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55

What most people don't get when it comes to food safety: Spoiled food has a chance of making you sick. When food is visibly spoiled, it has large bacterial colonies growing in it. This means that it has been exposed to conditions which were promoting bacterial growth. Anything which was present on your food will have grown, unless outcompeted by something ...


19

Unless he actually canned the sauce (processing the jars in boiling water bath or pressure canner as appropriate) and was working from a trusted recipe, no, this is definitely not safe. It takes processing like this to make canned goods shelf stable. And the recipe is important too; for example if the pH isn't low enough it's not safe to use the boiling ...


10

I like rumtscho's answer, but feel the need to add to it. Amount ingested is a main factor in if you get sick, so to answer your main question - a TINY bit of bad Ranch Dressing is unlikely to make you sick. A lot of foods are intentionally spoiled - yogurt, buttermilk, cottage cheese, cheese (especially Blue Cheese and the other moldy ones), meat is aged ...


7

I've done it before without problems. Even if they're peanut butter & jelly (something that's typically stored in the fridge), it has so much sugar in it that it's inhospitable to microbes. If you want to play it extra safe, and the sandiwiches won't be easten shortly after you leave, you could place them in the freezer and then let them thaw in your ...


7

Sprouted onions are perfectly safe to eat. If far advanced the texture may not be ideal; yours does not sound very far advanced at all (not even green.) Considering you can eat green onions, there's nothing to fear from onion sprouts.


7

Food grade salt (Sodium Chloride) in most parts of the world is evaporated from sea water. It generally does not have any detectable mercury, though it does have many other trace elements, some of which are normal dietary minerals Mined salt (rock salt) is generally used for industrial purposes and de-icing, it contains "dirt", but generally not mercury. In ...


5

Unless you left it open to the air it should be perfectly safe. Maple sap is thickened into syrup via boiling so any bacteria/etc. originating in it will be killed off. Thick sugary syrups also make it very hard for bacteria and mold to grow. Despite the plentiful food source, the concentrated sugar is dessicative: OK, maple syrup is wet, but it’s ...


5

Water activity is the big issue in preventing microorganism growth in sugary solutions. Water Activity of Foods Table     Includes limit points for various types of bugs. A few molds will grow down to 0.60Aw. Another foods Aw table Water Activity of Sucrose and NaCl Solutions     From which: 180 g sucrose + 100 g water will give you a 64% sucrose ...


5

It's probably just limescale stuck to the bottom of your pot that blackened. I don't think burnt limescale is harmful, but it shouldn't be too hard to remove. You can try cleaning it using standard means to remove scale from kettles, like using vinegar.


4

I'd be very wary of this, if only because it seems to have fermented remarkably quickly. The fizz is likely the result of carbon dioxide being produced by yeast eating the sugars in the grape juice; this is the same process that carbonates beer or sparkling wines. The thing is, most of these yeasts are introduced deliberately, and they take a while to do ...


4

While I agree that these types of warnings are conservative and partially CYA, I would suggest that they not be dismissed. What needs to be understood is that there are other factors involved past the production method. Even if a mfr./producer observes and maintains the highest quality standards in their production facility, they have no control over how ...


4

As the comments already cover, thou shalt not trifle with the sanitation department rules if you want to stay in the business. You might try tighter gloves or gloves of different (but still acceptable to the sanitation department) plastics/rubbers, or with different surface textures. Many "food service gloves" seem to the purchased on the one size fits none ...


4

Mercury builds up in tuna to significant levels thanks to them eating thousands of critters that in turn eat thousands of critters with tiny little bits of mercury, and it all adding up. It's not about mercury levels in the ocean, per se. It's also a heavy metal so it's not likely to be simply floating around in the water that is evaporated to retrieve the ...


3

Ingredients: liqueur, acidity regulator (E331), emulsifier (E471), flavours (caffeine), colouring (caramel (E150b). Source: a food product inventory database The alcohol keeps the product from microbiological spoilage, the E331 (sodium Citrate) buffers the product form getting damaged by acids produced by any spoilage, and E471 (mono and diglycerides of ...


3

There are also things which can happen to your food which won't cause any immediate symptoms, but which are quite bad for you in the long run. For instance, some molds produce mycotoxins (the most famous being aflatoxins) which can increase the risk of cancer. Apart from this, I believe rumtscho covered the reasons you shouldn't eat spoiled food pretty well ...


