Food safety question


Tinned food is pasteurised in the tin. It will last for years past the best before date as long as the tin isn't bashed or damaged in some way.

I used to work in a food microbiology lab and I'd eat it.
Woohoo thanks becs, rhubarb crumble and cream for me tomorrow then, gerrin 😎♥️😘
 
I'm guessing any kind of tinned meats or low acidity stuff, tinned fruit should be okay I would have thought (but I just wanted to check, there's bound to have been folks that have suffered from eating stuff they shouldn't have - and having once experienced food poisoning I don't wish to experience it again).

If the tin is air tight then bacteria won't get in (the tin are pasteurised when sealed). It should be safe to eat for years afterwards


If OP disappears from forum, then we know what's happened
 
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I noticed someone growing it round the corner, it never seems to get chopped down or used so I might go and see if my arm will fit through the fence 😉🤣
I might be wary if it was meat rather than fruit or veg. But then rhubarb has a bit of a meaty quality to it doesn't it?

Anyway, you were a decent poster @look out piano
If she dies, she dies.....
 
I have 2 tins of rhubarb in the cupboard that on checking went out of date June 2022.
Will it be safe to make a rhubarb crumble with tomorrow or would you not risk it (I've scared myself to death reading about botulism and what not FFS).
RIP, I know, I know :lol: :confused:
It will be fine.
As @becs mentioned it will be good.
Plus the fact that you will be cooking it in a crumble at a possible 190 degree C - will kill off anything.
It will be lusherooney with custard.
 
It will be fine.
As @becs mentioned it will be good.
Plus the fact that you will be cooking it in a crumble at a possible 190 degree C - will kill off anything.
It will be lusherooney with custard.
Fingers crossed :lol:
It will be fine.
As @becs mentioned it will be good.
Plus the fact that you will be cooking it in a crumble at a possible 190 degree C - will kill off anything.
It will be lusherooney with custard.
It'll probably be 180° as it's a fan oven, maybe 170 I'm not sure as I don't want it to burn 🙂
 
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I wouldn't eat it but that's because I can't f***ing stand rhubarb! If the tin's not compromised it should be fine but how much are you going to trust that 'should be"? I've had food poisoning and I never, ever want it again! I thought I was going to die! Ditch it and buy something in date.
 

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