• Krusty@quokk.au
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    2 days ago

    Yea, good advice. But also good to remember you can’t smell or taste salmonella, e coli, listeria, botulism, etc…

    • solo@slrpnk.net
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      2 days ago

      Of course this approach has its limits. I thought it was clear when I said that this method is to “check if food went bad”.

      If something like meat has not been cooked, or a dairy product has not been properly pasteurised, or there where unsanitary food production conditions, or not canned properly etc, this method does not apply.

      It is definately not a way to check if something is eadible in general. And if you are pregnant or have special diatery needs, you know the specifics of your situation.

      • wyldrstallyns@lemmy.dbzer0.com
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        1 day ago

        AFAIK, you can’t visually assess whether something’s been “properly” pasteurized or canned, and plenty of traditional dishes use un/semi-cooked meats.

        The saying smacks of <90s (if not <50s) in its deceptive simplicity, and assumption that the listener is smart enough to suss out the rare moments it’s applicable.

        (aside: definitely*, edible*)