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You are here: Experts > Parenting/Family > Protecting your Home and Family > Food Safety Issues > Red meat safety
Expert: Carol Schlitt - 11/15/2009
Question
I started making chili, the tomatoes and venison heated through at 9 pm then set to low. I forget it on the stove till 5:30 in the morning.
It had little bubbles all over and when stirred all popped.
Can I heat it up again and is this safe to use?
Answer
Dear Piglet,
If I understand your question correctly you made the chili and at 9 PM you reduced the heat to low...correct? If the heat was on the chili the entire time from 9 PM until the morning and the temperature of the chili was at least 135 degrees when you discovered it, then it would be safe to consume.
However, if you turned the chili off at 9 PM and it was off the heat source the entire night, the chili should not be reheated and consumed. Foods that are capable of supporting the growth of harmful bacteria should not be consumed if they have been in the "Danger Zone" - 40 to 135 degrees F for over 4 hours. Some bacteria are capable of growing rapidly when left in this temperature range and some even have the capability of producing a harmful waste product that is not destroyed by reheating. The recommendation is to error on the side of caution when foods capable of supporting the growth of bacteria are left at room temperature overnight.
Bubbles in chili left on very low heat would be steam bubbles that had worked their way up through the chili but did not have sufficient energy to pop. You stirring the chili would provide energy to pop the bubbles.
I do not know what would cause bubbles in an unheated chili and thus would provide another reason to not reheat and consume.
Carol
Carol
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