A constant debate among cooks and hunters is which meats spoil fastest.
In reality the real issue is not which spoils fastest but what temperatures are safe to not only cook meat but also transport or store it.
This is data directly from the U.S. Department of Agriculture that gives safe guidelines for storing, transporting and cooking all kinds of meats.
Raw meat and poultry should always be cooked to a safe minimum internal temperature. When roasting meat and poultry, use an oven temperature no lower than 325 °F. Use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature.
Bacteria exist everywhere in nature. They are in the soil, air, water and the foods we eat. When bacteria have nutrients (food), moisture, time and favorable temperatures, they grow rapidly increasing in numbers to the point where some can cause illness. Understanding the important role temperature plays in keeping food safe is critical. If we know the temperature at which food has been handled, we can then answer the question, “Is it safe?”
The “Danger Zone” (40 °F-140 °F)
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as
little as 20 minutes. This range of temperatures is often called the “Danger Zone.” That’s why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.
If you are traveling with cold food, bring a cooler packed with plenty of ice, frozen gel packs or anothera cold source. If you are cooking, use a hot camp re or portable stove. It is difficult to keep foods hot withouta heat source when traveling, so it’s best to cook foods before leaving home, cool them, and transport them cold.