For lunch (30 min ago) I accidentally ate a couple bites of very undercooked (if not raw) chicken for lunch. It's my own fault -- I rather absentmindedly baked some pre-marinated but possibly partially frozen chicken breast last night for lunch today, nuked it this afternoon to reheat, and was a couple bites in before I realized it was definitely not cooked. I tossed it as soon as I realized it, but I'm a little worried. Any idea how long it would take before I know if I have salmonella or whatever the dangers are? Is there anything I can do now? I feel ok right now, but maybe a little queasy... is this the beginning of things to come? Thanks!
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]
I used to keep reptiles, and though I don't currently, I'd like to again. The problem is that we've got a new baby in the house, and I'm wigged out about the Salmonella threat. [more inside]
I am terrified of all manner of bugs, rodents, and other creepy tiny things. I just found mouse droppings in my kitchen. What are the steps I should take right away that my panic is keeping me from thinking of? What steps are totally delusional and unnecessary? [more inside]
I accidentally switched the oven off part way through roasting my chicken and left it off for 30-45 minutes. Can I put the oven back on again and end up with a safe-to-eat chicken? [more inside]
Do you always wash lettuce? Have you ever just torn a head of Iceberg open and used it? Or do you always wash it? [more inside]
Food safety-filter. Was this cooked, frozen chicken breast mishandled, or am I giving in to my own hypersensitive food safety guidelines? [more inside]
Can I infuse vinegar with cooked bacon? [more inside]
MusicFilter: tell me of the finest blissed-out dub. [more inside]
Should-I-Eat-This-Filter: I left a half-dozen eggs on the counter yesterday... [more inside]
Should I eat – er, solder – this? I'm building a preamp and I just discovered that I'm low on 0.1μF 50v ceramic disc capacitors. My question is about whether it's worth trying to salvage more from another (already disassembled) piece of equipment. [more inside]
Just sitting here a moment ago in my Brooklyn apartment my girlfriend said "We should throw away our tomatoes since they might have salmonella." How worried should we really be about this possibility? I just bought some tomatoes yesterday and I don't want to throw away perfectly good produce.
Should I eat this cooked chicken in my fridge? 6-7 days old, and in a zip-loc. [more inside]
When barbecuing, are you increasing the meat contamination risk by using the same spatula from beginning to end? And what about grill presses? [more inside]
Where can I learn more about the dangers of harmful bacteria in all kinds of poultry? [more inside]
POULTRY FILTER: I bought a pound and a half of chicken last weekend. The sell-by date on the package was August 18. I usually cook all the chicken I buy before the sell-by date, but screwed up and haven't cooked one of the pieces. It's now two days past that date. Do I freeze this piece or throw it away? How do you know if chicken has gone bad? If its any help in this diagnosis: It looks and smells fine ... thank you, ask metafilter, as always, for your time and wisdom on these pressing concerns of mine! I for one would hate to throw away perfectly good chicken.