Questions tagged [food-safety]

Questions on handling, preparing, and storing food in ways that prevent foodborne illness.

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1answer
52 views

Is a degraded Teflon pan toxic to all of its users?

We have an induction cooktop at home. We use a teflon pan from IKEA, roughly 24 cm in diameter. This pan is frequently used on level 7 of the induction stove. Based on limited measurement with an IR ...
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0answers
21 views

Are there any ingredients I should not add to a no-knead dough with an extended proofing time?

I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room. I'm thinking of upping my game and adding fresh ingredients (e.g. minced ...
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117 views

How is meal prep safe after longer than three or four days?

Meal prep is usually meant to be a week's worth of meals but how does that work with the three or four days in the fridge most leftovers are considered safe for? Is three or four days too conservative ...
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3answers
3k views

Sous vide chicken without an internal temperature of 165 °F (75 °C)

I am new to sous vide food. I am cooking a chicken breast. I have read that chicken requires an internal temperature of 165 degrees Fahrenheit (75 degrees Celcius). However the recipe only requires a ...
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2answers
115 views

What kind of mortar and pestle is most food safe?

Even after conditioning/seasoning one can expect microscopic chips from using a mortar and pestle. Intuitively it seems that a metallic M&P would be more inclined to shed not so healthy chips, in ...
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1answer
55 views

Oil soaked lettuce leaf found on counter - food safety issue?

I found a lettuce leaf that had been part of a very oily salad under a bowl and wet from dishwashing water. I think the oily lettuce has been there up to four days (someone else in household didn't ...
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0answers
27 views

Are there any cold paddles that are BPA free?

There have been previous discussions on the cold paddles to use to rapidly cool soups, etc. One of the more common ones in the San Jamar line. However, on their website, it says that there is some ...
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1answer
51 views

Storing temperature for cooked omelette

Is it okay to store cooked omelette for 1 week? Secondly, at what temperature it should be stored ?
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3answers
93 views

Prepare something with unopened milk that sat outside the fridge?

Unopened pasteurized milk sitting outside the fridge for 12 hours. It's now in the fridge and not yet open. To be on the safe side, will not be consumed as normal. Can something be made out of it? It'...
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3answers
134 views

Avoiding foodborne botulism

It's difficult to find information on the internet about botulism prevention that doesn't talk specifically about canning or jarring your own foods or using pressure cookers. I'm wondering if it's ...
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1answer
55 views

Can opened cooking cream in frozen state go bad?

I opened this cooking cream 2 months ago and it stayed in the refrigerator in an almost fully frozen state (right under the cold air blowing fan). It also has lost its flavour (not bitter, doesn't ...
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0answers
65 views

Are there any other brands like Xtrema?

I'm looking for lead-free, cadmium-free, arsenic-free 100% ceramic cookware. Unfortunately, Xtrema is not available where I live. Are there any other brands like Xtrema?
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47 views

Egg Refidgeration in a pie

I was wondering if a pasteurized egg in a pie needs to be refrigerated after it is made. If it is out on a table for 3 hours or more, will it go bad?
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1answer
81 views

Storing cooked food in ziploc

I am planning to go on an outdoors day trip with no way to heat up food. Is it safe to heat up a packaged, fully cooked sausage in the early morning (4:00 AM) and wrap it with bread and store it in a ...
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3answers
70 views

Is Glass and Ceramic cookware suitable for high-heat frying and stir-frying?

Is Glass and Ceramic cookware suitable for high-heat frying and stir-frying? Can open flame (gas burner) make it shatter or crack?
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2answers
183 views

Why don't chicken and turkey sausages typically have sodium nitrate, but other meat sausages do?

It's just something I've noticed while shopping. All of the chicken and turkey sausages I've seen (across multiple brands) do not contain sodium nitrate, but all beef- and pork-based sausage always ...
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1answer
96 views

How to safely reuse glass bottles to store oils

I like to reuse glass bottles and jars in my kitchen in order to create less waste. Recently, I bought a large quantity of olive oil which I would like to use by pouring some of it in an empty 500ml ...
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1answer
112 views

Are scratched glass bowls safe to use?

