I mean, really, "bad smell", and you want to try to "save" it?
No, just no.
For issues concerning:
🩺 This community has a broader scope so please feel free to discuss. When it may not be clear, leave a comment talking about why something is important.
See the pinned post in the Medical Community Hub for links and descriptions. link (!medicine@lemmy.world)
Given the inherent intersection that these topics have with politics, we encourage thoughtful discussions while also adhering to the mander.xyz instance guidelines.
Try to focus on the scientific aspects and refrain from making overly partisan or inflammatory content
Our aim is to foster a respectful environment where we can delve into the scientific foundations of these topics. Thank you!
I mean, really, "bad smell", and you want to try to "save" it?
No, just no.
I don’t have bacteria phobia, but any sound science on food poisoning risks would be useful.
I just found this article which lists Clostridium perfringens as producing a harmful exotoxin. From there, it would be interesting to know if Clostridium perfringens likes cooked turkey (as opposed to just raw). But without a solid answer on that, I guess I will toss the turkey.
If you're able to smell the products of the bacteria, it's not safe to consume.
The smell test is step 1 in determining whether food is safe to eat, and your turkey failed this step. There's no way to know what bacteria colonized it outside of growing cultures.
If you’re able to smell the products of the bacteria,
Your phrasing implies that the bacteria itself is odorless and that any new odor (other than what cooked turkey normally smells like) is entirely borne from bacteria output. Is that correct?
The food was sealed so odor builds. Upon opening the bag I get a full strength dose of the odor -- which is gone if I miss the opportunity to do the instant sniff. What plays tricks with my mind is the fact that sometimes an odor is just a stronger dose of the normal food odor. But as something rots there is a gradual subtle increase in new odors that makes it hard to know. I have always lived on the edge in this regard and consume borderline cases where it’s hard to tell. And I have always gotten away with it.. never had food poisoning.
In any case, the turkey odor clearly had some wrong odors so I opted to freeze it to use as rat bait the next time rats invade the house (along with a frozen raw beef steak where I was also too slow to consume). I now have enough rat bait to take on 100+ rats. And what I’ll probably find is that the rats are smart enough to avoid it.
There is a quite useful PDF version for printing. As I was saving the PDF, I noticed I had already saved that PDF before.
No, just no. You may be able to get rid of the bacteria, but not of what they leave behind. If it smells, throw it out. It's not worth risking your health over it, you can get seriously sick from this. Learn from it and put things into the freezer the next time, or eat it in time, instead of making even dumber decisions.