It expired on Aug 30, 2009.. Of course, it's sealed still. Toady, I
am in the mood for it. How dangerous would it be if I use it?

Manda Ruby > wrote:

>It expired on Aug 30, 2009.. Of course, it's sealed still. Toady, I
>am in the mood for it. How dangerous would it be if I use it?

It's 3 months expired. Unfortunately I say toss it. Even if
you cook it enough to kill bacteria, there may be toxins remaining.

Steve

Sqwertz wrote:
>
> If the Azumaya Tofu has spoiled, there are generally definite signs.
> For an unopened package, the package may become bloated due to a
> pressure building inside. After the package has been opened, if the
> water is cloudy or murky AND the Azumaya Tofu has a sour smell or
> taste, the tofu should not be consumed. Cloudy or murky water alone
> is not a sign of spoilage.

When I've had spoiled tofu, the liquid around
the block would become kinda like syrup.
I believe the technical term is "ropy".

On Nov 26, 12:59*pm, (Steve Pope) wrote:
> Manda Ruby > wrote:
>
> >It expired on Aug 30, 2009.. *Of course, it's sealed still. *Toady, I
> >am in the mood for it. *How dangerous would it be if I use it?
>
> It's 3 months expired. *Unfortunately I say toss it. *Even if
> you cook it enough to kill bacteria, there may be toxins remaining.
>
> Steve

I wasn't going to take a chance. Was curious to hear some comments.
You mentioned toxins. Are they by products of chemical decompositions
(rotting)?

On Nov 26, 1:31*pm, Sqwertz > wrote:
> On Thu, 26 Nov 2009 15:09:52 -0600, Sqwertz wrote:
> > On Thu, 26 Nov 2009 12:45:21 -0800 (PST), Manda Ruby wrote:
>
> >> It expired on Aug 30, 2009.. *Of course, it's sealed still. *Toady, I
> >> am in the mood for it. *How dangerous would it be if I use it?
>
> > It it's not cloudy, it's probably OK.
>
> That's part of it:
>
> How do I know if the Azumaya® tofu has spoiled?
> If the Azumaya Tofu has spoiled, there are generally definite signs.
> For an unopened package, the package may become bloated due to a
> pressure building inside. After the package has been opened, if the
> water is cloudy or murky AND the Azumaya Tofu has a sour smell or
> taste, the tofu should not be consumed. Cloudy or murky water alone
> is not a sign of spoilage.

I am curious that I am going to open it now; I trid pulling the
plastic but it didn't I'd have to use a knife and so I didn't bother.
It's still sitting in the fridge as I didn't get to take the garbage
out yesterday. (I keep things that can rot in fridge ro freezer until
I take out the trash.)

On Fri, 27 Nov 2009 14:30:08 -0800 (PST), Manda Ruby >
wrote:

-->On Nov 26, 12:59*pm, (Steve Pope) wrote:
-->> Manda Ruby > wrote:
-->>
-->> >It expired on Aug 30, 2009.. *Of course, it's sealed still. *Toady, I
-->> >am in the mood for it. *How dangerous would it be if I use it?
-->>
-->> It's 3 months expired. *Unfortunately I say toss it. *Even if
-->> you cook it enough to kill bacteria, there may be toxins remaining.
-->>
-->> Steve
-->
-->I wasn't going to take a chance. Was curious to hear some comments.
-->You mentioned toxins. Are they by products of chemical decompositions
-->(rotting)?


What is the shelf life of Azumaya® Tofu – opened and unopened packages?
Azumaya Tofu has a shelf life of 70 days from the date of manufacture, which is
represented by the Best Before Date stamped on every package. If the package is
unopened and refrigerated, the Azumaya Tofu will last until the Best Before
Date. We do not recommend using tofu after the best before date.

http://www.nasoya.com/azumaya/productFAQ.html

Manda Ruby > wrote:

>On Nov 26, 12:59*pm, (Steve Pope) wrote:

>> Manda Ruby > wrote:

>> >It expired on Aug 30, 2009.. *Of course, it's sealed still. *Toady, I
>> >am in the mood for it. *How dangerous would it be if I use it?

>> It's 3 months expired. *Unfortunately I say toss it. *Even if
>> you cook it enough to kill bacteria, there may be toxins remaining.

>I wasn't going to take a chance. Was curious to hear some comments.
>You mentioned toxins. Are they by products of chemical decompositions
>(rotting)?


Many bacteria produce toxins. In some cases, the toxin can be
denatured by cooking (e.g. botulism toxin), but not in all cases.

Steve