When a roast is taken out of the oven the temperature continues to rise. Not wanting to overcook things, I’ve learned when to take it out — and I then can watch the core temp continue to rise to (and sometimes past) the ‘safe temperature I’m trying to hit. Easier to notice with a remote-sensor thermometer. (for instance, an 8lb chicken in a 325F oven taken out at 154F will then rise to 166F sitting on top of the stove — safe temp is 165, so IMO perfect)

I got curious about whether this applied to cold as well. A few summers back, I stuck a summer-room-temp watermelon into an ice bath with that same thermometer remote sensor stuck into the center. Temp went down. Took the watermelon out of the ice bath, the temp in the center continued to go down.

I’d guess ‘afterdrop’ is the same thing is happening with people.