Questions tagged [food-safety]

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

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27 views

Is it safe to make extracts from stone fruit pits?

So stone fruit pits I've been told taste a lot like almonds. I've been told that you can make an extract, much like almond extract, out of them as well. I've also heard that stone fruit pits contain ...
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1answer
34 views

Why did my bacon smell and taste like beef? [closed]

I made a bacon sandwich earlier and while cooking the bacon I noticed a pungent scent identical to the scent of beef crisps, I then ate my sandwich which tasted like a mix of beef and smokey bacon ...
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1answer
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How long should it take my refrigerator to recover from adding new food to it?

I recently bought a new refrigerator, and just to make sure it's working right, I bought two standalone fridge thermometers to put in it, one for the freezer & one for the fridge portion. (We ...
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76 views

Question about safety of eating cooked bread if it is over or under-proofed

Not sure if my dough was over or under proofed. I cooked it and it is quite dense. It did not rise as much as I thought it would. I cooked for the time in recipe, and then a little longer. Can we ...
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1answer
68 views

Are dates still good if they sat in a sealed bag in the sun?

I had some groceries delivered and the dates were packaged in sealed plastic bags -- they got pretty hot sitting in the sun, so it was kinda sweating inside the bag. Are they still good?
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Can tested yeast be used for anything?

I tested my yeast using the method explained on this video: https://youtu.be/p8ydC1Of_Zw (go to 2:05 min) Here is the method in case you can't access the video: 1) dissolve 1 tbsp of sugar in half a ...
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5answers
2k views

How is pasteurization different from sterilization?

Are these two terms basically the same? I am trying to learn more about food safety and preserving food longer.
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1answer
65 views

Pork tenderloin was put into hot oven which was accidentally turned off for 1 and 1/2 hours. Was it safe to finish cooking? [duplicate]

I had a partially frozen pork tenderloin that I browned on all sides, then put into a hot oven at 365 degrees. At some point the oven was accidentally turned off. An hour and a half later I ...
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5answers
176 views

How to properly disinfect surfaces

What chemical product should I use to disinfect surfaces that may get in contact with the food? (wooden table where I knead bread/pasta and etc) With this COVID-19 frenzy it's impossible to find ...
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1answer
48 views

Can I freeze stew made from leftover roast beef? [duplicate]

I bought a large joint of beef which I roasted on Sunday. On Monday I made a stew from leftovers. From a food hygiene/bacterial growth perspective am I ok to reheat the stew after freezing/...
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1answer
60 views

Are eggs in the US safe if stored at ~45°F for a week? [duplicate]

I have moved my eggs to a mini-fridge and, despite attempting to get a good-quality one, it seems as though the temperature even on max cold doesn't get below 40°F throughout the refrigerator. I ...
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52 views

Canned (shelf stable) pickled eggs that don't require refrigeration?

Terminology: when I refer to "canned eggs", I'm referring to pickled/marinated eggs that have been processed, and can be stored at room temperature long term (i.e. shelf stable). When I refer to just "...
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1answer
24 views

Brisket Smoking - Rest Time [duplicate]

I smoked a brisket last night and it got finished (up to 200F) faster than expected. Took it out to rest wrapped in tinfoil in a cooler. Fell asleep and it rested for 6 to 6.5 hrs. Is this too long ...
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1answer
8k views

What are the tiny white self-moving objects on pasta?

So, a lot of pasta I've bought lately came with some white substance. At first it looked like uncooked starch or something. But when looking closely I noticed it was MOVING ON ITS OWN. After a while ...
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1answer
167 views

Are mushrooms with interior holes ok?

When I started to cut up these store bought mushrooms, I saw there were holes in them. There weren't any holes or spots visible on the exterior. Are they still safe to eat? They also started to turn a ...
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2answers
89 views

Do restaurants use acidified pesto?

Do pizza restaurants usually make their own pesto or use commercial acidified pesto? Found pesto squished between plates this morning (about 11 hours old) and concerned about a low-acid situation and ...
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1answer
1k views

What do to with cans that you just dented?

I just dented ten cans, moderately. Would it be safe to put them straight into the refrigerator or do I have to remove the food from the can and store it some other way? Background: I had around 35 ...
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2answers
200 views

Why to store olive oil in opaque bottles?

