I have been doing it for 10 years and never got sick
Comment on Certain dishes like Curries and fried rice keep getting better with age, until they don't.
PapaStevesy@lemmy.world 2 months agoDon’t eat lasagna that’s been between 40° and 140° F for more than 4 hours!
Wizard_Pope@lemmy.world 2 months ago
PapaStevesy@lemmy.world 2 months ago
Yeah, I mean there’s only one hour of real danger there and those are the food service rules, so they’re going to be as strict as possible. They also teach that prepared food can’t be served after a week in the fridge, even though it often lasts longer before spoiling. I personally don’t enjoy puking and shitting my brains out, especially as a direct result of my own avoidable actions, so I play it safe.
MutilationWave@lemmy.dbzer0.com 2 months ago
Shit I leave food out for a day sometimes, it’s cool. The art of iron guts.
mitram@lemm.ee 2 months ago
Why?
Nurse_Robot@lemmy.world 2 months ago
It allows harmful bacteria to reach infectious levels, it’s true of most foods and isn’t exclusive to lasagna
lol_idk@lemmy.ml 2 months ago
Starchy foods. Rice is particularly prone to this
PapaStevesy@lemmy.world 2 months ago
And most meat dishes, egg dishes, pretty much anything containing dairy, most raw/cooked produce and produce-containing dishes, opened canned goods, etc, etc. Way more than just “starchy foods”
mitram@lemm.ee 2 months ago
Ah that was my guess, thank you for the warning
jawa22@lemmy.blahaj.zone 2 months ago
Danger zone. Easy way to get sick.
FooBarrington@lemmy.world 2 months ago
Are we supposed to immediately freeze leftovers? I thought a night in the fridge was totally fine.
PapaStevesy@lemmy.world 2 months ago
If your fridge is warmer than 40°F, it’s not working properly. Commercially, prepared food is acceptable to use/sell for a week in the fridge before it has to be thrown out. Practically, this time is often longer, but a week is the safest bet.
FooBarrington@lemmy.world 2 months ago
If your fridge is warmer than 40°F, it’s not working properly.
My fridge literally has a setting for 6°C (42.8F).
PapaStevesy@lemmy.world 2 months ago
4°C is 39.2°F, which, at least in the imperial system, is less than 40. And yeah, different governments have different regulatory standards, this is very very very common. Certainly the difference between 40° & 43° is less crucial than the difference between 40° & 100° and of course all foods (and the bacteria involved in their spoilage) are different (some things are considered safe up to 45°F for instance), but you have to plan for the worst-case scenario to be safest. And as I’ve said elsewhere, this is the industry standard, which is naturally (in America at least) driven by fear of liability litigation more than science, so it’s bound to be stricter than is perhaps normally necessary.
gigachad@sh.itjust.works 2 months ago
= 4.4 °C - 60 °C