Why you (probably) won't get sick from spoiled food
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- Опубліковано 15 лют 2023
- Spoilage bacteria - those that make food look or smell or feel gross - are different than pathogenic bacteria - those that make food dangerous to eat. So just because something is spoiled doesn’t mean it will actually harm you - in fact, spoilage bacteria can sometimes outcompete pathogenic bacteria and keep them at bay. I mean, it’s not a good practice to eat stuff that’s clearly gone bad, but if you’ve accidentally slurped some curdled milk, don’t worry - it’s unlikely to make you legitimately sick.
The bacteria that ARE likely to make you sick - pathogenic bacteria like listeria, botulinum, salmonella and E. coli - don't change how food looks, smells, feels, or even tastes, so it’s basically impossible for most people to know they’re there. These nasty guys tend to multiply in food that hasn’t been treated properly - maybe it’s been left out for hours at a picnic, or hasn’t been cooked through. - Навчання та стиль
Somehow it's always macaroni salad that's giving food poisoning
It's because it is ideal for S. aureus. S. aureus grows in a range from like 20-60°C very well. Its poison can also not easily be deactivated which is why for this bacterium it's important to keep the food outside of this temperature range as long as possible. This is why hot food at stores or canteens is kept warm (besides the taste ofc). Technically the best thing to do with leftovers is to put them into the fridge as soon as possible (not good for energy saving though). S. aureus will still grow but not as strongly.
@@MisVEVO it’s usually best to cool the food down more rapidly with cold water or ice if you can. Some people do an ice bath where they put the food into a smaller container to stir around in another container with ice and water and maybe sometimes salt. Same principle as making ice cream. That will get most foods out of the danger zone more quickly. The issue with adding water or ice is the food may become watered down. So it’s probably best to let some water boil off before you do it so you can replace it with the water or ice that you’re cooling it down with. There aren’t too many cases of this kind of thing happening at home as often as it can in more commercial or bulk situations.
But if your immune system is weak it’s probably for the best to take some precautions, or if you’re cooking for someone who is older or extremely young it can be helpful to be careful with the leftovers.
I know rice and soups/stock can be bacterial breeding grounds if left in their temperature range too long. Which is why it’s best to cool those down as soon as you’re ready to put them in the fridge.
@@TheGuyWhoIsSitting The bath is a pretty good idea. So far I just put the food closed outside when the weather was cold and when not, I just didn't care as it's not that bad in most cases
What, you don't like sun-aged mayonnaise?
I’ve had a lot of macaroni salad in my days but never gotten food poisoning..probably just jinxed myself
spoilage bacteria pushing out pathogenic bacteria is why we intentionally "spoil" some food(like cheese) if I recall
Yep, and dried meats like salami too. They cultivate for specific bacteria tho, so most likely there isn’t the type that spoils it taste bad or makes it slimy. They put the food products in specific conditions that favor the bacteria and yeast that they want while making it harder for bacteria they don’t want. The good bacteria out competes the bad ones, therefore keeping the product safe to eat.
Now thank you for letting me type this short essay
Feemented and aged food most definitely is driven by microscopic organisms. But it can go wrong and there is a risk of pathogens and toxic build up. Which is why certain environments and mothers (the culture) are used to grow healthy colonies.
Yup most "sour" foods are actually spoiled with bacteria that are good for us. Sour Dough, Kimchi, Sour Kraut, etc.
These are not spoilage bacteria strains but ok
Man chill @@user-dg6pf7ys9o
"A man watched a simple short on youtube this is what happened to his organs"
☝️Presenting to the emergency room...
@@Nikki0417 ...unconscious"
Ah, how nice to encounter some fellow educated UA-cam viewers.
Next you morons are gonna say "yOu cAnT EAt rAw cOokIe dOuGh"
Chubby emu lol
Y'all need to put a disclaimer. This video can be easily misinterpreted in the wrong way, causing more people to get sick.
Didn't she say, "I mean, it's not a good practice to eat stuff that's clearly gone bad"?
@@BryleMilanBut if the main message of the rest of the video is "Spoilage bacteria can keep harmful bacteria at bay. I'm gonna eat more spoiled food" then people might eat more spoiled food that's definitely too far gone to eat safely
@@kimbrolyyIt's not legal advice you're still responsible for your actions
“Comment more about how wrong I am Daddy, I’m drowning in algorithm love and I need you to push me over the edge!”😘🤣
@@theformalmooshroom9147 actively spreading information that can cause harm is not necessarily illegal, but could be considered immoral
So wrong in every way:
1. "Spoilage" bacteria aren't distinct from pathogenic bacteria or even a recognised grouping or accurate descriptive term. Most food-borne pathogenic microbes (not just bacteria) also spoil food because they eat it too - they're environmental pathogens. They're found in the environment (this includes your food) and can survive just fine without a host, although they can also cause disease through a range of species-specific mechanisms. Nonpathogenic (i.e. not harmful to humans) microbes are added to some foods to aide in aging or fermentation but are not completely protective against contamination by pathogenic types.
