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54

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 ...


35

No peeling is needed. A good wash and proper cooking will handle all of your food safety needs.


28

Sure it's safe. You are about to char the outside at very high temperatures, nothing's going to survive that, so cleaning it is more about flavor than safety. I wouldn't just wipe it though, clean it with water or you might get a dirtier steak flavor than you'd like.


27

There is almost no food which is guaranteed to be safe. If it has nutritional value for a human, it has nutritional value for many microorganisms too, some of which are human pathogens. So, out of the FATTOM rule, you can already throw out F: you cannot remove the food. A is also not a good candidate - no food is naturally acidic enough, and while there ...


25

It's safe because freezing greatly slows (if not completely arrests) the growth of the bacteria that would otherwise make the meat spoil. It doesn't kill them, it just puts them in 'stasis'. The expiration date is given based on the meat only being refrigerated. If you intend to store the meat past its expiration date, best practice is to freeze the meat ...


21

Well, I can tell you with absolute authority that polystyrene melts in the microwave. Here's a chunk of polystyrene cut from a foam shipping container. I double checked with the website (Propak), and the stuff is polystyrene. I placed a random chunk of chicken on the cube, and microwaved on high for 1 minute. So yeah, it melts. Is it toxic if it ...


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 ...


16

Still tasty implicitly says that the sauce stays indefinitely technically edible. The expiration date is only for quality purposes. I think the sauce probably doesn't have an expiration date but rather a "Best By" or "Best if Used By" date. Storage time shown is for best quality only — after that, the sauce's texture, color or flavor may change, but ...


16

Do as others do and use a camping stove. They come as gas stoves like this one or even as wood- or charcoal-fired versions (see here). Perhaps an avid camper among your friends could even lend you one, means you'd only have to buy the fuel. But before you do this check with the local authorities / people responsible for the event whether they are ok with ...


15

Assuming the can was canned properly and has not been damaged, the contents are effectively sterile, because the food is boiled in the can after it's sealed. There might be some degradation in texture and taste, but in terms of food safety, they are effectively safe. Note that the date on your tin is given as Best Before, not Use By. That generally means ...


13

This depends completely on the context. Are you at a grill in let's say.. Outback Steakhouse? If so, please throw it away. Are you at a social event or home cooking for yourself/others? clean it off with water and you're good, maybe even feed it to someone you don't like afterwards (unless it's the biggest and best steak, then you gotta eat it.)


13

I don't think much has happened to washing a chicken in itself, rather much more has happened to our knowledge about bacteria, hygiene, and cross contamination. Most likely, with or without washing, nothing bad is going to happen. But then again: It might. Properly cooking the poultry is going to get rid of the bacteria on the chicken, no washing needed. ...


13

I don't see how anything intrinsic about chickens has changed with respect to safety. We know that chickens can carry the salmonella bacteria and that means there's always a risk of a very serious illness when handling/eating raw chicken. Having said that, being too obsessed with these risks is what seems to be happening to the younger generations. The ...


12

No, you should not need to boil your canned food. Most canned foods have already been heated to boiling — or higher — temperatures to kill all microbes as part of the canning process. Seafood is heated to temperatures even higher than boiling and canned under pressure. Canned food is, by definition, sterilized and hermetically sealed so unless you believe ...


12

Dairy is something of a special case because the natural bacteria in dairy products will tend to outcompete any interlopers...In short you're more likely to end up with a kind of redneck buttermilk (from the action of natural Lactococcus lactis or Lactobacillus bulgaricus) than something that is toxic to you. So unless the milk was already contaminated with ...


11

According to the USDA: If packaging is accidentally cooked in a conventional oven, is the food safe to eat? Plastic packaging materials should not be used at all in conventional ovens. They may catch on fire or melt, causing chemical migration into foods. Sometimes these materials are inadvertently cooked with a product. For example, giblets ...


11

@niemiro, in your post does "go bad" mean food quality or food safety? As for safety, you were no where near the "danger zone" either temperature-wise or time-wise. Initially safe, properly stored, frozen food that warms to -6C (or 22 F) for 30 minutes will not render it unsafe to eat. In terms of food quality, freezers (most of which these days are ...


11

Absolutely no peeling necessary. In addition to the above advice, if you (or anyone else) is overly concerned about 'germs' and the like on the skin, use a small plastic-bristled scrub brush to clean the potatoes properly under running water. I usually don't, unless they are really gritty from the field or have huge divots on the surface where water may not ...


11

I have a similarly hairy hand/arm issue. I scrub my hands and arms quite roughly with soap, hot water and scouring pad prior to any prep. In an effort to remove any lose hairs before giving them a chance to get in any food. Suffice to say I've never noticed any hair in any of my food. Gloves may help stop any hand hair's getting in there but I can't see how ...


11

Unless you're planning to consume a few kilo of each of them in one sitting, I would say you're being too cautious. Tomato, bell peppers, chilis and potatoes are all part of the nightshades family, and are toxic to some degree. But the poison is in the dose. The amount contained with in the vegetables would mean you'll have to consume an inordinate amount of ...


10

Since it was unheated, this is definitely a sign of food contamination. Since this had Italian sausage, it is low pH, and could be in danger of botulism toxin. Here is information from the CDC about botulism. If you ate the sauce, I recommend you see a doctor quickly, as it can lead to paralysis. If it had been heated, it could have just been boiling over. ...


9

It depends on what it is likely to pick up. If it's an interior floor surface that is usually kept clean, you're unlikely to suffer any ill effects. If it's outside on the ground next to the gas grill and you regularly fertilize/pesticide/herbicide the lawn, or sealed/stained your deck/concrete recently, or have a number of animals that use the space as a ...


9

Reusing deep frying oil is fine (up to a point - you can't refry indefinitely), and in fact the flavour often improves with use. You should be absolutely fine frying two turkeys one after the other for Thanksgiving. Have a good one!


9

To add in to @Doug's answer, Chef garbs may also help, with the long, loose sleeves. The fabric is usually a bit rough which may help catch some of the hairs. Here is an article about it: http://www.primeskills.com.au/blog/a-clean-chefs-uniform-a-clean-professional-kitchen/


9

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 ...


9

You need a Thermette (Kelly Kettle or Storm Kettle in North America - they're all brand names). This would match the vintage theme. Larger ones have taps near the base, and can boil 10 cups of tea in a few minutes. These were coveted by construction and rail road worker gangs, as they could have a 10 minute break for a cup of tea and a biscuit (cookie in ...


8

Great question. First off, the mold. This is nothing to worry about, you should be skimming it off but as far as Vinegar creation it's normal and to be expected. These "worms" have a name :-) Turbatrix Aceti (a.k.a Vinegar Worm) you can read more about them here -> wiki/Turbatrix_aceti Why is that mold there? Well if you think about the fermentation ...


8

Commercially canned food (at least in reasonably wealthy countries, which I think would include at least all of the EU) is safe to eat straight out of the can. Provided the can is undamaged, of course. Damaged, bulging, etc. cans should be discarded. You didn't say what country in specific you're in, but your country's health, food safety, etc. department ...


8

This is a reasonably common practice in South Asian cuisine. Some reasonably credibly information can be found in the Wikipedia article on vark. Quoting from the section on safety: Gold and silver are approved food foils in the European Union, as E175 and E174 additives respectively. The independent European food-safety certification agency, TÜV ...


8

The biggest concern with fish caught in the wild is the presence of parasites. You'll have to look up which species of parasite are present in the species of fish that you wish to use, and treat it accordingly. Tapeworm is common in salmon, and several other varieties of fish have various parasites capable of infecting a human host. Most sites I've seen ...



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