How long can a jar of mustard remain in your refrigerator before it goes bad? Or how about that Hollandaise sauce from last Sunday's brunch? Sure, you may have left it on the patio and it might be a little chunky, but if you're thinking that 30 seconds in the microwave will make it good as new, think again -- and think Botulism, while you're at it.
This site lists all kinds of foods and how to keep them fresher longer, as well as when to get rid of them.
http://www.stilltasty.com
DelMarVa's Premier Source for News, Opinion, Analysis, and Human Interest Contact Publisher Joe Albero at alberobutzo@wmconnect.com or 410-430-5349
1 comment:
Botulism (Clostriudium Botulinum) is anerobic. In other words, it only multiplies in the total absence of oxygen. It is impossible for botulism to grow in an open container of anything.
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