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Old Yesterday, 12:32 PM
 
8,658 posts, read 6,390,477 times
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https://www.wspa.com/news/student-di...tti/1736676634

I have to admit.. I'm bad about this. I'll leave food out, room temp, and eat it the next day.

Now.. FIVE days is a bit excessive. One day, sure.. Two days is a maybe.. Past that.. Nope, it's tossed.

I've got some corn chowder in the fridge that's been in there a week.. It's going out today. That might still be good, but it's too far gone for me to try. Even if it smells fine.
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Old Yesterday, 01:08 PM
 
Location: Fort Worth
84 posts, read 31,758 times
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If food has been left out for more than a couple hours I toss it. People need to learn to use refrigerators.
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Old Yesterday, 01:46 PM
 
Location: SE Florida
885 posts, read 200,520 times
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Quote:
Originally Posted by phillip :) View Post
If food has been left out for more than a couple hours I toss it. People need to learn to use refrigerators.
I've left out food over night for decades to have for breakfast. Won't do it with seafood.
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Old Yesterday, 01:52 PM
 
24,614 posts, read 31,782,204 times
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I have a cousin that has never refrigerated her leftovers from dinner. They just eat them for dinner the next day. She has 3 grown kids and they’ve always done this. Never 5 days though. That’s kinda nuts.
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Old Yesterday, 04:28 PM
 
8,658 posts, read 6,390,477 times
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Quote:
Originally Posted by ChessieMom View Post
I have a cousin that has never refrigerated her leftovers from dinner. They just eat them for dinner the next day. She has 3 grown kids and theyíve always done this. Never 5 days though. Thatís kinda nuts.

Agreed. While it's probably BS.. I look at it as one of the reasons I'm never sick. I get a cold once a year or so.. That's about it. I haven't taken a sick day at work in 18 years and that's hardly a sick day, as I had sinus surgery and scheduled to be out 3 days and was back after 2.

5 days, however.. And for something to be THAT contaminated.. First off.. Spaghetti dries out pretty quickly.. Had to have been pretty crunchy. But there had to have been an off smell or taste on it as well.
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Old Yesterday, 04:39 PM
 
17,616 posts, read 22,703,291 times
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ive never dry aged pasta after its cooked...and wont start
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Old Yesterday, 04:52 PM
 
24,614 posts, read 31,782,204 times
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Of course the incident that article refers is from 2008. Hardly news.
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Old Yesterday, 06:38 PM
 
Location: Fort Lauderdale, Florida
8,455 posts, read 7,755,362 times
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As long as there isn't any animal protein, it should have been okay.

But five days? That's gross.

It had to be crusty and congealed.
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Old Yesterday, 06:43 PM
 
Location: North Carolina
2,542 posts, read 1,768,097 times
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After perishable foods are left above 40 F for more than 2 hours, it starts to get risky:

https://www.fsis.usda.gov/shared/PDF/Danger_Zone.pdf
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Old Yesterday, 06:54 PM
 
7,966 posts, read 3,139,142 times
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Quote:
Originally Posted by Jowel View Post
After perishable foods are left above 40 F for more than 2 hours, it starts to get risky:

https://www.fsis.usda.gov/shared/PDF/Danger_Zone.pdf


I leave butter out on the counter, in a covered butter dish in the winter when the house is 68 degrees. Until the stick of butter is gone.

I think everything with mayonnaise needs to be refrigerated, unless you intend to eat it within the next 6 hours. That's how we all lived through taking lunchmeat sandwiches to school in a paper sack.

I leave pizza out on the counter over night and eat it the next morning without reheating it.

I've accidentally left restaurant to go cartons in my car over night (fully cooked food), and eaten them without reheating them the next morning.

And I've lived to tell the tale.

The DANGER we face is fresh, raw vegetables. That's what seriously sickens, and kills people. Not cooked food. Also raw oysters. Fully cooked food - you have a LOT of grace period.
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