It may make a difference if the container is still sealed or not. I have eaten nonfruit yogurt from an unopened container over a year beyond expiration. It was fine.
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Wow a year! For me I have tried those expired for a few weeks, and it was fine for me. I have a friend in the yogurt industry, she said no health problem if the yogurt is slightly expired (of course sealed).
Recently, I had consumed some burrata expired 1 month, the taste was fine, but the texture became much firmer, more like mozzarella.
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This is strange, me I have more problem with sour cream than yoghurt that is fermented. Last year I bought too much cheese, and ate it in 2 meals and then I felt the mild stomach pain.
Does anybody know how long could I keep the bottle of open hazelnut oil or rapeseed oil? I have a feeling that they go bad quickly.
I follow my nose. When I detect a slight hint of a rancid aroma, I get rid of the bottle. Others may well be more scientific about it.
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I don’t know how large the bottle of hazelnut oil is, but you can extend its life by storing it in the fridge. I usually do that with smaller bottles of specialty oils, but I’ve also done it with expensive extra virgin olive oil that was slow to be consumed as a salad/finishing oil, and canola that I bought too large a container of.
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Several years ago I threw together a raspberry tart using up some raspberry compote that had been in the back of the fridge for a while. The compote was not fermented or moldy or anything like that, seemed fine but both I and my BF at the time threw up several hours after eating it. In my case, I was busy plating desserts at a fine dining restaurant when the nausea hit, not fun. I couldn’t tell you what sorts of things might be growing in cooked, sweetened berries, though. That was a weird one.
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I live in a magic house. Never gotten sick from food from my kitchen, and exp dates are guides at best. No question food eaten out as been an issue. Not often but it’s been years… since the last food poisoning and best as we could tell it was sushi from a place that closed not long after
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I got extreme food poisoning once from rice I had cooked and left out for a bit, thinking, it’s just rice. There is a wicked spore forming bacteria that can be found in rice, apparently.
I first started spewing out both ends and then the neuro- toxin hit me and I could hardly crawl my butt into bed. I literally laid in bed, immobile for 8 hrs. I couldn’t even answer the phone which was slightly out of reach.
I also managed to get salmonella while in Mexico and end up on IV fluids.
AND I somehow once picked up an ameobic parasite which took them six months to diagnose.
I read about the rice issue but never have experienced it and I eat a lot of leftover rice. Not disputing its existence but glad I’ve never had a problem. Of coarse I could have just been in a carb induced coma
I had opened pistachio oil in the fridge for close to, if not over, a year. No rancid smell or taste but I made a point of using it up in baking before it was too late
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The Bacillus Cereus bacteria in the rice was the sickest I’ve ever been in my life. I seriously thought that I was going to die alone in my apartment and that my cat would eat me when she ran out of food.
She would given the opportunity
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I keep those in the fridge since they’re more delicate and not used as quickly. I had my hazelnut oil at least six months in the fridge and it was still very flavorful. If they have gone off a quick taste will tell you
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Whoahza, that’s actually really scary! I wasn’t aware of the rice food poisoning issue until fairly recently- small miracle i made it through college without getting it from rice myself
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It wasn’t my own. But when I was at my friends house when I was around 8 yrs old . I was dared to eat dried dog food . Just a little bit by friends. Of course I did . The adventures eater I am . Then it was my first time with fresh coconut. Hated it ever since. Not the dog food silly .
I didn’t find out about the rice until very recently. given the fact that my significant other is from South America…they make the rice in the early afternoon, then let it sit out over night and will re-warm in the micro with breakfast…No one has never gotten sick, but after reading a “tid bit” on line, about a month ago, it described perfectly what you experienced. Now the rice is made before diner and goes into the fridge when we are finished. If they want to reheat the rice the next day, then so be it, but I make sure it comes out of the micro steaming, thus above 160 degrees
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Glad you mentioned it, I have no idea about rice poisoning. Most of the time, we ate everything so no leftover. But I do remember at times leaving some risotto in the cast iron pot overnight, reheating the next day.
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I find food goes moldy quickly when cheeses are not stored in airtight container in the fridge .
I don’t understand how that applies to a tupperware of cooked fruit with no appearance of mold.
If cheese mold is safe on cheese, does it become un-safe to eat on other foods?
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