2. Spoiled food indicates a level of microbial activity high enough to impact the composition in a significant way. Whether mould spores, slime or discolouration, "gross" food is usually also unsafe.
3. Curdled milk or any other obviously spoiled food can indeed make you very sick. Spit it out and rinse your mouth out if you notice a change in texture or flavour before you swallow it.
4. Whether written or verbal, use genus name and species if talking about an organism. "Salmonella" on its own refers to the disease, not the organism.
5. Some pathogenic microbes, including Clostridium botulinum, can't typically infect humans. We get sick from the toxins they produce to compete with other microbes while replicating in contaminated food. Important exceptions: infants, the elderly and those who are immunocompromised.
6. Many pathogenic bacteria do change the way food looks, smells or tastes because they are eating and multiplying on/in it. Most are more subtle than, say, mould spores. Some are very subtle but that is more reason to be wary of old, undercooked or contaminated foods, not less. E.g. Bacillus cereus in cooked white rice/pasta - almost impossible to prevent or kill - makes them go slightly slimy and pale coloured.
7. They can multiply in a range of conditions and survive multiple cooking methods, depending on the species. A good way of killing off Salmonella enterica is cooking meats thoroughly, but cooking rice activates B. cereus spores and they replicate AFTER that point. Refrigeration reduces the rate of replication, not stops entirely or kills off microbes.
8. Please throw out expired, old or spoiled products. Use common sense. Look up the difference between Use by and Best before. Don't eat from rusty or pierced tins. Research food poisoning specific to the food you're concerned about - there are different risks for different types of food. Go to your doctor if you feel ill after eating old food. Be safe, goddamn it.
- a microbiologist sick of this shit
Edit: correction of "5. Some pathogenic microbes... can't even infect humans." C. botulinum can colonise the gut of humans
Every time I see bs like this video, I'm one step closer to not correcting people anymore. Just let the herd thin itself out.
Is it true then that botulium doesn't change the aspect of the food?
@Meggy_Callas_ Clostridium botulinum contamination isn't detectable to the human senses, no. The bacteria feeds off and lives in improperly canned goods (in relation to food poisoning) and, in doing so, changes the chemical makeup of our food - but we can't know of its presence without testing. The neurotoxin botulinum also doesn't have a noticeable smell, colour, texture, or taste. The bacteria can also cause gas gangrene via deep penetration wounds, and the botulinum toxin is used medically for Botox injections. Versatile little guys.
@elinebrouwer3259 this is an incredibly disturbing and apathetic way to think
@Meggy_Callas_ My replies keep getting deleted, but I'll try again. Yes, this is true, C. botulinum and the botulinum toxin aren't reliably detected by our senses alone. The toxin doesn't have a noticeable smell, taste, texture, or appearance. It's medically useful, though - patented as "Botox" (BOtulinum TOXin).
Even knowing this it's still a good idea to trust your senses with things like this. There's a reason we evolved to hate the taste of spoiled food
Well it clearly doesn't work properly because I like cheese
It was. Note the past tense, Since we now had better knowledge of what is actually bad.
Fun stories:
There was a plan to add a water recycling which recycle poop water into drinking water in Florida. After that some people sued and closed down the company because they got sick.
The funny thing, they have not even started on creating said recycle machine.
@@BRUH-lx3jvnaturally spoiling foods he means. From what I know we make cheese using very specific types of bacteria to help well... make cheese from it so we get to choose what kind of bacteria we want so that's why it tastes good. We keep our the bad and keep the good.
Maybe because eating human manure causes typhoid outbreaks@@Lemony123
Yes. The senses are there for a reason. I doubt it's actually "okay" or "good" to eat spoiled food. Maybe only if starving and no other choice but to take the risk.
stuff that's moldy should definitely go in the garbage (or ideally compost if you have a garden)
Yep. If you see mold on bread, thats a sign the mold is reaching the fruiting stage of its life. There's already a network of nearly invisible mycelium throughout most of the bread. However, on denser things like cheese, cutting off the moldy bit should make the rest good to eat. Mycelium has a tougher time spreading through most cheeses.
I don't think mold belongs on the compost
@@Homerow1 The emphasis on denser is good. Soft cheese easily spreads the bacterias while hard cheese can be cut off as you said.
