What Are My Chances Of Getting Food Poisoning?

[Superiorfeline]

I ate two spoons of yogurt that was watery and tasted awful, kinda bitter. NOT past the expiration date and kept in the refrigerator. What are the chances of getting e-collie or salmonella? Or just food poisoning? Two hours ago, still feeling ok.

[spathiphyllum]

quite minor.

[nescio]

after the first spoonful, why did you eat the second?

[Superiorfeline]

Spathiphyllum, thanks.

[spathiphyllum]

The water is simply the yogurt separating slightly, this is fine. All you need to do, is mix it again. The bitterness may be from the style or type of yogurt. The chances of getting e-collie or salmonella are next to none as far as I see it.

If it's in date, there is no worry?

If this was in the UK, even less reason to worry.

[Superiorfeline]

Nescio, good question. For some reason, I didn't feel it until the second.

[Superiorfeline]

Spathiphyllum, I ate that kind of yogurt many times before, and it was never bitter.

[spathiphyllum]

Yogurts often go watery. I find Jam also sometimes separates from the gelatin style texture and the runny sweet juice.

Simply re-mix the product. If it's been in fridge it will be OK unless it has been opened then left in fridge.

[spathiphyllum]

Superiorfeline the separation may have slightly affected the taste. Have you noticed this type of yogurt separating before?

What yogurt was it? This may help.

[maggiebee]

Zero I would say.

[Superiorfeline]

Maggiebee and Spathiphyllum, thanks a lot. I don't worry so much anymore.

[bednobs]

e-collie - that's ruff!

[KARL]

I would say that your experience suggests you are in the UK, not the opposite. In "the old days" milk, cream, etc. used to go sour at the end of their normal shelf life. They still do elsewhere but not any more in the UK, it goes bitter exactly as you describe it. Sour milk and cream are quite useful in a number of culinary applications, now you have to buy "soured" milk and cream for those purposes as fresh products/leftovers cannot ultimately be used that way.

I have tried to find out why this is and wrote to the Dairy Council asking for an explanation - no response at all. That you have this in yogurt is something new to me, I have never heard of this (I don't eat the stuff nor does anyone in my household) and it is the first direct suggestion/evidence of undeclared chemicals being used in the production/process and one that indirectly suggests that something similar may be used when processing fresh milk and cream. This is bad news for me as I drink copious quantities of milk and we use quite a lot of cream in/on our food. I don't know what I/anyone can do to establish what is going on but meanwhile I shall remain very suspicious of UK dairy products.

[Mamyalynne]

You'll be fine, as said it's a bit of separation.

https://www.myfearlesskitchen.com/why-does-yogurt-separate/

[ummmm]

We eat moldy cheese!

[pixie374]

Isn't botulism more likely? Lol. Probably no chance if getting ill, but perhaps it wasn't stored correctly, it has been hotter recently. Change retailers maybe.

[tamborine]

whey its made & safe

[ummmm]

I'd just stir it

[Mamyalynne]

Depending on how much there is, I either pour it off or just stir.

[woofgang]

dammit bednobs you pinched my joke

[ummmm]

Made me laugh too.