I probably would, if it looked and smelled appealing to me. Especially with something that's a whole chunk of animal and not fish or deli-meat. Living abroad, I realized that Americans are really uptight about refrigeration and freshness of animal products, and relaxed my standards, to no ill effect.
If the roast is still in one piece, you can slice 1/4 in. off all surfaces and discard the trimmings. Then sear the meat or better, grind and fry it and serve with BBQ sauce.
The (new York) State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served. This procedure destroys the bacteria that can cause food poisoning and prevents the bacteria from growing in the food.
I don't think I would. Put it this way... would you want your grandmother or your baby (both of whose systems are less sturdy than the "average" adult) to get sick as a result of eating something you'd served? Six days is too long in my book. Too bad you didn't freeze it.
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