"Tess" > wrote in message
news
> Hiya, Cooksters : ) I need a little opinion, here ...

<snip>

> This is how it'll work - Drive to Atlanta, stop at the market tomorrow
> night, and spend that night in Atlanta before heading out the next day.
> Can I do this : take the steak ( which will not be frozen ), pop it into
> an icy cooler, and safely keep it overnight, and then the four additional
> hours to Charlotte the following day? I mean, so long as it's completely
> covered with ice the entire time? Stick in the freezer, of course, upon
> arrival. Or will I kill us with food poisoning? ( been there, sure
> *wished* I'd died at the time. )
>
> I realise that was hard to follow, but I have faith in you : )
>
> Thanks much, and cheers ~
>
> - Tess

You'll be fine just keep the meat at or below 40 degrees and there is no
need to stick in the freezer when you arrive.

Dimitri

See below:

http://www.beef.org/dsp/dsp_content....nt entId=2105

Food safety experts advise consumers to refrigerate foods quickly because
cold temperatures keep most harmful bacteria from growing and multiplying.
So, public health officials recommend setting the refrigerator at 40°F and
the freezer unit at 0°F and occasionally checking these temperatures with an
appliance thermometer. Then, Americans can Fight BAC by following these
steps: