Will slow cooking meat cook out all of the bacteria on questionable meat?

Here's why:

* Internal Temperature: While slow cooking can help to kill bacteria, it's essential to reach a safe internal temperature to ensure complete elimination.

* Time and Temperature: Slow cooking at a lower temperature for an extended period might not be sufficient to reach the required temperature for killing all bacteria.

* Types of Bacteria: Some bacteria, like Clostridium botulinum, can produce toxins even at temperatures below the safe minimum.

* Contamination: If the meat is contaminated on the surface, slow cooking may not penetrate the entire piece of meat, leaving bacteria in the center.

To ensure food safety, follow these guidelines:

* Use fresh, high-quality meat: This is the best way to minimize the risk of bacterial contamination.

* Cook meat to a safe internal temperature: Use a meat thermometer to ensure that the meat reaches the recommended temperature for the specific cut.

* Don't let cooked meat sit out at room temperature for extended periods: Bacteria can multiply quickly at room temperature.

* Handle meat safely: Wash your hands thoroughly after handling raw meat, and keep raw and cooked meat separate.

It's important to note that slow cooking can be a safe method for cooking meat, but only if the meat is properly handled and cooked to a safe internal temperature. If you have any doubts about the safety of your meat, it's best to err on the side of caution and discard it.