Also on a sidenote, the mold on strawberries is usually safe to eat, the one on marmelade on the other hand isn't and should be completely thrown away for the same reason as other soft goods.
@@fg8557 Why not? The purpose of compost is for the food to rot
@@MisVEVO You mean the strawberry mold itself or just the rest of the fruit? :o
You really should revise this video. Even though spoilage bacteria might not harm you on their own, they can produce toxic compounds that give you food poisoning. So while you aren't infected, you are still sick. This is extremely important to clarify here -- this video makes it seem like spoilage bacteria just make food smell/taste/feel funny, where in reality they could actually be producing toxic compounds that make us sick.
Exactly the large amount of spoilage bacteria can release large amount of sickening waste, compounds chemicals toxins
That is actually the case with botulism also. The bacteria itself is harmless but under the right conditions it produces a deadly toxin.
IIRC those conditions are proper temperature, PH(low acid), and vacuum(anaerobic conditions).
Luckily the toxin is easily neutralized by simmering Temps for at least 10 minutes. 🤔🤓🍻
Bacillus cereus has entered the chat
Pathogenic bacteria are the ones that produce toxic compounds.
That's how the bacteria get you sick.
Some bacteria just stink or taste bad, but they are not harmful. That's what this video mentions.
DO NOT EAT SPOILED FOOD !!!! It ain't worth you life or a hospital trip for a bite just because a yt vid said it MIGHT be fine.
Agreed! Though you can definitely eat something that is a day or two past the expiration date, except for dairy, do not mess with dairy products.
For real. My parents have trouble throwing rotten food away to the extent that it could be a psychological disorder. My mom frequently tried to feed us spoiled food. Most of the time I avoided eating it entirely. I frequently had diarrhea as a kid.
@@kernium Ehh, keep your Eggs in the fridge and they hold far beyond the exp date. I used eggs that were a month over it, though I'd make sure to put them in an extra bowl before using or do the water test and (obviously) not consume them raw in any form. My milk also usually keeps good for a week over the expiration date, but maybe I just have really good produce?
Also not getting food poisoning doesn't mean it won't hurt. I drank a tiny sip of spoiled milk and didn't get food poisoning but I WAS ill for a few hours, I felt awful, it's bad and your body will reject it in some way.
@@CT-gl2zjsounds like food insecurity trauma, I have trouble throwing away food because I grew up so poor and always starving and still am. But once something spoils I force myself to get rid of it, it's not worth the risk.
But the spoilage bacteria are signals that "hey, it's been long enough since this food was prepped that a bacterial colony can survive." Pathogenic bacteria are fine and manageable in small quantities, but in those larger colonies are when they become pathenogenic.
Not true, many pathogenic bacteria require only a few cells to infect you
That's not really true though. It only takes >50,000 salmonella bacteria to get you sick, for example. Pretty small amount when you remember how much bacteria is everywhere.
Pathogenic bacteria are pretty much unmanageable when allowed to start growing at any point, that's why we now prioritize getting food down to temp fast and keeping it there better than in the past.
@@cherriberri8373 It only takes 10 salmonella to get sick I don't know where you heard 50,000
@@noahlizard7 I'm fascinated to know where you heard 10, but I usually prefer to get these types of numbers from gov sources.
@@cherriberri8373 my microbiology class with a pathogenic disease specialist
“Don’t worry about smoke, it can’t burn you”
Wonderful analogy. It’s not 1:1, but really illustrates the fatal flaws in the wording of the short
But smoke CAN burn you...
And spoilage bacteria CAN make you sick! @@jacobjohnson8686
@@jacobjohnson8686 That’s the point
@@SirArthurTheGreat (2nd try because my first response wasn't to the point enough.)
I thought the point was that smoke is a symptom of something that _can_ burn you, but smoke itself can't.
Like how this video talks about food spoilage like there's no danger in it, even though the spoilage is a _sign_ of possible danger.
I pointed out how smoke _could_ burn you because it seemed to make the analogy moot (not that it was a big deal), but come to think of it, people have pointed out that food spoiling can produce toxins by itself, so maybe the smoke analogy _is_ valid. 😏
I am pretty sure this is somewhere between inaccurate and misleading. Some pathogenic bacteria can definitely detected by smell. So if it smells gross there's a pretty good chance it's not good for you.
I have watched too many people flat out die on ChubbyEmus channels from spoiled food lol. I a, much more careful now about leaving things out.
I'd still recommend throwing the stuff away. Ate some pasta. Threw it all up
Found a single tiny spot of mold in it. When it's old and/or bad, don't risk it.
Mold is different from bacteria though...
