is there harmful microorganisms in an expired fish bagoong?
i admit, i am fond of using bagoong in my daily meal. in your research, i've found out that after the fermentation process, there is a specific time before the bagoong expires. we all know, that bagoong is made from fermentation of fish and salt. some are even done as homemades. bagoong could be eaten as cooked or raw. what if i've eaten an expires raw bagoong, is it safe?
An expired bagoong is unpalatable, hence you won't expose anymore to any dangerous microbes for it because you will simply throw it away.
It would take 300 days on shelf at room temperature for a "bagoong" to rot.
If your "bagoong" continued on fermentation after purchase there it is possible that it was mixed up with minute unfermented fish. You should not use it until its fermentation has stabilized.
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