AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Expert: Carol Schlitt Date: 7/23/2008 Subject: Lasana
Question I unthawed some lasanga that had been in the freezer about 4 years. It had been put in a foil baking container and covered with foil. There are small holes in the bottome of the container and there are a couple spots on top of the cheese that have "tine-like" dust on it. Is it safe to cook?
Answer Hi Marilyn,
What you have described is a classic example of what can happen when salt, highly acidic foods or highly spiced foods come in contact with aluminum foil. Aluminum is a reactive metal that can be dissolved in the presence of foods containing these ingredients. The result of these reactions is a harmless aluminum salt. Lasagna is typically made of tomato products and spices -- two food types known to cause this reaction. The result is holes in the foil, black spots and aluminum dust on the food.
While this is not considered harmful to consume in small amounts, it is not attractive and some people do not like consuming black spotted and dusted foods.
I suggest to remove as much of the black spots and dust that you can and bake the lasagna.
