ARGH -- can I still eat this?

[hillview]

Yesterday I made homemade chicken noodle soup. Homemade chicken broth, the whole nine yards. DH didn't put it in the fridge (I had to go to a school thing). And I forgot to check the kitchen when I got home. It sat out all night in a covered pot. Can we still eat this? It was all cooked no bones but chicken meat.
SO SO annoyed
/hillary

[infomama]

Risky. I wouldn't. Sorry...that totally sucks.

[ThreeofUs]

Boil it for at least 12 minutes, and then try it. You will have killed all the bacteria, and then trying it would tell you if it's spoiled.

Honestly, we used to leave our soup out all the time and boil it in the mornings when I was growing up. I still leave chicken soup out the first night to let the flavors develop - but if it's not boiled, I won't eat it!

Hope it turns out to be good!

[Penny's Pappa]

Yup, just boil it for a few minutes to kill off any bacteria you may have acquired overnight and you should be fine.

[Melaine]

Risky. I wouldn't. Sorry...that totally sucks.


:yeahthat:
My friend who investigates food-borne illnesses would agree. She would toss it. When in doubt, throw it out!!!

That really sucks though. I'm sorry.

[Penny's Pappa]

:yeahthat:
My friend who investigates food-borne illnesses would agree. She would toss it. When in doubt, throw it out!!!

That really sucks though. I'm sorry.

I find this post slightly ironic given your signature! :)

[infomama]

Food for thought..

Food spoilage bacteria and food borne illness bacteria are 2 different things.

The first present visible signs that they are present -- off color, smell and texture changes such as slimy feel on the outside of meat. Food borne illness bacteria on the other hand give off no signals that they are present. Food spoilage bacteria do not make you ill but may be hiding food borne illness bacteria which can. Thus the recommendation to not consume foods that show obvious signs of food spoilage AND to not consume foods that have been given the perfect environment for food borne illness bacteria to grow. Leaving foods that easily support the growth of bacteria at temperatures between 41 and 135 degrees for an extended period of time is the perfect environment. Written by http://www.allexperts.com/ep/767-63388/Food-Safety-Issues/Carol-Schlitt.htm

[fauve01]

Risky. I wouldn't. Sorry...that totally sucks.

:yeahthat:

when in doubt, throw it out.

Anne

[Piglet]

:yeahthat:

when in doubt, throw it out.

Anne

Sorry, but that statement rubs me the wrong way. If you have a REASONABLE doubt, throw it out, but why waste food just becasue you have a doubt? I can doubt a lot of things, and throw a lot of good food away or I can proceed with caution. If it were me, I would boil the heck out of it and then have a small taste of it. There are a few things going for you - there is a lot of salt in the soup which inhibits bacterial growth, the initial ingredients were boiling and boiling, which would have killed off a lot of initial bacteria, etc. I have done the exact same thing as you a few times and thankfully have never had reason to throw something out or have ever gotten sick from doing it.

[Melaine]

Personally, I am just not willing to take risks when it comes to vomiting.

Also, I tend to follow the guidelines that applied when I worked in food service. Would I serve something left out overnight to customers? Even if boiled for 12 minutes? No. So I am not willing to take that risk with my family. JMO.

[hillview]

SOOOO annoyed but I tossed it.
Thanks everyone.

FWIW if it were just me or DH I'd go with it but the kids I had to toss.

UGGGGGGGG
/hillary