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AIBU?

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Original poster

Stew meat was left out all night

229 replies

BeLoftyTurtle · 14/09/2024 20:01

At relatives house and they have stew..... However they did the first phase of the stew last night by boiling the meat last night and left it on the stove. Today they added veggies and reheated/cooked veg in the stew.

Aibu in not eating it

OP posts:
Ponoka7 · 15/09/2024 13:49

As said by a lot of posters, it was usual to do this in previous generations, with beef. Then you'd heat to boiling. These days I'd zap it in a microwave. However babies under 1 would only be given a bit of the gravy and potatoes, but not the meat. I wouldn't have fed it to a child under 5.

Ozanj · 15/09/2024 13:37

ChiliFiend · 15/09/2024 13:22

https://myhaccp.food.gov.uk/sites/default/files/resources/factsheet_clostridium_perfringens.docx

I asked someone who worked at the Food Standards Agency and got this fact sheet. So interesting as I would have thought it was all right.

‘normal cooking temperatures’ is defined as 70 degrees. If you cook at boiling the second time it’s fine - all the spores will be destroyed.

Ozanj · 15/09/2024 13:34

Also Most Fridges have a minimum temp of 5-10 degrees. This is literally overnight cupboard room temp in autumn

Calliopespa · 15/09/2024 13:32

I think you have had a hard time on this thread OP,

Yes it probably is fine on balance, overnight in the autumn.

But you are not wrong that refrigeration is the better way to store food and there is nothing wrong in being careful - especially with a young child. You asked opinions which was what these forums should be for.

Ozanj · 15/09/2024 13:31

Milk, cooked meat, cheese and eggs do not need to be refridgerated if you’re eating it within 2-3 days. If you’re eating cooked meat that’s being cooked again like stews it’s fine as the second boiling heat will kill germs.

WhyamIinahandcartandwherearewegoing · 15/09/2024 13:28

Wouldn’t bother me in the slightest. Have done this so many times. Bet it tastes lovely.

ChiliFiend · 15/09/2024 13:22

https://myhaccp.food.gov.uk/sites/default/files/resources/factsheet_clostridium_perfringens.docx

I asked someone who worked at the Food Standards Agency and got this fact sheet. So interesting as I would have thought it was all right.

https://myhaccp.food.gov.uk/sites/default/files/resources/factsheet_clostridium_perfringens.docx

Ixon · 15/09/2024 11:20

It violates safe food handling rules and not just slightly unless the house happened to be an ice box. Insisting your baby is fed food which is properly handled and prepared is not fussy. It's just common sense. We have this thing called science where we can measure the rate of growth of bacteria in certain conditions...just because some people haven't gotten sick rolling the dice doesn't make it a good idea especially with a baby who has an underdeveloped immune system.

MrsSkylerWhite · 15/09/2024 10:49

BeLoftyTurtle · Today 01:06

MrsSkylerWhite · Today 00:32
Presumably it was reheated when the veg was added. What’s the problem?

Would you be happy for a restaurant to act in that way?

Many years ago when we worked in the city of London we used to regularly eat in brick lane curry houses. That’s exactly what they did. Was never ill.

My parents didn’t have a fridge until I was about 4. Wasn’t a problem. Meat was sliced, covered and kept in a cool cupboard until needed then reheated in gravy.

Mountainpika · 15/09/2024 10:44

I wouldn't do it on a hot summer night. But then I normally only make stew when it's colder, anyway.

MrsPelligrinoPetrichor · 15/09/2024 10:40

Healingsfall · 15/09/2024 02:12

Spore forming bacteria could cause illness from the way the meat has been left. When the conditions get too hot for these types of bacteria when cooking, they form a spore (like a protective shell), which can not be killed by normal cooking. A spore can be killed at 121 degrees C under pressure for 3 minutes, known as a "botulinum cook" (used in the canning industry,) cooking or boiling at home won't kill them.

When you then leave the meat to cool down, the spores start to germinate back into bacteria (danger zone 5 to 63 degree's, optimum multiplying temperature 37 degrees) so the longer this bacteria is left to cool down at room temperature, the more the bacteria will multiply and release poisonous toxins. They can multiply into the millions within just a few hours.

