Mixing
Flour contaminated by raw pork juices
Clash Royale CLAN TAG#URR8PPP
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty margin-bottom:0;
up vote
1
down vote
favorite
The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour.
I'm wondering if the flour is still safe to cook with.
What I'm thinking :
The flour will be baked before eating, thus killing any bacterias.
Flour is dry, not a suitable environment for the bacterias, they will be dead before I even use the flour in a week or two.
On the other hand, I don't want to get sick over a 1€ pack of flour.
Should I throw it away or is it safe to consume ?
food-safety flour pork
asked 55 mins ago
ersu
62
New contributor
ersu is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |Â
up vote
1
down vote
favorite
The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour.
I'm wondering if the flour is still safe to cook with.
What I'm thinking :
The flour will be baked before eating, thus killing any bacterias.
Flour is dry, not a suitable environment for the bacterias, they will be dead before I even use the flour in a week or two.
On the other hand, I don't want to get sick over a 1€ pack of flour.
Should I throw it away or is it safe to consume ?
food-safety flour pork
asked 55 mins ago
ersu
62
New contributor
ersu is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I really think you answered your own question. The value of the flour is trivial compared to the risk. If you were looking at going hungry or losing a substantial supply, then exploring ways to save part of the pack might be an option, but that is really not the case it seems.
– dlb
9 mins ago
add a comment |Â
up vote
1
down vote
favorite
up vote
1
down vote
favorite
The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour.
I'm wondering if the flour is still safe to cook with.
What I'm thinking :
The flour will be baked before eating, thus killing any bacterias.
Flour is dry, not a suitable environment for the bacterias, they will be dead before I even use the flour in a week or two.
On the other hand, I don't want to get sick over a 1€ pack of flour.
Should I throw it away or is it safe to consume ?
food-safety flour pork
asked 55 mins ago
ersu
62
New contributor
ersu is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour.
I'm wondering if the flour is still safe to cook with.
What I'm thinking :
The flour will be baked before eating, thus killing any bacterias.
Flour is dry, not a suitable environment for the bacterias, they will be dead before I even use the flour in a week or two.
On the other hand, I don't want to get sick over a 1€ pack of flour.
Should I throw it away or is it safe to consume ?
food-safety flour pork
food-safety flour pork
asked 55 mins ago
ersu
62
New contributor
ersu is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 55 mins ago
ersu
62
New contributor
ersu is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 55 mins ago
ersu
62
New contributor
ersu is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 55 mins ago
ersu
62
asked 55 mins ago
ersu
62
62
New contributor
ersu is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
ersu is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
ersu is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I really think you answered your own question. The value of the flour is trivial compared to the risk. If you were looking at going hungry or losing a substantial supply, then exploring ways to save part of the pack might be an option, but that is really not the case it seems.
– dlb
9 mins ago
add a comment |Â
I really think you answered your own question. The value of the flour is trivial compared to the risk. If you were looking at going hungry or losing a substantial supply, then exploring ways to save part of the pack might be an option, but that is really not the case it seems.
– dlb
9 mins ago
I really think you answered your own question. The value of the flour is trivial compared to the risk. If you were looking at going hungry or losing a substantial supply, then exploring ways to save part of the pack might be an option, but that is really not the case it seems.
– dlb
9 mins ago
I really think you answered your own question. The value of the flour is trivial compared to the risk. If you were looking at going hungry or losing a substantial supply, then exploring ways to save part of the pack might be an option, but that is really not the case it seems.
– dlb
9 mins ago
add a comment |Â
2 Answers
2
active
oldest
votes
up vote
4
down vote
Throw it away, it's not worth risking health issues over such a cheap staple. While the flour was originally dry, the pork juice introduced moisture into it, providing a much better breeding ground for bacteria.
Your concern should not be (just) the bacteria, but also the much hardier toxins that they produce--those could easily give you food poisoning, and normal cooking times and temperatures are very unlikely to adequately destroy them.
answered 49 mins ago
mech
1,71131117
add a comment |Â
up vote
-1
down vote
But the flour is not dry if it has pork juice. Pork juice is only good for 4 hours at room temperature.
If only a small part is damp MAYBE you could just throw that out.
answered 43 mins ago
paparazzo
5,90711440
Down votes care to comment. I should help the OP.
