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Left Lasagna Out All Night. Can I eat it?

Ugh. I left a yummy lasagna, made with ground beef, out all night. I put it in the refrigerator as soon as I saw it this morning, but...




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    1. I'd eat it. I wouldn't serve it to anyone else.

      1 Reply
      1. re: rainey

        I agree with rainey. I'd reheat it in the oven to 160 degrees and eat it.... unless you are over 70 or have really bad health.

      2. How cool is your kitchen? Mine is around 60 at night, and I'd probably eat it, but YMMV.

        1. Sam will jump all over me, but I wouldn't touch your lasagna with a barge pole -- you've had a veritable petri dish of bacteria percolating on your kitchen counter all night.

          4 Replies
          1. re: pikawicca

            What can I say?

            I'd agree to tossing the lasagna if you did touch it with a barge pole used in one of the canals in Jakarta or a klong in Bangkok or under the houses on the river in Iquitos. Then you would have a petri dish of fun. Otherwise, where are those bacteria coming from?

            1. re: Sam Fujisaka

              If that's the case then the lasagna should be okay after sitting on the counter at room temperature for a week. Anyone care to try it after a week? In the process of cooling, it's not airtight and it's going to draw in outside air. If you wouldn't eat if after a week then you agree that at some point it starts to spoil. The question is, what is that length of time. It's a guess and a gamble.

              1. re: Antilope

                Actually I would not hesitate to eat it after a week. Although as Veggo said, that top layer of noodles becomes a real test for your teeth cause they get so tough. If cooking killed anything (that's assuming there IS anything) then the airborne stuff is probably already growing inside of me and will probably kill me off faster than eating the lasagne. But I don't know why we all use up the skin on our fingers typing about this over and over again because I've never seen a soul here change their opinion :)

            2. re: pikawicca

              Here at your side P. That dish ain't being served inside Casa Jfood, but he has a table and chairs set up outside for you know who. (insert stupid looking icon representing a smiley face at a 90-degree offset).

            3. The food was completely cooked and as long as it wasn't sitting in a temp over 40F. I'd eat it...

              1. I'd eat it. In fact, it probably tastes a lot better having sat out over night.

                1. Ground beef?


                  And...some people use eggs in lasagna to bind the ricotta mixture... Do you?


                  No to any one of those things left out overnight, never mind in combination.

                  1. If nothing else balance the cost of less than $ 10 in ingredients vs a doctors office or emergency room visit.

                    Not worth the chance.

                    1. I've done this quite often in the past and have not had any problems.

                      Eat and enjoy.

                      2 Replies
                      1. re: ipsedixit

                        Snap. And think of all the immunity we have been developing.

                        1. re: ipsedixit

                          Ditto. I've done this (or similar) numerous times to no unhappy effect. Heck, I'd have a few spoonful at room temperature even before I got around to reheating it. Maybe I'm cavalier, but, so be it.

                        2. First off, it was sanitary when it came out of the oven. You heated it to - what - 350F? If there's bugs that can live through that, they deserve to rule the world.

                          So let's talk about what happened after you took it out of the oven. Did it come into contact with any possible sources of contamination? Presumably you cut it with a clean knife and served it with clean utensils. Germs don't appear out of thin air, you need a source of infection.

                          Now if you picked at the lasagna with dirty hands after it had cooled (who, me?), you have a potential problem. But there's an easy solution - just heat it up again. Amazing how those bacteria just die right off when you cook them to death.

                          Long story short:
                          1. You're probably fine.
                          2. If you're worried, heating the lasagna thoroughly will guarantee that you're fine.
                          3. Wasting food is immoral.
                          4. Wasting lasagna will consign you to the seventh circle of hell.

                          35 Replies
                          1. re: alanbarnes

                            I'm in complete agreement with Alanbarnes. Reheat and enjoy it.

                            1. re: alanbarnes

                              Agree- If it was handled properly with no additional contamination through dirty utensils or dirty hands there's little chance there's any bacterial contamination which would cause food poisoning. You're going to re-heat before serving and that will eliminate any bacteria.
                              I'd have no problem eating it if it's reheated.

                              Interesting article on bacterial food poisoning and how to control it:

                              1. re: monku

                                Thanks for the link, monku, but I am not reassured by what I read there. Several of the nasties described apparently produce toxins that survive high temps, and multiply rapidly while in the "danger zone." The author repeatedly cautions to serve hot foods hot, and to store cooked food properly. This is the first lesson aspiring chefs are taught in food safety classes.

                                1. re: pikawicca

                                  Those "nasties" you speak of are highly unlikely in a lasagna left out overnight.

                                  Yes, the author cautions and chefs are taught the lessons of food safety...but, don't we all "drive" over the speed limit sometimes. I'm sure you've left out something long enough to reach the "danger zone" and ate it unknowingly.

                              2. re: alanbarnes

                                dang if alan barnes ain't right on the mark again!

                                i'd definitely eat it, after heating. it is probably going to taste even better than when it first came out of the oven.

                                1. re: alanbarnes

                                  alan (and Sam),

                                  I am not a scientist, but it's always been my understanding that bacteria are all around us, just looking for a warm, moist spot to reproduce. This article seems to support my belief.


                                  1. re: pikawicca

                                    There's good bacteria and bad bacteria.
                                    Read the link on my thread (above), bacteria that will cause food poisoning.

                                    1. re: pikawicca

                                      At the bottom of the article is a chart which shows the "temperature sensitivity" of different bacteria that can cause food poisoning.

                                      Normal cooking or heated to a certain temperature will destroy the "type of bacteria", which "may" have developed if food were left out.


                                      1. re: pikawicca

                                        pika, your link is to an article about a scientific publication shows you have less rather than more to worry about:

                                        1. The RNA protein-sensitive based monitor detected 1800 types of airborne bacteria over 17 weeks. That monitoring provided number of types, not densities. The number seems high, but is lower than levels found in soil and in the top few mm of the ocean’s surface.

                                        2. New detection methods were needed by Homeland Security in their search for airborne pathogens used by terrorists.

                                        3. The "problem" for those who developed the new detection methods was that 99% of airborne bacteria can't survive on sensitive cultures used to detect bacteria - i.e., the best, most conducive medium were unable to sustain the airborne bacteria that landed on them. Such cultures are much more conducive to culturing bacteria than your lasagna. So you could leave the lasagna out for 17 weeks and get a handful that could survive on the lasagna.

