Questions tagged [food-safety]

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

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0answers
19 views

How long can you safely store home-prepared vacuum packed food for at home? [duplicate]

I have a consumer-grade vacuum sealer (Aicok) which I regularly use for sous-vide cooking with the manufacturer supplied bags. Under these different scenarios, how long can I keep food for, sealed and ...
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0answers
55 views

Where can I recycle empty whipped cream chargers in UK?

Where can I recycle empty whipped cream chargers?
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1answer
65 views

Re-liquifing raw honey - safe temperature for the plastic

Honey in my jar solidified. I'd like to reliquify it - I'm thinking about putting the jars in vacuum bag and into sous vide bath. However I'm not sure what temperature would be safe for it.
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0answers
20 views

Help with recipe for long life mayo [duplicate]

I have a small condiment business, where I make a sauce that uses Mayo as a base. I would like to make the base myself so my product can have a long shelf life unopened like commercial ones, and then ...
1
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0answers
29 views

Halloumi at room temperature [duplicate]

I recently ordered a batch of halloumi cheese online. It was packaged as fist-sized, vacuum-sealed pieces with a little liquid in each (brine I guess). It is supposed to be refrigerated, and the ...
5
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1answer
147 views

Is it safe to keep reusing a portion of old dough?

My grandma told my mum a weird process of making flatbread dough recently that she started to use. But I am not sure about it's safety at all. Initially, normal wholewheat bread dough made with ...
16
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2answers
5k views

Should one - moreover can one - defrost a frozen lasagna before cooking?

So I purchased one of these "frozen lasagna" products at the supermarket to see what it's all about. It was in the supermarket freezer and indeed I am keeping it in the freezer of my fridge....
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20 views

Prepared food in containers that I forgot to put in the refrigerator [duplicate]

I forgot to put prepared food I received in the refrigerator. It sat out over night at room temperature. The food were in containers. I put them in the refrigerator in am. Is it safe to eat?
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1answer
63 views

Safe to leave 'new' chicken stock in rice cooker for three hours? [duplicate]

I'm on a Japanese food kick after starting Midnight Diner on Netflix, and recently purchased a rice cooker. I'm experimenting with the delayed rice setting, and have programmed the device to have my ...
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0answers
99 views

Do leech eggs on crabs harm humans?

If you're eating snow crab, do Kanibiru hazard humans' health? What if you accidentally taste or swallow them? Along Sea of Japan, it’s snow crab time Kanibiru, the eggs of a leech-like parasite ...
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2answers
191 views

What is this leafy green with a sharp taste, and how do I safely use/cook it?

I recently purchased this vegetable at a farmers' market without getting its name. It was marketed as organic/fresh/local in the Northeastern United States in late September. The leaves are thin and ...
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1answer
73 views

Is there a mold test kit for packaged food?

Many packaged foods taste moldy to me but not to others. I return some products but the stores are acting like I am trying to rip them off. There are several mold test kits for homes and air. Will ...
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1answer
107 views

Selling food online nationally (US based) [closed]

I’m wanting to sell a dry-mix product online. I am aware of the required local/state licenses as well as the need for food handler certification and commercial kitchen. However, I am unsure of what is ...
5
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2answers
138 views

Canning Tomatoes: When are they too blemished and why does it matter?

In every canning recipe I have seen, the recipe calls for unblemished tomatoes, but this has never been explained further. The sources of these recipes has been on various internet sites (the kind ...
1
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1answer
62 views

Preserving oil and lime based dressing for resale

I make an oil and lime based dressing that everyone loves and says I should sell. I am having a hard time finding out the requirements to safely preserve the dressing for resale. There has to be a ...
2
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1answer
106 views

Is non-stick aluminum foil safe to use on the grill?