– paparazzo
6 mins ago
add a comment |Â
2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
4
down vote
Throw it away, it's not worth risking health issues over such a cheap staple. While the flour was originally dry, the pork juice introduced moisture into it, providing a much better breeding ground for bacteria.
Your concern should not be (just) the bacteria, but also the much hardier toxins that they produce--those could easily give you food poisoning, and normal cooking times and temperatures are very unlikely to adequately destroy them.
answered 49 mins ago
mech
1,71131117
add a comment |Â
up vote
4
down vote
Throw it away, it's not worth risking health issues over such a cheap staple. While the flour was originally dry, the pork juice introduced moisture into it, providing a much better breeding ground for bacteria.
Your concern should not be (just) the bacteria, but also the much hardier toxins that they produce--those could easily give you food poisoning, and normal cooking times and temperatures are very unlikely to adequately destroy them.
answered 49 mins ago
mech
1,71131117
add a comment |Â
up vote
4
down vote
up vote
4
down vote
Throw it away, it's not worth risking health issues over such a cheap staple. While the flour was originally dry, the pork juice introduced moisture into it, providing a much better breeding ground for bacteria.
Your concern should not be (just) the bacteria, but also the much hardier toxins that they produce--those could easily give you food poisoning, and normal cooking times and temperatures are very unlikely to adequately destroy them.
answered 49 mins ago
mech
1,71131117
Throw it away, it's not worth risking health issues over such a cheap staple. While the flour was originally dry, the pork juice introduced moisture into it, providing a much better breeding ground for bacteria.
Your concern should not be (just) the bacteria, but also the much hardier toxins that they produce--those could easily give you food poisoning, and normal cooking times and temperatures are very unlikely to adequately destroy them.
answered 49 mins ago
mech
1,71131117
answered 49 mins ago
mech
1,71131117
answered 49 mins ago
mech
1,71131117
answered 49 mins ago
mech
1,71131117
1,71131117
add a comment |Â
add a comment |Â
up vote
-1
down vote
But the flour is not dry if it has pork juice. Pork juice is only good for 4 hours at room temperature.
If only a small part is damp MAYBE you could just throw that out.
answered 43 mins ago
paparazzo
5,90711440
Down votes care to comment. I should help the OP.
– paparazzo
6 mins ago
add a comment |Â
up vote
-1
down vote
But the flour is not dry if it has pork juice. Pork juice is only good for 4 hours at room temperature.
If only a small part is damp MAYBE you could just throw that out.
answered 43 mins ago
paparazzo
5,90711440
Down votes care to comment. I should help the OP.
– paparazzo
6 mins ago
add a comment |Â
up vote
-1
down vote
up vote
-1
down vote
But the flour is not dry if it has pork juice. Pork juice is only good for 4 hours at room temperature.
If only a small part is damp MAYBE you could just throw that out.
answered 43 mins ago
paparazzo
5,90711440
But the flour is not dry if it has pork juice. Pork juice is only good for 4 hours at room temperature.
If only a small part is damp MAYBE you could just throw that out.
answered 43 mins ago
paparazzo
5,90711440
answered 43 mins ago
paparazzo
5,90711440
answered 43 mins ago
paparazzo
5,90711440
answered 43 mins ago
paparazzo
5,90711440
5,90711440
Down votes care to comment. I should help the OP.
– paparazzo
6 mins ago
add a comment |Â
Down votes care to comment. I should help the OP.
– paparazzo
6 mins ago
Down votes care to comment. I should help the OP.
– paparazzo
6 mins ago
Down votes care to comment. I should help the OP.
– paparazzo
6 mins ago
add a comment |Â
ersu is a new contributor. Be nice, and check out our Code of Conduct.
ersu is a new contributor. Be nice, and check out our Code of Conduct.
ersu is a new contributor. Be nice, and check out our Code of Conduct.
ersu is a new contributor. Be nice, and check out our Code of Conduct.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f92843%2fflour-contaminated-by-raw-pork-juices%23new-answer', 'question_page');
);
Post as a guest
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
I really think you answered your own question. The value of the flour is trivial compared to the risk. If you were looking at going hungry or losing a substantial supply, then exploring ways to save part of the pack might be an option, but that is really not the case it seems.
– dlb
9 mins ago