- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Left Lasagna out all night - Safe to eat
Posted on 1/23/17 at 8:24 am
Posted on 1/23/17 at 8:24 am
Accidentally left the lasagna out all night last night. Is it safe to eat if reheated properly?
Posted on 1/23/17 at 8:28 am to BugAC
Put it in the fridge this morning, heat whenever you're ready to eat. It's fine.
Posted on 1/23/17 at 8:36 am to BugAC
LINK
When in Doubt, Throw it Out!
You cannot always see or smell bacterial contamination. Mold that appears to be growing only on the surface may grow invisible roots into softer foods. Do not rely on a visual inspection or "smell test" to tell you whether or not a food is safe. It's not worth the risk - food poisoning can be much, much worse than an upset stomach.
The Danger Zone
Potentially hazardous food that stays in the temperature "danger zone", 40-140 °F (4-60 °C), for more than 2 hours should be discarded.*
Potentially hazardous foods are those foods that spoil most easily, such as unshelled eggs, raw meats, fish, shell fish, dairy products, almost all cooked foods.
This time is cumulative, so it includes time bringing the food home from the grocery store, time before cooking, time after cooking, and so on. The reason is that while cooking may destroy bacteria or other pathogens, it doesn't always destroy the toxins that they have produced.
So in general, regarding perishable foods like meat, most dairy, unshelled eggs and shell eggs (in the US), cooked casseroles, and so on: if the food (or its perishable components) have been at room temperature for more than two hours, you should discard that food.
To avoid the danger zone, keep cooked food hot until ready to eat, then refrigerate immediately. Separate large items into smaller containers to help them to cool more quickly. If you’re defrosting something, do it in the fridge or under cold running water.
If you can be certain that the food was not in the danger zone, then yes, it is safe. For example, if you left a large chunk of frozen meat out and it is still frozen solid when you come back to it, it was not in the danger zone.
Why does cooking not completely "reset the clock"?
Some bacteria leave behind harmful protein toxins that cannot be "killed" (denatured) by cooking. Cooking food is only effective against live organisms, not their toxic waste products. Spoiled food cannot be cooked back to safety and must be discarded.
Cooking is pasteurization, not sterilization. Pasteurization means killing most microbes, so as to render the food safe for human consumption. Sterilization methods (e.g. pressure-canning and irradiation) are the only safe methods for longer-term room-temperature storage. Otherwise, the danger zone rules always apply.
Even sterilized food can only remain sterile under an airtight seal, e.g. when properly canned or vacuum-sealed. Once it is opened, it is no longer sterile. Air contains countless bacteria and molds, and their spores, which will readily re-colonize any suitable environment they encounter. Cooked food tends to be an ideal medium for growth.
When in Doubt, Throw it Out!
You cannot always see or smell bacterial contamination. Mold that appears to be growing only on the surface may grow invisible roots into softer foods. Do not rely on a visual inspection or "smell test" to tell you whether or not a food is safe. It's not worth the risk - food poisoning can be much, much worse than an upset stomach.
The Danger Zone
Potentially hazardous food that stays in the temperature "danger zone", 40-140 °F (4-60 °C), for more than 2 hours should be discarded.*
Potentially hazardous foods are those foods that spoil most easily, such as unshelled eggs, raw meats, fish, shell fish, dairy products, almost all cooked foods.
This time is cumulative, so it includes time bringing the food home from the grocery store, time before cooking, time after cooking, and so on. The reason is that while cooking may destroy bacteria or other pathogens, it doesn't always destroy the toxins that they have produced.
So in general, regarding perishable foods like meat, most dairy, unshelled eggs and shell eggs (in the US), cooked casseroles, and so on: if the food (or its perishable components) have been at room temperature for more than two hours, you should discard that food.
To avoid the danger zone, keep cooked food hot until ready to eat, then refrigerate immediately. Separate large items into smaller containers to help them to cool more quickly. If you’re defrosting something, do it in the fridge or under cold running water.
If you can be certain that the food was not in the danger zone, then yes, it is safe. For example, if you left a large chunk of frozen meat out and it is still frozen solid when you come back to it, it was not in the danger zone.
Why does cooking not completely "reset the clock"?
Some bacteria leave behind harmful protein toxins that cannot be "killed" (denatured) by cooking. Cooking food is only effective against live organisms, not their toxic waste products. Spoiled food cannot be cooked back to safety and must be discarded.
