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Fridge Disaster! Disorganized and dangerous

post #1 of 7
Thread Starter 

I woke up this morning and made a cup of coffee with half n' half.  I thought to myself "what's that smell" and went on with my morning.  Came back to the fridge a little later to get my yogurt and thought "what's that smell" again. After a little inspection I realized that I had left some raw chicken breasts that I was intending for dinner last week but then plans changed and they were left in there.  They were in their original packaging, covered with plastic and sitting in a plastic bag, no juice had leaked.  I took it out to the trash but now I'm wondering about the safety of all other food items, not to mention the smell is lingering.

 

I have a set of ribs I'm intending for dinner tonight.  Are these still safe?  What about my raw salad, do you think it has been contaminated by the smell?  Eggs?  Milk?  I'm not so worried about jarred items.  Please help me clean this up!

 

 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 7

You're food is safe, the "smell" of rotting chicken isn't going to infect anything. 


However your eggs, milk, and salad could have absorbed the odor (ESPECIALLY the eggs) so while they're not hazardous, they won't be tasty either

 

:tux

:chef tux

"Mother Nature is the true artist, the Chef is merely the technician"

    -MPW

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:chef tux

"Mother Nature is the true artist, the Chef is merely the technician"

    -MPW

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post #3 of 7

Wipe out fridge with clorox and water and put a plate of baking soda inside for 2 or 3 days.. If everything was covered as well as chicken all should be alright.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 7
Quote:
Originally Posted by chefedb View Post

Wipe out fridge with clorox and water and put a plate of baking soda inside for 2 or 3 days.. If everything was covered as well as chicken all should be alright.



Ahhhhhhhhhhhhhhhhh Ed...the baking soda trick has been proven worthless by studies done a few years back.

post #5 of 7
Thread Starter 

I cleared out the fridge and wiped it down with soap and water.  Then I scrubbed it with a mixture of baking soda and vinegar and then with soap and water again.  What is this about baking soda not working?
 

Quote:
Originally Posted by cheftux View Post

You're food is safe, the "smell" of rotting chicken isn't going to infect anything. 

However your eggs, milk, and salad could have absorbed the odor (ESPECIALLY the eggs) so while they're not hazardous, they won't be tasty either

 

:tux


I found that out earlier when I tried to eat an egg.  I ended up having to throw out all my eggs, vegetables, even the sour cream had a funky smell to it. 

 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 7
Thread Starter 

How do you organize your fridge?  I have a pretty good sense of keeping things separated for food safety issues but then my husband goes and puts a package of raw meat on top of my bagged lettuce. eek.gif

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 7

Funny it still deters odors in cat boxes. Activated charcoal in a bag works also.for odor

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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