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Would baking in a 400 degree oven kill any bacteria that has formed?

I have read that if a can of food is stored at a temp higher than 85 degrees, it is a health risk, but if you are going to use it to bake in a 400 degree oven, wouldn't that kill any bacteria that has formed?

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A 400 degree oven is not a guarantee that you will kill bacteria. Food safety guidelines usually deal with the internal temperature of the food you're making. Your recipe may call for a 400 degree oven, but you'd still have to cook the item until it reached a safe internal temperature.

USDA Recommended Safe Minimum Internal Temperatures:
* Steaks & Roasts - 145 degreesF
* Fish - 145 degreesF
* Pork - 160 degreesF
* Ground Beef - 160 degreesF
* Egg Dishes - 160 degreesF
* Chicken Breasts - 165 degreesF
* Whole Poultry - 165 degreesF

I don't eat meat, but if I did, I wouldn't risk eating meat that had been improperly stored, even if it reached the recommended temperature.

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I don't eat meat either. My question came from the fact that my air conditioning went out last summer while I was out of town. My home was over 100 degrees inside for over a month. I was worried about wether it was safe to eat the canned food in my pantry. I googled it & found that anything stored above 85 degrees could be a health hazzard. Then I started thinking that if I used it in my baking, it would be subjected to even hotter temps. So I wondered if there was a certain temp that I could heat the food to, that would kill any bacteria that might have formed in the canned food when it was stored at 100 dgrees. It's a lot of food, so I hate to just throw it all away!
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This temperature should kill the bacteria. Heat denatures the bacteria's proteins (enzymes) causing them to become ineffective. Therefore, without the bacteria's proteins or enzymes functioning correctly, the bacteria die.

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Yes

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The temperature of the food in the 400° oven is important. If the food reaches equilibrium with the oven, then yes. However, like cooking a turkey, the thickness and the density of the item being cooked will determine the length of time necessary for the heat to reach the center.

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Internal temperature should always be at least 165. I prefer higher

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