I would eat it. I would not let Shrek eat it, he's just done with Chemo and has a wrecked immune system.
Ahh..no wonder I don't remember.I didn't post anything else...lolIt was the third post. It's still there.
OH MY GOSH!!
I'm kinda thinkin' of chopping the leftover sausages up and take it across the street to our neighbors puppy, who wound up getting my Thanksgiving Turkey gibets, he'd like that. But if he gets the tijuana two step (or is it four steps), his Mom may not speak to me again
It depends on the bacteria or virus that caused the problem, as well as how much exposure a person had and whether they have particular risk factors, like being very young, elderly, or having a compromised immune system due to illness or medication. One's personal experience doesn't usually represent the range of experiences that are possible.
This page has a chart of the typical time frame from exposure to onset of illness.
https://www.fda.gov/food/resourcesforyou/consumers/ucm103263.htm
Clostridium
botulinumBotulism12-72 hoursVomiting, diarrhea, blurred vision, double vision, difficulty in swallowing, muscle weakness. Can result in respiratory failure and deathVariableImproperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil
Never give food you wouldn't eat to a dog.
I learned the hard way. It can make them very sick, too. Cleaning up projectile diarheah (sp) and a $$ vet bill ensued.
I think you and I are the only ones [emoji38]
Glad to hear they were used up this time and DH loved them!
When we were kids we got lunches in a lunch box or brown paper bag and they sat around in the heat until lunch time and we were fine.
Okay, so here's the results (so far).
Earlier in the week, I reheated said Sausage to
an internal temperature of 165 degrees,
and served it to DH for breakfast.
Well, the test past with flying colors!
Here we are days later, and he's had no ill-effects.
View attachment 29003
Sunday Brunch for both of us.
And you guys were right.
I thought that the re-heated Sausage was rubbery,
but DH just chowed it down, "That was good!"
What is often overlooked is that food MUST be contaminated with pathogenic organisms to even have a chance of causing illness. Properly cooked foods are going to be free of these organisms, except in the cases involving resistant spore formers like Clostridium. Those types of illnesses almost always are associated with things that grow in the soil.
Once food is cooked, it would have to be contaminated by the cook or someone else in order to have active bacteria that could cause food poisoning. Then it would depend on the dose, time, temp and so on. So if your food is properly cooked and no one in your family is sick or has open cuts, you are not likely to contaminate your leftovers with pathogenic bacteria and sitting out a while should not cause illness. As others have pointed out, there is a long history of taking food to school or work and leaving locker or desk and not getting sick.