                                        But even the survivors are not necessarily bad for you. “Good” or innocuous bacteria also abound. So, overall, I’d eat the lasagna.

                                        1. re: Sam Fujisaka

                                          I like it that we have our own inhouse gobbledegook (sp?) reader and interpreter.

                                          1. re: Sam Fujisaka

                                            Sam, I'm not following the logic on why the study Pika references gives us less to worry about in regards to the number of bacteria in the air.

                                            In regards to your points:
                                            1. First, a minor correction on your interpretation. The method used to detect species of bacteria is a DNA microarray, it's neither RNA or protein sensitive. I'm guessing you referred to it as RNA/protein sensitive because they are detecting a gene (16S rRNA) that is involved in protein synthesis, but the method itself has nothing to do with RNA or protein expression. Regardless, the details (i.e. DNA vs. RNA vs. protein) don't ultimately matter because they used an unbiased approach (i.e. not restrictive like culture media) to identify a large number (1800) of different bacteria in the air.

                                            Sam's correct in that this is a better method that the traditional method of culturing the bacteria because it is not restrictive (either by food substrate and/or temperature and environmental conditions). He's also correct that the 1800 different bacterial species is the total number identified over a 17 week period (as opposed to 1800 different species all found at the same time). However, I'm not sure this difference really matters because you are still exposed to all of those different bacteria at some point. I pulled the original research paper the article Pika references and it notes that the ~1800 different species is also most likely an underestimate of how many are actually present. This is certainly true because the method they utilize is restricted to only bacteria that are currently identified. Any species of bacteria that have yet to be discovered would not be detected by the DNA array. I highly doubt the number would grow too much larger, and it would most likely not surpass the diversity found in soil and ocean, but it's worth noting.

                                            But, scientific details aside, I'm not following why if there are fewer species of bacteria in the air as opposed to the soil they are less likely to get into your food. This study proves there are bacteria in the air, therefore they would be able to get into your food without exposure to dirty utensils, fingers, etc. (If they are good or bad bacteria is a different question).

                                            2. I really don't follow what Homeland Security and terrorism has to do with this.

                                            3. Another minor scientific detail, the article says "which in some cases is as much as 99 percent of the bacteria in a sample". This is different than "99% of airborne bacteria can't survive..." as Sam states above. Having read and written scientific papers, I'm guessing the author of the news article Pika cites is referring to 1 or 2 studies that found 99% of the bacterial population was unculturable rather than this being a steadfast experimental rule.

                                            Regardless, I agree with Sam that a lot of the 1800 different bacterial species identified in air from Texas probably won't grow on some lasagna sitting out over night. However, the primary research paper does list at least 1 bacteria (Arcobacter) that causes 'bacteremia and severe gastrointestinal illnesses in humans' to be present in the air. I hesitate to say that because I know it will cause some people to freak out, but I ultimately don't think it's that huge of a deal or we all would be getting sick a heck of a lot more. My field isn't microbiology, so for all I know Arcobacter might not even grow in food (I'm too lazy and tired to google it). The list of 1800 could also include others, but I'm certainly not knowledgeable enough to spot them.

                                            As for my interpretation, after having read this article I feel neither less or more worried about the makeup of bacteria in our air so I'm not changing any of my practices. Like Sam said, lots of bacteria is either good or not harmful to us, so the fact that 1800 different bacteria species were found in the air doesn't make me more nervous. But, I really don't see any reason to think this study suggests we should be less worried either.

                                            Regarding the lasagna left out overnight... I think it would probably come down to how good it was. If it was fantastic I would throw it in the fridge and make sure to reheat it well before I ate it. I'd also make sure I was the only one eating it (because I do realize there is a chance it's contaminated). I'm pretty sure this goes against most scientific recommendation, but why waste good food. :)

                                            (I apologize to all those who I just bored to sleep, but I'm just a nerdy girl who gets excited about science).

                                            1. re: pollymerase

                                              << I apologize to all those who I just bored to sleep, but I'm just a nerdy girl who gets excited about science >>

                                              So your name isn't just a coincidence?

                                              If one has to worry about bacteria in the air then breathing becomes a bit problematic. I wonder what percentage of bacteria survive a trip through the stomach and gut. I presume air-borne bacteria start with a colony size of one. Allowing for a reproduction rate of every hour then we end up 4000 bacteria after 12 hours. So we can ignore toxins - they haven't the numbers or time to produce sufficient exo- or endotoxins.

                                              I grew up without refrigeration. I don't recall any food poisoning. Food was kept for days. An apple pie (if sufficiently well hidden) had a life span of a week. Food was regularly reheated the following day, or the one after that. Some foods such as butter lived permanently in the open air collecting the passing microbes wafting in the air. Same of course goes for fruit and any dried meat.

                                              1. re: Paulustrious

                                                Nope, no coincidence. :)

                                                But, I agree that in general the bacteria in the air isn't cause for a huge concern.

                                              2. re: pollymerase

                                                First, how we reference the method on CH makes no difference. We use PCA (a different method with a similar underlying basis) for work on soil microbial RNA, but that is neither her nor there.

                                                Second, this is the odd case where Homeland Security requested a more sensitive tool to detect terrorist released airborne bacteria. Science is usually driven by either trying to answer questions for the greater social good or by internally derived matters of interest. Not by politial bureaucracies. But, you're right, also neither here not there.

                                                The crux of the matter is that the highly sensitive technique used certainly indicates what is in the air - lots of different bacteria. But then the results from the traditional land-on-and-be-cultured method become interesting: only a very, very small proportion of all those bacteria successfully multiply on the cultural medium (assumed is that the bacteria in the air around the old dishes of culture is essentially the same air as that found around the new instrumentation). That is, even fewer would multiply on the lasagna (than on a culture made specifically to encourager and nuture bacterial browth). Of those few, far fewer would have some potential for harm to humans.

                                                Bottom line: lots of different bacteria in the air, but almost none of it grows on left out food. Of the few that do, very few would be remotely harmful.

                                          2. re: alanbarnes

                                            As Alan has suggested, If you're a scairt, make sure it goes towards immortal porpoises or estate lions. Otherwise you may rot ....(in the seventh circle).

                                            1. re: alanbarnes

                                              Just because you put food into a 350F oven does not mean that the food reaches a temperature of 350. Don't forget that, at atmospheric pressure, water doesn't get hotter than 212F. You can get concentrated sugar syrups and fats up higher than that, but only with direct heat (not convective heat in an oven).