I'll be changing my dinnerware soon and I'm looking for something durable and non-toxic. Are glass bowls/plates more susceptible to spoon and fork scratches? Are scratched glass bowls/plates safe to ...
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1answer
84 views

Creme filled doughnuts? Ok at room temp?

So this is probably more of a food-safety question but we purchased some various Krispy Kreme doughnuts yesterday and I ate some of the leftovers today. Some were creme filled and it didn't really ...
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1answer
68 views

Health department food safety

How do you temp a raw carrot for a salad bar setup per the health department and what should it temp at?
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1answer
252 views

Just found this in my donner kebab, can you identify what it is?

I was just eating a donner kebab, not sure if it’s something to be alarmed about ( looks like a worm to me ) or if it’s just spice that is tricking me. It’s about 2/3mm across and is very hard. I ...
2
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1answer
206 views

Is this yeast on my sauerkraut?

Iv'e been researching what this white substance on my sauerkraut is, and I'm thinking (hoping) that it's the kahm yeast I've see talked about on forums such as this. But I'm not sure. It looks like a ...
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2answers
348 views

Are all the processing steps of tofu harmless?

Tofu is considered as a processed food. After watching a couple videos on YouTube. I am only concerned about two points specifically: Is heating the soaked and crushed beans so that they become a ...
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1answer
84 views

Safety of (re)cooking potentially raw beef from delivery

We ordered-in Pho last night, and I got mine with "medium-rare beef". When it arrived however, the meat looked raw (unfortunately I didn't think to take a picture of it). It was wrapped in plastic ...
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3answers
4k views

Why did my rum cake turn black?

A friend baked a rum cake for me. She baked it in an aluminum pan. The cake was soaking in rum. Overnight the cake turned BLACK. I suspect this is a chemical reaction, but cannot find information ...
2
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1answer
209 views

Mold from cheese on sausage, is it safe to eat?

I stored some sausage together with some blue cheese. There's mold (I assume from the cheese) on the sausage casing. It starts to look like salami (except with less mold). Is it still safe to eat? ...
2
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1answer
218 views

Plastic on grill: is my family safe?

I received an unwanted letter and, my county not allowing open-burning, I used my closed-top propane grill to burn it. After sticking it into the slots, I realized that this is imprudent, because of ...
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2answers
128 views

Safety: Keeping sous-vide cooked chicken in vacuum

My Problem I have sous-vide cooked some chicken breast, forgot about it, and kept it in the refrigerator for 2 weeks. The chicken breast was thoroughly cooked (63c for 1 hour) and kept in good vacuum....
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2answers
154 views

How long can cooked, refrigerated chicken breast stay out at room temperature? [duplicate]

I cooked up some fresh chicken two days (Saturday) ago and stored it in my fridge sealed in some Tupperware. I made a delicious wrap for work this morning with the same chicken from the fridge, got to ...
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2answers
103 views

How long will schmaltz last in the freezer?

I have three frozen containers of schmaltz. The newest is three months old; the oldest is probably a couple of years old. Are any of them edible?
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2answers
132 views

In Canada, must commercially sold mussels be purged and purified in UV filtered water for 42 hours?

I live in Toronto, Canada. I buy my mussels from Diana's Seafood or Loblaws. I wonder if the quote beneath from Mussel Myths & FAQs - The Cornish Mussel Shack holds true for Canada too? Do I ...
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5answers
288 views

Keeping meat in salt water

Let's say that I want to keep meat in my fridge for a week. From what I read, this is frowned upon, as it leaves time for bacteria to develop and to produce toxins which won't be destroyed by cooking ...
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1answer
98 views

Bulging product info

Is packaged chunky guacamole: Ingredients: avocados, tomatoes & tomato juice, salt, onions, red onions, cilantro, lime juice,sea salt, jalapeno peppers & garlic. Plastic packed and bulging, ...
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2answers
368 views

What is the shelf life of dehydrated, precooked meals?

