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Food safety issue

post #1 of 7
Thread Starter 

I absentmindedly left 5 lbs of steelhead trout in an insulated bag (no ice) in my car in the garage.  Outside temperature was low 70's, garage was a comfortable temperature.  The insulated bag is advertised as keeping food cold for 4 hours.  The fish was in the bag for 6 hours.  The internal temperature was 68 degrees, just a bit under room temperature.  There was no odor coming from the package.  What do you think?  Safe to eat or toss it? 

post #2 of 7

I would dump it. 68 degrees is too warm. The temperature danger zone is between 40 °F and 140 °F.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
post #3 of 7

Don't forget, the Food Safety Code allows up to 4 hours within the danger zone before it is legally dangerous.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 7

Food safety guidelines are designed to be absolutely positively on the safe side. In the end, it is a personal decision. For personal consumption, I'd definitely use it. Serving it to guests - well, probably not, to be safe. 

post #5 of 7

When in doubt throw it out.

Always listen to your gut (lol) on food spoilage issues.

If you have to ask don't trust it.

I threw away a bottle of OJ yesterday.

That brand has a very tight seal and the 3 year old Grand opened it with ease.

Poured it out and let her try the next bottle and she asked my hubs to twist the top off for her.

 

mimi

post #6 of 7

I agree with Pete and Flip Flop girl.

     Keep in mind you are in a home setting we are feeding the public and are opened to food poisoning and liability issues aside from conscience. . To me its not worth it., I would 86 it.         Home if you choose to play Russian roulette with it then that's your choice and the outcome your responsibility We Can't

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 #7 of 7

I would never use it in a restaurant setting-too much chance for big problems.  As for home use-that would depend.  If I wasn't going to cook it up and serve that day, I would probably toss it.  Not necessarily because I would be concerned about a foodborne illness, but because I think the quality would start deteriorating quickly, overnight.  But if I was cooking it for myself, that same day, I would probably use it.

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