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Posted: 8/13/2011 9:33:35 AM EDT
[#1]
toss em
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Posted: 8/13/2011 9:35:00 AM EDT
[#2]
Trash after 4 hrs..
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Posted: 8/13/2011 9:35:04 AM EDT
[#3]
Quoted:
I cooked some chicken breasts the night before last in the broiler and forgot all about them. Just now found them. Derp. Is a day and a half too long to sit out? It's been about 60-70 here. Think of it as a free dose of colon blow. |
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Posted: 8/13/2011 9:35:25 AM EDT
[#4]
Your immune system will become weak and flaccid if you don't challenge it once in a while. |
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Posted: 8/13/2011 9:35:51 AM EDT
[#5]
Quoted: toss em Fuck, really? It's 10 bucks man!
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Posted: 8/13/2011 9:36:18 AM EDT
[#6]
Depends. How sanitary are you? I'd taste them to find out if they were bad but tossing them would be the safe thing to do.
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Posted: 8/13/2011 9:36:39 AM EDT
[#7]
Quoted: Trash after 4 hrs.. No way, I've done this before.  they were still ok the morning after.
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Posted: 8/13/2011 9:46:16 AM EDT
[#8]
USDA says chicken can grow a dangerous amount of pathogens in 2 hours above 40 degrees. Some of these pathogens are undetectable.
Four hours is more than enough to kill you. |
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Posted: 8/13/2011 9:48:18 AM EDT
[#9]
87 minutes.
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Posted: 8/13/2011 9:50:38 AM EDT
[#10]
4 hrs was told to me recently by Health inspector who visited the store I manage. ? IDK
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Posted: 8/13/2011 9:50:57 AM EDT
[#11]
Quoted:
Trash after 4 hrs.. Basically. 4-6 hrs at that temperature and there could be enough bacteria or heat-stable bacterial toxin to make you very ill. Or look at it this way: How much did it cost and is it worth getting sick over saving that much money? |
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Posted: 8/13/2011 9:53:12 AM EDT
[#12]
Quoted:
Depends. How sanitary are you? I'd taste them to find out if they were bad but tossing them would be the safe thing to do. Unfortunately, taste and/or smell is not a reliable way to determine if food is spoiled or not.
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Posted: 8/13/2011 9:53:38 AM EDT
[#13]
Quoted:
Quoted:
Trash after 4 hrs.. Basically. 4-6 hrs at that temperature and there could be enough bacteria or heat-stable bacterial toxin to make you very ill. Or look at it this way: How much did it cost and is it worth getting sick over saving that much money? Are you guys fucking kidding me? I've eaten cooked chicken that's been out for 12-16 hours, no problem. Hell, I do it prolly 2 times a month, and have never had food poisoning. Raw chicken, sure, 4 hours seems like a bit much. But cooked? Shit, if it doesn't smell, scarf it down. A day and a half might push it, start with small tastes first. |
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Posted: 8/13/2011 9:54:36 AM EDT
[#14]
Quoted:
4 hrs was told to me recently by Health inspector who visited the store I manage. ? IDK The inspector is right. It all boils down to risk/benefit. The little money saved is not worth it. 1 1/2 days is probably beyond most people's limit anyway.
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Posted: 8/13/2011 9:55:10 AM EDT
[#15]
Dude, seriously, that's too long at that temperature. Don't eat that.
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Posted: 8/13/2011 9:56:32 AM EDT
[#16]
Quoted:
Quoted:
Quoted:
Trash after 4 hrs.. Basically. 4-6 hrs at that temperature and there could be enough bacteria or heat-stable bacterial toxin to make you very ill. Or look at it this way: How much did it cost and is it worth getting sick over saving that much money? Are you guys fucking kidding me? I've eaten cooked chicken that's been out for 12-16 hours, no problem. Hell, I do it prolly 2 times a month, and have never had food poisoning. Raw chicken, sure, 4 hours seems like a bit much. But cooked? Shit, if it doesn't smell, scarf it down. A day and a half might push it, start with small tastes first. Cooked, you definitely have a bigger window. Although if he forgot about it, how sure are we that it was cooked through and through.
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Posted: 8/13/2011 9:56:37 AM EDT
[#17]
just make sure you get it back above 160 degrees for a minute or two, and you'll probably be fine.
worst case scenario is you have to turn this into a poop thread. |
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Posted: 8/13/2011 9:58:34 AM EDT
[#18]
They look fine, and only smell like BBQ sauce.
Maybe I'll try a bite and see what happens. I don't have to be anywhere until 4pm today.
