Bought a rather delicious looking game pie from a butchers in Devon a couple of weeks ago.
Brought in home and for some reason haven't got round to eating it. The butcher vac packed it for me and its been in the fridge ever since.
Will I die if I eat it now? Don't know much about the longevity of vac packed food.
Take it out and smell it?
go for it, worst case scenario is you lose a few LBS 😉
Be careful , Vac pack foods will increase the shelf life of the foods but current FSA guidelines is nothing over 10 days from when it is produced, it may of been produced Monday and vac packed on wednesday ,vac packing extends the shelf life by inhibiting bacterial growth (as there is no oxygen present BUT and this part is important botulism and again BOTULISM can? be present after 10 days . I have been a chef for 23 years and use sous vide cooking as well as batch cookery methods . I would not eat it or keep it ,possibly you will have no problems but somebody in your household might have a dormant bug or is coming down with a bug and BOOM it could effect them . The way i look at it is "do i have the money to buy a new pie ? am i that skint i NEED to eat it ?if you can afford another pie buy another pie ? Once Botulism is present every thing needs to be destroyed. The fridge the plates the cutlery hell even your kitchen will need raising to the ground .I am not even joking .
Nothing good ever came from throwing out pies. You know what you have to do.
Don't listen to Trevron's scaremongering. It'll be delicious after 2 weeks of sweating it out in a plastic bag.
Feed part of it to the dog, if it is still moving in a couple of hours eat the pie (my dog however will eat shit and not get sick so take this advice at your own peril)
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Most of the individuals involved with that pie have already died, so it seems likely that you will die if you eat it on present trends. Although to be fair I am including the individuals that were also ingredients in that projection.
It's game if you are.
As Trevron says, the risk of Botulism toxins could be quite high, it really isn't worth the risk. There are multiple ingredients in there that will break down at different rates. If it was done in a butchers it probably wasn't gas flushed either. Vac packing should really be done at point of manufacture, further down the line after it's been sat on the counter for however long isn't ideal. Do you have an ingredients list on the packaging? What preservatives if any have been used? Your call but as a Technical Manager for a Dairy/Food Wholesaler I wouldn't recommend it.
let us know how you get on 🙂 take pictures incase you need to raise a personal injury claim 😉
Bristol Stool Chart Sweepstake anyone ?
Is the OP dead yet?
Lols @ wwwasawasas
so liquidise it and inject it for vast fees into wealthy fools 😀 (or do I mean 😐 )As Trevron says, the risk of Botulism toxins could be quite high