You can't then just think oh i will just reheat the food to kill this bacteria because the toxins they have produced can not be killed.

This is why rice should be cooled rapidly because bacillus cereus (which is a common bacteria on rice) is a spore former.

Sensible post, I'm always horrified at people's total lack of food hygiene on MN 🤢

Igneococcus · 15/09/2024 10:39

Canned food go through a botulinum cook; 121 degrees under pressure, which means all spores are destroyed, hence why they can be stored for years.
What, even the cans/jars people make at home?

Somepeoplearesobitter · 15/09/2024 10:32

I did this once and never again! Even though the pan had a lid on overnight, the next day it had started fermenting and bubbling! I was so shocked by this that even now I'll put it straight in the fridge after it's cooled.

HamSad · 15/09/2024 10:31

You've obviously decided that YANBU so why ask. It will be fine.

Comtesse · 15/09/2024 10:24

Wouldn’t bother me so I would say you are being unreasonable.

Cappuccinowithonesugarplease · 15/09/2024 10:21

If it's only been left overnight And was covered should be fine. I do this a lot and never got ill. Some people have weak stomachs though so maybe not fine for everyone.

ThinWomansBrain · 15/09/2024 10:21

WeWillGetThereInTheEnd · 14/09/2024 20:04

As I understand it, it’s 2 hours maximum out in the warm? I might eat cheese if it had been out longer; but definitely not meat!

If the OP is in the UK, it probably wasn't that warm last night.
I'd probably have avoided it if it was one of those 20 degree + nights in the summer.

zeibesaffron · 15/09/2024 10:15

I wouldn’t eat it either and I certainly would not give it to a 9 month old - who would be very vulnerable if something happened!!

Healingsfall · 15/09/2024 09:50

Igneococcus · 15/09/2024 06:57

Do you eat canned food @Healingsfall ? Spores survive canning and then the cans/jars hang around, sometimes for years, at room temperature.

Edited

Canned food go through a botulinum cook; 121 degrees under pressure, which means all spores are destroyed, hence why they can be stored for years.

lifeisnotstraigtforward · 15/09/2024 09:44

I do this and its actually no problem at all, I have never been sick eating food this way. Honestly the food will be fine.

Mountainpika · 15/09/2024 09:34

DancingPhantomsOnTheTerrace · 15/09/2024 08:35

Yes, I think you're misunderstanding. You're saying you put it in the fridge overnight - OP's issue is that it wasn't put in the fridge, but left out

Show quote history

Sorry - wasn't clear. I meant, do people cook the meat one day, then add the veg the next? I cook it all together.

And yes, I leave it out to cool overnight if I've made it in the evening. Our kitchen is cold - no heating, so it's fine.

DancingPhantomsOnTheTerrace · 15/09/2024 08:35

Mountainpika · 15/09/2024 08:22

I'm a bit puzzled - or am I misunderstanding?
Cook the meat, fridge overnight, then add veg the next day? I cook the lot all in together, meat, carrots, onion and any other veg. Because I make a lot at once, I'll freeze some, and keep some in the fridge to have later in the week. Never any problems. Heat it well before eating. Get beef from local butcher who sources all his own meat from farms in the area.

Yes, I think you're misunderstanding. You're saying you put it in the fridge overnight - OP's issue is that it wasn't put in the fridge, but left out

sunsetsandboardwalks · 15/09/2024 08:30

I do this all the time. Cook sausages or some other kind of meat dish and forget about it in the oven overnight. Never had an issue.

southpawsofthenorth · 15/09/2024 08:26

It’ll be fine

Mountainpika · 15/09/2024 08:22

I'm a bit puzzled - or am I misunderstanding?
Cook the meat, fridge overnight, then add veg the next day? I cook the lot all in together, meat, carrots, onion and any other veg. Because I make a lot at once, I'll freeze some, and keep some in the fridge to have later in the week. Never any problems. Heat it well before eating. Get beef from local butcher who sources all his own meat from farms in the area.