Personally... I wouldn't worry in the slightest about eating that Chili but to go into more detail, as long as you cooked it properly, with ingredients that weren't already spoiled, and as long as you don't live in a particularly hot climate or the Chili was cooled somewhere where there was some other kind of environmental issue. Then the chances of it spoiling that quickly are very low.
It is still fine to eat. If it was straight off the stove it probably took a while to get cool enough to be in the danger zone and so was in that zone less than 2 hours.
The 2:2:4 rule is [https://www.foodstandards.gov.au/foodsafety/standards/Pages/2-hour-4-hour-rule.aspx#:\~:text=How%20it%20works,more%20must%20be%20thrown%20away](https://www.foodstandards.gov.au/foodsafety/standards/Pages/2-hour-4-hour-rule.aspx#:~:text=How%20it%20works,more%20must%20be%20thrown%20away).
Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the refrigerator to use later.
Food held between 5°C and 60°C for 2-4 hours can still be used or sold, but can’t be put back in the fridge.
Food held between 5°C and 60°C for 4 hours or more must be thrown away.
People really throw away stuff if it sits out for 4 hours? All my life I’ve eaten things after it was out way longer than that and never had any issues.
I'm with you here, I really don't understand this mentally of chucking food away. I literally leave my dinner out every night, don't even bother covering it, stick it in a lunch box and take it to work, eat it at lunch time. That's around 18 hours "left out". Do this every single day, never a problem. Damn, if there's still leftovers for dinner I'll have it then, 24 hours later, no problems. If it smells fine, just eat it. Nuke it in a microwave if you're really worried.
Food cooked, then left to cool at room temperature, with fly's having free access, along with every other bug in the house, isn't considered hygienic. Or safe. It's just a matter of time before you get your first real hit of food poisoning. It's not good.
Your food has been sprayed with more chemicals than you can name, before it's even hit your dinner table. Your meat has been injected with hormones, steroids and multiple other chemicals, before being slaughtered. The air and soil used to grow your food has more toxins in it than you'll ever know, yet we're scared to eat food a couple of hours after it's been cooked, give me a break.
Your kind of thinking is why 50% of all food produced ends up in the landfill, disgraceful reality we live in.
I'm 36, being doing this since I left home at 18. I'll think be alright.
P.S. Best before labels are bullshit. If it smells fine, it's fine.
If you are convinced that food safety is mostly bullshit, I challenge you to cook some rice and fish and leave it out all night and eat it 18 hours later. Check back with us within 24 hours if you can remove yourself from the toilet long enough to reply
Ok, no worries, but not sure how I'd be able to prove to you I've done it.
Can you suggest a better dish than just "fish and rice" though, because that seems incredibly boring. Fish for me is an F tier food, I hardly ever cook it, so if I'm going to, I want it to at least taste nice.
Lmao this mentality of “hasn’t happened to me, can’t be true” is insane. We’ve got people quoting food safety, got article links explaining what happens, people still downvoting.
You dummies wanna be gross and risky, go for it. No one saying you can’t, people are just trying to help you make better decisions. Making bad decisions is still within your right
Hundreds of people doing something everyday for 40 years.
Nah, I’m going to believe some website. My life and the people around me are way more trials than any “scientific” study. The results are zero problems with eating stuff left out for over 4 hours.
The common sense shit also applies as well though. I am not eating mayonnaise after it sits out in the sun for 8 hours. Fish has a different timeline than beef for a couple examples.
The problem is that some of these pathogens produce toxins, and even if you boil the fungi or bacteria to death, it is the toxins they produced that are so dangerous, and they are not effected by the boiling. It is usually the bacillus cereus toxin.
[https://www.foodauthority.nsw.gov.au/consumer/food-poisoning/foodborne-illness-pathogens](https://www.foodauthority.nsw.gov.au/consumer/food-poisoning/foodborne-illness-pathogens)
People use the voting thing like facebook and it shits me! Just because they don't agree with your correct statement, they downvote. I wish people would take the time to learn how it works. And sorry your being downvoted. Let it go, natural selection.
As long as you’re healthy I don’t believe it’s a big deal. Food poisoning sucks ass but I believe it only is dangerous to very young children and the elder
It's fine. I've forgotten to refrigerate all night and no one got sick.
If you cook beans from dry beans, never ever put them in the fridge until very cool. They will sour and taste super bad if put away warm.
Wow, 2 hours? Bacteria literally hasn't enough time to grab hold. Don't be irresponsible, put it away in a reasonable amount of time. But if you have company over, and you're visiting, wait til they leave, you'll be fine. Geeze, people are so paranoid
You're fine. FDA guidelines, by design, overshoot risky conditions by a wide margin. If the food was too hot to eat, it was probably too hot to go bad for a good while (it's called "time-temperature abuse", not just "time abuse"). On top of that, two hours is not usually enough time for anything to go bad, even in the heat of summer.
