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.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
I left a whole 5 lbs chicken in the car from 6 pm monday to 2 pm tuesday afternoon. monday nite time temp was about 65 degrees, the tuesday temp got up to 83 degrees.
It smelled fine so we boiled it and baked it in a mexican caserole. It tasted off and the texture of the chicken was soft, no bite to it.
Question. Should we prepare the family for sickness? no one has thrown up yet after 4 hours but i am thinking of calling the doctor tomorrow because young children ate it as well. Any thoughts?
Answer Hi Ken,
Hopefully you've learned a valuable lesson that it's not worth the worry and possibly problems that can be associated with eating foods that have been subject to potential food borne illness.
Most food borne illness causing bacteria take anywhere from 6 hours to 72 hours before symptoms develop so you are still within that range. At this point I would just observe everyone who consumed the chicken for any signs of illness symptoms and if any develop, then call your physician. There's really nothing else that can be done at this stage.
Your new motto should be...."When in doubt, throw it out!"
