Strawberry sauce fermented in fridge?
I left a tiny plastic take-out container of strawberry or raspberry sauce for cheesecake from a restaurant in the fridge a little too long and it was bulging and leaking. I am not eating it but wondering about clean up. Since it should be acidic/sweet is this likely a fermentation thing, not a botulism thing? Thanks!
Best Answer
C. botulinum germinates when there is no oxygen, generates toxin when dying and doesn't like low pH (below 4.6), so you should be safe.
If the container is airtight, there is still a possibility of some spores (if they're present due to improper cooking and handling) germinating and then dying, so your sauce could still contain trace amounts of toxin, but it looks like a very remote possibility.
In case you want to be absolutely sure, toss the entire thing out and cover the spill with a 1:4 v/v bleach solution, paper towels and let it sit for 15 minutes. Then remove the towels and clean with water and soap to remove the bleach. Wash your hands thoroughly. More details here
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Can strawberries ferment in the fridge?
Place the jar in the coldest part of your refrigerator. The strawberries will not get moldy using this method. They will, however, start to ferment. They may seem fine, but they aren't edible if you leave them too long in the refrigerator.What happens if you eat fermented strawberries?
Health Benefits Of Fermented FruitThey're rich in probiotics, which have been shown to help improve gut health by improving the gut micro-biome, aid in digestion, and increase immune functions (since much of immune function lies in the gut).Can I eat fermenting strawberries?
Fermented strawberries are sweet, sparkling, and delicious. They are perfect as a pretty and probiotic topping for ice cream, waffles, or stirred into yogurt. Here are a few reasons why you should consider fermenting strawberries: It's an easy way to preserve a large crop of strawberries.Can jam ferment?
USDA and microbiologists recommend against scooping out the mold and using the remaining jam or jelly. Why did my jellied fruit product ferment, and what do I do? Jellied fruit products may ferment because of yeast growth. This can occur if the product is improperly processed and sealed, or if the sugar content is low.Strawberry Sauce! | Ep #233
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