3

It depends what's in there; in most cases it's the toxins that make you sick, rather than the organisms themselves, but that's a generalization. Moldy cheese is bad - unless, of course, it's supposed to be moldy, in which case it's good (well, not to me, but to folks that like blue cheese it is...) Bacteria are bad - unless, of course, they happen to be ...


3

I cut it off also. Don't tell your friends you do it. I have heard you can freeze some cheeses, but I think it looses flavor with freezing. flavor is after all why you buy and eat cheese. have more cheese tasting parties.


3

This in general can be unsafe, because the temperature of the warm water will be in the danger zone. That means that you'll be holding the surface of the food in the danger zone for the duration of the defrosting. Since you don't want to hold food in the danger zone for more than a couple hours, and that's cumulative over the whole process from fridge to ...


3

Planting will get you a better return. Cut the potatoes up into sections with a sprout each, let the cuts callus at 70 F/21C for a few days, and plant. If you remove the sprouts and the potatoes are not green, or any green parts are removed, they should be safe, if not of particularly good quality. Planting the sprouted ones and buying others to eat would ...


2

There are some kinds of mold which are safe to consume (blue cheese is a common example) but in general they are not. While you might often be fine eating a bit, there's no guarantee, so to be safe you should throw out moldy food like your jerky. See the FDA's advice, for example.


2

If it's within it's use by date and hasn't been out of the fridge for more than 2 hours since you bought it, then yes, it should be fine. Cover it well.


2

TLDR; Yes. Sugar does inhibit growth of mold. How does this work? Several reasons: Sugar prohibits growth through osmosis / dehydration. "The most notable is simple osmosis, or dehydration. Salt or sugar, whether in solid or aqueous form, attempts to reach equilibrium with the salt or sugar content of the food product with which it is in ...


1

I can try to answer that question in terms of jam (I have a glass of strawberry jam in fornt of me right now). The sugar content is about 50% in weight. So 50g sugar in 100g of strawberry jam. The label claims there are no other preservating agents in the product and that you may store it for a long time (about a year or more) in the refridgerator. The ...


1

Will be perfectly fine. Maple syrup does not have enough sugar to prevent mold and no preservatives, so like bread or wine, it can develop mold after 7 days or so, pending the environment. 1 or 2 days, not an issue. Typically it's what you add to syrup that causes the mold after opening. Plastic containers shorten shelf life Conisderably to about 1 ...


1

The one on top was probably exposed to air and its surface dried out which darkened it. It's always better to be safe than sorry. I am a little more edgy and eat things others don't, but I have my limits of acceptable also. I wouldn't eat something a week old unless I was sure it was packed and stored properly.


1

I don't recall seeing them unrefrigerated as far back as the 1970's, so either your big cities were slower to take up the practice than the smaller towns and cities I've frequented stores in, or your memory is fudging some numbers. The mystical magical "bloom" only works if the egg is free of fecal matter. Given a choice of bloom and fecal matter or washed ...


1

For a small fillet of frozen fish in a ziplock bag, this method will be fine because any single serving fish fillet will only take 10 minutes or even less to defrost in warm water, and will take even less time to cook. However, as described in other answers, you cannot extend this method to larger cuts of meat like a massive t-bone steak or a giant chicken ...


1

Physician opinion: Foods that use fermentation, chemicals (vinegar, salt, sugar), bacteria, fungi, yeast, etc., in their production are not "spoiled", they are "processed", and include many regional specialties found less palatable by many in the U.S., except alcohols. Spoilage refers more to when foods become inedible due to either excessive growth of ...


1

There's a lot of good answers here, so let me focus on the part that's mostly omitted. A huge chunk of the food we eat is spoiled. Intentionally. The reasoning for each is very wide, from preventing harmful spoilage (food preservation), to improving taste, texture etc. The most obvious of those foods are of course cheeses and yoghurts. Even the simplest ...


1

I suppose dropping the bags in liquid nitrogen for a few minutes, and then storing in the freezer might suffice. mostly fish, but not a bad read: http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252416.pdf Edit post clarification of the question: Liquid nitrogen is still fun if you can find an excuse, and highly effective. In a less drastic ...



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