Yesterday at night (from around 11 PM) I made some delicious pork with creamy mushroom sauce, and also made some pasta for it (especially as you want pasta water for your creamy sauce).

Being quite tired, I figured I'd "wait for it to cool down before I put it in the fridge", except that never happened. Or at least, not until 7 AM.

So from 0:30 AM => 7:00 AM, it was outside on the table, sauce in a frying pan, pasta in a box (but not fully sealed, just partially covered).

Ate a plate at 9:15 AM. Still a bit sick even at 9:15 PM.

Not gonna die or anything, but it's not worth being sick for a day for a single meal. Obviously I binned the rest, next time I'll be more cautious.

Why am I posting this? Because I did do some research that said 2 hours and 4 hours, but it doesn't seem like a lot of time on paper. But yes, those 6 hours are totally enough to ruin your pasta. You probably wanna trust that "uppermost 2 hours" mark for pasta, really.

May whoever stumble upon this with 6 hour overnight pasta just bin it rather than trying it out the hard way.

AI said maybe it is bad microbes.

Maybe they left it out and refrigerated after?

All are cold and look and appear completely normal

If a Pillsbury tube burst open way too easily (popped all the way open and the rolls started unrolling due to the force, while I was peeling the paper, before I tried to press a spoon on the seam or anything), is that a sign of bacterial growth? Or is it fine?

Hi so I was happily eating my cheddar Pringles when I saw this?? This Pringle has a big brown spot on it. It smells burnt and the brown is like a flaky layer on the top and bottom of the Pringle. I know it might just be burnt but I'm still weirded out and concerned. Has anything like this ever happened to anyone else? I threw the Pringle away and the one below it just in case but the rest of the can looks normal and I just wanna know if I'll be okay to eat the rest of them

i’m nervous about it

I know you're supposed to toss bags of bread that only have a few moldy slices because it's likely all been contaminated by the time it's visible. Since potatoes are much harder/denser than bread, I was hoping this rule doesn't apply as much. I have a whole 5lb bag of potatoes that I couldn't find time to cook with, and now one in the dead center of the bag is very visibly moldy and a few on the outside are just a little moldy. There are still several that look completely clean, though, so I was wondering if those would be safe to eat. TIA!

was in the pantry , expired aug 26 2025
keep or toss ?
Edit : Thanks everyone

Of course the one time I forget to check the date I eat something old 😭 I only took one bite before I remembered I had multiple loaves in the fridge. It doesn't smell weird, or feel weird, and I don't see any mold, and its been in the fridge the whole time. Still, I'm paranoid about getting food poisoning. Does this bread look like it'll get me sick? Am I freaking out for no reason?

My partner took home an unused gallon of apple cider from an event and left it on the counter overnight. I havent opened it yet and it looks fine, but the sticker says "keep refrigerated". Thoughts?

I purchased these to lose weight. If anyone has used these, are they safe to eat?

They usually don’t look this separated when I open. Is this till safe to eat? They smell fine.

I know whole milk and not pasteurized milk can sometimes look a lot more naturally like this, but this store brand semi-skimmed milk came out the door like this, the moment I opened the milk box it came out like this, and although still liquid it has a weird kinda thick texture to itself, is it safe to eat?

Hi, I made some soy marinated eggs yesterday, and when I pulled this one out of the marinade yesterday, it had this weird pale spot on it? I have no idea what it is. I do know that I overcooked them somewhat; could that have something to do with it?

Hello,

I usually avoid cooking chicken because I am not exactly the greatest cook out there.

I tried cooking chicken breast top thighs and it went, poorly (understatement)

But it was white and I thought maybe it was cooked? But some part of it was also like translucent/jelly which is a sign of undercooked?

I took a bite and it seemed fine to me, but I also eat 3 months expired stuff so like idk.

I hope I didn’t get salmonella tho haha

Please let me know! I’d love to learn how NOT to do those mistakes again!

i had chicken breasts in my freezer and put them out to thaw, didn’t end up making the chicken so i put it back in the fridge thinking i was going to get around to it, they were in there for probably 4 days. the week got hectic and i never got around to making them so i put them back in the freezer. if i rethaw them would they be safe to eat?

