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Practices -- Cooking

Is meat that has been cooked on a low setting in a slow cooker safe to eat?

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Yes. Slow cookers cook foods slowly at a low temperature between 170 and 280 F. It is believed that on the low setting that the food will rise to a temperature of greater than 140 F within four hours. During this short time period, it is unlikely that harmful bacteria could have grown or toxins could have formed.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, NC State University in July 2004

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