My wife loves buying the whole chickens but only wants to eat the breast. I am constantly trying to eat the oldest chicken.
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6 hours? Thats a stupidly short amount of time. Nothing is going to spoil to an inedible degree in 6h.
Is this comic american? Given their ever declining food safety, maybe it had a head start…
6 hours is pretty long but it really depends on the food. Bacteria grows expontentially so the amount 6 hours compared to 4 hours is not a third more but more like 50x more. Your always eating some bacteria but its a question of how much you consume with your food. Most food poisoning is toxicity and not disease which is why you just feel aweful for a day or so. Its also why heating it massively will not necessarily make it safe at that point.
Maybe oysters? If it’s hot.
Otherwise no.
right?
we had pizzas unrefrigerated for 2-3 days in college, with no ill effects. fridge was full of beer…
it depends on the food, pizzas are usually low on moisture / high on fats and salt so bacteria needs a lot more time to grow there
This one got me, that’s my exact thought every time I eat leftovers
Yeah, I have never gotten sick from doing that kind of stuff, so I’mma continue doing it until I get sick.
oh ive gotten sick. but not often enough to stop and probably less often than I have from eating out.
Here’s the fun thing: before we had the ability to refrigerate everything, eating like that was normal. Most people didn’t have the luxury of refusing to eat food that wasn’t clearly, obviously spoiled.
TL;DR: probably fine, but it depends.
Rules of thumb in the food industry in Australia:
- Danger zone is 5-60°C. (Temperatures are internal).
- 2hr/4hr rule: Potentially hazardous food can be served only if cumulative <4hrs in the danger zone; can be refrigerated only if cumulative <2hrs in danger zone.
- Food is considered cooked at ≥75°C, and this resets the clock for the 2hr/4hr rule. (Many exceptions apply permitting lower temperature processes for specific cases).
- To refrigerate cooked food – <2hrs @ 21-60°C + <4hrs @ 5-21°C. Typically refrigerate ≤5 days, some things like lighty cooked eggs <24hrs. (2hr/4hr rule above starts only when removed from this refrigeration).
- Some foods can be fridged for >5 days, and should be reheated to ≥90°C in this case.
– https://www.foodstandards.gov.au/business/food-safety
So, the above is for food businesses so is very risk-averse and does have some safety margin built-in — if a customer buys a takeaway curry which has been on display at 50°C for 3h55m they aren’t expected to eat it in 5 mins!
If you contaminate cooked food with uncooked ingredients or unclean equipment then the rules are out the window. Same goes if it’s something like a stir-fry where some veggies were added at the end and not fully cooked.
