Do you follow Use by and Sell by Dates, and other food safety issues

Wee_Jo

southernscouser wrote: »

I cooked, and eat, a chicken breast that seriously hummed. Within 20 minutes I had serious stomach cramps and was in agony.

3 days later I cooked, and eat, the other chicken breast in the packet that I had frozen and defrosted. Within 20 minutes I had serious stomach cramps and was in agony.

The moral of the story is, I am as daft as I look. :rotfl:

:rotfl::rotfl::rotfl:

Penelope_Penguin

I grow and raise a lot of my own food, so use my senses as to whether I'll eat food or not. I've tried to get my hens to date stamp the eggs, without much success as yet

We have an older thread on whether people stick to "dates", and other food safety issues (lots of people don't :cool: ). I'll merge this later, to keep ideas together.

[Deleted User]

My old Mum always said that the reason you get mould on jam is because you use the same knife as you have used to spread the butter with and its the residue from the butter that starts it off getting mouldy Shealways used a sperate spoon and do I to get either jam or marmalade from the jar and raely have I ever had any go mouldy.If it did I would definitely scrape it off and carry on eating the jam/marmalade .No 'elf 'n'safety when I was little we were only too glad to get any food on the table and it raely had time to get mouldy as my two brothers and I soon polished off what we were given .No 'I don't think I like that' or I'm not eating that ' you ate what you were lucky enough to have put before you and were damned glad to do so. When my late OH was a boy he found an orange washed up on the shore on the Isle of Wight (1946) where he was brought up.He took it home to his Mum and she used it by peeling it and grateing the peel into a cake .She wasn't fussy either as she had two lads with hollow legs to fill up and very little money to do it with.I'm a great believer in the 'nose test'if it smells o.k then it probably won't kill you I'm still here and I'm the wrong side of 68 now so I must have a cast iron constitution

catkins

dandy-candy wrote: »

Eww I don't think I would have pushed it that far!! :eek:

I've eaten yoghurt much more out of date than 3 weeks

HannahIOW

Cool story about the orange JackieO

Well in our house cheese isn't around long enough to get chance to grow mould lol, but I'm not a fan of raw cake mix - just don't like the taste. Jam is in the fridge for months but when it eventually goes mouldy (by then it's ancient) I chuck it out.

With eggs I got into the habit of cracking them into a mug first to check they're ok (can't ruin the whole cake mixture then) as they're either off or not, no in between really.

Ketchup etc always lives in the cupboard. Scared to cook rice as the only time I ever did (over a year ago) OH had food poisoning for 3 days... so we always have chilli with pasta now

Snoozle

I regularly leave food overnight, either in a saucepan with a lid on, or in the oven, and re-heat it the next day without ever putting it into the fridge.

I have never once been ill as a result of this (I re-heat until its red hot!) but its simple really - I live in a cold country, and my kitchen is cool (or really cold in winter).I always keep my butter dish in the cupboard, not in the fridge (although this is just what I am using, I store the unopened butter in the fridge), and my mother in law goes nuts, but my parents are much older than her and have been doing this all their lives, and are fit and healthy in their late 70s. And to indicate how cool my kitchen is, its only on the hottest of summer days that my butter would become soft enough to spread, so using that as my guide, I have no real worries about leaving things lying about not refrigerated for a few hours. (Always covered though, as I have a hatred and fear of flies landing on food).

Fridges are only a relatively recent invention anyway, everything would have gone in the larder before that, so I have no real concerns, although like other posters I wouldn't mess around with raw meat or anything dodgy like that.

mardatha

I am the same snoozle, as long as there arent flies on food then its fine. My kitchen is always cool as well and my butter stays out. I use my nose instead of date stamped on food, and I grew up in the 50s. If it mattered so much then nobody would have lived past the Dark Ages !

parsonswife8

I am very careful when it comes to fish, pork and chicken.
Other then that, if it doesn't get up and walk away, I eat it!!!!!
:rotfl::rotfl::rotfl:

powershopper

just loooove this thread. . . . can't decide which raw cake tastes best , the Bero evap milk chocolate cake, or Christmas cake. .
think it has to be ch

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:rotfl::T:rotfl::T:rotfl::T

Wee_Jo

Penelope_Penguin wrote: »

I've tried to get my hens to date stamp the eggs, without much success as yet

:rotfl::rotfl::rotfl:
You just can't get the staff these days!!!