Guest guest Report post Posted September 2, 2008 Hi everyone! I'm trying to start packing lunches, and I was wondering if hummus is still " safe " after 3 to 5 hours unrefrigerated... Thank you! Ashley Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 2, 2008 Ashley, I have had hummus in my backpack unrefrigerated over 24 hours and it was fine (I was fine too after eating it) so I think you are safe. , " ashleyandpancake " <ashleyandpancake wrote: > > Hi everyone! > I'm trying to start packing lunches, and I was wondering if hummus is > still " safe " after 3 to 5 hours unrefrigerated... > Thank you! > Ashley > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 2, 2008 for sure...i take it camping and i'm still eating it on sunday afternoon and that's after two day away from home...also, consider the shelf life on any other things you might add to it...so, 3 to 5 hours...personally, i wouldn't worry for that short period of time... perhaps others will have differing opinions... david At 10:18 AM 9/2/2008, you wrote: >Hi everyone! >I'm trying to start packing lunches, and I was wondering if hummus is >still " safe " after 3 to 5 hours unrefrigerated... >Thank you! >Ashley Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 3, 2008 Hummus is garbanzo beans, oil, garlic, parsley, sesame paste, lemon juice,salt and pepper the most volatile ingredient here is the garlic (providing it is fresh) - the lemon juice is a natural preservative and will keep it safe for up to 1 week if stored in a controlled temperature. To control the temperature in your child's lunch freeze the juice or water pack it will keep the food cool and safe. You can also use thermos type products but with small children they may not make it home. I often use Hummus as a sandwich spread and we have never had a problem. There is a cute table at this site: http://backtable.org/~blade/fnord/condiments.html that someone compiled to rate different condiments - it is very useful. Good Luck! Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 3, 2008 Thanks...this is one of my favorite foods...I love garbanzo beans any way you could make them. yours sounds great...Lorene.... --- On Wed, 9/3/08, Vera <hopecharityfaith wrote: Vera <hopecharityfaith Re: hummus safety question.. Wednesday, September 3, 2008, 6:58 PM Hummus is garbanzo beans, oil, garlic, parsley, sesame paste, lemon juice,salt and pepper the most volatile ingredient here is the garlic (providing it is fresh) - the lemon juice is a natural preservative and will keep it safe for up to 1 week if stored in a controlled temperature. To control the temperature in your child's lunch freeze the juice or water pack it will keep the food cool and safe. You can also use thermos type products but with small children they may not make it home. I often use Hummus as a sandwich spread and we have never had a problem. There is a cute table at this site: http://backtable. org/~blade/ fnord/condiments .html that someone compiled to rate different condiments - it is very useful. Good Luck! Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 3, 2008 I make Hummus wraps almost everyday and it keeps fine in my car. A little warm around noon but ok.Car gets pretty hot in the summer I put it in a lunchbox with a ice pack.Icepack in a hot car only lasts a couple hours. Would say you are fine as long as you are not using any dairy mixed in this. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 4, 2008 Thanks everyone!! , " ZippyPo " <joestud469 wrote: > > I make Hummus wraps almost everyday and it keeps fine in my car. A > little warm around noon but ok.Car gets pretty hot in the summer > I put it in a lunchbox with a ice pack.Icepack in a hot car only lasts > a couple hours. > Would say you are fine as long as you are not using any dairy mixed in > this. > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 4, 2008 technically any food that gets to be over 40 degrees for two hours begins to grow possible illness causing levels of bacteria. You guys are braver than I am! Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 4, 2008 actually, the american dietetics association says, " Food can spoil at temperatures above 40 degrees " ...it's my opinion that they as a group are not very veggie friendly, so i checked further... this website, http://cooking.lifetips.com/, says, " pathogenic microorganisms grow very slowly when the temperature is below 40 degrees Fahrenheit... " and thus grow much more rapidly above 40 degrees...hmmm, what does that mean? here's a website, http://www.foodsafety.gov/~mow/intro.html, that defines just what " pathogenic microorganisms " are...out of 17 such mircoorganisms, almost all of them refer to the growths on meat, poultry, dairy, fish, or shell fish...the few that refer to veggies only include canned veggies and the like...looks to me as if the risk for most veggie food sources is negligible or nonexistent... because of this info i'm thinking that this 40 degree thing is somewhat misleading and perhaps not useful for most veggies... " It ain't what you don't know that gets you into trouble. It's what you know for sure that just ain't so. " Mark Twain david At 03:09 PM 9/4/2008, you wrote: >technically any food that gets to be over 40 degrees for two hours >begins to grow possible >illness causing levels of bacteria. You guys are braver than I am! Quote Share this post Link to post Share on other sites
