I give the smell test. You could always just fry it up instead, the heat should kill any latent bacteria, besides, that's what immune systems are for.
| The Glade 4.0 https://gladerebooted.net/ |
|
| Deli meat https://gladerebooted.net/viewtopic.php?f=2&t=281 |
Page 1 of 2 |
| Author: | Screeling [ Wed Sep 23, 2009 8:54 am ] |
| Post subject: | Deli meat |
So I left a package of deli ham and a package of provolone on the counter over night. These definitely not safe now? |
|
| Author: | Talya [ Wed Sep 23, 2009 9:04 am ] |
| Post subject: | |
I'd be dubious if it were beef. Any pork, absolutely not. |
|
| Author: | Müs [ Wed Sep 23, 2009 9:06 am ] |
| Post subject: | |
The cheese should be fine. |
|
| Author: | Screeling [ Wed Sep 23, 2009 9:31 am ] |
| Post subject: | |
Dangit. I'm so strapped for time I can't remember to do anything anymore. :-\ |
|
| Author: | LadyKate [ Wed Sep 23, 2009 9:34 am ] |
| Post subject: | Re: Deli meat |
Sorry dude that sucks. I've done that before. Either forgot to put the leftovers away and wasted a whole lot of food, or left some of the groceries in the car until the next day and had to throw them away. Cut some things out of your schedule maybe or take a day off to relax and catch your breath? |
|
| Author: | damaged [ Wed Sep 23, 2009 10:31 am ] |
| Post subject: | |
Typically, the harder the cheese the safer you are. If it were something runny, like brie, I would pitch it, but provolone should be ok. |
|
| Author: | Corolinth [ Wed Sep 23, 2009 10:34 am ] |
| Post subject: | |
Although this is not an absolute, ham is a cured meat. The ham should be fine. |
|
| Author: | LadyKate [ Wed Sep 23, 2009 10:52 am ] |
| Post subject: | Re: |
Corolinth wrote: Although this is not an absolute, ham is a cured meat. The ham should be fine. Deli meats are notorious for being at risk for certain nasty things like listeria, ham or not. |
|
| Author: | shuyung [ Wed Sep 23, 2009 11:00 am ] |
| Post subject: | |
Feed it to the dog and see what happens. |
|
| Author: | Gorse [ Wed Sep 23, 2009 11:04 am ] |
| Post subject: | Re: Deli meat |
I give the smell test. You could always just fry it up instead, the heat should kill any latent bacteria, besides, that's what immune systems are for.
|
|
| Author: | Diamondeye [ Wed Sep 23, 2009 11:14 am ] |
| Post subject: | Re: Deli meat |
Freeze it solid for a month. Cold kills germs as effectively as heat. |
|
| Author: | Ienan [ Wed Sep 23, 2009 12:07 pm ] |
| Post subject: | Re: Deli meat |
To Gorse and Diamondeye: No and no. Heat should kill most of the bacteria itself, but it won't destroy certain toxins the bacteria produce. Cold doesn't even kill most of the bacteria. In fact, many bacteria are more cold-tolerant than heat-tolerant. When you freeze items, it still has a shelf-life. Freezing just lengthens the shelf-life. And with even a small amount of growth in the freezer, the bacteria will give off toxins and you'll still be violently ill. My best advice is to toss away the ham. A little bit of ham saved isn't worth the risk. The cheese should be okay, but if you're not sure or it tastes a little funny, toss it as well. |
|
| Author: | Vindicarre [ Wed Sep 23, 2009 12:23 pm ] |
| Post subject: | |
I'm in the toss the ham, keep the cheese crowd. Ienan wrote: Freezing just lengthens the shelf-life. While I agree with the sentiment, I think it needs clarification. I think of it as is freezing "suspends" the shelf life; when you take it out it's in (relatively) the same state you put as when you put it in. If you freeze your milk because it's going to go bad the next day, when you thaw it - it's still going to go bad the next day. I know you know that Ienan - no offense intended. |
|
| Author: | Müs [ Wed Sep 23, 2009 12:32 pm ] |
| Post subject: | |
But... its HAM!! |
|
| Author: | Ienan [ Wed Sep 23, 2009 12:40 pm ] |
| Post subject: | Re: |
Vindicarre wrote: I'm in the toss the ham, keep the cheese crowd. Ienan wrote: Freezing just lengthens the shelf-life. While I agree with the sentiment, I think it needs clarification. I think of it as is freezing "suspends" the shelf life; when you take it out it's in (relatively) the same state you put as when you put it in. If you freeze your milk because it's going to go bad the next day, when you thaw it - it's still going to go bad the next day. I know you know that Ienan - no offense intended. Not exactly. If your milk was going to last a day, it may now last a month in the freezer (that's just a hypothetical example). Bacteria still grow in the freezer, albeit at an extremely slow rate. By the way, bacteria found in milk aren't usually pathogenic, but the acids they produce curdle the milk and make it taste...well bad. And if you leave milk in the freezer too long, it curdles as well because the proteins in milk denature as they do with the acids from bacteria. But the freezer doesn't destroy bacteria like high heat, such as found on an oven or stove, does. Extreme cold does, just as extremes in heat do (most of the time - there are exceptions to the rule but most of them aren't pathogenic). Now if you used liquid nitrogen, you may be able to kill off a substantial amount of bacteria. I don't know how many home freezers have liquid nitrogen in them, though. |
