Will Slow Cooker Kill Bacteria?

For many home cooks, the trusty slow cooker is a kitchen mainstay. They are the most versatile, convenient, and set-it-and-forget-it kitchen tool that can transform the most inexpensive and tough cuts of meat into tender meals while filling your home with captivating aromas. However, the big question in many minds will be: does a slow cooker kill bacteria?

So if you ever left some food in the slow cooker for 8+ hours, you may be wondering if low and slow is the best way to do right by your belly and health? Seeing as slow cookers function by cooking food at low temperatures, however, this leaves us with a big question — can they even kill harmful bacteria that may found in raw meat or other foods?

In this article, we break down the how slow cookers work, whether they destroy bacteria, and what to do if you want your slow-cooked meal to taste great — and be safe.

So before we get into whether a slow cooker kills bacteria, let us first know how it operates. Also referred to as a crockpot, a slow cooker is an appliance that cooks food at low temperature for long periods of time. It will help your stews, soups and roasts to be tender than ever before with all of its flavour.

The majority of the slow cookers have two primary temperature settings:

• Low: 190°F–200°F (88–93°C).

• High: Typically 250°F to 300°F (121°C to 149°C).

When you turn your slow cooker onto low or high, the food is heated slowly over time, which allows flavours to marry. This process, however, is not just useful for flavour, because that also sounds a little bit iffy in the bacteria department.

Now, let us start with the bacteria. When talking about raw meat, poultry, and other products, we find harmful bacteria like Salmonella, E. coli, and Campylobacter. To prevent food poisoning, these bacteria need to be killed by cooking food at a safe temperature.

Danger zone for food — The U.S. Food and Drug Administration (FDA) defines the danger zone for food as the range between 40°F and 140°F (4°C and 60°C). This is the temperature range for rapid growth of bacteria. When cooking, the goal is to get food to well above 140°F (60°C) as quickly as possible to eliminate bacteria.

But here is the catch: slow cookers be slow to heat foods, leaving your food vulnerable to staying in the danger zone to long. This may provide an opportunity for bacteria to grow before the food reaches a sufficient temperature for killing them.

Can you guess the short answer? Here it is: Yep — kinda, but it depends.

That said, slow cookers can kill bacteria (if used properly), so there are a couple things to keep in mind, to avoid any issues.

A key thing you want to be aware of is how long your slow cooker takes to hit the safe temperature. At those low temps, the first thing the food does is move up through that danger zone, and can stay in it for several hours without being above 140°F (60°C). It’s why when you use a slow cooker, you need to allow enough time for the pot to heat up to temperature.

Use room temp ingredients, or heat the liquid slightly to speed this process along. One thing that can ruin your time is putting cold ingredients directly into a slow cooker, doing this increases the time your food sits in the danger zone.

Food has to stay in the slow cook for a longer period of time to hit its safe temperature. For instance, cooking on low for 8 hours, means it has hours for the temperature to climb, giving time to kill bacteria. Cooking on high is usually quicker than low so that you avoid the danger zone for bacteria.

If cooking on low, do not forget to use the advised cooking time. Many recipes will tell you what the total / best cooking time should be to make sure it is safe.

Longer or larger pieces of food take longer to reach a safe temperature as well. Big chunks of meat (like a roast, or a whole chicken) will take longer to make it through the danger zone before the interior is at a safe temperature.

Cut large chunks of meat in small and even pieces that can fasten the cooking time and also let the heat reach inside fairly quickly.

Your slow cooker quality can also contribute to how evenly and quickly your food cooks. Certain cheaper or older models may not get to the ideal temperatures, or they may heat unevenly. It might be worth investing in a trusted slow cooker brand since it is important to achieve high enough temperatures to kill bacteria.

Search for slow cookers that are temperature-controlled and regarded for having consistent heat. Basic models often rely on steam to heat the water, which may not yield the same level of reliability that a model with a digital thermostat can provide.

Slow cookers are safe to use, as long as you practice proper food safety techniques in order to reduce the risk of foodborne illness.

Preheating your slow cooker helps food get to a safe temperature in a timely manner. Important info: Preheat your slow cooker for 15-20 minutes before you add your ingredients, if you are cooking on low. Preheating your liquid (broth, water, etc) can also help expedite the process too.

If food is cooking unevenly (turns out that slow cooker you have attracts a large crowd, eh?), it is likely that some parts wil stay in the danger zone long enough to become a problem. Avoid filling the cooker beyond the manufacturer recommended maximum capacity.

A digital/instant-read meat thermometer is your best friend when slow cooker cooking. This is the only way to tell if your food has attained a safe internal temperature. For meats, the internal temperature must be 165°F (74°C) minimum for poultry, 145°F (63°C) for others.

After cooking your food all the way through — do not leave it for more than two (2) hours in the slow cooker on a “Keep Warm” setting. The Keep Warm setting usually keeps food at temperatures around 140°F (60°C) — barely above the danger zone. If food will be held for an extended period of time, move it to a hot holding unit or properly store.

Freezing meat overt the microwave and transferring it coming from onto a slow stove can keep the meats in the threat area for a long time. Always thaw meat well ahead of time in the fridge or in the microwave before placing in your slow cooker.

This is only partially true. While slow cookers can eliminate bacteria, the safety depends on the way it is used. Provided you preheat your slow cooker and do not overcrowd so food be left at the danger temperature for an hour or more, it is likely the bacteria will have been obliterated by the time your food reaches its final cooking temp. At the start, do make sure to always remove food after a short time at the low temperature.

Despite the fact that slow cookers keep their low temperature, they can get above the danger zone. Just make them ensure that they cook it for an ample amount of time and do not leave the food in the cooker for a long time after the cooking process has been completed.

Hence, does a slow cooker actually kill bacteria? Answer: Yes it can, but with some precautions. A slow cooker can be used to cook food safely, even meat if used appropriately. Cook food to a minimum temperature of 140 degrees F (60 degrees C) to destroy harmful bacteria and always observe food security standards.

With preheating your slow cooker, cooking the right times and avoiding common mistakes, your slow cooker will serve up worry free, delicious meals. Well, get that slow cooker started — your meal is on the way!