Left roasted beets out
I roasted beets, wrapped in foil, and forgot to take them out of the over. They were in there for 24 hours after the oven was turned off. I'm assuming they should be tossed?
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I roasted beets, wrapped in foil, and forgot to take them out of the over. They were in there for 24 hours after the oven was turned off. I'm assuming they should be tossed?
23 Comments
The following foods have been associated with botulism:
improperly prepared home-canned, low-acid foods (for example, corn, green beans, peas, asparagus, beets, mushrooms, spaghetti sauce, salmon);
improperly stored low acid fruit juices (for example, carrot juice);
leftover baked potatoes stored in aluminium foil; and
honey, which has been linked to cases of infantile botulism and should not be fed to infants under one year of age.
These aren't my rules, I didn't make them up, they come from microbiologists and other food safety experts with practical knowledge of the hazards involved, specifically (but far from exclusively) the USDA. So, yes, they are very much targeted at the home cook (food service is governed by similar but stricter FDA regs).
Do I always take a strict stance? Hardly. I'm on record as being in favor of bending certain rules at appropriate times. BUT.. one must either know precisely what the risks are and how to overcome them, or be prepared to pay the price. (To be clear, this is not one of those times. What would be gained from taking *any* risk, let alone one that could kill you?)
I'm curious, what differentiates a "home cook" from a pro? Personally I'd rather sicken an entire dinner service than put my mother in the hospital.
The correct thing to do is to ditch the beets.
I would consider myself to be reasonable about such things. I even believe the 5-second has its place in the world. But, twenty four hours is a long time. Too long.
The correct thing to do is to ditch the beets.
I would consider myself to be reasonable about such things. I even believe the 5-second has its place in the world. But, twenty four hours is a long time. Too long.
Is the risk low? Perhaps. But crying out loud we're talking about BEETS! How much did they cost you? A few dollars? Is it really worth risking your health for beets?!!
The risk may be low but the risk is still real. Throw out the beets.
(1) Oven temperature does not equate to internal temperature. The generally accepted figure for destruction of botulism spores = 240F (this is why a pressure canner is required for low-acid foods). So, yes, you *might* eliminate the (a) toxin and (b) spores by heating to such a degree. Try it and let me know how that works out. (I've never done so myself and not because I'm not a fan of beets. My guess is they'd be severely dried out seeing as any moisture would be absent > 212F.)
If the suggested procedure were reliable, food safety would be a simple thing. Heck, we wouldn't even need refrigeration, canning, preservatives -- just heat and eat! The problem is some of the buggers can escape and in the case of botulism, all it takes is one. Under ideal conditions (which is what we're discussing), one becomes two in 20 minutes, two become four in another 20. Do the math for 24 hours.
(2) Cooking in aluminum foil creates an anaerobic environment proven to be conducive to botulism growth. Google "USDA foil potatoes" or reference this link: http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/ While you're there, note the consequences of crossing paths with C. botulinum. It ain't pretty.
(3) Google "USDA tasting suspect food". So the food tastes fine then, what, you wait 10 days to see if paralysis sets in? Again, if food safety was that simple, nobody would ever get sick. Stick to the rules and nobody gets hurt…
bit. You could also reheat the beets to make them safer.
So it's okay to consume food from bulging cans now because, heck, the odds are so low? That botulism is relatively rare these days is due to knowledge of the ways it's contracted being relatively common -- unsafe canning practices, flavoring oil with garlic, feeding infants honey and the aforementioned foil-wrapped potatoes being examples.
I apologize for leaving the impression -- apparently -- that botulism is the only danger here. 24 hours in the Danger Zone could result in any number of pathogens multiplying to lethal proportions. The rule is "2 hours".
So, Trina, here are some more stats from the CDC: 1 out of every 6 Americans will get sick this year from foodborne illness. Most will write off the experience as "stomach flu" (not understanding there is no such thing) but 128,000 will end up in the hospital and will 3,000 die.
No, no, no! Wrapping potatoes in foil is a proven method of incubating botulism spores and I see no logical reason why beets would be any different. Literally one taste could kill you. Never taste suspect food! You can neither taste nor smell pathogenic bacteria, only the results of spoilage bacteria -- two different things, two different possible results. Two hours in the Danger Zone max.