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Posted: 8/13/2011 9:59:07 AM EDT
[#19]
I've changed my mind. Go ahead and eat it. What could go wrong?
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Posted: 8/13/2011 9:59:51 AM EDT
[#20]
It should be fine. Absolutely nothing to worry about.
But seriously don't take any chances with poultry. |
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Posted: 8/13/2011 10:03:33 AM EDT
[#21]
Quoted:
Quoted:
Quoted:
Trash after 4 hrs.. Basically. 4-6 hrs at that temperature and there could be enough bacteria or heat-stable bacterial toxin to make you very ill. Or look at it this way: How much did it cost and is it worth getting sick over saving that much money? Are you guys fucking kidding me? I've eaten cooked chicken that's been out for 12-16 hours, no problem. Hell, I do it prolly 2 times a month, and have never had food poisoning. Raw chicken, sure, 4 hours seems like a bit much. But cooked? Shit, if it doesn't smell, scarf it down. A day and a half might push it, start with small tastes first. all depends on where it is.... If there is an unsterilized source of contaminants on it... problems... still sitting fully cooked where it was cooked.. IT IS IN A RECENTLY HEAT STERILIZED ENVIRONMENT... where are the contaminants going to come from? |
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Posted: 8/13/2011 10:04:02 AM EDT
[#22]
Quoted: Quoted: Quoted: Quoted: Trash after 4 hrs.. Basically. 4-6 hrs at that temperature and there could be enough bacteria or heat-stable bacterial toxin to make you very ill. Or look at it this way: How much did it cost and is it worth getting sick over saving that much money? Are you guys fucking kidding me? I've eaten cooked chicken that's been out for 12-16 hours, no problem. Hell, I do it prolly 2 times a month, and have never had food poisoning. Raw chicken, sure, 4 hours seems like a bit much. But cooked? Shit, if it doesn't smell, scarf it down. A day and a half might push it, start with small tastes first. all depends on where it is.... If there is an unsterilized source of contaminants on it... problems... still sitting fully cooked where it was cooked.. IT IS IN A RECENTLY HEAT STERILIZED ENVIRONMENT... where are the contaminants going to come from? Magnets. |
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Posted: 8/13/2011 10:08:12 AM EDT
[#23]
Yep, toss it. Just chock it off as a $10 lesson.
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Posted: 8/13/2011 10:08:14 AM EDT
[#24]
4 hrs and it goes bad
 righhhht
because everyone knows chicken spontaneously goes bad
4hr is a CYA again - trash it to be safe but it may be gtg esp. if it was dry and kept dry, covered, and not handled. Lots of variables. |
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Posted: 8/13/2011 12:12:13 PM EDT
[#25]
I ate 2 month expired Bologna a while back and I'm still here! (but the Bologna was at least in the fridge the whole time...)
Go for it. It won't kill you. Might be unpleasant, but whatever; you are a man right?
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Posted: 8/13/2011 12:23:48 PM EDT
[#26]
anything at a temp between 40 and 140 isn't being eaten by me after 4 hours.
I always laugh at folks that wont eat at fast food restaurants because of perceived food safety issues. The average person has no clue in regards to food safety. I've seen tons of folks cross contaminate, ignore safe temperature levels, and known safe holding times for cooked and uncooked items. Funny how I don't see that kind of stuff happening in the fast food restaurant i've worked at for 8 years. |
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Posted: 8/13/2011 12:24:42 PM EDT
[#27]
Quoted:
No big deal with lunchean meat. They have enough sodium nitrite in them to prevent bacteria growth.
I ate 2 month expired Bologna a while back and I'm still here! (but the Bologna was at least in the fridge the whole time...) Go for it. It won't kill you. Might be unpleasant, but whatever; you are a man right? Not so with chicken. |
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Posted: 8/13/2011 12:36:07 PM EDT
[#28]
As someone who had to sit through 16 ungodly boring hours in a classroom to get my Serv-Safe certification.
4hrs. Overnight? Fuck that. |
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Posted: 8/13/2011 12:38:06 PM EDT
[#29]
Smell them. If they ain't sour, cube them up and boil them in soup.
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Posted: 8/13/2011 12:40:33 PM EDT
[#30]
Quoted: How long do you think it can be? Cause your probably right. Why waste good chicken??I cooked some chicken breasts the night before last in the broiler and forgot all about them. Just now found them. Derp. Is a day and a half too long to sit out? It's been about 60-70 here. |
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Posted: 8/13/2011 12:43:08 PM EDT
[#31]
If you cook them again you'll kill whatever grew on them.
