My husband left the beef in the oven overnight - can we still eat it?

astep70uk

Apologies for the ignorance, but what do you use to mince cooked beef? I have a mincer attachment for my kenwood, and I have a food processor with blades. Which one do I use if I want to turn my beef into cottage pie?? Thanks

Debt_Free_Chick

I use the food processor as I don't have a mincer. Try the processor first as I guess the mincer is intended for raw meat.

Just chop the meat roughly, then pulse it in the processor - you don't want it too fine, so go easy

VickyM_2

taxi97w wrote: »

The bacteria is already in all meat. Leaving it in a warm environment will cause the bacteria to multiply. Any meat left out for more than 1 1/2 hours will be well on it's way to causing illness. Re-heating till it reaches a high temperature and eating immediatley is the only way to kill the bacteria again. Also never defrost out of the fridge.

Ex quality control officer.

Can I just clarify - you're saying that if food is cooked, then left not in a refrigerated environment but say, in the kitchen over night, you should only then eat it by heating it up? I have to be honest and say that we have on occasion left a joint of meat out for a few hours, before putting in the fridge, and then eaten it cold the next day (for several next days, usually).

thriftmonster

taxi97w wrote: »

They went shopping on a daily basis. Leftovers can still be eaten, but you run the risk of food poisoning if they have not been temperature controlled-i.e. re-heated sufficiently. People managed 30-40 years ago, but would have had more incidence of the trots or out and out food poisoning which can lay you out for up to 6 weeks.

They did shop on a daily basis but also the leftovers from the Sunday roast were expected to last a few days. They had cool larders but IMHO I would have eaten the joint. I took a public health etc certificate this year and it might be fine for industrial premises but your kitchen is where you control the hygiene and know better than most how safe things are. My dog goes in the kitchen - shock, horror according to the tutor - but the dog is also one of the main reasons we don't have mice - even when my neighbour is having real problems with rodents.

teedy23

the vaccine for poison is a little bit of poison every day, is that the right word? If you never ever take in a little bacteria your body wont know how to fight the big stuff, you can be too clean and fussy you know, and I dont think thats good for you1 So there!

dreams_R_free

At Christmas I (and probably most people) have to leave the remains of the mega family-sized cooked Turkey covered over but out of the fridge because there's just no room in there:eek:. It gets inside the fridge probably on Boxing Day when some of the other more perishable stuff has been eaten. We are still eating the turkey in some form or another for a further couple of days. We've never been ill from food-related illnesses(except on foreign hols many years ago) but my kitchen is icy-cold in the winter.

taxi97w

VickyM wrote: »

Can I just clarify - you're saying that if food is cooked, then left not in a refrigerated environment but say, in the kitchen over night, you should only then eat it by heating it up? I have to be honest and say that we have on occasion left a joint of meat out for a few hours, before putting in the fridge, and then eaten it cold the next day (for several next days, usually).

That's right. Leaving meat out to cool (or for whatever reason) for more than one and a half hours is unadvisable as the bacteria is multiplying and developing into those nasties (big long latin words). As someone has said a few posts up, they have left stuff out all night and been ok- younguns, oldies and those not in good health are most likely to develop problems as their resistance is lower.