                                              The thing that concerns me most about this scenario is that the lasagna would spend a couple of hours in the "danger zone", the temperatures at which bacterial growth rates are the fastest. If the lasagna temperature dropped instantaneously from steaming hot to room temp, I might eat it, but spending most of the night at incubator temperature makes me a little less cavalier about the whole situation.

                                              I wonder if the lasagna was left covered or uncovered overnight. Bacteria floating around in the air (and they're always there) have contaminated many of my failed scientific experiments-- and that was when I was working under aseptic hoods with sterile technique in disinfected laboratories. Whether or not the contaminants are pathogenic or not is up for debate but I wouldn't take the chance, especially if the lasagna were uncovered.

                                              1. re: chococat

                                                Can I assume that you read Sam's post and disagree with it? I think perhaps your use of "contaminants" is a bit broad. I dribbled some red wine on my babyback ribs the other day. So it was technically contaminated, I suppose. But I ate them and didn't worry.

                                                1. re: c oliver

                                                  I was purposely a little vague (how unscientific!). The 100% safe thing to do is to toss it, but nothing in life is really 100% safe. I think whether or not to eat the lasagna is up to the individual to decide how risk-averse they are-- I think it would be NOT nice to serve the lasagna to other people, who wouldn't get to make that decision. I would also think that the "fridge life" of the lasagna would be significantly decreased. If it were me, I would toss it but I know lots of people (including my mother ) who wouldnt' think twice about eating it (and feeding it to me).

                                                  By contaminants, I was referring to bacteria (and fungus and mycobacteria), not chunks of random goobers.

                                                2. re: chococat

                                                  When it comes to fully-cooked foods, virtually all food poisoning cases come from cross-contamination or contact with unclean hands. Yes, there are lots of bacteria in the air, but few if any of them are pathogenic. If they were, we'd be in trouble storing fresh fruit, bread, and dry sausages at room temp.

                                                  So we're back to the question of whether it's likely the lasagna was inoculated with something that might make the OP sick. If people were touching the food after it had cooled, then I'd definitely be worried. Your point about the "danger zone" is well-taken. But then we're back to the question of why pasteurizing the dish again won't fix the problem.

                                                  Of course, there's a remote chance that the lasagna is now a breeding ground for staphylococcus aureus bacteria, which produce a heat-stable toxin. If the OP or anybody in his/her household has or has been exposed to someone with a staph infection, that changes the game. Otherwise, I say heat 'n' eat.

                                                  1. re: alanbarnes

                                                    alan, with due respect, I was wondering where you got the information that most food poisoning of fully-cooked foods comes from cross-contamination or unclean contact following cooking?

                                                    I'm asking because that contradicts what I've read on multiple occasions from various sources on a number of pathogens, some of which do survive, in some quantity or another, proper cooking. Then, if food remains in the "danger zone", temperature-wise, for too long, some of these pathogens begin to use the food as a medium and start to multiply again.

                                                    Clostridium, shigella and staph are three mentioned in the information linked below. You yourself mentioned staph, but I'd argue with your wording that there's a "remote" chance that lasagna [left out too long] becomes a breeding ground. I don't think there's any question but that the lasagna, and certain other foods, DO become a breeding ground. What IS questionable is whether any particular individual will become sick from any one incidence of exposure.

                                                    As an analogy, if I shake hands or receive during ten separate transactions money or paperwork from ten people who are carrying active common cold or influenza viruses, my immune system may withstand the "germ assault" in any one or five or nine or ten of the incidents. Does that mean I'm not going follow accepted personal hygiene or illness prevention practices and not wash my hands after coming in contact with someone who has a cold or the flu? Of course not. I don't freak out when I have contact with an infected person, but I certainly take the sensible precautions, not only to protect myself but to protect other people, some of whom are particularly vulnerable, with whom I'll have contact later.

                                                    Same thing, to me, when it comes to properly heating or chilling foods that need to be properly heated or chilled according to scientifically known standards. Just because I don't become ill the first five times I eat something that wasn't properly refrigerated doesn't mean I won't become ill the sixth time. And if I come in contact with the live bacteria, then I become a potential transmitter of certain of them and could ultimately, though probably unwittingly, pass them on to another person, include someone who may have a compromised immune system.

                                                    In discussion, I've sometimes seen questioned, as being too cautious, the standards and practices in home sanitation and storage that various governmental agencies disseminate. Personally, I don't think we can be too cautious about some of these things, especially since we know about some of the conditions that exist in our food industries and that there is a shortage of inspectors. But let's say I were going to be casual about the information that, for example, NIH or Canadian agencies distribute. I don't think I've ever heard a professional chef recommend anything other than refrigerating food that needs to be refrigerated, within two hours of serving.

                                                    Here's the information, from the Partnership for Food Safety Education, that I referenced on various pathogens:


                                                    1. re: Normandie

                                                      I think the science behind food safety is pretty strong. And Normandie is right-- it's really a game of roulette. Just because one has not had a foodborne illness in the past does not mean that this won't be the day. I've never been in a car accident but I still wear my seat belt.

                                                      To raise another example of bacterial contamination arising from unlikely places, consider the surgical infection. Surgery is done in an extremely clean environment, by trained individuals with sterile drapes and gloves, on patients that have been swabbed with antiseptic and pre-treated with antibiotics. But you know what? Wounds still get infected and internal abcesses develop with alarming frequency. No matter what precautions we take, there is still a good chance that airborne bacteria may find a foothold somewhere.

                                                      Pathogenic bacteria do float around in the ethos, and can land on your food and multiply. The reason that fresh fruit, bread, and cured sausages don't propagate pathogenic bacteria is because bacteria require moisture, warmth, and low osmotic conditions (not high salt/high sugar) to grow. A couple of pathogenic bacteria that land on an apple and hang out there in stasis will probably not cause any harm. A couple of bacteria that land in the warm, moist, crevasses of your lasagna will multiply exponentially (doubling time of some bacteria is ~20 minutes, so if you start with, say 10 bacteria, you'll have over a million in ~5 hours) and could be a problem.

                                                      Ultimately, it's a personal choice whether or not to take these chances. But I think that people should be aware of the reasons that food safety recommendations are made so that they can make informed decisions.

                                                      1. re: chococat

                                                        Surgical infections are of special interest to me, but without going into too much detail, let's just say that the human gut can handle all kinds of things that would cause serious infections in tissues not intended to come into contact with foreign substances.

