Would you eat this?

candygirl

pigpen wrote: »

I thought you were going to follow that up with.. she still has a pot on the stove from when I was 10 just with more bits added each day!! lol

We do the same with stews etc..

I do similar but don't eat meat, so there's not the same risk.Even if I ate meat I couldn't eat this, sorry:(

sistercas

misskool wrote: »

It all depends on what else you freeze the bacteria with. If you freeze it in a very aqueous environment (lots of water) then you are likely to have a low recovery rate as the water molecules will break their phospholipid bilayer.

/end uber geek mode

.

Eh?? way over my head lol :rotfl:
I would heat to bubbling and eat it but I do have a cast iron stomach :rotfl:

HaushinkaGreenDay

Hello there,

Just to add to what has been already said:

It's not just the actual bacteria that can cause illness with food, but the toxins that are produced by the bacteria as they digest whatever they are 'eating'.

These toxins are not always destroyed by heat, so even if you were to kill off any bacteria present (which, by now, would certainly be in their millions) the toxins remain and can cause serious, even toxic, poisoning (botulism, anyone?). (see http://aggie-horticulture.tamu.edu/extension/poison.html)

Heating food above 70 degrees, whether by stove or microwave oven(microwaves, incidentally, kill a wide range of bacteria and viruses anyway) would kill off the MAJORITY of the bacteria present, but unless the container is then kept completely sealed, eg like your tin of baked beans in the cupboard, bacteria will almost certainly re-infect the food through use of utensils to ladle out the food from the pan etc.

Also, refrigeration just slows bacterial growth, so that's why most refrigerated foods should be consumed within a few days once opened / cooked.

SO, I would strongly recommend you don't eat the curry, unless you already have but it's up to you.

If you're ever unsure about 'food safety', the UK Government's Food Standards Agency has a very useful website: http://www.food.gov.uk/safereating/

(References just to back-up my advice; the information I learnt on microbiology and food safety courses undertaken for two different jobs )

PS People have variable resistance to bacterial infection, but those who never seem to get ill from 'dodgy' food may only have mild symptoms that go un-noticed. The problem with continual exposure to bacteria in food is that the infection may 'open the door' for other, more serious viral infections; or vice-versa, you may have another viral infection e.g. a cold that may make you more susceptable to more severe food poisoning.

Better safe than sorry!!

aurora_borealis_2

When I was a girl, my parents were VERY short of money.
A chicken carcass from Sunday would be boiled with leftover veg to make a soup (yukky).

More water would be added to the pot each day with less and less veg

The soup ws never refrigerated and could be served for up to 5 days.

I remember having really severe stomach cramps/D&V etc, very often.

I'm sure that's why my stomach is 'delicate' to this day.

robpw2

i wouldnt eat it personnally but my cat would , he loves helping himself to food out of saucepans

JailhouseBabe

I regularly leave things in the pot (chicken curry, chilli, bolognese, etc) and eat up to a day or two later - as long as the weather hasn't been hot or the heating hasn't been on. I don't know if I would leave it for 3 days though. Actually, I probably would try it after 3 days and eat it if it looked/smelt/tasted okay. I wouldn't serve it up to anyone else though

pandas66

Bogof_Babe wrote: »

If it had been kept in my kitchen, that has been as cool as a fridge anyway these last few days! Also it depends if she has been heating up the oven regularly, meaning the cookpot would be getting slightly warm each time, in which case very dodgy.

Heat up a tablespoonful and taste it. Even with curry spices you should be able to detect whether the meat has gone rancid.

I was fine with eating it till i read this post ^^ with that word in it.

I think I'd be able to smell the curry/food/stew/whatever without a reheat if it was rancid.

If I knew it was in a cool kitchen and only cooked the once and not reheated I'd eat it no bother, if anymore then I'd bin it.
My scots Dad however would reheat, eat some and repeat that till it was gone

teedy23

I,d eat it no problem, and my mum did the same "add to" with mince or stew or stewing chops. She had seven children and wouldnt waste anything. I think the pot went on for about 5 days depending what meat she could afford to buy, dumplings went in at one point too.

Lemoncurd

Two days out of the fridge would probably be my limit. Not wanting to waste it I would heat it very well, eat it and then spend the next few days thinking I probably shouldn't have eaten it and worrying that I'd made myself ill with every tummy twinge!

noonesperfect

Lemoncurd wrote: »

Two days out of the fridge would probably be my limit. Not wanting to waste it I would heat it very well, eat it and then spend the next few days thinking I probably shouldn't have eaten it and worrying that I'd made myself ill with every tummy twinge!

I'm with you on the latter part, though I wouldn't leave stuff like that out of the fridge at all. My tum is defo my weak spot - couldn't risk it.

I hate waste but may try reheating some really well. As far as know my friend nukes portions as she wants them. I'm sure she has the sense not to keep reheating the saucepan.