Cooking is pasteurization, not sterilization. Pasteurization means killing most microbes, so as to render the food safe for human consumption. Sterilization methods (e.g. pressure-canning and irradiation) are the only safe methods for longer-term room-temperature storage. Otherwise, the danger zone rules always apply.
Even sterilized food can only remain sterile under an airtight seal, e.g. when properly canned or vacuum-sealed. Once it is opened, it is no longer sterile. Air contains countless bacteria and molds, and their spores, which will readily re-colonize any suitable environment they encounter. Cooked food tends to be an ideal medium for growth.
Posted on 1/23/17 at 8:42 am to BugAC
I'd eat it, but I pee out of my butt nearly every day anyway. Good luck.
Posted on 1/23/17 at 9:03 am to BugAC
I would 100% eat it. It's fine.
Posted on 1/23/17 at 9:06 am to BugAC
You're probably good, but there is a higher chance of mudbutt than if you had refrigerated it.
Posted on 1/23/17 at 9:06 am to BugAC
t00f's only saying that it cannot be affirmatively claimed safe to eat. Each person has a different acceptable risk. I've eaten food that's been at room temp for three hours (say, party leftovers) but never overnight. But I'm more risk averse with expiration dates, etc, so YMMV.
Posted on 1/23/17 at 9:50 am to BugAC
Made that mistake before and put it in the fridge and ate it throughout the week.
I'm still alive
I'm still alive
Posted on 1/23/17 at 12:04 pm to BugAC
I wouldn't risk it, but you're the one that would have to deal with spewing from both ends.
It's always safe until it isn't.
It's always safe until it isn't.
Posted on 1/23/17 at 12:11 pm to BugAC
I see arse water in your future
Posted on 1/23/17 at 1:18 pm to BugAC
Officially it is unsafe to eat. IMO it's worth the risk and you'll probably be o.k. That's coming from someone who's had food poisoning more than once though so consider the source. I'm assuming this is a homemade lasagna and not Stouffer's, correct?
Posted on 1/23/17 at 9:03 pm to BugAC
we had a great homemade lasagna at the duck camp years ago....there were several other items as well....gumbo, steak, salad, potatoes, bread, shrimp, etc....so not all the lasagna was not eaten.
Well...the wine and bourbon kicked in and we did not clean up....the lasagna sat out all night.
I wake up get geared up and go through the kitchen....warm up a small plate of the lasagna that was out all night....it was delicious and a great start to the morning.
On the ride to the blind my stomach rumbels but I think it is a combo of the wine and bourbon.
Once in the blind the sun starts to rise....and I know I have a major problem....I shoot out of the blind like an NFL linebacker on a blitz...
.....I am running like a deer that was just arrowed at 30 yards...it is a death run....and I am shucking waders, thermals, everything while running...
...somehow I did not shite myself or the waders....I had hunkered down on the levee and pissed shite for 5 minutes....bare arse and all in front of 5 other guys back in the pit blind.
I cleaned up with my thermals....walked to my 4 wheeler, and went back to the camp - showered up and went to bed.
I ate a normal breakfast once everyone was back from the hunt.
DO NOT EAT IT
Well...the wine and bourbon kicked in and we did not clean up....the lasagna sat out all night.
I wake up get geared up and go through the kitchen....warm up a small plate of the lasagna that was out all night....it was delicious and a great start to the morning.
On the ride to the blind my stomach rumbels but I think it is a combo of the wine and bourbon.
Once in the blind the sun starts to rise....and I know I have a major problem....I shoot out of the blind like an NFL linebacker on a blitz...
.....I am running like a deer that was just arrowed at 30 yards...it is a death run....and I am shucking waders, thermals, everything while running...
...somehow I did not shite myself or the waders....I had hunkered down on the levee and pissed shite for 5 minutes....bare arse and all in front of 5 other guys back in the pit blind.
I cleaned up with my thermals....walked to my 4 wheeler, and went back to the camp - showered up and went to bed.
I ate a normal breakfast once everyone was back from the hunt.
DO NOT EAT IT
Posted on 1/23/17 at 11:11 pm to BugAC
im always of the "eat it" camp. But then again I'm disgusting with no regard to my health.
Posted on 1/25/17 at 9:09 am to BugAC
Reverse sear it and it will be fine.
Popular
Back to top
Follow TigerDroppings for LSU Football News