To eat bolognaise I left out over night?

[shorterthanaverage]

I cooked a big pot of bolognaise last night and left the remainder on top of the oven in a big aluminium casserole pot with every intention of portioning it up and putting it the fridge for today.

Would it be ok for me to have for lunch or do I need to waste it now?

You can bluff all you like. I don't believe for one moment that you would deliberately feed your children dangerous food likely to seriously harm them. No loving parent would
"Likely" is doing a lot of heavy lifting there.

I'm not going into figures, all you need to know is that I have worked in the food industry for many years , have all my food hygiene courses etc, and no after this I wouldn't take the risk. It isnt worth it for me and my family to play russian roulette with our health knowing what I know, storage of leftovers is just as important as clean preparation and thorough cooking. I gave my opinion seeing as though she came on to mumnset to ask

I'm not going into figures, all you need to know is that I have worked in the food industry for many years , have all my food hygiene courses etc, and no after this I wouldn't take the risk. It isnt worth it for me and my family to play russian roulette with our health knowing what I know, storage of leftovers is just as important as clean preparation and thorough cooking. I gave my opinion seeing as though she came on to mumnset to ask

I was merely explaining multiplication as the explanation/questioning in your post was incorrect. I wasn't trying to be condescending, just giving the correct explanation. I believe you also asked how pathogenic bacteria could get in someone's household kitchen as it's from livestock (or words to that effect). Raw meat is contaminated with bacteria when we buy it and bring it home, which is why the control measures are sensible (getting it in the fridge/not leaving it out/cooking and then storing correctly).
I don't expect people to know the in and outs of it all and food safety measures are there to mainly protect public health in the food industry rather than what you do at home (because how someone eats at home is up to them). I'm an EHO and whilst I read some of these threads in amusement (I would probably eat the bolognaise tbh as this time of year the temperature in my kitchen I rarely above 8 degrees over night), but sometimes I comment if a post stands out as a bit muddled or misinformed.

@PumpkiPie
The common meat-associated pathogens that cause problems in humans, such as Salmonella and Campylobacter, get into the animals while they are still alive, and that is how they end up in the meat. They are not usually in any large number found outside the gut of animals (that includes humans), Campylobacter also requires elevated CO2 levels, not usually found in a pot of bolognaise. So, after an hour of cooking the vast majority of them will be dead and unless the OP has a turtle (they carry frequently Salmonella) running around her kitchen I can really not see how you could get it re-infected from a reasonably clean kitchen environment. These strains usually are a problem with meat that isn't cooked properly in the first place not a few hours of suboptimal storage of fully cooked meat.
I have grown pretty much all human food pathogens in the lab at some point and even under optimal conditions the lag phases are more than a few hours when you start with a very low cell number, and the cell number will be very low in a dish like bolognaise.

I'm an EHO so I'm aware of the science behind pathogenic bacteria 😁
Raw meat isn't classed as high risk food (well unless you're eating it raw) and it is naturally contaminated with pathogenic bacteria, which is fine as long as the correct control measures are followed. Campylobacter is more common with chicken, the pathogens I'd be thinking of with mince for bolognaise is e-coli, and unwashed vegetables could be also be contaminated so could cause a problem.
It's not really a case of being re-infected (which is odd terminology for food safety), it's about preventing multiplication because whilst some bacteria have a high threshold dose to make someone poorly, with some you only need a relatively low dose. Food borne bacteria, as opposed to food poisoning bacteria, only need a low dose to be consumed because they will multiply in the gut as opposed to on the food and will produce endotoxins in the process.

How many E. coli cells do you think are still alive after frying and then cooking for, say, 60 min?
Sorry, meant @PumpkiPie

I always leave bolognese out the first time I make it to let the flavours develop.

If the mince is cooked throughly it should be fine. I was just confused why you kept referring to campylobacter and salmonella but didn't mention e-coli which is most commonly associated with beef.

I have a work connection with meat (and egg and milk) producers and they have an emphasis on Salmonella and Campylobacter, but that's mostly chickens tbf. Ruminant producers are relatively unworried about contaminations in general, except those that affect the animal, like foot rot. I assume any E. coli contamination comes in processing rather than raising cattle.
Now Vibrio spp are something I wouldn't mess with, they grow insanely fast at a huge temperature range, including very low temps, but Vibrio is a marine genus and only a problem for seafood.

Do you balance risks in the same way in every other aspect of your life? E.g. Walking on wet surfaces, or driving a car?

It's a case of "tell me you know knowt about food safety without telling me you nothing about food safety" 😄 You see it often in inspections; people over talking about their opinion version on food safety where they think because they can name certain complicated bacteria names I'll think they understand it all. As in this case talking about bacterias which would unlikely be found in what the OP was talking about but I suppose it sounds good you can name some. If I were inspecting I'd me marking down for "confidence in management" because I'd believe, based on lack of actual knowledge, there's a safety risk to customers.

I'm much more concerned about parents who overly sanitise their children's environment and don't allow them to be exposed to a normal level of bacteria and risk. Ultimately, this is far more damaging to their health.

Children who grow up on farms drinking unpasteurised milk, for example, have much better immunity, protecting them from a whole host of diseases. That's right. Hundreds of children in the UK grow up on farms drinking cows milk literally with bits of mastitis floating in it. And no one calls social services.

As a second quote, Salmonella has fallen significantly over the past 30 years due to chickens now being vaccinated against it so not sure why the emphasis would be on that in particular.

@PumpkiPie
I thought you were trying not to be condescending? Not exactly succeeding, are you?
Vaccination is one part of infection control in poultry but not the only one, there is a very strong push in the industry towards the use of probiotics, but I doubt a wee bit of googling would tell you that.

I think we best agree to disagree. Telling an EHO to try a wee bit of googling on what is their specialist subject and job whilst you claim to know best is embarrassing 😄

I would.

I would.

Social services are on their way 😆