                                                        There are lots of organisms that are present in a perfectly healthy person's digestive tract. But if those organisms find their way into the abdominal cavity, they can cause severe illness or death.

                                                        Risk is inherent in every activity. And everybody has to decide the level of risk that he or she is comfortable taking. But it helps to quantify the risk as best as possible. From what I know, the risk of food poisoning from a lasagna that sat out overnight is relatively small, and is outweighed by my desire to eat the lasagna. YMMV.

                                                        1. re: chococat

                                                          I agree, and fall on the side of the food safety enthusiasts. One thing to keep in mind here -- was the lasagne just made, or had it been served? Leftovers taken from a serving or dinner plate have already been introduced to TONS of new bacteria from utensils that may have touched our hands or mouths, so even leftovers from a restaurant with your own dinner it in (doggie bag) aren't necessarily in great shape after 24 to 48 hours in a refrigerator. Yes, we all eat them, but they deteriorate very quickly.

                                                          Toss the thing. I've had food poisoning, it is painful, it can land you in a hospital like I did, and it can kill you if you are unlucky. The cheese in the lasagne has probably spoiled overnight, so the flavor will be off too.

                                                          1. re: RGC1982

                                                            which cheese has spoiled overnight?

                                                            1. re: alkapal

                                                              Ricotta can spoil overnight. Mozzarella is fine, as are most cheeses firm enough to grate. It is like cottage cheese in that it needs to be refrigerated. After four hours or so at room temperature, it can start to take on an off taste. If the lasagna was piping hot when it was removed from the oven, it would need to cool, of course, before this would an issue.

                                                        2. re: Normandie

                                                          I agree that bacteria (and yeasts and molds and ...) in the air will eventually start to grow in or on the lasagna. But not all bacteria cause food poisoning. And it's highly unlikely that somebody is going to get food poisoning from a lasagna that was left out overnight unless it was inoculated with pathogenic bacteria from dirty utensils, hands, etc.

                                                          Let's look at the three pathogens you mentioned, clostridium, shigella, and staphylococcus. Per the website in your link:

                                                          Clostridium "produce toxin only in an anaerobic (oxygenless) environment of little acidity." Lasagna is neither anaerobic nor low-acid. I wouldn't worry about it.

                                                          Shigella bacteria find their way into food "when a human carrier does not wash hands and then handles liquid or food that is not thoroughly cooked afterwards."

                                                          And staph infections occur "when food contaminated with the bacteria is left too long at room temperature." The question is how the food became contaminated with the bacteria. S. aureus doesn't just float around in the air; AFAIK all outbreaks of staph food poisoning where the origin has been confirmed have been traced back to contaminated hands, utensils, or equipment, although airborne staph has been found in bioaerosols.

                                                          So if you have a staph infection and sneeze on the lasagna, it could be a problem (although I'm not sure the strains of s. aureus that live in the nasal passages are the same ones that cause food poisoning - I'll leave that to the experts). But none of these bugs appear from nowhere.

                                                          The human digestive tract is equipped to deal with a fair level of foreign life forms. I agree that leaving something out all night doesn't qualify for best food safety practices, but I don't believe that you need to follow cleanroom-level guidelines in the home. I figure the risk posed by eating a lasagna that's been left out all night is less than the risk posed of hopping in the car, driving to dinner, and eating a meal in a restaurant. That, however, is just my opinion.

                                                          1. re: alanbarnes

                                                            Well, fair enough, Alan. Even though you and I would read the same information and make some different decisions about things, one of the points is to try to get good information, before we make considered decisions, and it seems to me at least that we both do that.

                                                            I'm not going to eat that lasagna, no matter what. It's just not worth even the slightest risk to me. I won't feel good about discarding it, because I do agree with you or whichever poster it was who noted his/her belief that discarding food is immoral. It is hard to waste food like that, when we remember all the people in the world who will go to bed hungry or insufficiently nourished tonight. But we all get distracted or make mistakes, leave food out now and then, and while I try not to waste things, I figure my more immediate responsibility of the two is not to expose my family to risk.

                                                            At the same time, I know that *I* do things that other posters here might consider not-ideal (sanitarily speaking) or even disgusting. We're the type of family who lets the dogs sleep on our beds with us, for example, and even though we're caring dog owners who try to keep them reasonably clean, dogs are dogs and they get into things or carry things into the house on their paws and fur. I'm rambling about this just to point out that I recognize that we all prioritize risks differently, and we each have the right to do that.

                                                            Thanks for listening to me in the spirit it was intended and for sharing your viewpoint in the same manner.

                                                            1. re: Normandie

                                                              What, no fistfight with Alan, you...you...dog hugger!
                                                              I guess we're just as likely to see a fight as you are eating rgifford's lasagna, which I'm sure is in the trash by now.

                                                              1. re: Normandie

                                                                That's the problem with being a grown-up - you have to make your own decisions. There's always a chance that something will come back to bite you in the butt (or the other end of the digestive tract), but life is a risky business, and ends up being 100% fatal.

                                                                In my house, the dogs let us sleep in **their** bed. I've tried to banish them, but always succumb to those big sad eyes. Not the dogs', my wife's. Sigh.

                                                                May you and yours have a wonderful holiday season...

                                                          2. re: alanbarnes

                                                            I definitely agree with your assertions, and would eat the lasagna, but I'm wondering about that first sentence. I've tried finding figures on this, but have been unable. My guess, just from personal experience, would have been that most food poisoning is from food intoxication, not food infection.
                                                            I've had food poisoning three times. The third time was from eating a salad in Mexico, so I'm fairly confident it was food infection. The first two times were courtesy of my college dining hall - which was actually usually excellent, but once a semester would have a well known chef from Boston take over to serve us something a little more gourmet, and both cases were after these dinners (both chefs you'd probably recognize by name, as they have had or still have television shows). The second time, I got medical attention, and the doctor said it was definitely food intoxication. The first time, since I didn't see a doctor, I can't be certain, but it felt like intoxication, not infection.
                                                            Clearly my sample set is a bit small to declare that two thirds of food poisoning cases are intoxication rather than infection. Any idea what the split would be?

                                                            1. re: danieljdwyer

                                                              I don't have any numbers in front of me, but if I recall correctly staphylococcus aureus is one of the most common causes of food poisoning. And with staph, the toxins are definitely a problem.

                                                              But the source of the pathogen doesn't really have anything to do with whether someone is suffering from food intoxication or food infection. Staph usually gets into food via dirty hands.

