Food safety issue

Discussion in 'Food & Cooking' started by amatorherba, May 16, 2014.

  1. amatorherba

    amatorherba

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    I absentmindedly left 5 lbs of steelhead trout in an insulated bag (no ice) in my car in the garage.  Outside temperature was low 70's, garage was a comfortable temperature.  The insulated bag is advertised as keeping food cold for 4 hours.  The fish was in the bag for 6 hours.  The internal temperature was 68 degrees, just a bit under room temperature.  There was no odor coming from the package.  What do you think?  Safe to eat or toss it? 
     
  2. pollopicu

    pollopicu

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    I would dump it. 68 degrees is too warm. The temperature danger zone is between 40 °F and 140 °F.
     
  3. petemccracken

    petemccracken

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    Don't forget, the Food Safety Code allows up to 4 hours within the danger zone before it is legally dangerous.
     
  4. genemachine

    genemachine

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    Food safety guidelines are designed to be absolutely positively on the safe side. In the end, it is a personal decision. For personal consumption, I'd definitely use it. Serving it to guests - well, probably not, to be safe. 
     
  5. flipflopgirl

    flipflopgirl

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    When in doubt throw it out.

    Always listen to your gut (lol) on food spoilage issues.

    If you have to ask don't trust it.

    I threw away a bottle of OJ yesterday.

    That brand has a very tight seal and the 3 year old Grand opened it with ease.

    Poured it out and let her try the next bottle and she asked my hubs to twist the top off for her.

    mimi
     
    Last edited: May 19, 2014
  6. chefedb

    chefedb

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    I agree with Pete and Flip Flop girl.

         Keep in mind you are in a home setting we are feeding the public and are opened to food poisoning and liability issues aside from conscience. . To me its not worth it., I would 86 it.         Home if you choose to play Russian roulette with it then that's your choice and the outcome your responsibility We Can't
     
  7. pete

    pete Moderator Staff Member

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    I would never use it in a restaurant setting-too much chance for big problems.  As for home use-that would depend.  If I wasn't going to cook it up and serve that day, I would probably toss it.  Not necessarily because I would be concerned about a foodborne illness, but because I think the quality would start deteriorating quickly, overnight.  But if I was cooking it for myself, that same day, I would probably use it.