overspray particles end up getting on all of the surroundings and that rinsing the poulty does more harm than good due to the above.

Also, most food related sickness comes from cross contamination rather than the actual food itself. So it may not have specifically been the jambalaya, but rather a contaminated serving vessel or utensil that caused the sickness. This could easily be the cause by the fine overspray mist from rinsing the chicken and it got onto something else.
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Old 08-05-2008, 12:54 PM   #10
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Thanks Larry...
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