Robster59
Tour Rookie
I know. It's my work.It’s not about convincing yourself, it’s basic science.
I know. It's my work.It’s not about convincing yourself, it’s basic science.
From somewhere in the back of my mind I think I recall something about types if bacteria that are able to producing toxins which aren't destroyed by cooking.If you can convince yourself that all bacteria have gone, and the food has not already decomposed, then fine. It's your choice at the end of the day.
Which biological processes and do they represent a danger?The biological process still goes on at -20°C and so the food will continue to rot, albeit at a much slower pace. The bacteria will still be active, just much less so.
The only time you can guarantee the biological clock will stop is below -135°C.
Given the age you have found these, I wouldn't take the chance.
We need an update...unless...
Ha, apologies!
I decided to defrost before making any decisions and whilst there was no discernible smell it was a little on the ‘slimy’ side. The rest of the family weren’t going any where it and I decide I’d rather not spend days in bed dealing with the consequences so it ended up in the bin.
“Lurking” put me offPhew! Slimy would be enough to put me off too.
Should have sent them to Lord Tyrion. He could have had them before his Xmas pudHaving a tidy up in the freezer and found a pack of sirloin strips that got covered up and then forgotten about. Their use by date was May 2021 although they were bought from a farm shop and already frozen. Are they likely to do me any harm or are they just likely to have lost a bit nutritionally?