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Nov 4, 2010 11:15 AM

Oops I goofed


I left chicken wrapped in plastic and beef chuck roast out for 22 hours. Any chance either is safe to eat?

    1. I vote no as well.
      So sad, I know. But, you will probably spend less time remembering the wasted meat than you would otherwise spend remembering yourself hanging onto a toilet for dear life.

      5 Replies
      1. re: rabaja

        +1 - I vote no as well. I've had food poisoning before and it is not pretty (imagine laying in a hospital bed, dehydrated and an IV attached)! We all know the chicken is a no no right off the bat. But I wouldn't even try the beef after that long. Give a ~sigh~ and toss it.

        1. re: boyzoma

          Oh - I forgot to mention I was 8 month's pregnant at the time. Imagine that one if you can! And fortunately it wasn't chicken, but it was fish. Please don't chance it. It's not worth it.

          1. re: boyzoma

            Fish, my dear, can be the worst food poisoning of all!

            1. re: boyzoma

              oh eeewwww, icky, poor thing. being pregnant is hard enough with all that too.
              I also got food poisoning on fish, the mere phrase fish tacos now takes on a whole new meaning bleck.........

              1. re: iL Divo

                My food poisoning was on fish as well. Consequently, I don't eat much fish. I cringe at the term fish tacos as well!

        2. No on the meat if it was raw, period. I know I'll hear it for this but if the beef was cooked I say yes, and only because, during the last hurricaine we had here, I had cooked beef in my fridge when the power went out. The next day, we heated it up to simmering and ate it. JMO and I confess that I take more chances than most.

          4 Replies
          1. re: Cherylptw

            I'd actually smell the meat and, depending how hot it was in the room, think about eating it if it smelled okay. I certainly would cook it to well-done - stew or something like that. Chicken? I don't think so.

            I also confess that I'm a follower of George Carlin's "Give Your Immune System A Workout To Keep It Strong!" movement, and I pick stuff up off the floor and use it.

            1. re: oakjoan

              Same here on the meat, if it was reasonably cool in the kitchen, and on the floor issue...a bowl of daube tipped partly on to the floor last night, picked it up, rinsed the pieces, and boiled the whole thing up again for a bit. No compunctions. You gotta eat a peck of dirt before you die.
              Having lived in Taipei and eaten all over the place there I'm sure that the meat we ate had been hanging in a market in the heat for a while before we ate it, to no ill effect.

              1. re: oakjoan

                oh you mean the 5 second rule doesn't apply? hahahahahahah.........
                I'm a great blower of food that's touched the ground, 5 seconds works for me *)

              2. re: Cherylptw

                '' I confess that I take more chances than most.''

                me too but am a stickler with a cutting board/read board/chopping block, all being the same thing, I get out the antibacterial soap and wash it right now, whereas many probably get out the sponge and give it a once over

              3. For no real reason - that I can think of at the moment - I would be more inclined to keep the beef and stew it - braise it, etc.... than the chicken - where do you live (how cool was it in the kitchen or where ever you left it)?

                1. Absolutely not.

                  If cooking the meat made it safe to eat, no one would have a refrigerator. Cooking will not make it safe to eat.

                  9 Replies
                  1. re: C. Hamster

                    Yeah, it's a little-known fact that the invention of the refrigerator was what allowed modern humans to evolve. Prior to that time, not a single individual survived to adulthood. And in parts of the world that don't have refrigeration today, nobody ever eats meat.

                    1. re: alanbarnes

                      C'mon. People died of cut fingers back then. The infant mortality rate was so high that even into the 20'th century, it was recommended that children NOT be named prior to the fifth birthday, because there was no point in getting attached.

                      Yeah, people eat stuff that's partially spoiled or even wholly rotten - because they're STARVING and you'll eat anything when you're starving. That doesn't mean it's good for you. Food poisoning causes diarrhea and vomiting. Diarrhea and vomiting cause dehydration. This leads to a disproportionate number of deaths among the young, the elderly (and elderly was about 50 until fairly recently even in this country), and those who are already ill or debilitated.

                      The rest - healthy young adults - may not die, but given a choice between diarrhea, vomiting, and horrible cramping, and NOT risking any of those things, I know which side of the equation I'm coming down on!

                      1. re: ZenSojourner

                        Nonsense. People have never died of cut fingers. People died when they cut their fingers and bacteria got into their systems though those cuts.

                        Fully cooking meat kills all the bacteria and other pathogens that may be living in or on it. And with no live pathogens, you can't get food poisoning. So no matter how graphic your descriptions may be, that isn't much of a problem now, is it?

                        1. re: alanbarnes

                          Since without the cut finger, bacteria couldn't get into the system, yes, people certainly DID die of cut fingers. That's like saying it's not the cancer that kills you, it's respiratory failure caused by the fact that the tumors have grown too large to let you draw in a breath.

                          Again - putrefaction and the products of bacteria, even if they're gone, make eating meat that hasn't been properly refrigerated a dangerous proposition. It's also a much bigger risk to assume that you are going to cook that meat well enough to kill the billions of bacteria - entire bacterial civilizations of mighty proportions - that have had a chance to grow and evolve while it was sitting on the counter.

                          Personally I'll pass on taking that risk. Some people DO eat roadkill. Eat it if you want to, but don't deny that the risk of food poisoning is greatly increased by so doing.

                          1. re: ZenSojourner

                            You've cut your finger before, right? Did you die?

                            Unless a minor cut gets infected, it heals up with no problem. And if all the bacteria that come into contact with that cut are dead, it won't get infected.

                            Heat kills bacteria. And there's plenty of data regarding pasteurization of food. Fact of the matter is, if you pot-roast a chunk of chuck until it's tender, there are no bacteria alive anywhere in the vicinity.

                            1. re: ZenSojourner

                              "that have had a chance to grow and evolve while it was sitting on the counter."

                              our daughter came home from high school one day and noticed I'd not wiped the water drips off the counter. for dinner that night one thing I made as a side dish was white rice. I didn't package it up right away and tupperware it but got to it later after relaxing on the couch with coffee and hubby. she came downstairs and said, "don't expect anyone to eat that rice tomorrow mom." I asked why, she then said they'd done an experiment in science class and left a few drops of water on the counter the the next day looked under a microscope to see what had been created by living on the water drops. dreadful she said, which was why she noticed me not wiping the water drips off but more importantly said if water does that, what does rice do sitting out for even an hour or two....
                              she scared me wittless................auh the memories of our children

                            2. re: alanbarnes

                              you should read about botulism. NOTHING denatures a TOXIN produced by the bacteria BEFORE THEY DIE. Yup, dead bacteria. Still kills you.

                              1. re: Chowrin

                                Botulism is nasty stuff, but it c. bot only grows in an anaerobic environment. It's a real problem with home-canned foods, but meat that sat out on the counter overnight? Not so much.

                            3. re: ZenSojourner

                              ''may not die, but given a choice between diarrhea, vomiting, and horrible cramping, ''not to mention a bladder infection that followed suit being dehydrated, now 'that' was so much fun..........NOT