How long before a raw pork chop goes bad in my car on the dashboard in the August sun?

[Amerigo Vespucci]

:eyes:

[Gormy Cuss]

1. What August sun?

That's more like June sun out there right now. :P

[Glassunion]

2. 4.387466666^ seconds.

[MiddleFingerMom]

3. Dashboard-sun flash-dries it into raw pork jerky...

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...so as long as you eat it within the first 3-4 days,
you're in for a pioneer treat (those pioneers who had
dashboards, anyways).
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Added bonus: raw pork jerky acts as an incredible laxative.
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Firefighters wish they had that kind of water pressure.
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[Rabrrrrrr]

4. I'd keep it up there until it freezes in December, just to be safe.

[MajorChode]

5. Donno, but in Texas, that's the way we cook them

It works on the same principle as a solar oven, and it negates the need for an air freshener for at least a month.

[Sanity Claws]

6. If you're in Yellowstone park

I don't think it'll be there long enough to find out

[ChoralScholar]

7. It's not going to go bad - It's going to get crispy and tasty.

Be sure to Armor-All your dash to avoid sticking,,,

[DainBramaged]

8. Hi Bud!

:hi: Hope all is well.

[HipChick]

9. At least it's not left over sushi

worst thing ever to forget you left in the car...over a weekend..

[vixengrl]

11. I once left a bag of shrimp under a car seat for a weekend.

I looked at that shrimp a long time before tossing it (evaluating the cost of what I was throwing away, I think)--it was not as stinky as, say, a steak in similar conditions would have been.

A "gone" steak has a scent that is crap plus blood. Fish gone bad smells like fish, only worse. It's like a different quality of stink. Bad fish is fish stinky--only more so. I can smell why so many people have gotten food poison on bad fish. It's a marginal difference from bad to inedible. Some people could miss it.

I don't think I've ever left beef out in a car. I'm in no hurry to try--

Maybe in a car of someone I did not like.....

[SwampG8r]

10. under 75 degrees

4 hours to reduce to 38
under 175 degrees 2 hours to get back to 75
so from 75 to 175 you have a 2 hour window
over 145 though and a pork chop is done in a few minutes
so 2 hours max unless it goes over say 160
then it is done and you can eat lunch

pretty sure thats the health department haccp numbers