I'm planning to dry precooked meals with a food dehydrator to make them non-perishable for hiking trips. Some of the recipes I want to cook do have ground beef, chicken, or salmon in them. I want an ...
3
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1answer
46 views

Canning potatoes in instapot canner

I just realized that I canned some potatoes for 25 minutes instead of the recommended time of 35 minutes last night. The jars all sealed. My question is, do i throw those out or do i just have to use ...
2
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0answers
79 views

How long is raw (unrendered) beef suet is good for in the fridge? [duplicate]

Note that this question is about suet (unrendered kidney fat from cow), not tallow. was never answered before on this site; this question specifically does not say anything about unrendered fats. ...
2
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1answer
33 views

Canning for couple of days to one week of low acidic cooked food without pressure canning?

I would like can low acidic cooked food like vegetables or meat (chicken) to use with in couple of days to one week during summer vacations. I dont have pressure canner so, can I do it using Hot ...
2
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0answers
66 views

How to tell if Koji rice is bad?

I have some store bought Cold Mountain brand Koji rice. On the container it says it keeps in the fridge for "6-12 months". I've had it for about 8 months, but can detect no change from when I bought ...
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0answers
125 views

Is it safe to eat hard boiled eggs after washing with peroxide and cold water?

I read that washing eggs with cold water will draw bacteria from the outer shell inward the egg. Are hard boiled eggs made with eggs washed with peroxide and rinsed with cold water before cooking ...
2
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2answers
113 views

what are these darker stains in radish?

We have some radish that have these darker areas in the flesh. Currently, we are on the island of Malta where food ingredients are very low quality in general, so anything out of the ordinary ...
2
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0answers
78 views

Ought dried WHITE fungus have black specks and dark areas?

Please see beneath. My grandma bought these dried white fungus at Sunny Supermarket in Toronto, Canada. But are those black specks and dark areas harmless? When she bought them, she didn't notice ...
2
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1answer
119 views

Beef suet in fridge [duplicate]

How long is beef suet good in fridge? Does it make any difference if I store it as a whole or chopped into pieces? EDIT: This is suet, not tallow, which can even be left outside the fridge for 1 ...
3
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1answer
114 views

How to decode some less common food Expiration Date/Date Manufactured codes (US)?

I was cleaning out and found some snack chips with date codes that are not in an obvious Day/Month/Year format. For example: 028 B2 A1 (Bloom's Potato Chips) 021 T B4A1 (Lieber's Tortilla Chips). ...
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1answer
149 views

Are residues from seasoning coating harmful when using carbon steel pan?

I seasoned this carbon steel pan a few months ago, but after several times I cooked, the seasoning coating started to flake. I wonder are the residues harmful? Can I remain the way it is or should I ...
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0answers
46 views

Safety of defrosted turkey and chorizo sausage meat [duplicate]

Accidentally left frozen turkey filets and chorizo sausage meat (vacuum packed) on cold packs in cooler for 36 hours!!! Totally thawed upon discovery. Is there a way to tell if it is still safe? Or ...
0
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2answers
153 views

Are hard anodized aluminum pans oven-safe?

I have a full metal "hard anodized aluminum" pan which I'd like to use in the oven. I heard non-stick pans in the oven are unsafe. This pan comes with: no "oven-safe" label, a metal handle on the pan,...
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1answer
58 views

Black paint chipping of electric grill: is it still safe?

My electric grill, without the heating element looks like this: There is black paint chipping away and also, what appears to be rust. I was planing to convert it and use it as a charcoal grill, but ...
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0answers
193 views

i want to know about this strange black thinng which is present inside this banana

what is this strange black thing inside of this banana is it safe to eat or not if anyone knows about this please let me.i'm worried.
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0answers
23 views

Is week-old cooked ground beef safe to eat? [duplicate]

I have some ground beef in the fridge, that was cooked about a week ago. Is it still safe to eat, of course after reheating to at least 74 degrees?
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2answers
266 views

Can I eat beans that have had weeevils in it?

I put two cups of beans to soak overnight. The morning after, I realized there were dead weevils floating in the water. Should I eat the beans after cleaning them or is it better to just throw them ...