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Old 03-31-2019, 11:34 AM
 
Location: Southwestern, USA
15,389 posts, read 12,138,366 times
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May I comment on the ziplock, double and triple zip lock and vacuum bags for our
food that is meant to take us to the 22nd century...instead just for lunch the next day?
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Old 03-31-2019, 11:45 AM
 
Location: Southwestern, USA
15,389 posts, read 12,138,366 times
Reputation: 16627
Also, just a story for this group...Rod Rodriquez, a complainer that Ernest H. kept his jalopy too long in back of his restaurant in Key West...
said to me ...Nobody used to get sick until they brought the water pipeline from the mainland...When we caught rain water and tossed anything that died in it away...none of us got sick.
Now we all have runny noses and hankies we blow our noses in...


Pretty much verbatim....he may have said, "...if a cat"....


He'd have a 6-7 ft grouper dumped outside the back kitchen screen door, at it's middle it was as big around as my sister's waistline ....and that was the fish on special
for a few weeks...tell me THAT didn't take a while in the FL heat to cut up! Ha!
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Old 03-31-2019, 01:24 PM
 
Location: Tucson Arizona
3,900 posts, read 1,655,140 times
Reputation: 10244
Quote:
Originally Posted by kokonutty View Post
Where do you get this stuff? Who claims food should be thrown away after three days in the refrigerator? Who says that anything should be thrown away after two hours at room temperature? Some foods should never be refrigerated - when do you throw them away? How long does a cookie last? An apple?
The USDA recommends following the 2-40-140 rule. If cooked or easily spoiled food has been left out for 2 hours in temperatures between 40 and 140 degrees, bacteria have had a great place to grow, and the food should be tossed out.

Here's their .pdf about food safety:
https://www.fsis.usda.gov/wps/wcm/co...df?MOD=AJPERES
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Old 03-31-2019, 01:33 PM
 
Location: North Idaho
22,698 posts, read 28,731,890 times
Reputation: 43776
When I toss food depends upon what it is.


However, I don't want to eat at a restaurant that cooks a casserole first thing in the morning and leaves it sitting out on the counter until they sell the last serving at midnight.


How carefully food is prepared also affects how long it is safe to store it.
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Old 03-31-2019, 01:56 PM
 
Location: Washington state
5,440 posts, read 2,764,764 times
Reputation: 16373
Quote:
Originally Posted by saibot View Post
Unless you grow all your own produce, grind your own flour from home-grown grain, milk your own cows, collect eggs from your own chickens, and butcher your own meat, I highly doubt that everything you eat is as fresh as you claim.

If you buy ANY food, safety and quality are an issue. I'm one who happens to think it is a very minor issue if you buy from trusted sources, and I never throw anything away unless it actually rots. But I'm not under the delusion that eggs or apples from a store or even the farmer's market are as "fresh" as they could be or that it's impossible that something could be contaminated.
Even if you do, that's till no guarantee. That teenage girl in the UK got variant Creutzfeldt-Jakob disease from a cow that a local butcher owned and killed.
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Old 03-31-2019, 02:07 PM
 
1,184 posts, read 391,205 times
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Yes. Absolutely they are. I ignore these little "rules" and if it doesn't look or smell off then it's fine. Why should I waste perfectly edible food just because big money says I must?

Funny, you never heard about your grandparents or great-grandparents contracing ptomaine and dropping dead at the table from milk and dairy left sitting out on the porch for hours in the sun because they missed the milkman.
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Old 03-31-2019, 02:30 PM
 
Location: Central IL
15,243 posts, read 8,532,850 times
Reputation: 35674
Quote:
Originally Posted by MillennialUrbanist View Post
Exactly! That's the rule I follow; also add "taste normal" to the list. Even so, I still err on the side of caution, and promptly refrigerate anything I just cooked. (Today, it was gnocchi with chicken and mushrooms.)
But to know if something tastes "normal" you obviously have to take a bite which makes it a crummy test. My rule is usually a week in the fridge and if I've made such a big batch of something that I might not finish it in that time I freeze 1/3 or 1/2 of it right away. Certainly it's almost as easy to nuke a leftover as to pull it out of the fridge so I haven't lost much of the convenience.

As for leaving stuff on the counter, I've always eaten leftover pizza for breakfast and often will eat the second half of a big deli sandwich (no mayo though) for dinner after having the first of it for lunch. Some things heat up very poorly and can sit out for a few hours with no issue. Cakes and fruit pies can be out for several days if covered up well.
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Old 03-31-2019, 03:39 PM
 
6,504 posts, read 4,082,513 times
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I wonder if the misconception that mayonnaise is responsible for a lot of food poisoning will ever die.
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Old 03-31-2019, 03:57 PM
 
Location: Central IL
15,243 posts, read 8,532,850 times
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Quote:
Originally Posted by saibot View Post
I wonder if the misconception that mayonnaise is responsible for a lot of food poisoning will ever die.
Well, it depends on if the mayo has raw eggs? Nobody uses real mayo any more anyway...Oh, I wouldn't leave seafood salad out, real mayo or not.
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Old 03-31-2019, 03:58 PM
 
Location: San Antonio/Houston/Tricity
38,004 posts, read 55,785,174 times
Reputation: 89768
Quote:
Originally Posted by saibot View Post
I wonder if the misconception that mayonnaise is responsible for a lot of food poisoning will ever die.
You can't make people without common sense to make sense... I gave up long time ago, because those people are resistant to pragmatism. I just try not to be around them...
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