Food poisoning- how long before symptoms start??

[Joolyjoolyjoo]

OK, my "D"H has just fed me and the rest of the family potentially undercooked chicken- I pan fried it to brown, then left a note to put it in the oven for 40 mins in the sauce. He thought it said 10!! It wasn't pink, but did taste a bit less dry than I would have expected, hence me questioning him. Unfortunately everyone had by that time eaten it . He says it was more like 15 mins, at 200 in a fan oven.

Level with me- how bad is it likely to be? Might we get away with it? And how long before we know? I have a spin class tonight, and I really don't want to go and start vomiting everywhere!! I am pretty emetophobic too, and even my dad, who might have been able to look after dc if they were unwell tomorrow has been fed the poisoned chicken I am panicking, as I am a one-woman business and absolutely have to go to work tomorrow. And dd2 has a clinic appointment I have been waiting for for 4 months. Please help!

If it was fan 200, small pieces of chicken and the oven was hot when the chicken went in then the odds of being ok will go up. Hope he hasn't poisoned you.

Thanks- he says oven was preheated for 20mins, chicken was fillets, but not v. big. Mine was reheated in the microwave. Kids ate at about 5.30 and seem ok so far- I haven't mentioned it to them, as I'm sure I'm worrying myself into feeling ill, so if they start feeling ill we'll know the worst. Could kill him- I came home at lunchtime and "cooked" the cacciatore, thought by leaving instructions nothing could go wrong, and was really looking forward to it. Apparently it's all my fault, because my 4s look too much like 1s

Um. After a case of food poisoning that required local health service involvement due to the nature of the bacteria, I was advised that it could take anything up to two weeks to show up.

Sorry

My thought is that you will be fine, I am a bit emetophobic too, and panic about these sort of things.

Have you ever seen Nigella cook a whole chicken, my goodness, she purposly has it pink and is fine.

I think though if you were to get symptoms ( Im sure you wont though) it is about 12 + hours.

fingers crossed all will be ok.

I can sympathise re the emetophobia.

Thanks, guys. Aargh. We are all fine so far, so I was hoping that was a good sign! Having got through a very strenuous spin class without feeling ill I was starting to think all would be ok- will be on tenterhooks for the next few days! Only consolation is that the greedy bugger gave himself the largest portion.....! Nigella he is not!

DH says "I thought it was nice!"

It sounds to me like you normally overcook your chicken . (Especially as you say it didn't taste as 'dry' as usual).

Forty minutes is miles too long to cook fillets at that temperature! Anyway, am convinced you will all be fine - you say it wasn't pink, and even 15 mins at 200c should be plenty of time to cook small fillets.

If it wasn't pink, then it was cooked. And cooked just about right, it's not supposed to be dry

If you pan-fried them til brown, they were already half cooked at least. 15 minutes in 200 fan in sauce will have cooked them (especially if they were not very thick).

I cook things for longer time if I want them to be soft (like stew or slow-roast leg of lamb etc) and then I do it at lower temperature.

40 minutes at 200 degrees fan for small chicken fillets is way too long, sorry.

relieved to hear you say that, guys! In my defence, I wouldn't have put them in at 200. If we all survive this unscathed I may relax enough to cook chicken for slightly less time- I am just so damned paranoid about poisoning everyone They were supposed to be full breast fillets, but some of them were small, and some came apart a bit in the cooking (you know that bit where they kind of split in the middle, so fingers crossed! They just tasted a bit...fleshy, but maybe that is how they are meant to be and I have been maniacally overcooking them for years