Is my crab stock safe to use?

[goodeatsgal]

Last night, we steamed a couple of live Dungeness crabs. After dinner, I made stock with the crab shells, strained it into a bowl, and cooled the bowl of stock in some ice water. Unfortunately, I forgot to put it in the refrigerator before I went to bed and left the bowl out all night. Do you think it's still safe to eat? The house was probably anywhere from 50 to 60 degrees (the heat wasn't turned on). It was left out for about 9 hours before I realized what I had done. I immediately put it in the refrigerator this morning. I really want to be able to save it because it was very tasty. But am I taking a big chance if I use it? I know that chicken stock might not be safe to eat, but maybe seafood stock is different? What if I bring it back to a boil?

Thanks for your advice!

[cowboyardee]

Assuming you boil it for at least 10 minutes before eating, your biggest risk is staph toxin (not the bacteria itself) which is heat-stable. How likely it is that your stock has been infected with staph is dependent upon the environment (is anyone coughing or sneezing nearby? was it covered all night? did you stick a finger or used spoon in the stock?) Do not eat it without boiling it for 10 minutes first.

If you are not physically healthy, you should throw it out.

If the intent was to serve it to other people and you are not willing or able to guinea-pig it on yourself 12 hours beforehand, you should throw it out.

If it tastes or smells bad or off, you should throw it out.

If you are not willing to risk 6-48 hours of cramping, vomiting, and diarrhea for delicious crab broth, I would throw it out.

[addicted2cake]

I'm a firm believer in "when in doubt, throw it out." Just my 2 cents.

[dmd_kc]

Lots of people will tell you it's probably OK. On the other hand...

It's not only bacteria that make you sick -- it's the waste they produce, which is not killed by boiling. Not to mention that these things can make your stock taste bad, negating the reason you wanted to keep it.

You left it out for far more than the 4-hour window of safety. I don't think any potential tradeoff in good flavor is worth the risk.

There's no real difference between chicken or any other stock, as you started with something sterile. Stock goes bad far, far quicker than meat -- sometimes as quickly as two days in the fridge. I wouldn't even think twice about throwing it out.

[MakingSense]

Why is stock so strange though?
I've had perfectly good stock get funky in three or four days, and then I've found a container in the back of the fridge after two weeks or so, and it was inexplicably fine. No sour taste, no icky slime, just like fresh.
Weird.....

[dmd_kc]

I've never understood it either, but it's undeniably true. I'd imagine it has something to do with its relative lack of density. Once bacteria get into it, they've got a lot of room to multiply, sort of like in ground meat vs. whole cuts.

[mcf]

I don't know about your fridge, but the back of mine is about twice as cold, that could explain differences.

[dmd_kc]

That may have something to do with it, but I bet it's partly because there's a huge difference in the density of stocks. A cup of leftover canned stock goes bad very quickly. Homemade, with lots of gelatin, seems to last longer. It still always spoils faster than I expect.

[Whats_For_Dinner]

I'd use it too, for myself at home, that is. The government would tell you to make sure it's fully heated through to 165 degrees for at least 15 seconds before you reuse it.

[EricMM]

Your going to boil it anyway, so why not?

[Cherylptw]

Some might not agree with me but if it were me, I'd probably use it. My way of thinking is that it's already been cooked. I'd boil it again and use it. (and please, those who don't agree, while I appreciate your differences of opinion, direct them to the OP)