Found 27th Jan 2011
I mixed up some tinned tuna and some mayonnaise the other day, and put it in the fridge. Today, I mixed in that tuna mayo with some pasta I just made, so I guess it heated up a fair bit. I've now put the food back into the fridge for tomorrow.

Is that ok? Opinions please.

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18 Comments

When was the other day?

yep

Original Poster

Ha. Very good question. Yesterday lunch.

yellowputty

Ha. Very good question. Yesterday lunch.



I personally wouldn't risk it!

take the chance, live a little........... unless it kills you

I'd let my husband eat it...i wouldn't allow me or the child too though

Lulu'sMammy

I'd let my husband eat it...i wouldn't allow me or the child too though



Lol, that's why us women have husbands!!!

Banned

I wouldnt! must only be about 50p worth of food anyway so why risk it.

OP this is perfectly ok to eat.We make Tuna mayo that lasts 48 hours ( food & Hygiene) but keep it for 72 hours Max as long as it's kept in fridge.

Banned

WheresMeNuts

OP this is perfectly ok to eat.We make Tuna mayo that lasts 48 hours ( … OP this is perfectly ok to eat.We make Tuna mayo that lasts 48 hours ( food & Hygiene) but keep it for 72 hours Max as long as it's kept in fridge.


you missed the point about partially reheating the mayo /tuna then going into fridge

csiman

you missed the point about partially reheating the mayo /tuna then going … you missed the point about partially reheating the mayo /tuna then going into fridge



I didn't miss that & wouldn't eat anything warmed up & then put back.

Did you let the warmed food completely cool to room temperature before putting back in the fridge, yellowputty? If not, then you will increase the chances of the forming of bacteria.

BFN,

fp.

csiman

you missed the point about partially reheating the mayo /tuna then going … you missed the point about partially reheating the mayo /tuna then going into fridge

If the OP let the food cool before placing a lid on it & then putting it in the fridge then it will still be ok to eat.

Just eat it, worst is you will get a dicky stomach for a day, god knows how some of you would have survived if we went back a couple of hundred years ago lol

numptyj

Just eat it, worst is you will get a dicky stomach for a day, god knows … Just eat it, worst is you will get a dicky stomach for a day, god knows how some of you would have survived if we went back a couple of hundred years ago lol



Duh, did they have pasta and mayo then......:)

Edited by: "greg_68" 28th Jan 2011

Just don't re-heat.

Banned

fanpages

I didn't miss that & wouldn't eat anything warmed up & then put back.Did … I didn't miss that & wouldn't eat anything warmed up & then put back.Did you let the warmed food completely cool to room temperature before putting back in the fridge, yellowputty? If not, then you will increase the chances of the forming of bacteria.BFN,fp.


pretty sure you're wrong there. Food needs to be chilled / frozen quickly from a warm temperature. Never let it get to room temperature.

the longer food is left out at room temperature, “the greater the chance of bacteria multiplying and growing,” says Dr. Carl Winter, a food toxicologist and director of the food safety program at the University of California–Davis. Sinister bugs such as salmonella, campylobacter, and E. coli all grow much faster at room temperature than in a cool environment.

The USDA advises chilling as promptly as possible and says you should never leave food out for more than two hours


same as you shouldnt defrost meat at room temperature either.

As long as you have it cold it will be fine.

The refrigeration of hot food isn't to do with the forming of bacteria on the hot food, it's to do with the heating of the fridge, potentially warming up the fridge for other food to grow bacteria. As long as the stuff isn't piping hot in the fridge, and only luke warm, that is fine as well.

csiman

pretty sure you're wrong there. Food needs to be chilled / frozen quickly … pretty sure you're wrong there. Food needs to be chilled / frozen quickly from a warm temperature. Never let it get to room temperature.the longer food is left out at room temperature, “the greater the chance of bacteria multiplying and growing,” says Dr. Carl Winter, a food toxicologist and director of the food safety program at the University of California–Davis. Sinister bugs such as salmonella, campylobacter, and E. coli all grow much faster at room temperature than in a cool environment.The USDA advises chilling as promptly as possible and says you should never leave food out for more than two hourssame as you shouldnt defrost meat at room temperature either.



That advice (from another expert) has certainly changed since I sent to school.

Thanks for the update.

BFN,

fp.
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