Will my DH have given DS food poisoning?

[BBQbarbie]

We’ve got some cold chicken legs - ready to eat in the fridge. DS (5) said he doesn’t like them cold, my DH decided to warm them up in the air fryer for a few minutes then gave to DS. He’s now eaten them. I’ve come downstairs and he’s told me this and I’m not impressed. DH said because they’re fine to eat cold then it won’t be a problem. But I thought chicken needed to be cooked through to piping hot, even if it’s ready to eat.

This seems to me to be quite a disproportionate response.

Would you consider yourself to be a fretful person in general?

Yes to this.

There are some very bizarre beliefs around food here.

I’m guessing because it’s really tasty and nutritious.

@oakleaffy
Waitrose are just covering their own arses with that instruction.

How do so many people not know that reheating chilled food needs to be cooked until it’s heated properly throughout?
This is basic food hygiene!

If food can be eaten cold, it matters not a jot how well it’s reheated as long as it’s eaten straightaway. If you want it to sit a few hours between warming and eating well then yes it needs heating through. Bacteria can’t proliferate to a meaningful degree in the 10 minutes the chicken was in the air fryer…

Manufacturers say 'do not reheat' about food which will be heated before it is served - and for good reason. If food is of the 'eat hot or cold' variety then if you have it hot then you must reheat properly, piping hot, let it cool a bit before serving, but not much. Just because food is 'pre-cooked' does not mean it is safe just to 'warm it up' a bit; it isn't. I am amazed hundreds on this board have not had food poisoning on a regular basis.

Well it’s over 24 hours later and he seems fine. No symptoms as yet.

You would certainly know by now. But warn DH to make sure food he heats up is piping hot, and to let it cool a bit before serving.

It's a bit like chucking it in the microwave so it's not cold. It was probably a great deal warmer than you realize. We have a food thermometer and it's quite surprising. It's more of an issue if you sit it on the kitchen counter for three hours and expect it to still be safe to eat.

Why amazed?

Most food guidelines are ridiculously strict and arse covering. Most of the population is between 2&60 and relatively healthy so can fight off the odd bit of bacteria.

Again, a drive in the car is riskier.

Gross over-reaction. Heating cold food and then eating it is absolutely fine. Maybe you're the one who needs to attend a food safety course?

He didn't heat it properly. Even my late DH, not wonderful with microwaves and heating stuff up, knew it must be properly hot. At 78 he would have been ill indeed with food poisoning.

They are ridiculously strict because there are idiots who do stupid things. Also, salmonella might not make a 2 to 60 year old very ill but it would certainly adversely affect a baby or someone older. Also salmonella is not the only nasty to be found on chicken. There's campylobacter, which will make you very, very ill, and botulism, which will kill you.

Thank God someone knows what they’re talking about
I’m a vegetarian and I know this. Why are so many people in this thread completely unaware of the risks of reheating food. I’m actually flabbergasted.

Why are so many people in this thread completely unaware of the risks of reheating food. I’m actually flabbergasted.

Because 99 times out of 100 nothing will happen. In this case food came out of fridge, was heated up and then eaten. How do you think bacteria had time to grow? Even the most fast-growing food bacteria have a doubling time of 20 minutes. And the chicken in the fridge would have had a very low load anyway. So the piece of chicken had more or less the same number of bacteria as if it was eaten straight from the fridge. Absolutely nothing to worry about.

All of you paranoid people who are "the only ones who know what you're talking about' would be horrified to hear how much reheating people do every day and don't die.
Food waste is higher than ever, people are convinced food goes off on the stroke midnight of the sell by date.

"Food waste is higher than ever, people are convinced food goes off on the stroke midnight of the sell by date."

Reheating food properly to reduce risk of getting ill is not the same as food waste.

I'm a "does it look and smell ok if so it's fine" person when it comes to sell by dates. Because food doesn't know the date.

Bacteria are pretty aware of food temperatures though.

But this food went fridge, reheat, eat. Barely time for bacteria to multiply.

Plus he's not been ill so clearly it was all fine.

It doesn't have to be heated 'properly' for immediate consumption. You can half-heat a sausage roll and then eat it - and that alone will not cause food poisoning. Please don't be ridiculous - the key point is the speed at which bacteria can multiply. They can't get too busy in 5 minutes.

You seem surprised. And what do you mean by "yet"? Food poisoning symptoms typically appear within 6 hours.

The big issue with this thread is people not understanding the difference between cooking and reheating.

Multiple food hygiene courses attended, was told it has to reach at least 75, or there is risk of bacteria reproduction, chances are the air fryer goes to this temperature in a couple of minutes.

What on earth is 'half-heat a sausage roll'? That's going to be pork, the absolute worst meat for causing food poisoning. Food should be heated through properly even if you are going to eat it within 5 minutes. Some bacteria are not put off by your gut. 99% of the time it will be okay. 1% and you are very ill and cannot work out why.

It's quite simple really. Take a cooked/cold sausage roll from the fridge, give it 20 seconds in the microwave to take the chill off and make the pastry more palatable, then eat the lukewarm sausage roll ... AND LIVE! There is minimal time for bacteria to multiply.

Reheated food which will be held in hot storage must be heated throughly to the right temperature and for long enough, and then kept correctly. There is no such requirement for food which could safely be eaten cold and will be consumed immediately. Even pork and chicken.