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43 degrees, safe or no?

Discussion in 'Food & Cooking' started by abefroman, Dec 20, 2009.

  1. Dec 20, 2009 #1
    abefroman

    abefroman

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    I was cleaning my fridge today and I put a shelf in the wrong spot and the door was slightly ajar for a few hours. The temp went from 37 deg to 43 deg before I noticed.

    Should I throw everything out or should it still be OK?

    The good news is I haven't gone shopping for the week yet so there is not much in there. However I do have some milk, eggs, yogurts and some other things in there.
     
  3. Dec 20, 2009 #2
    petemccracken

    petemccracken

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    The "key" question, how long was the temperature above 40°F? Actually, the REAL question, how long was the "food temperature" above 40°F?

    Chances are, not very long,especially if everything started at 37°F.

    If you were a restaurant/commercial kitchen, dump it.

    For home, if it doesn't smell/taste bad, I probably wouldn't worry about it.
     
  4. Dec 20, 2009 #3
    abefroman

    abefroman

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    Well, 43 was the ambient temperature, so the food would be less, however I tasted some of the milk and noticed a temperature difference from the way it usually tastes.
     
  5. Dec 20, 2009 #4
    abefroman

    abefroman

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    Actually my fridge thermometer must be messed up, I pour another glass of milk and measured it with the cooking thermometer and it said it was 50 degrees.

    The milk, eggs, and yogurt are going.

    I have some flour, capers and condiments in there, will those be good if say they were between 40-50 deg for 2 hours?

    Luckily thats all I had in there :)
     
  6. Dec 20, 2009 #5
    petemccracken

    petemccracken

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    I wouldn't suspect a problem with flour, it is not a PHF (potentially hazardous food) in it's normal state.

    The capers and condiments are probably OK as they, generally, are acidic and basically "preserved", especially if they are "commercial products", come on, they are generally "shelf-stable" until opened, right?
     
  7. Dec 20, 2009 #6
    abefroman

    abefroman

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    Cool! That's what I thought.
     
  8. Dec 20, 2009 #7
    jim berman

    jim berman

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    The current health dept regs (New Castle County) are cold foods held below 40. But, as recently as three years ago, it was 45. The caveat? Three days at 45 or 7 days at 40.
     
  9. Dec 20, 2009 #8
    ed buchanan

    ed buchanan

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    Cardinal Rule "When in doubt throw it out"" Flour does not require refrig. even in Florida

    Temp (if possible) should be 40 F. Food will retain quality longer.
     
  11. Dec 20, 2009 #9
    abefroman

    abefroman

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    Someone told me once, to keep it in the fridge, more so to keep it from attracting bugs rather than to keep it from spoiling.
     
  12. Dec 20, 2009 #10
    ed buchanan

    ed buchanan

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    o keep bugs out put a bay leaf or 2 in the tight fitting container(laurel is a natural bug retardant)
     
  13. Dec 21, 2009 #11
    abefroman

    abefroman

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    Thx for the tip!