|Quote, originally posted by chrisj428 »|
|I think the Pace will be fine. The high acidity of the tomatoes will keep it well-preserved.|
Yeah- I smelled it before putting it back in the fridge. It smelled just like it did before, but warmer.
I think heat and exposer are the issues here.
If it had been left with the top open or out in a very hot area (outdoors in summer heat), it would have put in the garbage without even thinking about it. But sealed in the preopened jar- it made me wonder.
In the old days people had cellars to keep produce. All they had was glass jars and wax paper and salt for preserving goods, and yet they lasted a while in the cellar. I can't imagine cellars were THAT much colder than the outside air temperature- though it was probably more stable between day and night like cave.
Anyways- so is there any resource that lists appropriate times that things can be left out- either all at once of cumulatively? I say cumulatively because I remember back to when my grand mother would get out the same things for every meal- and they would stay on the table for like two hours or so before going back in the fridge. It always made me wonder.
|Quote, originally posted by Bijos1.8 »|
i love to leave my pizza out and eat in the morning... putting it in the fridge makes it to cold.. nothing like room temperature pizza leftovers. never got sick..
I did that once in college. We heated the pizza back up- but we all got really sick (stomach aches and frothy bowels). We only had one toilet for four guys. That was not good.
I have also suffered illness due to bad tuna salad and bad egg salad and a few others, so that's why I am careful now.
FWIW- I read somewhere a while back that cooked potato was the fastest thing to "go bad" sitting out. But now I can't find where I read that. Can't wait for summer picnics an potato salad now. Though the potato salad sauce may protect it somehow.
Modified by BRealistic at 9:34 PM 4/28/2008