                                                              The good (?) thing about food poisoning caused by s. aureus is that it tends to be self-limiting - you don't have the little buggers constantly replacing themselves in your gut, so once you've managed to purge your digestive tract of its contents, you're good to go. That doesn't make the purging process any more pleasant, though.

                                                        3. re: alanbarnes

                                                          Bon appetit! It probably tastes even better now that the flavours have had a chance to meld at room temp awhile.

                                                          1. re: alanbarnes

                                                            Agreed in every regard.

                                                            People who would throw it away are just way too paranoid / finicky. My husband and I do this kind of thing all the time (nearly every time we have leftovers we don't put them away until the next day, over 12 hours later) and we've never gotten food poisoning at home. (I've only had it twice, and both times it was when I was away from home and at a restaurant.)

                                                            1. re: alanbarnes

                                                              Actuallyy, bacteria IS in the air, on you 'clean' knivesand on your hands:
                                                              The knives of course are clean but come in contact with skin, cppunters, drawers and other places that harbor bacteria.

                                                              Bacteria in the air CA. Be deadly, and do land on things.

                                                              Studies have shown that after just FOUR hours after leaving the oven, food left out can have more then doubles the amount of bacteria in it.

                                                              Don't ever chance it. Toss it

                                                            2. It's probably fine.

                                                              But if you're like me, you'll worry till you're ill about every grumble in your stomach for another 72 hours after eating it.

                                                              Stress isn't worth it. Chuck it.

                                                              2 Replies
                                                              1. re: dmd_kc

                                                                I have to agree. I've left foods out many times forgetting to refrigerate them, and as long as they're cooked, I never gave it a second thought and have eaten them w/no problems. But if you're going to be hypersensitive or nervous eating this, then it's not worth it...you might very well manifest "symptoms" that have nothing to do with the food itself!

                                                                1. re: gloriousfood

                                                                  Heck I'd eat it. I shudder to think how many pizza's that were left out in the dorm room in college and eaten at room temp the next morning for breakfast -- yet no ill effects.

                                                              2. Tough one. I would probably just reheat it until it is very, very hot and eat it.

                                                                1. ive mistakenly left food out several times and never once had stomach problems...i think i just have a forgetfulness problem.

                                                                  1. If you really, really don't want to waste it and are OK with risking food poisoning, then microwave individual servings. After microwaving, let sit for 3-4 minutes, then eat (my dad read somewhere that you have to let it sit after to complete killing all the bacteria.)

                                                                    Me? I'd throw it out. Not worth the risk. The only thing I'd consider eating if it had sat out all night would be a vegetarian vegetable soup---hopefully one with tomato in it.

                                                                    1 Reply
                                                                    1. re: ChristinaMason

                                                                      absolutely not. Reheat the ENTIRE thing back up to at least 165-175, and hold it at that temperature for a while (20-30 minutes).

                                                                      1) microwaves do not heat the food evenly, you will have hot and cold spots.
                                                                      2) at a temperature that will not dry out the food/burn it, you have to hold the temperature in order to kill the nasties, 3 or 4 minutes wont do it
                                                                      3) you want to kill any and all bacteria that may have taken up housekeeping in your lasagne, not just in an individual piece.

                                                                      4) I am talking from personal experience about NOT using the microwave. I've got a cast iron stomach... but microwaving individual pieces is not the way to go. trust me, you don't want the details, suffice to say I was glad it was dark out, I'm glad i got out of the car as fast as i did, I'm glad it was a lonely stretch of highway. That was the first bout. I didn't stray far from a bathroom for the next 24 hours.

                                                                      Properly reheated, I would have no hesitation about eating it so long as you were reasonably convinced it had remained undisturbed by varmints, critters, and vermin over night.

                                                                    2. I have done the same thing many times myself. I would definitely eat it.

                                                                      1. Yep!!

                                                                        nuke it hard after that pop it under the broiler for a nice crisp top!

                                                                        1. My advice, if you have a sensitive stomach don't eat it... if you have had fast food, cold pizza, etc etc... you should be just fine, unless you think you didnt cook the lasagna throughly or if you added cream cheese to your lasagna like many people i know they add that cheese, then i wouldnt recommend to eat it.

                                                                          Otherwise follow your nose and taste it after reheating it =)

                                                                          3 Replies
                                                                          1. re: helenahimm

                                                                            cream cheese i don't see as a problem in particular. curious why you say so?

                                                                            1. re: alkapal

                                                                              I did have a bad experience and trust me i grew up eating christmas ham that never saw a refrigerator in 3 days, fried cow heart, you mention it and it never bothered me, but the whole cream cheese thing in the lasagna and i left it outside (it was spring though) and it hurt a lot =(

                                                                              again my stomach is pretty tough btu everyone is different =)


                                                                              i want to know now... did you eat the lasagna or not? lol

                                                                          2. Reheat til piping hot and enjoy. No need to waste food unnecessarily unless you have a sensitive immune system in which case, be careful but just overnight should be fine.

                                                                            1 Reply
                                                                            1. re: bdachow

                                                                              Wow, really?
                                                                              I don't eat meat, so perhaps I'm really ignorant about these sorts of issues. That being said, I leave stuff out All The Time overnight and always eat it, the following day. The reason being that my kitchen is fairly cold and my fridge is really, really tiny.

                                                                              I generally do refrigerate things with cheese in them, but really one night isn't a big deal if I don't. Doesn't everyone eat pizza left over the next day? I've never gotten sick from eating any of this stuff. And what's the big deal with the eggs? I live in France and they don't even refrigerate eggs here...
                                                                              I don't know, maybe I just have a stomach of steel...

                                                                              That being said, if you're so worried about it that you won't enjoy it and will make yourself sick thinking about it, there's probably no point in eating it.

                                                                              1. Been there, done this, eaten it. No problems at all. And I DO have a very sensitive stomach.

                                                                                1. My wife is Indonesian, and grew up with out a refrigerator. She routinely leaves food out over night, I do nag her not to, but she still does it.

                                                                                  Never a problem.

                                                                                  1. Manga! Manga! You look skinny. I feel if some Italians in the "old country" read this, they'd be laughing at us. A lot of Europe still uses the wee fridges that American college students use in their dorm. A lasagna ain't a gonna fit, Luigi. Whata we gonna do? Leave it on the counter? (Insert Click and Clack laughter here.)
                                                                                    A good Italian lasagna is blessed by God! Sanctus lasagnus non carbarundum.

