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Old 08-02-2022, 02:38 PM
 
13,396 posts, read 18,455,151 times
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Now we know why it happened to our pudding after only 3 days. Jello Instant

Rosin Cerate: Bacteria can turn chocolate pudding green.

Last edited by howard555; 08-02-2022 at 02:47 PM..
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Old 08-02-2022, 07:08 PM
 
Location: South Bay Native
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Sounds delish

Pudding is one of the easiest things to prepare from scratch, along with pancakes. I don't get it.
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Old 08-03-2022, 07:48 AM
 
13,396 posts, read 18,455,151 times
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Quote:
Originally Posted by DontH8Me View Post
Sounds delish
Pudding is one of the easiest things to prepare from scratch, along with pancakes. I don't get it.
Yes easy to make and

quick to spoil

The link was to alert consumers that even with proper refrigeration the chocolate can spoil under the surface. Making the two bacteria mentioned in the article more likely.
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Old 08-03-2022, 08:44 AM
 
Location: A Yankee in northeast TN
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Your link says that the bacteria is actually most likely present in the milk used to make the pudding, not in the pudding mix.
The bacteria degrade the DYE used to make the pudding brown, in and of itself not an indication of spoilage. However it is an indication that conditions are ripe for bacterial growth in general, which would be a concern.
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Old 08-03-2022, 04:30 PM
 
Location: South Bay Native
16,003 posts, read 25,393,943 times
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Quote:
Originally Posted by howard555 View Post
Yes easy to make and

quick to spoil

The link was to alert consumers that even with proper refrigeration the chocolate can spoil under the surface. Making the two bacteria mentioned in the article more likely.
All of my recipes for home made pudding require scalding of the milk - i.e. killing any contaminants that might be present in the ingredients. The no-cook instant puddings, with whatever miracle coagulants they contain, are by definition not requiring the heating of the items in the recipe.

Ergo, make your own pudding from real ingredients, not relying on the "wonders" of chemical foods = no need to worry about Dr. Seuss' pudding with a side of food poisoning.
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Old 08-03-2022, 04:36 PM
 
Location: In The South
5,061 posts, read 3,760,575 times
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Quote:
Originally Posted by DubbleT View Post
Your link says that the bacteria is actually most likely present in the milk used to make the pudding, not in the pudding mix.
The bacteria degrade the DYE used to make the pudding brown, in and of itself not an indication of spoilage. However it is an indication that conditions are ripe for bacterial growth in general, which would be a concern.
Lol. If it was green, but not spoiled, I don’t think I’d eat it!
I don’t mind scraping a little mold off of my hard cheeses, and using milk past the sell date, but I draw the line at green chocolate pudding!
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Old 08-04-2022, 03:33 AM
 
Location: A Yankee in northeast TN
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Quote:
Originally Posted by puginabug View Post
Lol. If it was green, but not spoiled, I don’t think I’d eat it!
I don’t mind scraping a little mold off of my hard cheeses, and using milk past the sell date, but I draw the line at green chocolate pudding!
How about purple or blue ketchup?
https://webecoist.momtastic.com/asse...-tomato_4a.jpg
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Old 08-05-2022, 11:33 AM
 
35,585 posts, read 41,702,341 times
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Quote:
Originally Posted by DontH8Me View Post
All of my recipes for home made pudding require scalding of the milk - i.e. killing any contaminants that might be present in the ingredients. The no-cook instant puddings, with whatever miracle coagulants they contain, are by definition not requiring the heating of the items in the recipe.

Ergo, make your own pudding from real ingredients, not relying on the "wonders" of chemical foods = no need to worry about Dr. Seuss' pudding with a side of food poisoning.
The regular boxed pudding requires a boil (I despise the instant stuff) so it should not be an issue either.
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