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About Carol 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.

Education/Credentials
BS - University of Illinois MS - Southern Illinois University at Edwardsville

You are here: Experts > Parenting/Family > Protecting your Home and Family > Food Safety Issues > Non refridgerated curry gravy

Food Safety Issues - Non refridgerated curry gravy

Expert: Carol Schlitt - 10/22/2009

Question
I bought curry chicken yesterday, got extra gravy for my seconds, but forgot to put the gravy in the fridge last night. When I arrived home with the food, it was about 70 degrees outside. Last night it got down to the 30's. Is my gravy safe to use? The food is fine,I put it in the fridge as soon as I got home.

Answer
Hi Thomasine,

Unfortunately, the recommendation is to not consume gravy that has been in the Danger Zone (40 to 135) for more than 2 hours. Gravy is a very suseptible product for growing bacteria and some bacteria have the capapbility of producing a toxin that is not deactivated by reheating. Thus the recommendation to error on the side of caution and pitch the gravy.

Until we have a way of testing food that has sat at overnight to see if it is still safe to consume, the recommendation will be to pitch the food and not take a chance.

Sorry...

Carol

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