                                                                                    3 Replies
                                                                                    1. re: Passadumkeg

                                                                                      Maybe here this thread should segue over to the Americanization of food thread. Yes, alot of Americans would pass out at the casualness of food storage in other parts of the world.

                                                                                      1. re: c oliver

                                                                                        They would also pass out at the incidence of food borne illnesses. Hepatitis A, anyone?

                                                                                        1. re: c oliver

                                                                                          I think back to 'Nam to the partially eaten C-rats we scrounged from the "dump" when we couldn't be resupplied and it was that or nothing; a lasagna left on the counter over night would have been truely divine.

                                                                                        1. re: Scargod

                                                                                          Walk down the frozen food isle in your supermarket, my son, and you will understand why.

                                                                                          1. re: Passadumkeg

                                                                                            What's it going to be then, eh? To eat the lasagna or not eat the lasagna? Me...?
                                                                                            Include me out.

                                                                                            1. re: Gio

                                                                                              To eat, or not to eat: that is the question:
                                                                                              Whether 'tis nobler in the gut to suffer
                                                                                              The slings and arrows of airborne bacteria,
                                                                                              Or to take arms against the air of troubles,
                                                                                              And by opposing end them? To vomit, to diarrhea;
                                                                                              No more; and by a sleep to say we end
                                                                                              The lasagna left out on the counter overnight
                                                                                              That flesh is heir to, 'tis a pathogen stew
                                                                                              Devoutly to be wish'd. To vomit, to diarrhea;
                                                                                              To sleep: perchance to dream: ay, there's the brine rub;
                                                                                              For in that sleep of dreams of lasagna may come
                                                                                              When we have shuffled off this mortal coil,
                                                                                              Must give us pause: there's the respect
                                                                                              That makes spoiled lasagna of so long life;
                                                                                              For who would bear the whips and scorns of chowhound,
                                                                                              The oppressor's wrong, the wordy man's contumely,
                                                                                              The pangs of disprized salmonella, the law's delay,
                                                                                              The insolence of science and the USDA
                                                                                              That patient merit of the unworthy lasagna,
                                                                                              When he himself might his quietus make
                                                                                              With a bare bodkin? who would cream cheese bear,
                                                                                              To grunt and sweat under a weary life,
                                                                                              But that the dread of something after death,
                                                                                              The undiscover'd rot from whose bourn lasagna
                                                                                              No traveller returns, puzzles the will
                                                                                              And makes us rather bear those ills we have
                                                                                              Than fly to others in the gut that we know not of?
                                                                                              Thus left out lasagna does make cowards of us all;
                                                                                              And thus the native hue of resolution
                                                                                              Is sicklied o'er with the pale cast of thought,
                                                                                              And enterprises of great pith and moment
                                                                                              With this regard their currents turn awry,
                                                                                              And lose the lasagna into the bin.[1]

                                                                                              1. re: pikawicca

                                                                                                Well, this and "magic house" would be my top 10 picks.

                                                                                                1. re: c oliver

                                                                                                  Plus, ribs.

                                                                                                  There really should be a "classic posts" hall of fame.

                                                                                                    1. re: c oliver

                                                                                                      Get a cup of coffee C.

                                                                                                      It was a couple of summers ago when the guest insisted on bringing ribs and then there were >300 posts. It was priceless.

                                                                                                      1. re: jfood

                                                                                                        In Chow years, I am barely two so I missed that one. Just skimmed through it and it WAS the epitome of NAF, wasn't it? Tx, j.

                                                                                                      2. re: c oliver

                                                                                                        That thread is a favorite -- it was like "As the World Turns," CH style.

                                                                                                      3. re: c oliver

                                                                                                        I don't recall Magic house. Got a link? That Ribs woman never posts anymore.

                                                                                                        1. re: Sam Fujisaka

                                                                                                          this is COOL!!! hey Sir Sam...were you eating some of those "special" brownies when this came pouring out of your head...teehee... : )...maybe if so and you have any left, you could give them to rgifford and then the lasagna would be IRRESISTABLE!!!HAHAHA!!! YAAAAAY!!! manga! manga! eat the lasagna...WEEEEE!!!

                                                                                                          1. re: Sam Fujisaka

                                                                                                            What lasagna our contempt doth often hurl from us
                                                                                                            We wish it ours again.

                                                                                                    2. So did you eat it or not???:):)

                                                                                                      1. I don't want get OT, but what about pies and cakes? Don't they get left out on counters for long periods of time, even days? Or do the bacteria not like dessert?

                                                                                                        10 Replies
                                                                                                        1. re: Steve

                                                                                                          Good point and not OT IMO. I wonder what my guests the other night would have done if they'd known that the mayo (along with the other condiments) had sat out for hours (in little decorative bowls, of course!). And even though we thought we had cooked THEIR burgers medium they were in fact medium rare. Eeeeeeekkkkkkk. 'Course we ground our own but they had been on the counter for a couple of hours. Whew, this is a scary world we live in. I think I need a drink - little alcohol to kill the "germs."

                                                                                                          1. re: Steve

                                                                                                            <<I don't want get OT, but what about pies and cakes? Don't they get left out on counters for long periods of time, even days?>>

                                                                                                            Not at my house, they don't. Same rules apply for sweets containing eggs and dairy as do for refrigerating other cooked-food leftovers.

                                                                                                            1. re: Normandie

                                                                                                              Maybe not at your house, but in bakeries, diners, restaurants, donut shops, it's pretty much standard operating procedure. I'm not saying it's right (I don't know), but bakeries start baking at 5am and sometimes are still selling at 5pm from that unrefrigerated pastry case.

                                                                                                              1. re: Steve

                                                                                                                There's nothing to say about that except that you're right, Steve--it's true. I don't know what to say about bakeries. I don't really know anything about that business. I'd like to presume at least that the best bakeries use the freshest of ingredients. I know in a couple of instances when I've ordered a custom cake for a special occasion, when I've picked them up, the personnel at the bakery have told me to refrigerate them, but that's probably because I tend to pick out things with a lot of pastry creams, etc., and they *do* need to be kept chilled.

                                                                                                                Now...a different example would be supermarket baked goods. As has come up in various discussions through time here, whether the store brand or commercial brands, they tend to be heavy on the chemicals and preservative additives, things a lot of bakeries won't use. That's for shelf life, isn't it? But even some of those items, depending on the contents, will say on the package to refrigerate once opened. Some of obvious varieties that have those instructions are cheesecakes, custard pies, etc.

