It has mayonnaise on it, but it sure smells alright.
This is kind of urgent- I bought a chicken sandwich this morning for lunch, and it sat out all day as I completely forgot about it. Now I'm dying of hunger and it's calling to me....
it's fine.
As long as it passes the smell test, I would down it.
itll be fine.
Im not an expert but i would eat it and carry the possible consequences later hahaha a litlle tummy pain maybe.
Was it out in the heat or the cold. or just roomtemp?
Thanks- it's 2/3 gone as I type!
bon apetit! God Im hungry too
How can you forgot a chicken sandwich ? that's a shame...
Wait a second, did you say Mayo? I wouldn't be wasting anymore time on here, go kiss the wife and kids goodbye.
you really need to make use of the outdoor windowsill to store food. I sit by a window and keep my bottle of water out there so its nice and crisp and right next to me
Good question, I think if I figure that out most of my problems will be solved . It was worth the wait, delicious!
Bad mayo? Oh come on what is a bit of... diarrhea or salmonella
Ehmm, are you serious?! Everybody knows that food is good until it manages to walk off itself....
you just have to drink copious amounts of alcohol to kill anything that was alive in that sandwich..
neat brandy or whiskey should do it
If there's any left, I'll take it...
Someone told me
"Always leave a small piece for the pathologist" *chuckle*
LOL! It should be fine. A few hours out will not make it go bad.
"
LOL! It should be fine. A few hours out will not make it go bad. "
So do you want the starvation answer or the scientific one? Starvation, it's fine if it's in a dumpster or it's 4am the only other thing thats open is a Kebab on Neudorfstrasse, AND it's still in the dumpster....Scientific...depends on the temperature zone you left it in and other circumstances. I know I go against the common thought grain here when I say this, but mayo made today is most times made in an industrial manner. When you surround it over meat, it can act as a bacterial buffer to the meat. So, the chicken won't make you vomit, but the mayo will give you the runs. Normally if it is toxic, your esophogus will tell you, if it is a matter of bacteria growth, you will have 24 hours til D Day, and then, NORMALLY, a max of 24 hours on the porcelaine receiver unit-toilet, also normal-based on time to and from said object .
In the future to worry about, keeping it hot, or cold, under 40 degrees, out the the "danger zone" will give it more shelf life. If it was properly handled and stored up until you purchased it and stored it on your desk, then you are eliminating alot of worry. In restaurant there is not such luck. If a health inspector temps a piece of chicken in this zone you are looking at stiff fine.
My own personal experience...I properly handled and stored a chicken 2 weeks after it's expiration date until all it's joints were green and felt out of the scokets on a slight pull. I cooked it and ate it. Was the best chicken in my life. This was done in the french old school manner, and I was not sickened by it.
So, was the sandwich green?
Depends... are you British?
(running off to hide)
These kind of threads are one of the reasons i come to EF again and again
Not green . It sat on a table in my workshop, maybe 20C. It's a done deal now... and it was GOOD!