Can I use slimy carrots for stock?

Hi, I've had baby carrots go slimy (but never the day after buying). I've put such into a colander and power rinsed the schitt out of them (until no longer slimy) and felt okay to use them in stock making, and with no ill effects.

However: Disclaimer - I am not a food scientist, nor am I ServSafe Certified. I'm just a home cook hoping not to poison my family!

And I am pretty sure that my daughter who is ServSafe Certified would tell you to just chuck them carrots.

So where does that leave us? As usual, wait for others to chime in! : - )

They're fine. Give them a rinse if you are concerned, but this happens with that product a lot, in my experience. I think it has something to do with the fact that "baby carrots" are generally mature carrots that have been cut into the "baby" shape.

Just wash the slime off and use 'em. It is because they stay so moist in the sealed bags. As long as they're still firm and not decomposing, I call them safe.

Probably OK but they are decaying. Definitely wash thoroughly.
Baby carrots are just regular carrots, cut to shorter pieces and tumbled to remove the outer layers. It is the outermost layer that normally protects the carrot and keeps it from rotting in short order. I gave up on baby carrots years ago.

thanks all. too gross to eat raw but i'll go with fine for stock. if anything is alive in em the boiling water will kill it. so sad baby carrots. i did the vinegar rinse. merci yall!

That's why I stopped buying "baby" carrots. Too much slime.

Only thing I'd do else would be to taste after washing. I always check the flavor aged veggies will contribute since I ruined a whole pot of chicken soup by adding a few limp green onions.

Most “baby carrots” at the grocery store are just big carrots cut down into the shape of little carrots. Any carrots get slimy fast if the peel is cut off them because the juice oozes out. I’d just rinse as others have suggested.