How to know when food has gone bad?

[raweater]

I waste a fair bit of food because I have absolutely no idea when something is still good or not, so I stay on the safe side and throw things out when I'm not sure. I just had to throw out 3/4 of an amazing raw lasagna I had made because I have no idea if it's still good or not and have no intention of findinf out "the hard way". I had done it on the 24th and figured 4 days was stretching it for a raw meal.

Is there an obvious/precise way to know if food is still good so I can stop throwing out half of what I make?

Thanks

[Shell]

I don't think there are any hard and fast rules about when to toss food. I personally use the smell test. If it still smells ok, I eat it! It's only me, and recipes, even when reduced, still make enough to last days, and I can't afford to waste. I generally keep things like lasagne for about 3 or 4 days, sometimes 5 if it still smells ok. Like I said, I'm a keeper, and hate to throw out food. If it smells or looks off though, I mean, of coarse I chuck it. I think, just use your judgement......but for recipes, any more than 5 days, and I'd likely be a little wary. I know that for nut mylks, 4 days is generally the lifespan, but that's the only thing I know for sure, and even almond mylk I've kept for 5 days, so there you go!

[juliebove]

If the food is dehydrated until dry, then it should keep for a while. If it is most, I think a few days is all you should keep it for. Unless you can freeze it. I rarely ever freeze stuff.

[spicyfull]

"Shell" said it all....Use your Eyes and Nose, you'll do fine. Remember bubbles does not mean its boiling..Have a RAW Day.

[spiralgirl]

Every time I make something I put a date on it and then I take it out and smell it or I'll have a small bit of it to see if it tastes okay. A small bad of something bad usually is fine and doesn't make me sick.

I keep almond milk a minimum of five days as I use one of those glass canning jars with a lid and top and it makes a tight seal. I still always smell first though or taste a small amount.

I too hate wasting food.

[agumble]

I keep it until it either smells or tastes bad since I hate to waste perfectly good food. No problems with doing that so far!

[greenday]

As a general rule, the more moisture (water) a food has in it, the faster it will spoil. That's why dried fruits can last a long time! And why food left out in humid climates can spoil quicker. It's not a matter of bacteria emerging in your food to spoil it, because it's already there lurking....think about numbers. As time ticks by the bacterial counts continue to grow and you must determine the point where the numbers get high enough to make you sick. Refrigeration slows the process, but does not stop it. If you have a sensitive system, err on the side of conservative. A few days for very moist foods, longer for dryer foods or those in stable oils.

[Mistieve]

I made a quiche, mushroom broccoli. The recipe required it to be in the dehydrator as a pie crust for 12-16 hours. Then add the filling and dehydrate for 4 to 6 more hours. At the end, the filling tasted good but the crust was bad. It tasted like it was spoiled. How can that happen when I used all fresh ingredients and at it immediately after time for dehydrating was completed. I am new to this so I am not even sure that wasn't the way it was supposed to taste. I was very sad though because we tossed the entire thing out.

[January Noir]

I don't think there are any hard and fast rules about when to toss food. I personally use the smell test. If it still smells ok, I eat it! It's only me, and recipes, even when reduced, still make enough to last days, and I can't afford to waste. I generally keep things like lasagne for about 3 or 4 days, sometimes 5 if it still smells ok. Like I said, I'm a keeper, and hate to throw out food. If it smells or looks off though, I mean, of coarse I chuck it. I think, just use your judgement......but for recipes, any more than 5 days, and I'd likely be a little wary. I know that for nut mylks, 4 days is generally the lifespan, but that's the only thing I know for sure, and even almond mylk I've kept for 5 days, so there you go!


"Shell" said it all....Use your Eyes and Nose, you'll do fine. Remember bubbles does not mean its boiling..Have a RAW Day.


Every time I make something I put a date on it and then I take it out and smell it or I'll have a small bit of it to see if it tastes okay. A small bad of something bad usually is fine and doesn't make me sick.

I keep almond milk a minimum of five days as I use one of those glass canning jars with a lid and top and it makes a tight seal. I still always smell first though or taste a small amount.

I too hate wasting food.


I keep it until it either smells or tastes bad since I hate to waste perfectly good food. No problems with doing that so far!

Yup! Use your eyes and give it a smell test. I haven't been wrong yet! :eat