@rusticcloud3325 Not different enough. They could have gotten sick from that mould, bacteria, viruses or any number of things in their old food. Visible mould is an indicator that the food is not safe to eat (unless the mould was intentional and introduced in a sterile production environment, like with blue cheese). Bacteria and mould can actually look and act very similarly but a more important takeaway is that visible mould can be an indicator of microbial growth of any kind of thing you can't control. White rice and pasta is the worst for this - they have in them, from the soil the wheat/rice grew from, a bacterial spore (like fungal spores) that are extremely hard to kill and get activated (not killed) when the product is cooked. They then multiply in your food. The warmer the food is and the longer you wait, the more bacteria there are and the sicker it could make you. You can't see it or taste it other than the rice/pasta looking slightly slimy or wet. Treat mouldy food like it has bacteria in it too (because it does).
@@rusticcloud3325Mold will colonize most food items faster than the spoilage bacteria. And people can have allergies to otherwise harmless molds.
*Chubbyemu enters the chat*
My immediate thought.
Eucommentemia: good comment presence in blood
This food science youtuber ate 1 minute old meat. This is what happened to their testicles.
Minute foods is a patient presenting to the emergency room with deathemia, death meaning death, emia meaning presence in blood...
It's also worth pointing out that while heat (like in cooking processes) may kill the bacteria, it may not always get rid of the toxins that these pathogenic bacteria created (see: staphilococus aureus - hope I spelled it right in English😅).
It's better to avoid contamination through the entire process in order to have the best results. That would look something like this:
- make sure all work surfaces and instruments/machines/processing lines are cleaned and disinfected frequently
- make sure the people working are wearing protective gear and are healthy and clean. Something as small as an infected papercut or an infection on the side of your nails can pose a threat to the safety of the food
- make sure temperatures are respected - for processing, keeping, cooking, and transporting the food, depending on the composition
- make sure the water used for food is safe, including the water used for washing surfaces that will come into contact with the food
At the end of the day, the most frequent cause of contamination is us, people. It may gross some of you out, but a lot of food poisoning cases are caused by careless staff who didn't wash their hands, or their tools, or who had a small cut that got infected, or who didn't make a cleaning solution at the recommended concentration, or who didn't cook something at the right temperature (especially meats).
Exactly, even heat doesn't stop some things. I once started to cook some pork I thought was okay and it was nearly to done temperature when it started smelling like a corpse, so I immediately threw it away, like the smell made me gag and hold my breath, it was definitely toxic, it was obvious something was wrong and just cooking the food to temperature was not going to save it.
@@-desertpackrat It would have been interesting if you took it to a lab to see exactly what was in the meat that gave it such a terrible smell.
This is part of why I don't like eating out frequently
I wish there were better laws for paid sick days. Think it would probably reduce a lot of illness and cost to society across the board.
I'm pretty sure all food poisoning cases IS casued be food handlers themselves, whether it being poor hygiene or unclean workspaces.
There's only 1 famous bacteria that causes this food poisoning, Staphylococcus Aureus.
Unless you have histamine intolerance or a mast cell activation disorder. Then spoilage bacteria is actually really bad for us since it generates a ton of histamine, which our bodies don’t handle.
Because of this, I have to be much more firm with best buy dates since histamine has already started to build up by that point.
The thing is, best by dates and sell by dates are usually different, so you if don’t want to waste excess food don’t go only off those dates. If you store your food properly then it should be fine past sell by dates. Sell by dates are meant for the store to know when to seek things by, the product is usually good for a few days to weeks after depending on the product
@@Artnmak Must be the reason why my Granny always deep freezes everything … Milk , Bread , Meats you name it 🤔🤔
@@Artnmak then again, we as a society can take a bit of extra food waste for those who have medical reasons like them. There are a hundred better ways to reduce food waste than this one guy keeping some stuff past its best by date
College students: say less 😌
Most of the time these bacteria produce substances not safe for consumption. Like sulfides and sulfates.
Which is most often than not the reason why foods smells wierd or changes texture or colour.
Number one rule of the kitchen and preparing food:
If only one of your senses hint towards the food being spoiled, throw the food away.
Your senses often times really help you communicate what is safe to eat and what is not.
The milk smells weird? Away with it.
The meat looks discoloured? Away i say.
Opening the bottles of juice sounds kind of prickly? Take a wif and if it smells bad or overripen: out to the trash.
The cheese slice feels spongy and wierdly soft for the kind of cheese? Better put that away.
Spoiled food may not be as harmful as in deadly as food with pathogens on it, but it won't help your stomach or your bowels trying to digest it and getting diarrhea or other digestive problems from it.