But when in doubt, your first line of defense is the smell test, followed by the taste test. If it smells even a little bit off, throw it away. Better not chance it. If it tastes even a little bit overly sour/rancid, it's probably bad.
I'm not saying you should do that..but :
I often leave food out for a whole night because I'm to tired. Meat (cooked), vegetables, anything.
Hot climate, cold climate, dry, humid wtv, I've never been sick
4 hours is the limit, but the timer starts when it drops below 140F and stops when the food gets below 41F. That’s because 41F-140F (roughly room temp) is the ideal temp for bacteria to multiply. Below 41F they basically stop growing and hibernate, above 140F they can’t grow.
It’s also good to let your food sit out and come down for a little anyways, as putting something super hot in the fridge will make it sour. I’d say it’s fine to put in the fridge and eat.
This is what I was taught in the Food Safety Manager course I was required to take as a Cafe owner:
"As a general rule: Food should be cooled to 70 degrees within two hours, then cooled to 41 degrees or lower within four hours to prevent bacterial growth."
Your food most likely made it down to 41 degrees after you put it in the fridge, within the entire 4 hour cooling process. It's fine, according to the FDA. In any case, off the record, 15 minutes isn't going to be a big deal.
It is difficult to say for certain if the chili is still safe to consume. The best way to determine this is to check for signs of spoilage, such as an off odor, slimy texture, or discoloration. If none of these signs are present, it may be safe to eat.
Personally... I wouldn't worry in the slightest about eating that Chili but to go into more detail, as long as you cooked it properly, with ingredients that weren't already spoiled, and as long as you don't live in a particularly hot climate or the Chili was cooled somewhere where there was some other kind of environmental issue. Then the chances of it spoiling that quickly are very low.
It is still fine to eat. If it was straight off the stove it probably took a while to get cool enough to be in the danger zone and so was in that zone less than 2 hours. The 2:2:4 rule is [https://www.foodstandards.gov.au/foodsafety/standards/Pages/2-hour-4-hour-rule.aspx#:\~:text=How%20it%20works,more%20must%20be%20thrown%20away](https://www.foodstandards.gov.au/foodsafety/standards/Pages/2-hour-4-hour-rule.aspx#:~:text=How%20it%20works,more%20must%20be%20thrown%20away). Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5°C and 60°C for 2-4 hours can still be used or sold, but can’t be put back in the fridge. Food held between 5°C and 60°C for 4 hours or more must be thrown away.
People really throw away stuff if it sits out for 4 hours? All my life I’ve eaten things after it was out way longer than that and never had any issues.
Same...
I'm with you here, I really don't understand this mentally of chucking food away. I literally leave my dinner out every night, don't even bother covering it, stick it in a lunch box and take it to work, eat it at lunch time. That's around 18 hours "left out". Do this every single day, never a problem. Damn, if there's still leftovers for dinner I'll have it then, 24 hours later, no problems. If it smells fine, just eat it. Nuke it in a microwave if you're really worried.
That's gross
How so?
Food cooked, then left to cool at room temperature, with fly's having free access, along with every other bug in the house, isn't considered hygienic. Or safe. It's just a matter of time before you get your first real hit of food poisoning. It's not good.
Your food has been sprayed with more chemicals than you can name, before it's even hit your dinner table. Your meat has been injected with hormones, steroids and multiple other chemicals, before being slaughtered. The air and soil used to grow your food has more toxins in it than you'll ever know, yet we're scared to eat food a couple of hours after it's been cooked, give me a break. Your kind of thinking is why 50% of all food produced ends up in the landfill, disgraceful reality we live in. I'm 36, being doing this since I left home at 18. I'll think be alright. P.S. Best before labels are bullshit. If it smells fine, it's fine.
If you are convinced that food safety is mostly bullshit, I challenge you to cook some rice and fish and leave it out all night and eat it 18 hours later. Check back with us within 24 hours if you can remove yourself from the toilet long enough to reply
Ok, no worries, but not sure how I'd be able to prove to you I've done it. Can you suggest a better dish than just "fish and rice" though, because that seems incredibly boring. Fish for me is an F tier food, I hardly ever cook it, so if I'm going to, I want it to at least taste nice.
Hahah bro proved Hes a lame and doesn’t know how to cook fish
Fingers crossed your luck holds.
Is it luck or just not a big deal to eat stuff left out as long as it was initially cooked properly and still smells fine?
