I have some fish that was accidentally left out at 80 degrees F then cooked, and I'm wondering if it's safe to eat.
Here's the story: I had some frozen steelhead that I was going to smoke. I put it on the smoker as usual and left the house (note that it was not brined). An hour later I noticed that the smoker had not started as expected.
I fixed the smoker problem and then smoked the fish for 2 hours. After that I cooked it on the gril to an internal temp of 180 degrees. After cooking I immediately refridgerated it.
"Rip" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I have some fish that was accidentally left out at 80 degrees F then cooked, and I'm wondering if it's safe to eat.
Here's the story: I had some frozen steelhead that I was going to smoke. I put it on the smoker as usual and left the house (note that it was not brined). An hour later I noticed that the smoker had not started as expected.
I fixed the smoker problem and then smoked the fish for 2 hours. After that I cooked it on the gril to an internal temp of 180 degrees. After cooking I immediately refridgerated it.
So how safe (or not) is this fish to eat?
Rip
You cooked it to 180 degrees. Any bacteria are long dead. The quality might have deteriorated a little in the hour it was unrefrigerated, but I doubt it. If steelhead deteriorates as fast as lake trout you are lucky it was only an hour.
I have some fish that was accidentally left out at 80 degrees F then cooked, and I'm wondering if it's safe to eat.
I don't want to tell you to do something that could make you sick, but personally I'd probably eat it. Thinking back on fishing and hunting trips, we've had stuff out of coolers for a lot longer than that, and it never killed me. We had a deer hanging in the garage overnight, and it was just a little too warm for my comfort, but it, too, was fine. OTOH, these days my resistance is quite low and I don't take such chances any more. I'd say if you're the least bit nervous, throw it out. It won't break the bank. Now I've told you I'd eat it and advised you not to. It's a matter of personal comfort. Now if you told me you left a jar of mayonaise out in the sun, I wouldn't even consider eating that.
-- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse.
"AlleyGator" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Rip said:
I have some fish that was accidentally left out at 80 degrees F then cooked, and I'm wondering if it's safe to eat.
I don't want to tell you to do something that could make you sick, but personally I'd probably eat it. Thinking back on fishing and hunting trips, we've had stuff out of coolers for a lot longer than that, and it never killed me. We had a deer hanging in the garage overnight, and it was just a little too warm for my comfort, but it, too, was fine. OTOH, these days my resistance is quite low and I don't take such chances any more. I'd say if you're the least bit nervous, throw it out. It won't break the bank. Now I've told you I'd eat it and advised you not to. It's a matter of personal comfort. Now if you told me you left a jar of mayonaise out in the sun, I wouldn't even consider eating that.
-- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse.
The PH of mayonaise is pretty low. Can bacteria really grow in those conditions? My mother kept the miracle whip in the cupboard and we all survived.
"AlleyGator" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Rip said:
I have some fish that was accidentally left out at 80 degrees F then cooked, and I'm wondering if it's safe to eat.
I don't want to tell you to do something that could make you sick, but personally I'd probably eat it. Thinking back on fishing and hunting trips, we've had stuff out of coolers for a lot longer than that, and it never killed me. We had a deer hanging in the garage overnight, and it was just a little too warm for my comfort, but it, too, was fine. OTOH, these days my resistance is quite low and I don't take such chances any more. I'd say if you're the least bit nervous, throw it out. It won't break the bank. Now I've told you I'd eat it and advised you not to. It's a matter of personal comfort. Now if you told me you left a jar of mayonaise out in the sun, I wouldn't even consider eating that.
-- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse.
The PH of mayonaise is pretty low. Can bacteria really grow in those conditions? My mother kept the miracle whip in the cupboard and we all survived.
"AlleyGator" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Rip said:
I have some fish that was accidentally left out at 80 degrees F then cooked, and I'm wondering if it's safe to eat.
I don't want to tell you to do something that could make you sick, but personally I'd probably eat it. Thinking back on fishing and hunting trips, we've had stuff out of coolers for a lot longer than that, and it never killed me. We had a deer hanging in the garage overnight, and it was just a little too warm for my comfort, but it, too, was fine. OTOH, these days my resistance is quite low and I don't take such chances any more. I'd say if you're the least bit nervous, throw it out. It won't break the bank. Now I've told you I'd eat it and advised you not to. It's a matter of personal comfort. Now if you told me you left a jar of mayonaise out in the sun, I wouldn't even consider eating that.
-- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse.
The PH of mayonaise is pretty low. Can bacteria really grow in those conditions? My mother kept the miracle whip in the cupboard and we all survived.
del cecchi
Well, you're a dago... from regular exposure yoose developed a far higher tolerance for filth and dirt.
"AlleyGator" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Rip said:
I have some fish that was accidentally left out at 80 degrees F then cooked, and I'm wondering if it's safe to eat.
I don't want to tell you to do something that could make you sick, but personally I'd probably eat it. Thinking back on fishing and hunting trips, we've had stuff out of coolers for a lot longer than that, and it never killed me. We had a deer hanging in the garage overnight, and it was just a little too warm for my comfort, but it, too, was fine. OTOH, these days my resistance is quite low and I don't take such chances any more. I'd say if you're the least bit nervous, throw it out. It won't break the bank. Now I've told you I'd eat it and advised you not to. It's a matter of personal comfort. Now if you told me you left a jar of mayonaise out in the sun, I wouldn't even consider eating that.
-- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse.
The PH of mayonaise is pretty low. Can bacteria really grow in those conditions? My mother kept the miracle whip in the cupboard and we all survived.
del cecchi
Well, you're a dago... from regular exposure yoose developed a far higher tolerance for filth and dirt.
"AlleyGator" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Rip said:
I have some fish that was accidentally left out at 80 degrees F then cooked, and I'm wondering if it's safe to eat.
I don't want to tell you to do something that could make you sick, but personally I'd probably eat it. Thinking back on fishing and hunting trips, we've had stuff out of coolers for a lot longer than that, and it never killed me. We had a deer hanging in the garage overnight, and it was just a little too warm for my comfort, but it, too, was fine. OTOH, these days my resistance is quite low and I don't take such chances any more. I'd say if you're the least bit nervous, throw it out. It won't break the bank. Now I've told you I'd eat it and advised you not to. It's a matter of personal comfort. Now if you told me you left a jar of mayonaise out in the sun, I wouldn't even consider eating that.
-- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse.
The PH of mayonaise is pretty low. Can bacteria really grow in those conditions?
No. Mayo is bacteriostatic. The combination of low pH and low water activity means that mayo is room-temperature safe. It's not processed in any way after combining the basic ingredients. Just put into jars. It's why it can be sold at room temp.
"AlleyGator" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Rip said:
I have some fish that was accidentally left out at 80 degrees F then cooked, and I'm wondering if it's safe to eat.
I don't want to tell you to do something that could make you sick, but personally I'd probably eat it. Thinking back on fishing and hunting trips, we've had stuff out of coolers for a lot longer than that, and it never killed me. We had a deer hanging in the garage overnight, and it was just a little too warm for my comfort, but it, too, was fine. OTOH, these days my resistance is quite low and I don't take such chances any more. I'd say if you're the least bit nervous, throw it out. It won't break the bank. Now I've told you I'd eat it and advised you not to. It's a matter of personal comfort. Now if you told me you left a jar of mayonaise out in the sun, I wouldn't even consider eating that.
-- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse.
The PH of mayonaise is pretty low. Can bacteria really grow in those conditions?
No. Mayo is bacteriostatic. The combination of low pH and low water activity means that mayo is room-temperature safe. It's not processed in any way after combining the basic ingredients. Just put into jars. It's why it can be sold at room temp.
"Bob (this one)" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Del Cecchi said:
"AlleyGator" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Rip" <[email hidden]> wrote:
>I have some fish that was accidentally left out at 80 degrees F then >cooked, and I'm wondering if it's safe to eat. >
I don't want to tell you to do something that could make you sick, but personally I'd probably eat it. Thinking back on fishing and hunting trips, we've had stuff out of coolers for a lot longer than that, and it never killed me. We had a deer hanging in the garage overnight, and it was just a little too warm for my comfort, but it, too, was fine. OTOH, these days my resistance is quite low and I don't take such chances any more. I'd say if you're the least bit nervous, throw it out. It won't break the bank. Now I've told you I'd eat it and advised you not to. It's a matter of personal comfort. Now if you told me you left a jar of mayonaise out in the sun, I wouldn't even consider eating that.
-- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse.
The PH of mayonaise is pretty low. Can bacteria really grow in those conditions?