|
| Author: | Vindicarre [ Wed Sep 23, 2009 12:50 pm ] |
| Post subject: | |
Quote: Not exactly. If your milk was going to last a day, it may now last a month in the freezer (that's just a hypothetical example). And when you thaw it... Ienan wrote: By the way, bacteria found in milk aren't usually pathogenic... Pasteurization tends to do that. There are plenty of pathogens in milk (E coli, Listeria, Salmonella and Yersinia enterocolitica to name a few) before they're killed by heat. |
|
| Author: | Micheal [ Wed Sep 23, 2009 1:13 pm ] |
| Post subject: | |
Better to toss it all if there is any question than to pay the price of food poisoning if any of it is bad. Consider the lost money on the discarded food both cheap health insurance and a lesson cost for remembering to put your groceries away right when you get home. It might have been okay is little consolation when you're heaving or worse. |
|
| Author: | Ienan [ Wed Sep 23, 2009 1:52 pm ] |
| Post subject: | Re: |
Vindicarre wrote: Quote: Not exactly. If your milk was going to last a day, it may now last a month in the freezer (that's just a hypothetical example). And when you thaw it... I don't think I'm following. When you thaw it, bacteria will grow that much faster. But it can spoil in the freezer without any thawing needed, too. It's one of the reasons why frozen meals have expiration dates and why you should get rid of meats and other perishables over a certain amount of time (times differ for different items) in the freezer. Extremely slow growth doesn't mean no growth. It's not quite cold enough for true bacteriostatic conditions. But it's close enough. Vindicarre wrote: Ienan wrote: By the way, bacteria found in milk aren't usually pathogenic... Pasteurization tends to do that. There are plenty of pathogens in milk (E coli, Listeria, Salmonella and Yersinia enterocolitica to name a few) before they're killed by heat. Indeed. I meant when you get in your house. People have a tendency to think milk isn't usable after it spoils. If you really needed to, you could drink it. It's a combination of different bacteria, such as Lactobacillus, Leuconostoc, and other microbes. It just wouldn't taste to great. The only reason I bring this up is because I see people throw away milk that's still good, but starting to spoil. I'm just giving a recommendation to use it as long as you can, as it won't harm you. |
|
| Author: | Aethien [ Wed Sep 23, 2009 2:39 pm ] |
| Post subject: | |
Same with cheese, no? I've heard that cheese mold, for the most part, isn't harmful. I'd probably have eaten the ham. Go go CON 18. |
|
| Author: | Kaffis Mark V [ Wed Sep 23, 2009 4:53 pm ] |
| Post subject: | Re: |
Aethien wrote: Same with cheese, no? I've heard that cheese mold, for the most part, isn't harmful. I'd probably have eaten the ham. Go go CON 18. Pretty much correct, unless you're storing it mixed with other stuff. Block cheese is even better -- if it gets moldy, just cut away the surface and you don't even have that to deal with! |
|
| Author: | Aethien [ Thu Sep 24, 2009 5:01 pm ] |
| Post subject: | |
Cool, thanks. I'll go have some moldy cheddar now.  (Actually, I tend to use slightly moldy cheese in omelettes, and people/wife always say, "Wow, this is really good." Hehehe.) |
|
| Author: | Talya [ Thu Sep 24, 2009 5:10 pm ] |
| Post subject: | |
While that sounds awful, i'll give you the benefit of the doubt, since it's the main point of "blue cheese." (I don't like blue cheese.) |
|
| Author: | SuiNeko [ Thu Sep 24, 2009 5:15 pm ] |
| Post subject: | |
I eat pretty much everything even if I've left it out. I've cooked meat thats been in the freezer for years. I cant recall having food poisoning. luck? |
|
| Author: | Mookhow [ Thu Sep 24, 2009 5:29 pm ] |
| Post subject: | Re: Deli meat |
I think the best descriptor for you would be "cast iron stomach". |
|
| Author: | Raltar [ Thu Sep 24, 2009 6:27 pm ] |
| Post subject: | |
Meh. I've eaten pizza that has been in the kitchen for 2 or sometimes even 3 days(without even reheating it) and I've always been fine. If it smelt fine and didn't have any visible signs of spoiledness, I'd stick it in the fridge and not worry too much about it. |
|
| Page 1 of 2 | All times are UTC - 6 hours [ DST ] |
| Powered by phpBB® Forum Software © phpBB Group https://www.phpbb.com/ |
|