What do you mean by "sounds prickly"?
Exactly
Milk would be an exception. You can leave a gallon of milk on the windowsill for a month, let it split in to curds and whey, eat the curds and drink the whey. I think it tastes gross, but it won't make you ill. You're essentially eating cheese.
I understand what you're saying, but I'm never gonna consume spoiled food anyways
Lol. I think what they're going for is "accidentally eating spoiled food won't necessarily kill you or your day. Maybe just ruin your appetite".
Exactly. Better safe than sorry. If it's spoiled it's not "food" any more.
that's my biggest fear... eating something and getting botulism, specially now that you've said it doesn't taste different (but the packet is stuffed with air)
You won't get it.
Botulism requires an anaerobic environment, but it also killed by heat. Unless you do your own canning, you are more likely to sprout wings and turn into a fairy
C. botulinum can be fought off by heating. Iirc it needs 15min at 121°C. I'd say if you double the time and heat it up a little more it should be fine but don't forget that this means for the whole food to be at this temperature, not just your oven. And also C. botulinum can become visible. In one of the first papers written about it, it was said that a spoilt sausage was eaten despite being so disgusting, which in turn led to the botulism. Also it kills you in a week so idk if there's an antidote that you could take within the first 2 days or so before it gets too bad.
@@MisVEVO botulinum toxin denatures at 85 degrees, not 121. If it needed 121 degrees C you'd need a pressure cooker to denature it. It shows symptoms within 4 hours to 8 days of exposure and can be treated by antitoxins.
Fun fact, botulinum toxin is the single most poisonous substance known to man where 0.1 micrograms can kill your average person. It's also the substance botox gets its name from. People inject the world's most potent neurotoxin in their faces to look younger.
There are many toxins like that.
C. botulinum is somewhat ubiquitous, but due to its anaerobic nature it is typically found in improperly canned/jarred foods.
Bacillus cereus and it's toxins can be found on food that has been left on the counter too long.
Listeria monocytogenes is actually quite common for people to get regularly, as it is also quite ubiquitous and can grow in refrigeration. It typically doesn't harm most people but can harm the young, very old, and infirm. This is why you shouldn't keep food for more than a handful of days, even in the fridge.
Some toxins can be destroyed by heat but many others are heat stable and will poison you regardless of how you prepare the food (I think Bacillus cereus is one that produces a heat stable toxin)
Orrrrrrrrr we evolved to dislike the flavor of spoilage bacteria because they acted as warning systems for the bacteria growing alongside it that we COULDN’T detect with our senses. All bacteria grows more numerous over time.
My youngest sibling drank spoiled milk once & oddly enjoyed it more than fresh milk, but later experienced indigestion.
Did they reinvent yogurt 😆
Likely turned into butter milk. It's common practice to drink milk that's probiotic in the US south among older generations.
@@tatlyntael30 interesting
@@tatlyntael30I drink buttermilk and kafir. Essentially the same thing.
can confirm, when I was in middle school my parents brought home some ice cream sandwiches one time, but they must have melted a tad in the car and refroze when we put them away. I ate one out of the freezer weeks later and ended up receiving fluids from urgent care about 24 hours later because I threw up 5 times that day and couldn’t keep anything down. That ice cream sandwich didn’t taste any different, looked completely normal, but left me absolutely wrecked at home for nearly a week.
For sure. That's why it's often said we shouldn't refreeze anything. That is kind of scary though if don't know if something ever thawed and was refrozen it can look OK but is full of toxins.
Is the presence of spoilage bacteria an indication that pathogenic bacteria have time to reproduce? I was expecting this to be the reason that our bodies reject food that has been spoiled.
Food poisoning happens because toxins build up in the food from the bacteria. So it doesn't matter how long you cook it or freeze it. This is why food poisoning comes on quickly, your body is reacting to the toxin.
When it comes to pathogens, they are there irregardless and the actual bacteria is the one that causes harm. It can take days or weeks for symptoms to appear, and it is theorized that the heavier the load the worse the infection and could potentially be deadly. But small doses sometimes are so miniscule that the body can fight off infection before it ever takes hold and causes symptoms.
I accidentally drank spoiled milk before I could react and spit it out, that sucked. I didn't get sick, but I did definitely feel awful for a little while, it wasn't pleasant. I rinsed out my mouth and drank some water but I still felt nauseous for a few hours that day. So even if you don't get food poisoning you might have some discomfort.
As someone with a pretty strong gross out reflex, this is kinda reassuring. No, that one sip of coffee won't kill me because the milk was bad. No, the egg salad won't kill me because I forgot to put it in the fridge at work. If I'm not careful, I'll psych myself out so much that I'll get psychosomatically nauseous about it even if I'm actually fine. I'm hardly gonna go around eating bad food but it's kinda reassuring to know that it's not instant death lurking around every corner.