No. Mayo is bacteriostatic. The combination of low pH and low water activity means that mayo is room-temperature safe. It's not processed in any way after combining the basic ingredients. Just put into jars. It's why it can be sold at room temp.
Pastorio
The problem isn't the mayo, it's the things that get mixed with the mayo. So, if you live in a household where people will dip a knife into the mayo, spread it on something, dip again...you're running the risk of things getting into the mayo that may begin to grow.
"Bob (this one)" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Del Cecchi said:
"AlleyGator" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Rip" <[email hidden]> wrote:
>I have some fish that was accidentally left out at 80 degrees F then >cooked, and I'm wondering if it's safe to eat. >
I don't want to tell you to do something that could make you sick, but personally I'd probably eat it. Thinking back on fishing and hunting trips, we've had stuff out of coolers for a lot longer than that, and it never killed me. We had a deer hanging in the garage overnight, and it was just a little too warm for my comfort, but it, too, was fine. OTOH, these days my resistance is quite low and I don't take such chances any more. I'd say if you're the least bit nervous, throw it out. It won't break the bank. Now I've told you I'd eat it and advised you not to. It's a matter of personal comfort. Now if you told me you left a jar of mayonaise out in the sun, I wouldn't even consider eating that.
-- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse.
The PH of mayonaise is pretty low. Can bacteria really grow in those conditions?
No. Mayo is bacteriostatic. The combination of low pH and low water activity means that mayo is room-temperature safe. It's not processed in any way after combining the basic ingredients. Just put into jars. It's why it can be sold at room temp.
Pastorio
The problem isn't the mayo, it's the things that get mixed with the mayo. So, if you live in a household where people will dip a knife into the mayo, spread it on something, dip again...you're running the risk of things getting into the mayo that may begin to grow.
"Rip" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I have some fish that was accidentally left out at 80 degrees F then cooked, and I'm wondering if it's safe to eat.
Here's the story: I had some frozen steelhead that I was going to smoke. I put it on the smoker as usual and left the house (note that it was not brined). An hour later I noticed that the smoker had not started as expected.
I fixed the smoker problem and then smoked the fish for 2 hours. After that I cooked it on the gril to an internal temp of 180 degrees. After cooking I immediately refridgerated it.
So how safe (or not) is this fish to eat?
Rip
My hubby swears on the principle of leaving the fish out with a rub on it for an hour or two before smoking it. When left out, the fish develops a sticky skin called a pelicle (sp?). Why this needs to be done, I have no idea, but the way you did your fish was actually correct.
"Bob (this one)" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Del Cecchi said:
"AlleyGator" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Rip" <[email hidden]> wrote:
>I have some fish that was accidentally left out at 80 degrees F then >cooked, and I'm wondering if it's safe to eat. >
I don't want to tell you to do something that could make you sick, but personally I'd probably eat it. Thinking back on fishing and hunting trips, we've had stuff out of coolers for a lot longer than that, and it never killed me. We had a deer hanging in the garage overnight, and it was just a little too warm for my comfort, but it, too, was fine. OTOH, these days my resistance is quite low and I don't take such chances any more. I'd say if you're the least bit nervous, throw it out. It won't break the bank. Now I've told you I'd eat it and advised you not to. It's a matter of personal comfort. Now if you told me you left a jar of mayonaise out in the sun, I wouldn't even consider eating that.
-- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse.
The PH of mayonaise is pretty low. Can bacteria really grow in those conditions?
No. Mayo is bacteriostatic. The combination of low pH and low water activity means that mayo is room-temperature safe. It's not processed in any way after combining the basic ingredients. Just put into jars. It's why it can be sold at room temp. Pastorio
Now wait a minute. Are we talking mayonaise, or miracle whip. One's a salad dressing, the other is made with eggs, hence something akin to salmonella might be the result of room temperature mayonaise left out.
"Bob (this one)" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Del Cecchi said:
"AlleyGator" <[email hidden]> wrote in message news:[email hidden]...