                                                                                                                We don't have *too* many sweets around here, but when we do, I tend to bake them. Mostly when it comes to storage, I follow the directions I've read through the years in my cookbooks. Again, with things heavy on the eggs, cream, etc., I've always read to refrigerate them, and it makes sense to me. If a cake has a buttercream frosting, I would probably refrigerate for preserving/sanitation reasons, anyway, but especially in warmer weather, if I don't keep it chilled, the frosting will tend to separate, so I do it for texture, too. And obviously a cake with whipped cream would need to be refrigerated, too, to keep the cream firm.

                                                                                                                But, again, I know you're right in what you're saying about bakery goods.

                                                                                                            2. re: Steve

                                                                                                              Cakes and pies have the benefit of having lots of sugar in them which acts as a preservative. Then again I leave all types of food laying out for days.

                                                                                                              Pease porridge hot, pease porridge cold,
                                                                                                              Pease porridge in the pot, nine days old;
                                                                                                              Some like it hot, some like it cold,
                                                                                                              Some like it in the pot, nine days old

                                                                                                              1. re: KTinNYC

                                                                                                                yes, but the pot was kept over the fire, which kept it hot.

                                                                                                                  1. re: KTinNYC

                                                                                                                    a friend of mine talks about living in an old farm house with a wood burning stove.... something not at all uncommon until the early years of the 1900s (largely responsible for burning down San Francisco in 1906). They lived in the pacific northwest, which, as Louis and Clark discovered, never gets dry and never gets warm. The fire in the stove never went out, it kept the kitchen warm and dry year round. On one side of the stove was a built in soup pot that got cleaned out twice a year, the rest of the time you just kept dropping leftovers, cooking scraps, etc into the soup. She says the first time she was at a restaurant and was asked what KIND of soup she wanted she was flummoxed, gobsmacked.

                                                                                                                    In Jolly old England it was not at all uncommon to keep a fire on the hearth for months on end. Having the pot hang by the fire for several days at a time would not have been unusual.

                                                                                                                    1. re: KaimukiMan

                                                                                                                      Okay, if it's been on the heat the entire time I guess it's been in the "safe zone" all 9 days. But if all new bits and pieces have been dropped in the question is was it the original pease porridge in the first place? Homeopathic pease porridge maybe?

                                                                                                                      1. re: KaimukiMan

                                                                                                                        It was common at one stage, and elements of that method still hung over in my grandparent's age. The French also had their version called a pot-au-feu, the pot that was always on the fire. The expression has come to mean a stew, but also someone who always stays at home.

                                                                                                                        I used to have a couple of 'glory pots' on my Aga into which leftovers were dumped before being reconstituted.

                                                                                                              2. It has been 2 weeks since your post, and I sure hope you've eaten/tossed it by now.

                                                                                                                Just felt compelled to add $.02 more to this rich discussion... If you it a good sniff and detect any off-odors, the food has any pooling liquid, it was left uncovered overnight at room temperature (where I draw the line), you should probably toss it.

                                                                                                                1. I'd just like to report that I made a lasagna last week and let it sit out for two night straight. Granted, it was butternut squash lasagna without meat, but I ate it without any hesitation.

                                                                                                                  1. I've been following this thread since the original post. I've noticed the original poster never came back to tell us what happened.

                                                                                                                    Does this mean they ate the lasagna but didn't live to tell us about it? ;-)

                                                                                                                    1. CALLING ROBIN GRIFFIN! CALLING ROBIN GRIFFIN!

                                                                                                                      Please come in! Over.

                                                                                                                      4 Replies
                                                                                                                        1. re: Sam Fujisaka

                                                                                                                          tee hee, you're right! (maybe that's why she didn't answer!!! LOL -- oh how i amuse myself).

                                                                                                                        2. re: alkapal

                                                                                                                          rgifford hit the NYC board in October '08 to ask about taking a bunch of girls from Nebraska out to dinner at a dim sum place. She wasn't heard from again until this post. From this interval, we can infer that her next scheduled appearance is January 16, 2011.

                                                                                                                        3. I probably would eat it. It's the same with the pizza-left-out-on-the-counter-for-hours conundrum... to eat, or not to eat. Me? I will leave a pizza on the counter for hours, eat a slice, leave it there for another hour, eat a slice, and I'm fine with it.
                                                                                                                          Which is strange, because I am quite a finicky person when it comes to freshness and food storage in general.
                                                                                                                          But for whatever reason, eating pizza, lasagna, spaghetti, that has been sitting out for awhile is A-OK with me.
                                                                                                                          Go ahead and eat the darn lasagna - just make sure you heat it up to piping hot before eating. That way, you are (most likely) killing any and all bacteria, etc. that leaving it out on the counter may have caused.
                                                                                                                          You'll live!

                                                                                                                          1. The rule of thumb for food safety is 4 hours between 40-140 degrees. That's a simplistic and easy to remember formula that is used in the restaurant biz. Once the food has clocked 4 hours in that temp range, it's considered unsafe to serve.

                                                                                                                            Some people believe that for the home cook, this formula is overly conservative. But it's a good standard to follow if you plan and sharing your food with others, especially kids or people who might have a harder time fighting off bacteria.

                                                                                                                            7 Replies
                                                                                                                            1. re: Shane Greenwood

                                                                                                                              4 hours? so all that food on the table at Thanksgiving that sat out while I napped in front of the TV, has to be discarded? *digitally rolling eyes*

                                                                                                                              I for one can't remember ever throwing something away because I was worried that it may have spoiled due to being left out. I have thrown out dried out, stale, broken(sauces), or otherwise unappetizing things.......this thread cracks me up, us white people are hilarious!

                                                                                                                              1. re: nkeane

                                                                                                                                Yes, the 4 hour rule is the standard in the food service industry and is taught in food safety classes. As I mentioned in my post, many consider that standard to be overly conservative at home. However, if someone is unsure and looking for a guide to use, the 4x40-140 is a safe bet. It by no means suggests that food will automatically be bad at that point. But it's a good benchmark to be aware of if you want to play it safe.

                                                                                                                              2. re: Shane Greenwood

                                                                                                                                I thought it was 2 hours? That's what I remember.