“Its not a good practice to eat food that have gone bad”
Cheese, wine, alcohol, salami, prosciutto, bacalhao 👀
I would say those things have "gone good" :)
Really not the same
Actual examples of the "gross" bacteria outcompeting the "unsafe" bacteria.
It's intentional and controled fermentation and aging. This can definitely go wrong and make you sick if it's done improperly
Salami?
Ok, but why is the bacteria so cute 😆 Love the drawings!
The key is that In the fridge spoilage bacteria always show up before pathogenic bacteria. But outside of the fridge, that's not true. So eating food that has been sitting out and not properly stores is legit dangerous.
Can you make a similar video on fungi? Specifically bread mold if possible.
What I took away from this is that I should stop eating food that has been left out for hours, despite it still smelling, tasting, and looking fine
It’s very interesting that the dangerous kind you can’t even smell or taste. All the same I’d still advise against ingesting spoiled foods even though they’re less bad
People all the time say "never waste food"
No, absolutely waste food. Food is one of the most dangerous things you have to deal with on a daily basis.
If there's a small chance it's gone bad, you don't take that chance cuz enough chances and you will roll a 1.
Also you don't have to waste food you don't eat, you can compost it, some universities and organizations even accept donated food for composting. It's really hard for me to waste food so I have my compost bin stuffed with scraps and food that I couldn't save, except anything with meat or oils. And meat and can still be used for some compost, but it has to be kept separate from compost used for any edible vegetation. But I mostly grow edible food (when it does grow, I'm in the desert so it's hard). So I only wind up throwing away meat and greasy things, anything else I try to compost even if I have to drag out another random bin and start filling that. So if we're really concerned there are ways to make sure our disposal of old food is the least wasteful it can be. We don't have to force ourselves to eat it. As someone who can almost never afford enough food, I know that's so hard, but that's why we need to manage our time and cook our food before it goes bad, or accept the loss when we wait too long and have to toss it. If I wait too long to cook the pork I thawed and it went bad, that's on me, I have to take the loss for my laziness and procrastination.
Exactly. It's not worth the risk. Unless you're literally starving and have no other choice. Even then it could just as soon kill a person.
You can reduce food waste (which contributes to climate change) by managing your shopping and cooking so you don’t buy more than you need and make sure you use things before they go bad.
I think blue cheese is a great example of this
All cheeses are a good example of this
Huh, so spoilage bacteria are kinda like canaries!
WOAH!! This is actually so interesting, thank you so much!! So fantastic to know.
The human nose has evolved to be able to detect stuff like this if you smell it and it doesn’t seem good don’t eat it.
Do not eat food that is spoiled
If you think it’s spoiled, don’t eat it
Do not listen to a UA-cam video
She is not saying to eat spoiled food. She’s simply saying that spoiled is not always hazardous to your health
You missed the point 🤧 just listen to the all details carefully
im always eating out of date stuff and i cook it to death. i havent been sick from that yet
That doesnt work for mold, I think, since mold adds poison to the food.
@@christianhumer3084 i dont eat mould.
I'm not saying you're doing something wrong, since I do the same, but another risk factor would be for toxins that certain pathogenic organisms can create that won't be destroyed by cooking. Just somethj g to be aware of
For certain bacteria spoilage, it wouldn't matter how much you cook it because the issue is the toxins they produce that make you sick.
When it comes to pathogen bacteria, the cooking process matters because typically those are present irregardless of how old the food is, but when its fresh it hasn't had time to build up. And the harm is an actual infection not the toxins.
There could still be some heat stable toxins
Spoiled things smell and taste bad because the growth of spoilage bacteria implies that pathogenic bacteria could have grown also. Trust your senses on this, not a UA-cam short.
Spoilage bacteria can still make you sick. Spoilage produces compounds that are hard on the intestines. You may not get the worst food poising of your life, but it’s still not worth risking explosive diarrhea
thanks i am now scared to eat food and have no way of telling if is bad or not their is no false reassurance and i will now live in fear
Food science needs to be taught in school.
This is why you shouldn't shop at Walmart. Or at least my local Walmart. They don't keep any of the refrigerated food within safe ranges and when I worked there I would constantly get sick from eating their food. It got to the point where if I ever wanted to leave early I could make myself sick just by buying and eating lunch there.
And it's on purpose. I'd tell them every day that their food is sitting at an average of 7°C and was consistently hitting a high of 12°C, they didn't want to fix it and I would get in trouble or yelled at for following the food safety guidelines.
