To think you don't leave fish defrosting in a sunlit window?

[beardsrock]

I've recently started a new job in a busy conference centre.

We are welcome to help ourselves to food and drinks from the kitchen. Today I noticed that the chef had left a massive heap of portioned fish to defrost in front of a sunny window.

Surely this isn't the way?

I was really sick last week from something, had terrible stomach cramps, I was sure it was some rice that I ate whilst at work, now I'm convinced!

It's really put me off the food, shame as it's such a perk.

But the fish was still frozen wasn't it? Hence the need for defrosting.
Presumably it wasn't left in a sunlight window for a day once defrosted? And I'm guessing it was cooked thoroughly afterwards?

That is how I'd do it at home if I needed to defrost it quickly.

As long as it wasnt there for many hours it will be ok

My friend had to have food prep training for working in an old people's home. She said all meat / fish should be defrosted in a controlled chilled environment, i.e. A fridge. Rice shouldn't be stored at room temperarure longer than an hour, and I think, should only be reheated once. Quite possible your suspicions could be correct.

You are right, you cannot defrost things in warm conditions, because bacteria breed 100x faster at room temperature than in a fridge.

The fish was frozen solid. It's on the menu for tomorrow, so it will be used then.

I'm guessing once defrosted it will be transferred to the fridge. I have no doubt it will be thoroughly cooked, most of the food is boiled for hours!

Hence why I now eat a lot of sandwiches at work.

I reckon the rice was re-heated twice. It is kept 'warm' too, i'm sure it wasn't warm enough to be safe.

Totally put me off rice.

Yanbu they should be defrosting in a fridge or at least s cool pantry type place. Especially if you had previous concerns

Staphylococcus aureus is a bacterium that is commonly present on your skin, including fingers. The surface of the food can be contaminated and the bacteria can reproduce rapidly at room temperature. The bactera can produce a toxin that causes gastro-enteritis. The toxin is not destroyed by heat, so no amount of cooking can get rid of it, once it is present.

If you are concerned about this (and I would be too, given the circumstances), could you speak to someone higher up and explain that you have seen something that has caused you concern with regard to food safety. There are loads of reputable sites you can link to if necessary.

Was anyone else ill (cramps and diarrhoea would be commonly, but not necessarily visible / reported)? If so, that would be a clear red flag to me.

I do it at home but it's not really on for professional caterers. From what I remember from doing a basic food hygiene certificate when I was 16, food should be kept at below 4 or above 63 degrees.

My MIL pegged the fish out on the line last week

The toxin is not destroyed by heat, so no amount of cooking can get rid of it, once it is present.

Shockingly enough (in my 40s) I only learned this in the past few years (thanks to a "Bang Goes the Theory" where they defrosted and re-froze food and showed the toxins spreading more and more each time.)

I have become uber-cautious about freezing and defrosting not.

Rice is a real hazard and I avoid it on a buffet, along with seafood.

If you do need to defrost something a bit quicker than putting it in the fridge, you can put it under COLD, running water.

Before I had my son I worked in a really busy kitchen as a chef. With our fish we used to run it under cold water to defrost quickly then it was transferred to a different container and refrigerated. Never defrosted in sunlight, so dangerous.

What an odd thing to do. The top of the fish will begin to 'cook' slightly, surely.

So is it then stored in a fridge until needed - possibly overnight - and eventually cooked?

I wouldn't be eating there either. Definitely report what you've seen.

Thanks for the responses everyone, glad it's not just me!

Triliteal, no one else as ill that i know of, but as I'm new no-one is really sharing their gastro experiences with me, and I didn't mention that I was ill either! The stomach cramps I had were honestly as bad as labour cramps, I nearly fainted on the train.

I will only eat rice that has been freshly cooked form now on, and will avoid in restaurants.

Yes, PigsDOfly defrosted in window, fridge, cooked, served. That's what I figured too, the top of the fish will cook. Ugh.

Am going to mention it to the manager, don't want to ruffle any feathers though, as I'm still the newbie.