Quote:
Originally Posted by Erick Estrada
Similar for me. Spent a few hours and $$ in ingredients making a large batch of meat sauce only to watch TV while it's cooling off on the stove, forget about it, go to bed. Wake up in the morning and it's still sitting on the stove.
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I dunno. I’m sure you will find guidance online about throwing out anything that has been out 2 hours
Theoretically, spores of Clostridium perfrengins (a common culprit in food poisoning) could survive cooking, particularly for short periods of time, and at some point could germinate and then begin to multiply.
In this paper, the authors deliberately introduced spores and observed growth rates
https://www.ncbi.nlm.nih.gov/pmc/art...202611/?page=4
Nothing in the first 150 minutes. (Conclusion being that cooling for 2 hours, it was still safe). And that is with deliberately introduced new spores, which are not exposed to cooking temperatures for sustained times, only introduced then starting cooling
For practical purposes, if it was simmered for a long time and then left overnight, then after bringing it back to a boil and simmering, I would expect you are unlikely to be at risk
I have, countless times over the past few decades, cooked meat sauces chili, and stew, things that simmered for hours, left them out overnight, reheated the next day and not once have had an issue.
Edit: this is not advice, of course.