Unrefrigerated chicken - would you?

[Rutter]

This thread reminds me of my boss who will throw away a carton of milk that has been open for more than 2 days as he is convinced it will kill him.

[FredericRobinson]

Milk will be undrinkable long before it'll do you much harm, chicken isn't so obvious, many things are perfect for the smell and prod test, chicken isn't one of them

[Venisonpie]

Pothole said:

What a waste of perfectly good food.

Yeah I hear you. I can't abide wasting food but the chicken I didn't want to take a chance.

[Robb F]

Riley Blue said:

FredericRobinson said:

Riley Blue said:

Chicken on sale in supermarkets (I'm thinking Sainsburys in particular) is kept on open chilled shelves rather than in closed refrigerators. Do many die as a result?

No, because the open chillers are still chillers

Much like a domestic fridge, the door of which wasn't closed properly (I'm assuming this means closed but not latched, the OP doesn't say).

Except a domestic fridge isn't designed to be open and works very differently

[talksthetorque]

What do people do in summer when they do a shop? Many supermarkets have the chillers first.
So that’s a full round of the shop through the tills back to the car with its prewarmed boot from the sun, drive back to the house, out of the bag and in the fridge.
When it’s 20 degrees in the shop 32 degrees in the shade,and around 40 in the boot.
I’d bet there’s a lot more bacterial growth in that cycle than 8 hours in a fridge running constantly with the door ajar in November

[21TonyK]

talksthetorque said:

What do people do in summer when they do a shop? Many supermarkets have the chillers first.
So that’s a full round of the shop through the tills back to the car with its prewarmed boot from the sun, drive back to the house, out of the bag and in the fridge.
When it’s 20 degrees in the shop 32 degrees in the shade,and around 40 in the boot.
I’d bet there’s a lot more bacterial growth in that cycle than 8 hours in a fridge running constantly with the door ajar in November

If doing a big shop then I always pick up chilled and frozen last and it all goes in the same bag. Occasionally see people with insulated chill bags.

[Tickle]

talksthetorque said:

What do people do in summer when they do a shop? Many supermarkets have the chillers first.
So that’s a full round of the shop through the tills back to the car with its prewarmed boot from the sun, drive back to the house, out of the bag and in the fridge.
When it’s 20 degrees in the shop 32 degrees in the shade,and around 40 in the boot.
I’d bet there’s a lot more bacterial growth in that cycle than 8 hours in a fridge running constantly with the door ajar in November

I guess those loose cannons aren't here to tell the tale.

[Mazinbrum]

Riley Blue said:

Chicken on sale in supermarkets (I'm thinking Sainsburys in particular) is kept on open chilled shelves rather than in closed refrigerators. Do many die as a result?

Hopefully they are already dead.

[IJWS15]

It was raw wasn't it? Cooking it properly would kill anything in it.

I would be more concerned about the cooked food in the fridge.

[21TonyK]

IJWS15 said:

It was raw wasn't it? Cooking it properly would kill anything in it.

Bacteria yes, toxins produced from dead bacteria no.

[Pothole]

I must just be lucky...

[HTP99]

Pothole said:

I must just be lucky...

Me too, I've always subscribed to the "if it smells OK then it is OK method" and I've been fine in my (nearly) 45 years on this earth.

I've left chichen out on the side all day, cooked it and eaten it and been fine.

[MrBarry123]

Tickle said:

I guess those loose cannons aren't here to tell the tale.

[Zarco]

21TonyK said:

talksthetorque said:

What do people do in summer when they do a shop? Many supermarkets have the chillers first.
So that’s a full round of the shop through the tills back to the car with its prewarmed boot from the sun, drive back to the house, out of the bag and in the fridge.
When it’s 20 degrees in the shop 32 degrees in the shade,and around 40 in the boot.
I’d bet there’s a lot more bacterial growth in that cycle than 8 hours in a fridge running constantly with the door ajar in November

If doing a big shop then I always pick up chilled and frozen last and it all goes in the same bag. Occasionally see people with insulated chill bags.

Don't think I've ever been a supermarket that has chillers first.

Except Iceland.

[peter tdci]

Zarco said:

21TonyK said:

If doing a big shop then I always pick up chilled and frozen last and it all goes in the same bag. Occasionally see people with insulated chill bags.

Don't think I've ever been a supermarket that has chillers first.

Except Iceland.

Not first, but it's common to enter a supermarket into the fruit & veg section and then the next area has chilled displays for fresh meat/fish, ready meals and dairy etc. Then through canned/packet foods and ending with the frozen goods and booze sections.

[DoubleD]

Wow there are a lot of panicy folk on here

[CAPP0]

DoubleD said:

Wow there are a lot of panicy folk on here

I'm not panicky but I am very cautious these days. I probably wasn't in my youth but I can't stress enough how bad campylobacter is if you get it. Its very easy to be dismissive if you've no experience of what can happen.

We all have different constitutions and we'll all be able to withstand different germs, but I now know what will happen to me if I don't take care. I'm about 20 years older than when I had it and I'm quite sure it would be harder for me to fight off now. As I said on another thread, it's the only time in my life where I consciously and calmly wondered whether I was in fact going to die. I think I was off work for over two weeks. It's stated to kill hundreds per year, which is why it's also notifiable to environmental health and why they investigate the source quite closely.

[RC1807]

HTP99 said:

It would have been fine, the fridge would have been going overtime to keep itself cool what with the door being open a bit, anyway too late now.

THIS ^^^
Scaremongerers are the reason there's so much food waste