Re: cooked chicken lasagna -- possibility of salmonella?

[Guest guest]

They say bring chicken stock to a simmer or boil each time before eating also to avoid contamination but with that dish, I'd toss it to be safe.

Cooking it again at high temperature for at least 20 minutes might makeit safe. It's standard procedure if suspect botulism in home canned

foods.SergeSCD 29 days> Hi Jill,>> Not sure where I read it, but it was a creditable source . . . cooked

> meat and poultry should not be left out at room temperature for more> than 2 hours. As they say, " Better to be safe than sorry. " . . . most> especially for those of us with compromised digestive systems to begin

> with.>> Sorry all your hard work will go down the drain . . . better the> food, than you.>> Well wishes to all. ferna, UC/CD, SCD 97, 05, 06, No Meds>> -----Original Message-----

> >> Hi All,>> Perhaps I'm panicking a bit, but I made a cooked chicken lasagna last> night, and then accidentally left it out (covered) on the countertop

> overnight, for approx. 10 hours. Now I'm worried about salmonella. Is> this a valid concern?>> Thanks for any insights,> Jill> > More new features than ever. Check out the new AOL Mail!

>>>

[Guest guest]

Hi Debra,

Never heard or read that before about simmering or boiling the chicken stock each time before eating . . . thanks for the tip!

Well wishes to all. ferna, UC/CD, SCD 97, 05, 06, No Meds

-----Original Message-----

They say bring chicken stock to a simmer or boil each time before eating also to avoid contamination but with that dish, I'd toss it to be safe.

More new features than ever. Check out the new AOL Mail!