skip to main content

The Kitchen Table

Question about Food Safety

15 years ago

I went grocery shopping yesterday and then left a bag in the car for 5 hours. I forgot that there was one perishable in that bag: a small pack of Canadian bacon. The car got mildly warm but not hot inside (it was fairly chilly out yesterday). I put it in the fridge as soon as I got home. Do you think it is safe to eat? I hate to waste food. . .

Sort by:Oldest

Comments (4)

cwnev
15 years ago
I would open it and smell it. Most likely, with all the preservatives it will be fine, if it didn't get that hot in the car. Did it look "sweaty"? for cold cuts, that is one clue to me that it was sitting out too long.
organic_donna
15 years ago
The rule is no more than 2 hours for foods that need to be kept either hot or cold.
This post will start a lot of different opinions, so it's going to be up to you to decide.
Donna

Here is a link that might be useful: Food saferty
Related Discussions
Safety Question - Growing food plants in tins / cans?
Q
Comments (2)
this article seems to suggest that the coating is safe. Plus tin and other metals that leach into the soil don't end up in the plant, or if they do sometimes that is ok. (iron) They combine with other elements and substances in the soil. I think it is bad to grow food in rubber tires. Kathy Here is a link that might be useful: epoxy lining in food cans
...See More
The anti-Organic Movement
Q
Comments (104)
I think the key to organics is sustainability, not necessarily some anecdotal health or quality benefit or a dogmatic adherence to "purity", both physically and philosophically. If chemical fertilizers damage the environment by killing the soil life, choking the watersheds, and resulting in more pollution, etc, then not only is it morally abhorrent, it just isn't good business sense or resource management. You kill your supply and potentially kill your demand (through systematic poisoning), you lose customers. But then again, I could go on about subsidies and lack of property rights that reduces these incentives, but I'll withhold. As for buying food, I think more emphasis should be put on buying local rather than the "organic" label, which probably was grown 3000 miles away in China by some dirt cheap labor and flown over with hundreds of gallons of gas, not to mention it probably isn't fresh. However, if people have chosen a lifestyle, for whatever reason, people should respect their choices and inquiries. I don't see many people mocking vegans for their lifestyle, claiming its a scam and marketing ploy which ultimately is futile.
...See More
Food safety question
Q
Comments (11)
That's true, Rachelellen, but I could leave oatmeal cookies or a brownie or fudge, cupcakes or muffins, whatever, in the backseat of my car all day and it would still be safe to eat, as would jam and pickles, etc. But something with all those eggs? Well, that would be a bad idea, I think. I do agree, though, about the differences in bread pudding. I know Nancy made some with Krispy Kreme donuts and I'm betting they were delicious, but not what I'm used to either. Mine was always made with a sweet bread dough, lots of eggs and had a creamy sauce to go over the top. Definitely not bake sale material, as it would be far too messy. Annie
...See More
food safety question--olives!
Q
Comments (11)
ETA, we cross posted. They're probably fine if commercially produced. Sometimes there's a good seal that just doesn't pop. Still, if you're worried, don't take the chance. -------------- Don't green olives have a special kind of processing with caustic chemicals? I wouldn't consume them without a label. If there's a label with the name of the people who made them, I'd look them up online and call. The olives may have been commercially produced and just jarred in the vinegar, etc., by the vendor, at which point they should be fine if they seem "fresh", but there's no way of knowing without at least talking to them. It's not worth the risk if you really don't know who made them and how.
...See More
azzalea
15 years ago
Keep in mind you cannot tell by smell (or appearance) if food is good or bad. If it were that simple, no one would ever get food poisoning, would they? Many health dangers are microscopic and have no particular smell to them.

I don't know what you mean by cool--but if the food was sitting in temps of high 40's or 50's or higher, for more than 1 hour or so, it's been in the danger zone.

All meats have some bacteria. At cold temps, the bacteria is relatively dormant. Once you raise the temp, the little bugs get happy and start multiplying. Even if you later cook the food thoroughly, they can leave toxic chemicals behind. Cars are generally considerably warmer than the outside air--unless it's completely dark and cloudy out.

Me? given a choice between saving a few $$$ or risking my family's health--well, there simply is no choice. I'd have thrown that meat out before it even hit the fridge.
Chemocurl zn5b/6a Indiana
15 years ago
I 'think' I have even seen Canadian bacon vacuum sealed and stored with the unrefrigerated dried/cured hams in supermarkets. Could it be?

Usually if I am really in doubt, I cook it up, and give it to my furbabies. They always love 'people' food, and then it is not a total waste.

Sue

Related Stories

ARCHITECTURE 4 Things a Hurricane Teaches You About Good Design

When the power goes out, a home's design can be as important as packaged food and a hand-crank radio. See how from a firsthand account

HEALTHY HOME Get the Lead Out: Lead Safety at Home

By Laura Gaskill

Keep your family safe by properly testing for and dealing with lead in old painted surfaces, water and soil

DOORS 5 Questions to Ask Before Installing a Barn Door

By Apartment 46 for the Home

Find out whether that barn door you love is the right solution for your space

REMODELING GUIDES Considering a Fixer-Upper? 15 Questions to Ask First

By Sarah Phipps Design

Learn about the hidden costs and treasures of older homes to avoid budget surprises and accidentally tossing valuable features

WORKING WITH PROS 10 Questions to Ask Potential Contractors

By Ventana Construction LLC

Ensure the right fit by interviewing general contractors about topics that go beyond the basics

MOST POPULAR 8 Questions to Ask Yourself Before Meeting With Your Designer

By Kelli Kaufer Designs

Thinking in advance about how you use your space will get your first design consultation off to its best start

ORGANIZING Pre-Storage Checklist: 10 Questions to Ask Yourself Before You Store

By Laura Gaskill

Wait, stop. Do you really need to keep that item you’re about to put into storage?

REMODELING GUIDES 9 Hard Questions to Ask When Shopping for Stone

By Ventana Construction LLC

Learn all about stone sizes, cracks, color issues and more so problems don't chip away at your design happiness later

CONTRACTOR TIPS Building Permits: What to Know About Green Building and Energy Codes

By Matt Clawson

In Part 4 of our series examining the residential permit process, we review typical green building and energy code requirements

WORKING WITH PROS What Do Landscape Architects Do?

By Falon Mihalic

There are many misconceptions about what landscape architects do. Learn what they bring to a project

Sponsored

More Discussions

Friday/Weekend Quiz

7

Let's play a game of name that gadget

23

Woman hiking alone in woods: man or bear?

16

I'll show you mine/you show me yours - Sa 5/4/24

3

Smile today - 5/4/24

2