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This is rather a different situation than described in the original post. If it had been repackaged and frozen at the 3.5 hr time point, that’s one thing but 5 days later? Five days in the fridge for cooked meats is where I draw the line, even with properly handled foods. Lots of people, including our ancestors, have paid no attention to food safety guidelines and survived just fine. Others haven’t been so lucky. You do you!

5 days ago, as of tonight, in the coldest part of the fridge, sealed. And on the night in question they were out for 3.5 hours from store fridge to when we noticed at home.

5 days or 5 hours?

It might be more interesting if any of the quotes weren't from employees of the company.

So this was 5 days ago tonight and it's been in the coldest part of the fridge. We were going to have some now and freeze the rest properly separated as we always do with other meats.

K, cool. I'll let you know.

Report back if you die

The bacterial growth temp “danger zone” is generally 40° - 140°F or 5° - 60°C. At 4°C and below, the bacteria are chilling. Once the temp starts to increase, the bugs rouse themselves and start getting ready to multiply. Once this “lag phase” of getting ready is over and everything is warm and toasty, they take off like a shot. So you have a little time to play with. Food held in the danger zone for less than 2 hours can generally be used or put back in the refrigerator to use later. Food held in that range for 2-4 hours is generally safe to be eaten immediately but shouldn’t be put back in the fridge for continued storage. Food held in that range for 4 hours or more should be discarded. With your sliced meat, I’d happily eat a sandwich now. I probably wouldn’t put it back in the fridge and serve it later, especially to anyone with health concerns. It may be fine, but you’ve allowed for a certain amount of bacterial growth while it was warm. Those bugs won’t multiply as quickly in the fridge but can still produce toxins while they’re chilling out and there will be more of them ready to take off and multiply once it’s warm again.

I was just thinking, I can't begin to remember how many times we made friends dinner, food served at 8 - 8:30, everyone sat around eating until 9:30, had more leftovers around 10:00, then spent the rest of the night talking and drinking wine and didn't put anything away in the fridge until maybe midnight. Have never gotten sick from that.

IIRC, my county health department now recommends cooked foods be cooled to 40F/4C within 6 hours (used to be 4?). Forgetting it on the counter isn't ideal, but it's also no different from making a sandwich in the morning and eating it 4 or 5 hours later. A few hours at reasonable temp isn't hot enough or long enough for existing pathogens to multiply to a dangerous level.

If it was above 70 (sorry have to convert that to celsius) then that's 21C and in the apartment during that part of the heat wave is was about 24 in here even with our AC on but the pack was still cool to the touch, not fridge cold but not at all warm, when we touched it.

A couple of hours isn't that long. It probably takes some people that long to get back from the store.

I agree it's probably fine. It's sealed and has only been in the 'danger zone' for 3 hours, and probably not even above 70F.

I have no good excuse for my inability to eat rice elegantly with my fingers except that it’s a skill I never learned. I mastered chopsticks as an adult and there’s no reason I shouldn’t be able to do the same with my own fingers! I need to use the surfaces of my fingertips with greater precision and may need to ask my Indian friends to correct me like a child!

Ok, based on what? Sorry, not questioning you I just want to know what your criteria was. Do you want to see a picture? There's nothing to see. It looks completely normal.

I'd eat it.

It's a sealed pack in plastic that you have to peel open. This one exactly.

I'm not usually ambidextrous but can use chopsticks in either hand. My party trick is to use two pairs of chopsticks simultaneously.

Various brands of "Dubai chocolate" are being recalled due to salmonella. They were sold in BC, Ontario and Quebec, as well as online. https://recalls-rappels.canada.ca/en/alert-recall/various-brands-pistachio-knafeh-milk-chocolate-recalled-due-salmonella

A couple of 肉包 (ròu bāo), minced pork steamed buns.

`How is the pack wrapped?

Crustless Pistachio ricotta cheesecake adapted from mangiabedda. This is two thirds of the recipe baked in a 6”cake mold. A light and delicate cake, it has a smooth satiny filling. The crushed pistachios add a nice touch of crunchy.

I couldn't find a post specifically in these conditions.. We got a pack of sliced roast beef from Costco, put away all our groceries and forgot about that pack in a bag in our kitchen. We noticed it 3 and a half hours after it was taken out of a fridge at the store. We put it in the coldest part of the fridge and it's been there for 5 days, naturally still sealed. What do we think? Is this too risky to keep?

I need an avocado toast flight in my life!

The second day of his soft food diet was chicken thighs baked with peaches, basil, dry sherry, garlic and fresh ginger. I didn't post the recipe on my blog because both of us agreed that is wasn't worth making again.