>"Rip" <[email hidden]> wrote: > > > >>I have some fish that was accidentally left out at 80 degrees F then >>cooked, and I'm wondering if it's safe to eat. >> > >I don't want to tell you to do something that could make you sick, but >personally I'd probably eat it. Thinking back on fishing and hunting >trips, we've had stuff out of coolers for a lot longer than that, and >it never killed me. We had a deer hanging in the garage overnight, >and it was just a little too warm for my comfort, but it, too, was >fine. OTOH, these days my resistance is quite low and I don't take >such chances any more. I'd say if you're the least bit nervous, throw >it out. It won't break the bank. Now I've told you I'd eat it and >advised you not to. It's a matter of personal comfort. Now if you >told me you left a jar of mayonaise out in the sun, I wouldn't even >consider eating that. > >-- >The Doc says my brain waves closely match those of a crazed ferret. >At least now I have an excuse.
The PH of mayonaise is pretty low. Can bacteria really grow in those conditions?
No. Mayo is bacteriostatic. The combination of low pH and low water activity means that mayo is room-temperature safe. It's not processed in any way after combining the basic ingredients. Just put into jars. It's why it can be sold at room temp. Pastorio
Now wait a minute. Are we talking mayonaise, or miracle whip. One's a salad dressing, the other is made with eggs, hence something akin to salmonella might be the result of room temperature mayonaise left out.
He's talking about mayonnaise, but Miracle Whip is also shelf stable (it doesn't spoil).
"Bob (this one)" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Del Cecchi wrote:
>"AlleyGator" <[email hidden]> wrote in message >news:[email hidden]... > > >>"Rip" <[email hidden]> wrote: >> >> >> >>>I have some fish that was accidentally left out at 80 degrees F then >>>cooked, and I'm wondering if it's safe to eat. >>> >> >>I don't want to tell you to do something that could make you sick, but >>personally I'd probably eat it. Thinking back on fishing and hunting >>trips, we've had stuff out of coolers for a lot longer than that, and >>it never killed me. We had a deer hanging in the garage overnight, >>and it was just a little too warm for my comfort, but it, too, was >>fine. OTOH, these days my resistance is quite low and I don't take >>such chances any more. I'd say if you're the least bit nervous, throw >>it out. It won't break the bank. Now I've told you I'd eat it and >>advised you not to. It's a matter of personal comfort. Now if you >>told me you left a jar of mayonaise out in the sun, I wouldn't even >>consider eating that. >> >>-- >>The Doc says my brain waves closely match those of a crazed ferret. >>At least now I have an excuse. > > >The PH of mayonaise is pretty low. Can bacteria really grow in those >conditions?
No. Mayo is bacteriostatic. The combination of low pH and low water activity means that mayo is room-temperature safe. It's not processed in any way after combining the basic ingredients. Just put into jars. It's why it can be sold at room temp. Pastorio
Now wait a minute. Are we talking mayonaise, or miracle whip. One's a salad dressing, the other is made with eggs, hence something akin to salmonella might be the result of room temperature mayonaise left out.
He's talking about mayonnaise, but Miracle Whip is also shelf stable (it doesn't spoil).
Miracle Whip is a sweetened version of mayo. When *contaminated* both spoil... *once opened* and used they are in fact contaminated. The mere fact of opening and exposing to the atmosphere contaminates... then all one can argue (inanely ad infinitem of course) is degree. My jar of Hellmans Mayo says "Refrigerate After Opening". Yoose WOPs natually have a far greater tolerance for dirt/filth.
He's talking about mayonnaise, but Miracle Whip is also shelf stable (it doesn't spoil).
Miracle Whip is a sweetened version of mayo. When *contaminated* both spoil... *once opened* and used they are in fact contaminated. The mere fact of opening and exposing to the atmosphere contaminates... then all one can argue (inanely ad infinitem of course) is degree. My jar of Hellmans Mayo says "Refrigerate After Opening". Yoose WOPs natually have a far greater tolerance for dirt/filth.
Sheldon
I'm not a Wop, I'm a Kraut.
Miracle Whip is sweeter than mayonnaise, but it contains no eggs, has quite a bit less oil, and it contains some water and modified food starch. Because of the water, it's probably less shelf stable than real mayonnaise in spite of not having eggs -- but perhaps it contains preservatives to compensate for that (I don't have a jar of Miracle Whip handy.) If it was just sweetened mayonnaise, Miracle Whip would have the word "mayonnaise" on the label somewhere.
Your jar of mayo says "refrigerate after opening" because it tastes better to most people when cold.
"Bob (this one)" <[email hidden]> wrote in message news:[email hidden]...