                                                                                                                                1. re: coll

                                                                                                                                  From The Professional Chef, 8th ed. (the CIA's core textbook):

                                                                                                                                  "Food left in the danger zone for a period longer than four hours are considered adulterated. Additionally, one should be fully aware that the four hour period is cumulative, meaning that the meter starts running again every time the food enters the danger zone. Therefore, once the four hour period has been exceeded, heating, cooling, or any other cooking method cannot recover foods."

                                                                                                                                  They define the danger zone as 41-135 degrees, but simplify it to 40-140 to make it easier to communicate and remember in a professional kitchen.

                                                                                                                                  1. re: Shane Greenwood

                                                                                                                                    I was always certified through NSF so maybe there are different criteria. I have the handbook downstairs, I'll look it up sometime soon. But I know I always think 2 hours, so must have got it somewhere.....

                                                                                                                                    1. re: coll

                                                                                                                                      Food service industry standards air on the safe side because the risk of sickness to a large number of people is not something to take lightly, especially when you factor in liability to the restaurant or hotel. So I wouldn't be surprised if there are even more conservative guidelines than the CIA's 4/40-140.

                                                                                                                                      1. re: Shane Greenwood

                                                                                                                                        I just looked and they say 45 to 140 degrees, with a 2 to 4 hour (!) span, not very specific. I guess my teachers must have been on the conservative side too, since the two hour part is what stuck in my mind. At work is one thing, but at home I'm a lot more lax...and now that you pointed this out, I'll probably be even worse!

                                                                                                                              3. holy moly, i just used some jimmy dean sausage cooked up to make spaghetti. i left it on the stove for at least four hours.

                                                                                                                                2 Replies
                                                                                                                                1. re: alkapal

                                                                                                                                  holy mole, I've had some chocolate sauce in the fridge for four months.

                                                                                                                                  1. re: Paulustrious

                                                                                                                                    good one! you'd better use that up! or are you waiting for 2012?

                                                                                                                                2. Did Robin, the OP, never report back on whether she ate the lasagna? Darn. I read to the end of the thread and wanted her to have posted that she had eaten it and survived.

                                                                                                                                  I would have eaten the lasagna after nuking it to a high-enough temp in the microwave. This kind of thing happens to me all the time, thanks to my falling asleep before putting in the fridge partially eaten foods that I have left on the counter to cool after dinner, and I always reheat the morning after and eat it. I have never, in my 45 years (mom did the same to our foods when I was growing up), gotten sick from eating meat or dairy dishes left out overnight.


                                                                                                                                  7 Replies
                                                                                                                                  1. re: browniebaker

                                                                                                                                    I do the same thing all the time. We end up eating fairly late here (usually around 9:00 or 10:00). I end up falling asleep before the food has a chance to cool sufficiently to be put in the fridge. The next morning (often around 10:00 for me :D), I end up reheating and eating, and I have never once, to my knowledge, gotten food poisoning from doing so.

                                                                                                                                    It's amazing how divided people are on this. My mom and best friend cringe at the mere notion of me doing this, whereas my dad and husband agree with me completely and think the others are being entirely silly. I wonder how opinions would differ if we considered those of men versus those of women? Not to imply a sexist slant on the issue, but I wonder if men would tend to be more daring and less squeamish or not? In my experience, that generally (but certainly not always) seems to be the case.

                                                                                                                                    1. re: vorpal

                                                                                                                                      I think the difference of opinion has more to do with experience than gender. The benchmarks for temp and time come from the food industry. Quite a few posters on CH are professionally trained cooks and chefs and are sharing their industry knowledge in an effort to help. For the homecook, professional standards are overly conservative. They do however provide a reliable fencepost for anyone who is unsure or wants to play it safe.

                                                                                                                                        1. re: KTinNYC

                                                                                                                                          I have...and he ain't the Rush Limbaugh or Ann Coulter of the kitchen.

                                                                                                                                          Handsome devil who keeps my cookies on one counter away from the food prep area. He is not "overly conservative" but is careful not to get any of the jfoods sick. After several bouts of food poisoning, he does not want a deja vu on that 12 hours so he would rather practice, "when in doubt, throw it out."


                                                                                                                                      1. re: browniebaker

                                                                                                                                        Like you, we normally would cover and leave a hot casserol dish out until it had a chance to cool (even overnight), then put it into the fridge in the morning. Then when ready to serve the leftovers, microwave (best way to reheat lasagne anyway) and enjoy. I think that the push toward ultra food safety over the last few years has more to do with lawyers than with cooks.

                                                                                                                                        1. My son just finished up a science experiment where he used a sterile swab to wipe various surfaces (phone receiver, bathroom door handle, dog's mouth, little brother's mouth, etc.) and transfer to a petri dish. We then let the bacteria grow in a dark spot in the kitchen. After 72 hours, bacteria had started to grow in most of the samples.

                                                                                                                                          So, if it takes that long for introduced bacteria to take hold in my kitchen, I am really not worried about a cooked lasagna that presumably contained no live bacteria when removed from the oven. After a week or so, uncovered, I'd expect airborne bacteria to have taken hold but overnight? No issues for me.

                                                                                                                                          1. No. Do not eat the lasagna.

                                                                                                                                            HAACP guidelines state that food left in the "Time-Temperature Danger Zone" (between 41 - 140 degrees F) for 4+ hours are "Time Temperature Abused".

                                                                                                                                            A good reference will be your local restaurateur who may be ServSafe Certified. This certification is offered by the Nations Restaurant Association; and those that complete the test often hang their certifications in a conspicuous place.

                                                                                                                                            So ask around next time you dine out. You may find a certified person anywhere from a diner or Chinese take-out place to a fine dining restaurant. I'm sure that person would be more than happy to weigh in on the topic.

                                                                                                                                            1 Reply
                                                                                                                                            1. Been there. Done that. Ate that. (many times) Still here.

                                                                                                                                              1. well...u can............BUT you are taking a risk for food born illness. The biggest problem you have w/ lasagna is....the cheese and meat(if it has meat).....I WOULDN'T do it!!!!!!!!!!!!! Keep your HINEY HAPPY!

                                                                                                                                                1 Reply
                                                                                                                                                1. re: amkBottumsup

                                                                                                                                                  But why? Which 'food borne illness' are you talking about? Where does it come from? Can it come from the meat and cheese? Those have been zapped in the oven. Is it in the air we breath? I want more details!

                                                                                                                                                2. well, heck no, don't eat that poor old lasagne. it has been on the counter for 6 months.

                                                                                                                                                  1 Reply
                                                                                                                                                  1. Seeing that the lasagna was left out 3 years ago, I assume it's long gone by now