HOME > Chowhound > Home Cooking >
What have you made lately? Share your food adventure

Is my crab stock safe to use?

goodeatsgal Feb 15, 2010 09:09 AM

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!

  1. Cherylptw Feb 15, 2010 10:09 AM

    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)

    1. w
      Whats_For_Dinner Feb 15, 2010 10:19 AM

      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.

      1 Reply
      1. re: Whats_For_Dinner
        EricMM Feb 15, 2010 01:27 PM

        Your going to boil it anyway, so why not?

      2. d
        dmd_kc Feb 15, 2010 02:01 PM

        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.

        4 Replies
        1. re: dmd_kc
          MakingSense Feb 15, 2010 02:21 PM

          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.

          1. re: MakingSense
            dmd_kc Feb 15, 2010 02:24 PM

            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.

            1. re: MakingSense
              mcf Feb 15, 2010 02:24 PM

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

              1. re: mcf
                dmd_kc Feb 15, 2010 09:03 PM

                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.

          2. a
            addicted2cake Feb 16, 2010 02:29 PM

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

            1. cowboyardee Feb 16, 2010 03:57 PM

              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.

              Show Hidden Posts