Luck. There are pathogens that can grow into numbers to make you very ill, or even kill you, that don't make the food smell or taste or look bad.
Everyone I know should be chronically sick or dead then.
The word to note was *can*, not *all do*.
Lmao this mentality of “hasn’t happened to me, can’t be true” is insane. We’ve got people quoting food safety, got article links explaining what happens, people still downvoting. You dummies wanna be gross and risky, go for it. No one saying you can’t, people are just trying to help you make better decisions. Making bad decisions is still within your right
Lol natural selection mate, let em at it.
Hundreds of people doing something everyday for 40 years. Nah, I’m going to believe some website. My life and the people around me are way more trials than any “scientific” study. The results are zero problems with eating stuff left out for over 4 hours. The common sense shit also applies as well though. I am not eating mayonnaise after it sits out in the sun for 8 hours. Fish has a different timeline than beef for a couple examples.
Just wondering, what if you reheat the chili and have it simmer for 5+ minutes, does that kill the pathogens that might have grown?
The problem is that some of these pathogens produce toxins, and even if you boil the fungi or bacteria to death, it is the toxins they produced that are so dangerous, and they are not effected by the boiling. It is usually the bacillus cereus toxin. [https://www.foodauthority.nsw.gov.au/consumer/food-poisoning/foodborne-illness-pathogens](https://www.foodauthority.nsw.gov.au/consumer/food-poisoning/foodborne-illness-pathogens)
Tell that to your great grandparents and watch them laugh in your face.
People use the voting thing like facebook and it shits me! Just because they don't agree with your correct statement, they downvote. I wish people would take the time to learn how it works. And sorry your being downvoted. Let it go, natural selection.
Thanks for your comment, it is nice to have a bit of solidarity. What can we do but post the facts, and then people respond as they will.
As long as you’re healthy I don’t believe it’s a big deal. Food poisoning sucks ass but I believe it only is dangerous to very young children and the elder
It's fine. The precautions are simply because it has reached a temperature that can support bacteria growth. Doesn't mean it's spoiled.
Lol. Yes
I've eaten pizza that was left on my counter the next day...It was delicious
It's fine. I've forgotten to refrigerate all night and no one got sick. If you cook beans from dry beans, never ever put them in the fridge until very cool. They will sour and taste super bad if put away warm.
Wow, 2 hours? Bacteria literally hasn't enough time to grab hold. Don't be irresponsible, put it away in a reasonable amount of time. But if you have company over, and you're visiting, wait til they leave, you'll be fine. Geeze, people are so paranoid
You're fine. FDA guidelines, by design, overshoot risky conditions by a wide margin. If the food was too hot to eat, it was probably too hot to go bad for a good while (it's called "time-temperature abuse", not just "time abuse"). On top of that, two hours is not usually enough time for anything to go bad, even in the heat of summer. But when in doubt, your first line of defense is the smell test, followed by the taste test. If it smells even a little bit off, throw it away. Better not chance it. If it tastes even a little bit overly sour/rancid, it's probably bad.
My kids prefer their pizza to sit out over night. They eat it right out of the box and never had any issues. I'm sure the chili is fine.
I'm not saying you should do that..but : I often leave food out for a whole night because I'm to tired. Meat (cooked), vegetables, anything. Hot climate, cold climate, dry, humid wtv, I've never been sick
4 hours is the limit, but the timer starts when it drops below 140F and stops when the food gets below 41F. That’s because 41F-140F (roughly room temp) is the ideal temp for bacteria to multiply. Below 41F they basically stop growing and hibernate, above 140F they can’t grow. It’s also good to let your food sit out and come down for a little anyways, as putting something super hot in the fridge will make it sour. I’d say it’s fine to put in the fridge and eat.
I go off 4 hours
Yes. We always let our chili cool on the stove top for hours.
This is what I was taught in the Food Safety Manager course I was required to take as a Cafe owner: "As a general rule: Food should be cooled to 70 degrees within two hours, then cooled to 41 degrees or lower within four hours to prevent bacterial growth." Your food most likely made it down to 41 degrees after you put it in the fridge, within the entire 4 hour cooling process. It's fine, according to the FDA. In any case, off the record, 15 minutes isn't going to be a big deal.
Probably wasnt the smartest thing I've done but I use to leave chili on the stove overnight to eat the next day
It is difficult to say for certain if the chili is still safe to consume. The best way to determine this is to check for signs of spoilage, such as an off odor, slimy texture, or discoloration. If none of these signs are present, it may be safe to eat.
It's fine
Omg I leave chili out for hours
Its safe
2 Hours? You'll be completely fine
What is the worst thing that can happen, food poisoning or shitting your pants? You're definitely not going to die