the house is kept at 64 degrees
Food safety experts will probably tell you it's not safe, but I know I've done this on several occasions without any problems. In fact I was just talking to someone the other day about how a lot of elderly people we know leave food out over night before putting it in the fridge and have never had any problems with it. Of course, if you or anyone in your household have any immune deficiencies though, I'd err on the side of caution and toss it.
Actually, a lot of old people got sick in the past, they called it a bug, or a "24 hour" stomache virus, or the runs, or etc., etc. Some got much worse. We now understand these things much better, and have scientific proof of the rampant bacteria growth in these conditions.
Pegeen is a trusted home cook.
The "danger zone" is 40 to 140 degrees, so I'd throw out the lasagna. Since we don't "see" bacteria it's easy to pretend it's not there. Re-heating something doesn't kill bacteria, unless you're boiling it. Buying more lasagna ingredients is a lot cheaper than a lost day or two of work from food poisoning. Here are some guidelines from the USDA for consumers:
Correction about reheating from the document mentioned above: "Foods should be reheated thoroughly to an internal temperature of 165 °F or until hot and steaming. In the microwave oven, cover food and rotate so it heats evenly."
I think the issue with that is for most dishes, reheating to 165 F would dry it out so much, you wouldn't want to eat it again.
Chops is a trusted home cook.
If it was my food, I'd say yes.
because I'm hungry and my kitchen is always cold.
Be safe. Throw it out. It's only lasagna.
Of course you should discard it, without question. The pasta, meat, milk based béchamel, cheese. Can you imagine a more fertile ground for bacteria growth? Pegeen is correct.
I love Food52, but this is the one area this site really falls down, and that is Food Safety. Here an improper and incorrect posting has been voted the best answer. People searching for these types of items may find this and act accordingly, and then find themselves or their loved ones ill due to improper food handling.
Perhaps the only way to get around this is to eliminate these types of questions? Otherwise I think it's up to the Food52 editors to edit/answer/fix these types of posts. I've been vociferous in the past-and have gotten attacked for stating the scientific facts about food safety, bacteria, and the harm this can cause.
"I've never gotten sick", "my grandmother always did it", "stop being the food police", or "food safety experts will tell you it's probably not safe" are then followed by frankly irresponsible advice. I guess it's not politically correct, or in the vein of courtesy to debate these important points here.
For the sake of the community these types of posts should be banned, or answered only by established authorities-these are not "cooking" questions, these are "health" questions.
Stepping off of my soapbox.
Thanks to the Food52 Team for moving this to "Best Answer" status.
Was it the Food52 team or the Food52 community? Email the editors about your concerns for food safety and ask for the take.
No, I'm sure it was the Food52 team. They removed the "Agrees" for the first post. My experience is once a post has been termed "Best Answer" it doesn't change.
Lindsay-Jean is a Contributing Writer & Editor at Food52.
sexyLAMPCHOPx is correct, it was the Food52 community. The "Voted the Best Answer!" status is determined by the number of people who have agreed with it, so it is possible for it to change.
To your larger point though, we're working on adding a food safety expert to our panel of Hotline MVPs!
I stand corrected! And I'm very happy that for these food safety questions someone with the proper bona fides will chime in/edit/answer as necessary. I love the back and forth on this site-when it comes to techniques/add-ins/ideas on recipes and cooking. I do believe that food safety and scientific facts are much more objective than a normal "here's what I think" reply to hotline questions.
amysarah is a trusted home cook.
Food safety MVP sounds good. It begs the question - maybe there should be a general disclaimer about replies as well. Besides food safety, many questions here concern health/other dietary issues - e.g., allergies, medical food restrictions, or my pet peeve, the incorrect assertion that ALL alcohol 'cooks off'. A disclaimer may not be very valuable in a legal sense, but it might help reinforce that most here aren't experts in those areas, they just play one on the internet. (Not referring to this thread. But it happens.)
June is a trusted source on General Cooking.
I always go by the old adage, "when in doubt, throw it out." The very fact you have asked this question means you doubt whether it's still good. I'd toss it. Sorriest.
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Well played. You deserve a cookie.
Let's get this thing started, yes?
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