Huge row with DH over food safety - who is BU?

Okay well read some UK sites if you want to.
They will tell you the same...

Casseroles taken out of the oven (meat) should be chilled as soon as possible. This is to stop bacteria growing in warm conditions ( regardless of the temp in the room.) Cooking doesn't always kill all bacteria in food and it can grow again if left at a certain temp.

If it's reheated at a certain temp and you use a meat thermometer to test it, then it may be okay.

But it's a risk. Take it yourself if you want to but don't risk your guests.

The meat was fine, it just needed popping in the fridge in the morning. It needed to cool down completely before going in the fridge, which wouldn’t have been the case last night.

It was a high of 12°C last night in the Midlands, for those going on about summer temperatures.

American food safety standards have to be higher than U.K. because their food production standards are so low. That’s why they need to refrigerate eggs and we don’t, for example.

I leave food out overnight all the time, it's not exactly hot weather. Never get ill. You both sound like massive drama queens though, what a mad way to live.

If it was covered in the oven, and the food wasn’t uncovered or touched after being removed from the oven, then it should be ok.

Otherwise, Staph aureus, either airborne or from handling, would be the most likely candidate

But he was definitely a dick!

That's a US link, judging by the spelling of 'flavorful'. As many have already pointed out, there are different hygiene considerations over there because of their factory farming methods and other systemic differences from the UK.

I also see a major difference between cooking something in the oven, turning the oven off and taking the food out at (say) noon on a boiling hot day, leaving the meat out in a very warm room for many hours and only then putting it in the fridge - vs taking it out of the oven at 10pm, leaving it in the unheated kitchen overnight with the room temperature dropping all the time, and putting it in the fridge at about 6am.

In a cool kitchen I would be fine with putting it in the fridge first thing in the morning when it was properly cold.

Why is them being 60 relevant?

What?

I'm replying to the posters how think the OP's husband should cook because they are his parents.

I'm pointing out that some couples share chores and it's not odd for one to do the cooking .

Is that okay with you?

What would happen to a restaurant’s food safety rating if they were found to be leaving cooked meats out overnight?

How is this about you?

If you're late 60s and end up in hospital with food poisoning you may be worse off than a 34 year old, with recovery times.

Maybe read and learn before you post?

60's is not 'elderly'!

This is so silly.

The OP says she likes cooking.

My DH can hardly cook a thing.
He's brilliant at DIY, decorating, anything electrical, car maintenance, etc.

I am a good cook. I like cooking. I cook for us and guests.

I would have eaten it myself but I wouldn't have served it someone else (other than DH) just in case.

I'd have rang your MIL myself and told her the real reason her son rang to cancel though, and re-arrange, but arrange it on a day where you aren't rushing round so much, or just have something simple!

Pork is one of the worst meats to reheat.

studyplex.org/blog/can-you-reheat-pork/#:~:text=Avoid%20reheating%20pork%20more%20than,can%20lead%20to%20food%20poisoning.

Why did you offer to do everything while he basically supervised you? I'd learn from that and not set myself up for that scenario again. He sounds as if he got completely stressed out about his parents coming over and would have been better keeping himself busy.

My stomach has got more sensitive as I've got closer to 60. I took a chance on pork left out in May and it went through me, coming out both ends. I could have easily eaten it when younger. I'm also finding I need antibiotics to shift chest infections. Which is why if serving anyone around 60, ask them. It should have went into the fridge when cold.

Pork is no more dangerous than any other meat.

But also, it's hardly been a boiling hot August. It was 10 degrees here last night.

You do realise you’ve got all the armchair experts googling like mad now don’t you !! Stay tuned for the smarty pants that finds one !!

My suggestions are lactic acid bacteria but they don't make you ill they just make the food taste unpleasant (faster in starchy food than something proteinaceous like meat, not over night, I've grown the feckers) or fungi but they take a few days to get going.
It really depends how long the meat was cooked for initially but quite long by the sounds of it.

It's a bit surprising to see so many posters unaware of basic food prep and cooking.

It's not a good idea to leave a MEAT casserole out of the oven for 8 hours IN AUGUST then reheat it.

Some, or most of the time, you will get away with this but there will be a time when you won't.

So it's not worth the risk giving it to people over 65.

OP you should have sent him out to buy a meal deal or whatever .

His cancelling was the worst of all of this because really, he was at fault for ruining the dinner.

If it was winter and the kitchen was freezing then I'd might take a chance. Not in the summer.

Well you know for next time. You don't cook or he does, or he can buy a takeaway. He's a dick OP.

What's wrong with re-heated pork?

You should have bought a ready meal to replace that element of the meal for the three of you, but made him eat the dish that had been left out, as an experiment.