Same here.If it was cool to the touch I would probably keep it.
If it was cool to the touch I would probably keep it.
Same here.
Just went out to my car and realized I left a bag of groceries in it, it had kids yogurt and ricotta cheese in it. It's been in the car for about 2.5 hours. It's about 80 here today. Everything still felt cool to the touch. Should I keep it or toss?
I once got salmonella because my great aunt thought "it still feels cool -- it's probably fine." It wasn't, and I spent 3 days wishing that I would die.
While it's true that the bacteria itself will be killed by the heat, when the bacteria reproduces it produces toxins that aren't so easily killed. The op's food was right in the danger zone, temperature-wise, for 2 and a half hours. That's just about right for something like botulism or shiga to develop, both if which can be fatal. The article that you linked to even said "Never take a chance on something that might contain botulism."Thus, why I suggested cooking both...bacteria pretty much dies out if you get a food product to 160 degrees https://www.thespruceeats.com/tip-safe-cooking-temperatures-913410 ...so both suggestions will take care of the "if" for the bacteria. So, if you open the products and it smells fine, it will also be fine if it is cooked for an appropriate time at an appropriate temp.
I once got salmonella because my great aunt thought "it still feels cool -- it's probably fine." It wasn't, and I spent 3 days wishing that I would die.
Yes, I'm aware of that. You're missing the point. The point is that you shouldn't risk making someone sick because you don't want to throw something out. The OP's family won't get salmonella, but botulism or e coli are very possible. It's not worth it, periodSalmonella is caused by contamination, not food spoilage. Usually by food contaminated by feces.
Yes, I'm aware of that. You're missing the point. The point is that you shouldn't risk making someone sick because you don't want to throw something out. The OP's family won't get salmonella, but botulism or e coli are very possible. It's not worth it, period
The point is, we throw out way too much food that is perfectly good. Food banks distribute all kinds of food that is past it's expiration date, or hasn't been stored at a perfect temperature, and people aren't getting sick.
Burden of Foodborne Illness: Findings. CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.
The point is, we throw out way too much food that is perfectly good. Food banks distribute all kinds of food that is past it's expiration date, or hasn't been stored at a perfect temperature, and people aren't getting sick.