Food left at unsafe temperatures can allow certain bacteria to multiply. Some bacteria can also produce toxins that may not be eliminated by reheating.
For this reason, tasting food to decide whether it has spoiled is not a safe test.
Follow storage instructions, refrigerate perishable food promptly, and discard food that has been held in unsafe conditions. When you cannot establish whether something was stored safely, it is better not to eat it.
Canned foods also deserve attention. Do not taste food from a can that is bulging, leaking, badly damaged, or showing other signs of compromised packaging. Discard it safely and follow local food-safety guidance.
- Certain Foods Become Dangerous When Prepared Incorrectly
Some foods are safe when prepared properly but dangerous when handled incorrectly.
Red kidney beans, for example, contain a naturally occurring lectin called phytohaemagglutinin. Eating inadequately cooked kidney beans can cause severe gastrointestinal illness.
Dried kidney beans should be soaked and then boiled vigorously according to authoritative food-safety guidance before being simmered or used in a recipe. A slow cooker alone may not reach a sufficiently high temperature to destroy the toxin.