Is non-stick aluminum foil safe to use on the grill? My personal grill is propane. I'm concerned that using this for a foil packet style of cooking will heat the non-stick so hot that it degrades. Not ...
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0answers
37 views

Recipe calls for letting beef stand at room temp for 1hr. Is it safe? [duplicate]

I'm following a recipe for a roast beef tenderloin with caramelized onion and mushroom stuffing from "The Best of America's Test Kitchen" (2008) cookbook. After butterflying the roast, ...
1
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1answer
77 views

Vacuum packed fish not vacuum in shop

I just bought refrigerated salmon fillets from a supermarket. They are in the kind of packet you'd expect to be vacuum packed. I have bought fish here before and it's always vacuum packed. This time, ...
31
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3answers
5k views

Can I make a neverending Soup in an instantpot?

I'm a truck driver, and I have a minifridge, a microwave, an Instant pot, and an electric water kettle on the truck with me. I've been experimenting with various ideas on how to best feed myself. So ...
1
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1answer
111 views

Is it safe to sous vide chicken to less than 74°C for a longer amount of time?

When researching cooking temperatures for sous vide chicken, I came across this website among others that claimed that chicken is pastaurized if held at temperatures as low as 60°C for sufficient time....
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43 views

What precautions should be taken after the process of cooking? [duplicate]

Food that is being cooked/boiled will possess no chance for the virus to stick to them while cooking. But what precautions should be taken after the process of cooking?
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0answers
62 views

Pressure canning tomato paste

I'd like to can some homemade tomato paste with my pressure canner. I prefer to can under pressure because of the reduced time required & increased safety due to higher processing temps. However I ...
3
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1answer
139 views

Color stain coming off cutting board

We received a handmade cutting board as a gift awhile back and I decided to bring it back to life with some Boos board oil and conditioning cream. I noticed when wiping off any excess with a white ...
2
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1answer
127 views

Are dried elderberries safe to eat?

I know that in order to eat elderberries in a safe way, one has to cook them beforehand. Today, I found out that dried elderberries are a thing. That new knowledge arose some questions on food safety: ...
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1answer
100 views

Can I reuse glass bottles with plastic lids for homemade sauces?

I have bottles with plastic screw top lids (from supermarket bought hot sauce). Can I use these bottles for my homemade bbq/tomato sauce? I would sterilise the bottles as I usually do. I have ...
6
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1answer
171 views

How does one know if one can eat raw saltwater fish?

As I go spearfishing a lot, I have always lots of fish at home. After testing a variety of recipes, I was thinking of trying some sushi variations (sashimi, maki, uramaki, nigiri, tempura rolls). ...
4
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2answers
178 views

How does repeatetly moving food from freezer to fridge and back every day affect it?

My fridge and freezer makes noise to the point that it is hard for me to sleep (even with earplugs) so I have began to shut off the power to the fridge and freezer during the night. My fridge is set ...
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2answers
3k views

Can of chicken left in hot car - okay or trash

I bought a can of chicken (chunk white meat) a while back. Because I wasn't "deliberately shopping for groceries" (I was at the store returning bottles for deposit, but had earlier realized ...
17
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3answers
7k views

Bacteria in steak from cutting with household scissors by mistake?

I cut a steak up into small strips with a pair of scissors. Fried it in a pan with olive oil and onions. Tasted great. Until my wife told me I didn’t use the food scissors. I used the “house” scissors....
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2answers
147 views

Is it safe to eat a dish made with vinegar if the vinegar lid had black stuff on it?

I stored some vinegar in a salsa container. When I opened it, I noticed some black stuff under the lid. The vinegar liquid looked good, so I used a little and started to cook with it. When I washed ...
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1answer
41 views

I am canning quart jars of tomato sauce and heard a few “pop” before pressure was reached; is this ok

Is it okay if my lids "pop" before pressure cooking is finished
2
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1answer
76 views

Keep dinner rolls brushed with olive oil overnight

I received dinner rolls brushed with olive oil from take out from an Italian restaurant (part of the brown paper bad they came in became translucent during the 15 minute trip from the restaurant home ...
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3answers
134 views

Can I just rinse a shaker, solely used for immediate consumption of whey with milk?

...and wash it properly every 3rd or so day. Keeping the shaker inside of the freezer, to slow(/perhaps prevent?) the bacteria growth? • By rinse, I mean to just shake it up with some water until all ...
3
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1answer
291 views

Salmon turned green - is it safe to eat?