The correct temperature range is 0°C - 4°C
You should report them if you ever get the chance, that could kill people.
@@abigailskoda8958 I have. Walmart has its own inspector and he would always lie on his reports.
Yeah it happens more frequently than people realize. The temperatures aren't cold enough. Maybe the stores are trying to save money. I got bad milk once at Aldi from this. Same store their freezers and refrigerators have gone out of service more than once before. But I don't think the fridges are cold enough. It's kind of a crap shoot. Also there is the problem of people getting out milk or other dairy or frozen product and deciding don't want it then just stick it on a shelf and can sit out for hours. Do all stores toss it when found? Or put it back to be bought despite it was sitting at higher temperatures? Some stores have staff constantly checking for this but most don't.
@@tw8464 it's Canadian law that food can't spend more than 40 minutes out of its suggested environment. Walmart's policy is 20 minutes.
At the Walmart I worked at it all got thrown out
@@abigailskoda8958 I tried but I couldn't find anyone who cared. I still have photo proof of it happening
This has done the opposite of make me comfortable. I am now scared to eat anything
New tiktok challenge, here we come
Look up "high meat" 🤮🤮🤮🤮
This feels like something i should've known way earlier on
This is really interesting, actually. I'm sure everyone has some food items that've gone out-of-date but look fine, so we didn't mind eating it. But it's interesting to think that that might've been the really dangerous stuff as opposed to obviously "spoiled" looking foods.
I honestly didn't think it was risky to eat cooked food that had been "left out for hours at a picnic". I guess this is the same as being on the table in a warm house, which is super common at family gatherings.
It depends on the type of food. An uncooked cabbage can sit for days "at a picnic" and be as good as new, but a dish with lots of sauce indeed can go bad before you blink
It's because it is ideal for S. aureus. S. aureus grows in a range from like 20-60°C very well. Its poison can also not easily be deactivated which is why for this bacterium it's important to keep the food outside of this temperature range as long as possible. This is why hot food at stores or canteens is kept warm (besides the taste ofc). Technically the best thing to do with leftovers is to put them into the fridge as soon as possible (not good for energy saving though). S. aureus will still grow but not as strongly.
Had expired yogurt from school before by mistake. I got very ill, vomitting and runs, so no, dont eat anything spoiled lol
e coli definitely can have a distinct (though more subtle than spoilage) smell imo, having taken a microbio class i got very well acquainted with that very faint scent (albeit of the safer variant used for research, which maybe be more noticeable than its dangerous cousins in the wild). could be wrong on this tho. botulism does definitely have no noticeable smell tho and it can take only a very tiny amount to be lethal.
People ate slightly spoiled food for centuries prior to refrigeration, so that definitely tracks.
This is kind of dangerous my dude
I’ve watched enough people presenting to the emergency room from gas station nachos to not eat spoiled OR mistreated food.
Oh no,I always go by something looking/smelling bad for not eating it and avoiding food poisoning,new worry unlocked😮😅
Don't eat food that's smells or tastes off.
Don't eat food that's been kept in unsafe/unsanitary conditions.
Actual food poisoning will hospitalize you. Risking eating bad food isn't worth saving a buck or two.
As someone who works in a staph lab, I never eat at potlucks.
I drank 2 full single serving cartons of spooled milk before i noticed they were spoiled. Halfway through the 2nd i noticed it tasted like straight dirt, opened a third and smelled it, spoiled.
I ate cooked chicken that I accidentally left in the oven overnight, and I'm perfectly fine lol
spoilage and fermentation arent the same thing... Fermentation is very controlled, thats why fermentation guides always say you need a clean jar/container and tell you not to stick your hands in the fermentation/brine/etc, but use s clean utensil instead. If i ferment strawbwrries and sugar into wine, its not the same thing as eating jam with mold growing through it.
The most sick I got from food, was a salad that looked, smelled fresh and had a crunchy texture. Was sick for 2 days straight
Maybe it’s just me, but I can sometimes smell pathogenic bacteria. One time, I was in the living room while my mom made herself dinner in the kitchen, and I suddenly smelled a strong scent similar to diarrhea when she began preparing Brussels sprouts. I told my mom that the Brussels sprouts smelled like diarrhea, but she thought I was being hyperbolic and proceeded to cook and eat them regardless. She got horrible food poisoning and was up all night with diarrhea and vomiting.
Grampa Nurgle, is that you?😂
Eye-opening information, I used to think that the food that loses its organoleptic qualities were the one that was dangerous.
This is very helpful!
I had no idea!!