>Del Cecchi wrote: > > >>"AlleyGator" <[email hidden]> wrote in message >>news:[email hidden]... >> >> >> >>>"Rip" <[email hidden]> wrote: >>> >>> >>> >>> >>>>I have some fish that was accidentally left out at 80 degrees F then >>>>cooked, and I'm wondering if it's safe to eat. >>>> >>> >>>I don't want to tell you to do something that could make you sick, but >>>personally I'd probably eat it. Thinking back on fishing and hunting >>>trips, we've had stuff out of coolers for a lot longer than that, and >>>it never killed me. We had a deer hanging in the garage overnight, >>>and it was just a little too warm for my comfort, but it, too, was >>>fine. OTOH, these days my resistance is quite low and I don't take >>>such chances any more. I'd say if you're the least bit nervous, throw >>>it out. It won't break the bank. Now I've told you I'd eat it and >>>advised you not to. It's a matter of personal comfort. Now if you >>>told me you left a jar of mayonaise out in the sun, I wouldn't even >>>consider eating that. >>> >>>-- >>>The Doc says my brain waves closely match those of a crazed ferret. >>>At least now I have an excuse. >> >> >>The PH of mayonaise is pretty low. Can bacteria really grow in those >>conditions? > >No. Mayo is bacteriostatic. The combination of low pH and low water >activity means that mayo is room-temperature safe. It's not processed in >any way after combining the basic ingredients. Just put into jars. It's >why it can be sold at room temp. >Pastorio
Now wait a minute. Are we talking mayonaise, or miracle whip. One's a salad dressing, the other is made with eggs, hence something akin to salmonella might be the result of room temperature mayonaise left out.
He's talking about mayonnaise, but Miracle Whip is also shelf stable (it doesn't spoil).
Miracle Whip is a sweetened version of mayo.
No. It isn't. Read the label.
Quoted message said:
When *contaminated* both spoil...
And that's why the "refrigerate" admonition. It slows bacterial action enough for the mayo to kill it.
*once opened* and used they are in fact contaminated. The
Quoted message said:
mere fact of opening and exposing to the atmosphere contaminates...
Nope. That single fact would make no difference. Mayo is bacteriostatic.
Quoted message said:
then all one can argue (inanely ad infinitem of course) is degree. My jar of Hellmans Mayo says "Refrigerate After Opening".
Imagine. Just for you they put idiot instructions on jars.
Quoted message said:
Yoose WOPs natually have a far greater tolerance for dirt/filth.
We let you be in the world. And we have a tolerance for insanity. We let you be in the world.
"Bob (this one)" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Del Cecchi said:
"AlleyGator" <[email hidden]> wrote in message news:[email hidden]...
>"Rip" <[email hidden]> wrote: > > > >>I have some fish that was accidentally left out at 80 degrees F then >>cooked, and I'm wondering if it's safe to eat. >> > >I don't want to tell you to do something that could make you sick, but >personally I'd probably eat it. Thinking back on fishing and hunting >trips, we've had stuff out of coolers for a lot longer than that, and >it never killed me. We had a deer hanging in the garage overnight, >and it was just a little too warm for my comfort, but it, too, was >fine. OTOH, these days my resistance is quite low and I don't take >such chances any more. I'd say if you're the least bit nervous, throw >it out. It won't break the bank. Now I've told you I'd eat it and >advised you not to. It's a matter of personal comfort. Now if you >told me you left a jar of mayonaise out in the sun, I wouldn't even >consider eating that. > >-- >The Doc says my brain waves closely match those of a crazed ferret. >At least now I have an excuse.
The PH of mayonaise is pretty low. Can bacteria really grow in those conditions?
No. Mayo is bacteriostatic. The combination of low pH and low water activity means that mayo is room-temperature safe. It's not processed in any way after combining the basic ingredients. Just put into jars. It's why it can be sold at room temp. Pastorio
Now wait a minute. Are we talking mayonaise, or miracle whip. One's a salad dressing, the other is made with eggs, hence something akin to salmonella might be the result of room temperature mayonaise left out.
I said exactly what I meant. Salmonella doesn't magically materialize from the air. It's bacteria. Mayo kills salmonella. Mayonnaise is made in factories pretty much the same way it's made at home. There are no preservation techniques used. No heat. No chemicals. No special processes. Mayo is stable at room temperature. You buy it in stores off a room-temp shelf. And it says to refrigerate after opening, not because it spoils by itself. But because when you use it, you introduce contaminants.
