Filthy paws

E.Coli bacteria will double in number in 15 minutes at 37 &#186C.

With the daytime temperature heading there, it’s time to be careful about leaving food out, and getting your sandwiches a lunchbox with some ice/strong margarita in the thermos. Rice and pasta salad, I’m happy to add, is especially at risk.

8 comments

  1. Santos’s avatar

    ah, damn dirty humans!

  2. BigBob’s avatar

    Cooked rice is really, really bad people.

    Eat it quickly after cooking, or don’t eat it at all. No more than a day in the fridge.

  3. Anthony’s avatar

    Big Bob
    Yep yep. I’m guessing that it might have something to do with the available surface area for bacteria to live on. Kind of like a sponge or a piece of charcoal. This means pressed rice balls like onigiri for leftover rice would make a lot of sense.

    Santos
    If only humans could speak maybe we could understand them better.

  4. Reid’s avatar

    Hi Anthony,

    I wouldn’t recommend keeping rice in the fridge for more than 2 or 3 days. If you’d like to keep it longer, you can always freeze it.

    Here we use rice warmers. We keep them on longer than the 12 hours recommended in the users manuals with no trouble. You can keep the pot on for 4 or 5 days at a time. The rice does start to change color after 4 days though.

    BTW…Cool looking lunch box. Can’t really make out the pic though. I was going to say that it looks like Planet of the Apes.

  5. Jeanne’s avatar

    Aaaaah, one more thing I don’t have to worry about here in London – food going off because of rampant high temperatures ;-)

    Seriously though, I must add that I nearly killed the guests at my 30th birthday… I had about 25 people coming for a sit-down and had ordered lasagna from the local Italian club. Despite their assurances that the lasagna would come in containers that would fit in home ovens, it arrived in these HUGE industrial size trays twice the size of the oven. So the best we could do was to reheat it on borrowed hot-trays, which seemed to work fine. Had a glorious starter of beef carpaccio, the lasagna & salad and then caramel-dipped fruits in little paper cases (wish I had the photo to show you – my magnum opus!!). Anyway, after the party there was some lasagna left over so I took it home and froze it. The next morning both Nick and I were DREADFULLY ill, and we had calls from a number of guests to report the same symptoms (and no, it wasn’t a rampant hangover!). Naturally we assumed it was the carpaccio – I mean, raw meat, what were we expecting, right?? WRONG!! A week later I defrosted the lasagna and we had it for dinner – instant action replay of horrendous symptoms from the week before. So it was pretty clear that the culprit was the lasagna.

    Moral of the story? Stick to carpaccio! (and kids, never try to reheat food using only a hot-tray – unless you actually WANT to give your guests salmonella and botulism…)

  6. AnthonyJ’s avatar

    Yikes. I was going to say, in Indonesia they tend to just leave leftover rice and whatnot on the table in C32 heat with just a fly cover, to be picked at over the next day or more, and no-one seems to get…
    Ohhhhh…

  7. Santos’s avatar

    in guam, you can leave food in the back of your car/out on the counter/tied to a coconut tree all day with little recourse. maybe we have cast iron stomachs, but i’m not so sure.

    not quite related: here in la in the winter months, cyrano leaves a box of pizza in his car boot and pulls out a slice whenever he needs a snack on the road :-)

  8. Anthony’s avatar

    Erk people, be careful out there. I’ve never killed anybody yet, but did get in such a state once that I convinced myself that sausages are best just seared a little on the outside.

    “boot” : )

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