Thank you for the advice mom. ❤
Never eat pasta or rice that's been left out too long unless you want a trip to the hospital
Exactly
Did the, “I’ll leave the rice in the rice cooker overnight, on warm, then I’ll fry it up with eggs for breakfast”. *BOOM* Hit when I was in class and had to ride the bus home. Slept for 24 hours.
Keeping food at a lower warm temperature for longer periods can be worse than leaving it out cold
When you grow up in an Asian household, we left rice in the cooker for dayzzzzzzz …. I guess our guts got used to those pathogens 🦠 lol
@@imthefunmom7220 I cook rice in a pot, leave it to cool off for a few hours and put the pot with rice into the fridge for up to a week. No spoilage.
I started making "drug eggs" and they easily last a week as well instead of the 3 days people talk about.
As a student I couldn’t afford to replace chicken if I’d let it gone bad so I remember looking into how likely I was to get ill if it was just on the turn. After realising that it was primarily taste and smell that was affected and I wasn’t at any significantly higher risk of being ill given it had only just began to turn, I would wash the chicken and then boil it in salty water for a little bit before using. Aways brought it back from brink and made it palatable.
the pair of Toms opening the trash bin. Was just talking about how I can’t believe we wore those. It’s like walking on sweaty napkins. No foot support 😂
still have 4 pair left from the 2010s 😂
Only rediscovered them as porch slippers 🥿
Be careful eating anything spoiled at all. I know someone that lost limbs from a bacterial infection that got so bad just from eating food that was left out/
Counterpoint, it's icky and I will throw up regardless
Sometimes our body do needs a little invasion of bad bacteria
everybody be taking this video to mean "go eat moldy food" when she LITERALLY SAYS "don't eat food that's clearly gone bad" smh
thanks, i need this before dumpster diving
I’m watching this as I’m eating the food I left out overnight for breakfast…
Reheating to 160 degrees will also kill pathogenic bacteria and recooking it in a soup or bake will rehydrate the dryness and bring the original flavor back.
it's important to note that living pathogens isn't the only thing that can make you sick. If you reheat food that has been sitting out or has been in the fridge too long even if you heat it back to temperature those bacteria have already formed toxins that are present in the food and can't be cooked out. So if it looks, smells, or seems suspicious toss it!
That’s why when I have kinda smooshy mushrooms, I just stir fry them and you can’t even tell. The stuff we’ve been told about what is safe and unsafe to eat is bafflingly wrong! Soft carrots can go in soup, wrinkled tomatoes can be cooked down into sauce. Don’t throw away needlessly!
I dunno, I've gotten food poisoning a few times and it's almost always something like an old sauce or something
Also milk.
Wait but if it's been left out for hours at a picnic, isn't that spoilage???
Sometimes spoiled food won't make you sick but it would cost you multiple trips to the restroom.🙈🚽🚽🚽
This is so true. I ate a perfectly tasty, fresh looking Sandwich with a softboiled egg and got sick for like 3 days.
Spoilage bacteria outcompeting pathogenic bacteria is fermentation.
More than once I ate bread with mold (on accident). I never got sick from it..
Hah! Your milk carton has MELK on it! Hup Holland hup.
Speaking of pathogenic bacteria, stuff like tuberculosis in fresh raw milk.
if you find rotten meat in your fridge, cooking it anyway does not actually remove the taste of rot. I learned this the hard way.
As a poor person it was always thought to be a blessing when we ate "spoiled food/meat" and weren't sick immediately after wards, this is interesting to know
Spoilage bacteria can sometimes actually be "good" bacteria in food.
That's how fermented foods are made like cheese or kimchi.
Me during the first part: 😮💨
Me during the second part: 😬
I've been using spoiled milk in my cake recipes for YEARS, the always came out moist fluffy and delicious!
Plus it’s nice to give your immune system a work out every now and then.
Everytime I’m thoughtful about what I throw away, I end up taking more trips to my throne room. 😮
Whenever milk at my parent's place usually goes bad, she puts it in the freezer to save it for later and then uses it to make cornbread(type of buttermilk) and it's pretty good, not my favorite but it's good tho
I have an “old” roast in my crockpot right now lol
Once I ate old mushrooms that were in the fridge. I put them in a stew and I got sick immediately. Worst ever
Spoiled food (has a chance to be fine to eat but definitely a better choice to just get fresh stuff)
I had a half glass of milk last night before I realized it was spoiled. I'm fine so far today.
reminds me of the time I got food poisoning from some leftovers even though they tasted and smelt completely fine, if only I knew then
I got HORRID food poisoning from rice with bacillus cereus in it. nothing looked wrong with it but it had me turning my stomach inside out for 2 days
Can we add community notes to youtube shorts?