Weird News - Things that make you go 'hmmm'

Same lol. 5 days is absolutely insane.

I lived with a flatmate that used to pull this sort of shit.

Typical process:

She would remove the frozen chicken from the fridge, put it on the outdoor table, then go to class. Would come home to a defrosted chicken, which she would take and chop in half on the kitchen floor. Then she would put one half back in the freezer, usually on top. Lovely going to get ice to find it's covered in frozen defrosted chicken blood. She would then use the other half to cook up a soup in our one big pot we had. This pot would live on the back corner of the stove for a week. Or two. Each day she would take a ladle full and warm it up to eat. The big pot wasn't kept warm or in the fridge.

I got to the point where as soon as we saw the mould growing out of the pot, we would biff the entire contents and water blast the pot outside. Much to her annoyance.

She would then just repeat again the next week.

It was a bit of an anxiety ride for me as well, being a frequent rice and pasta consumer.

The CDC says no more than two hours for perishable food, and one hour if ambient temp is 90°F or above.

Never fails to amaze me how so many people don't understand basic food storage.

My clients, constantly: "What do you mean I can't just throw this open bag in the fridge?", "What do you mean, 'foil isn't airtight'?", "I don't know how long it's been in there! What do you mean it expired a month ago?" and my absolute favorite, "You can't throw my moldy food away! You owe me money for that!"

I'm surprised it wasn't visibly mouldy at that point

Yeah, cooked pasta? Two days tops, and I personally wouldn’t touch it after one. And why not refrigerate it? Did they not own one, because I can’t see any other logical explanation to not do this.

I am serious, and don't call me bacteria.

The specific name, cereus, meaning "waxy" in Latin, refers to the appearance of colonies grown on blood agar.

I one time argued with literally hundreds of people on Reddit about basic food safety regarding food left out on the counter. I'm still floored by it. Numerous government agencies around the world agree about this, and yet...

Btw food safety was MORE critical before modern science because you could easily die from it back then. That was a common excuse people gave me in the previously mentioned subreddit, for eating food left out/bad - "our ancestors did it". No.

4 hours max in the zone between 40 and 140F is the general guideline for risk. There are a lot of nuances to it like how pasteurization and sous vide cooking work but in general that’s a good rule of thumb

I was doing something similar and even in the fridge at day 5 I could taste that it was borderline ok. At 5 days on the counter it must have tasted so fermented it was bubbling.

Pasta and kimchi all in one.

I found out about this case through the chubbyemu video. Not sure how much of this was embellishment, but the way it's explained in the video is that the pasta was left out for a couple days, then thrown into the refrigerator by a roommate who didn't know it was probably bad. The guy then took out a portion of the pasta, completely unaware that it had gone rancid. Definitely a more believable mistake (although still pretty irresponsible of the meal prepper).

And someone said everything in their fridge is food they cooked over 5 days ago…

I've been doing this for years and years. Maybe not wayyy more than 5 days but it is usually about a week. I don't have all that much time after work so I don't want to waste time cooking and I'm not wasting money on take out so I do all my cooking for the week on Saturday or Sunday. I don't do what the poor kid in the article did though, if anything I put things in the fridge that are still way too hot but I never wanted to risk something like that.

Guy that died let it sit out for multiple days per article... he was eating rotting food.