They might be a little dry and tough once you're done with the second cooking though. |
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Posted: 8/13/2011 1:11:12 PM EDT
[#32]
Zap them under the broiler for a few minutes, cut it up and make nachos out of it.
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Posted: 8/13/2011 1:14:44 PM EDT
[#33]
If it goes bad, you can just boil it for a couple of hours and eat it.
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Posted: 8/13/2011 1:15:58 PM EDT
[#34]
30 seconds give or take |
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Posted: 8/13/2011 1:16:50 PM EDT
[#35]
Quoted:
USDA says chicken can grow a dangerous amount of pathogens in 2 hours above 40 degrees. Some of these pathogens are undetectable. Four hours is more than enough to kill you. holy crap, this! I wouldn't even think about eating chicken that's been sitting out all night. |
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Posted: 8/13/2011 1:19:24 PM EDT
[#36]
Quoted:
Your immune system will become weak and flaccid if you don't challenge it once in a while. 
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Posted: 8/13/2011 1:20:43 PM EDT
[#37]
Quoted: You want I should go out in the front yard and retrieve the half loaf of French Bread that only has mold on ~1/4 of the crust? The birds & critters ain't got to it yet. I could mail it to you to eat with the chicken. Quoted: toss em Fuck, really? It's 10 bucks man!  Seriously, I say pour some sort of sauce over it to cover up the off flavor, nuke the hell out of it and eat it.  What's the worst that could happen? |
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Posted: 8/13/2011 1:22:17 PM EDT
[#38]
Like speed laws, food sanitation guidelines don't apply to you either.
Eat up. |
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Posted: 8/13/2011 1:26:31 PM EDT
[#39]
Just man up and eat it. Then post results and stop being so Beiber. Your mom might tell you no, but thehellbringer tells you yes.
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Posted: 8/13/2011 1:37:37 PM EDT
[#40]
In the food handling world its 4 hours for cooked food below 140 to reach harmful levels of food borne pathagens. in the real world it varies, but samonella blows (pun intended). i would eat day old pizza or burger but not chicken.
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Posted: 8/13/2011 1:39:45 PM EDT
[#41]
Up to three hours after you sober up.
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Posted: 8/13/2011 1:42:48 PM EDT
[#42]
Quoted:
just make sure you get it back above 160 degrees for a minute or two, and you'll probably be fine. worst case scenario is you have to turn this into a poop thread. While you may kill the bacteria, you may not inactivate bacterial toxins. Some will be inactivated (botulinum toxin) and some won't be (staphylotoxin). |
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Posted: 8/13/2011 1:44:08 PM EDT
[#43]
They are now dog food.
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Posted: 8/13/2011 1:45:03 PM EDT
[#44]
It depends upon what microorganisms were present or introduced.
Given the long lag-time at room temperature there's an additional hazard from staphylococcal bacteria. Much like C. botulinum, toxins present in the cell wall of the bacteria can cause harm long after the parent bacteria is dead. That means that food that has been left sitting at a temperature amenable to the growth of bacteria for an extended period may, if it's been colonized, not be safe to eat even if it's been cooked. Toss it. |
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Posted: 8/13/2011 1:47:32 PM EDT
[#45]
ETA: nevermind. Need coffee.
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Posted: 8/13/2011 1:48:39 PM EDT
[#46]
I'd re-cook em and eat em.
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Posted: 8/13/2011 1:57:30 PM EDT
[#47]
I've posted this often here but many bacteria produce toxins that are heat stable, reheating won't save you. 4 hours at room temperature is way more than enough. You may value $10 more than several days of the shits unlike me though.
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Posted: 8/13/2011 2:11:01 PM EDT
[#48]
Quoted: USDA says chicken can grow a dangerous amount of pathogens in 2 hours above 40 degrees. Some of these pathogens are undetectable. Four hours is more than enough to kill you. where do these dangerous pathogens come from ? |
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Posted: 8/13/2011 2:15:43 PM EDT
[#49]
Toss them. 6-8 hours at room temp, and I'd probably say, "screw it" and eat it. But 36 hours? Especially after cooling down slowly inside an oven? Screw that. You created a bacterial petri dish.
You'll be lucky if they only give you the rocket shits. |
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Posted: 8/13/2011 2:25:21 PM EDT
[#50]
Quoted: Quoted: USDA says chicken can grow a dangerous amount of pathogens in 2 hours above 40 degrees. Some of these pathogens are undetectable. Four hours is more than enough to kill you. where do these dangerous pathogens come from ? They were always there some areheat resistant. It just a matter of time till they reach harmful levels. |
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