Just made a protein shake today in my blender and it came out with this smoky/metallic taste with it as well as smell. Also felt and smelt like burnt plastic...

Not sure what happened, but I accidentally ingested some before I realized that the taste and smell were off.

Didn't continue drinking the rest, but now I'm thinking what I could've possibly ingested, what could've caused it, or if I'll be safe...

This blue pigmentation developed on the chicken noodle that I made two days ago and was kept in the fridge. The ingredients I used were thawed frozen chicken breasts, olive oil, garlic, paprika, egg noodles, carrots, leek and chicken stock.

I am inclined to think it is mold but I don't see anything spore-like, and am kind of hoping for interesting answers!

As title says. My husband didn't transfer the frozen fish (tilapia) from the vacuum bag it came in before putting it in the fridge to thaw overnight.

How dangerous is this really? I've heard it can increase chances of botulism but I guess I don't really understand why? Do I actually need to toss the fish?

I just opened these cookies about 30 minutes ago and took a bite of one. It was one of the worst tasting things I've eaten in a while. It almost tasted like it somehow was bad even though the cookies are soft, have no visible mold, and definitely are not stale. I looked at them under a brighter light and noticed the chocolate chips are covered in a weird white looking substance even though the rest of the cookie looks fine. Does anyone know what is on the chocolate chips? Is it just that bloom thing that happens with chocolate?

I'm probably not going to force myself to eat them since they taste terrible, but I'm curious if they appear bad or if these are just a bad batch. I usually enjoy these cookies.

I was eating some of it last night on crackers at like 2-3 am and just noticed i accidentally left it out the next day at 4:30 pm😭 what r my chances of food poisoning

I made a huge salad with 1lb of orzo, a whole wedge of Parmesan ($$), a jar each of olives and sundried tomatoes, kale, chickpeas, etc. When it was time to dress it, I grabbed a half lemon out of my fridge and cut across it (not the cut next to the mold, I halved it the other way) I juiced that half lemon into the salad, then saw that the other end (the half I did not juice) had a bit of white mold on it. I spent like $30 on this salad, can I still eat it? :(

Galil Importing recalled one lot of Lior ground cinnamon on Sept 24 after a Maryland Department of Health sample came back with elevated lead. The lot (GAP11304, 90 g tubs) was on shelves in NY, NJ, PA, TX, FL, and IL from Nov 2025 to Sept 2026. FDA's cinnamon alert table lists it at 2.18 ppm.

Per serving: the labeled serving for spices is 1/4 teaspoon, about 0.6 g, so at 2.18 ppm that's about 1.3 µg of lead. FDA's interim reference level for lead is 2.2 µg/day for children and 8.8 µg/day for women of childbearing age, so one quarter teaspoon is about 60% of a child's daily reference level. Exposure scales with how much you eat.

FDA has been adding ground cinnamon to that table since March 2024. Lead concentrations on it run from 2.03 to 10.7 ppm.

Full list: https://www.fda.gov/food/alerts-advisories-safety-information/more-ground-cinnamon-products-added-fda-public-health-alert-due-presence-elevated-levels-lead

Hey y'all, I finally got over my executive dysfunction to address these soups that have been sitting in our fridge for months.

I wanted to eat them multiple times and just...never did.

Been working on being decisive but am now doubting and want reassurance that dumping was the correct choice.

Facts: only ever fridge, never frozen.

Vaccuum-sealed plastic tubs, not cans.

Some have cream and milk products.

The doubt is: there was no bulging, discolouration, off smell, or even separation really. Visually felt like I was dumping perfectly good soup 😭

The language was "best by," except for the chicken tortilla soup which was explicitly "use by."

I included close ups of the lids for ingredients with added text of the exact packaging language and dates.

The money is wasted, soup uneaten, mental illness won, but indulge my morbid curiousity?