I left a meal with salmon in the refrigerator for 3 days. The salmon skin is turning green. Is it safe to consume it? If not, is it salvageable at all?
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0answers
36 views

Shelf Life of Gochujang [duplicate]

I made Korean Gochujang with the following ingredients: Fermented White Miso Paste, Gochugaru (Fine powdered chili flakes), Sugar, Water, Salt and Vinegar. I cooked all ingredients except for the salt ...
4
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2answers
201 views

Can I just rinse the knife & cutting board, instead of washing it, after cutting washed vegetables?

I was wondering something I can't seem to Google anywhere, concerning food safety/hygiene. And that is whether I can just rinse the cutting board/knife, after cutting up some washed vegetables (e.g. ...
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0answers
96 views

How do I know if this thing growing on top of my kimchi is safe or not?

I have been fermenting my kimchi for only a month in my refridgerator and when I opened them all up, they all have this white stuff on top of them. I am not sure if I should just throw them all away ...
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0answers
61 views

Chinese chicken balls - should the chicken be precooked?

There seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar way to BIR take-away chefs) before coating ...
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0answers
23 views

Oranges that are not sweet can they ripen at home after buying them at a store? [duplicate]

if I leave my sour tasting oranges in the refrigerator will they ripen and turn sweet?
16
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2answers
4k views

Why store food in an airtight container when it's in the fridge?

The common wisdom for storing prepared food for later is to store it in an airtight container and put it in the fridge, the temperature of which should be at or below 40 degrees Fahrenheit (4 degrees ...
5
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1answer
230 views

How does my pre-cooked Costco chicken breast not expire for another 5 weeks?

I bought some "fully cooked chicken breast strips" that are seasoned and has grill lines on them. They're quite tasty. Ingredients also include salt, potato starch, and vinegar. The label ...
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1answer
90 views

In a professional kitchen, can the use by date on raw boneless meat be ignored because it has been vacuum-packed, and if so, for how long? [duplicate]

I threw it away but was told later that someone else (a professional cook/chef) had said that, as it was (supposedly) vacuum-packed, it was safe to use a few days later than the use by date.
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1answer
83 views

How high is the bacterial reduction when using Lysol brand sanitizing wipes, when compared to bleach solution?

Suppose you have some utensils and dishes that came into contact with raw meat. After cleaning them with hot soapy water, if I also use Lysol sanitizing wipes, what proportion of the bacteria is ...
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1answer
100 views

Why worry about “danger zone” when thawing meat if I'm going to be cooking the meat immediately after? [duplicate]

I'm cooking my meat above 55C, mostly around 65C. I understand there are all kinds of safety measures surrounding defrosting. Using cold water and changing it every 30min or defrosting in the fridge. ...
9
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2answers
4k views

Which meringue is safe to eat without baking?

I recently got my meringue game down and though I wouldn’t eat French meringue without baking it, I’ve seen numerous videos where it’s said that Swiss meringue is delicious straight out of the double ...
2
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2answers
204 views

Cooked food (+seafood) left out overnight - common practice in some parts of the world? [closed]

My partner and I made some shrimp pasta last and forgot to put the leftovers in the fridge. The next morning I promptly proceeded to throw it away, but my partner stopped me and said it was still good ...
2
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1answer
75 views

Brine level goes down as pickles removed - top off or not?

I made some refrigerator pickles and they turned out great. However, as finished pickles are removed for eating, the brine level goes down and no longer covers the tops of the remaining pickles. ...
0
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1answer
103 views

Garlic skin edible? [duplicate]

I know the peel on the cloves of garlic are edible, but what abput the papery skin on the outside covering all of it? I feel dumb for asking this but is there a difference? The post/question in the ...
0
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0answers
46 views

My parents leave cooked chicken overnight and then re-cook it? [duplicate]

My parents regularly cook meat such as chicken by first cooking it by itself, leaving it out for a while, then later cooking it again with sauces and such. This concerns me because the "leaving ...
2
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1answer
92 views

Deep fryer oil guidelines

Where can I find food safety guidelines on how to handle reusing deep fryer oil several times for a variety of different foods. I imagine that oil used only for vegetables can be reused for longer (...

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