Nowadays it is common to store olive oil in opaque (dark green/brown) bottles to preserve its condition. Does the olive oil get bad if I would use clear glass bottles instead? Does the light "damage" ...
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Is it possible, and if so, how can I preserve lean meat using only salt at home?

I have lean meat (4-5mm slices) which I would like to preserve using only salt. Is this possible to do at home? Do I need any kind of special curing salt or is regular fine? I really don't care ...
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1answer
88 views

Buttercream frosting with 2T buttermilk - refrigerate overnight or no?

Typically I leave my buttercream-frosted cakes out of the refrigerator. However, tonight I tried a new recipe that called for adding 1 tbsp lemon juice and 2 tbsp buttermilk (in addition to 1 cup ...
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0answers
229 views

My drink electrocuted me

I combined acacia gum, apple cider vinegar, l-glutamic acid, egg white protein, flaxseed oil, and blackberry / citrus selzer water in a closed container.... it electrocuted me when I tried to drink ...
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1answer
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Ayer cooking kielbasa and sauerkraut in a 300 degree oven for one hour, can I eat it after it was sitting on kitchen counter for five hours [duplicate]

After cooking kielbasa and sauerkraut an hour in a 300 degree oven, I left it sitting on the kitchen counter for five hours. Is it safe to eat?
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1answer
112 views

What to do after cooking oil beyond the smoke point

I accidentally cooked oil beyond the smoke point for way too long. Could hardly breathe in the kitchen etc. It's cooled down now and I know it's toxic so my question is what to do with the oil? Can I ...
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1answer
82 views

Can I rely on smell to tell if rendered animal fat is bad?

I've started storing rendered tallow (beef fat) in a glass jar on my kitchen counter at room temperature. The jair has a lid but is not air tight. Is it okay to use this fat for consumption as long ...
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2answers
168 views

Can I cut up chicken and store it in the fridge until the use-by date?

I often buy ~600g of chicken from the supermarket, then cut it all up in one go and use it in two different meals a few days apart. Half I'll cook immediately and the other half I'll put in an ...
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2answers
129 views

Minimal time to boil squid

I know that squid is often cooked for one-two minutes to make it still tender. However is one minute enough to kill possible parasites? What is the minimal time of boiling for squid? If that's ...
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2answers
11k views

Steak dropped in soapy dish water

I accidentally dropped my steak in soapy dish water for a couple of seconds then rinsed it off and now I'm marinating it. Will it be safe to eat?
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2answers
126 views

Mold in storage

I've been making my own saurkraut for about 2 years - with 1.5-2% as per the recipe that came with my crock. Today I noticed that two full, as yet unopened jars in the refrigerator both have a kind ...
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1answer
167 views

Do green lentils go bad?

How do you know when green lentils expire? If the expiration label says 9/19 how long can you keep them?
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59 views

Forgot leaf lard outside of the fridge for 2 days - is this still good to use?

I bought leaf lard at the grocery store on Sunday afternoon. It was in the refrigerated section, and it says on the label to 'Keep refrigerated at all times under 40 degrees'. I don't usually cook ...
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0answers
42 views

Shelf stability of uncanned vinegar-pickled vegetables

So far I've been storing my pickles (beans, sliced cucumbers, chillies; pickled in vinegar, not fermented) in the fridge from day zero, not canned, just in jars with a decently airtight sealing push-...
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2answers
546 views

Why does meat go bad after 1 month sous vide at 55-60C ( 131 - 141F)

See this I COOKED a Brisket for a MONTH and this happened! and Can Viewers SAVE a 1-month BRISKET? of a brisket cooked in 55C and 60C for 1 month. It smells very bad! So they proved (twice) that the ...
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2answers
223 views

Can alcohol evaporation get you drunk?

So, there was an article saying if you vaporize alcohol and Inhale, that you can consume it and it will go into your bloodstream and make you drunk. I’m wondering if when you cook with alcohol and ...
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1answer
128 views

How do commercial operations defrost large amounts

I know the basic health regulations but practically what do large scale operations do to defrost chicken/meats? Trying to defrost it all in the fridge takes approximately forever, and doing it all ...
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2answers
175 views

Fermenting by accident

I had made some lemonade for a party and now having some leftovers sitting on a counter for a few days it has started to ferment. The containers were all sterilized with bleach, produce was washed and ...
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3answers
261 views

Why don't some Italian tomato sauces and pastes use citric acid?

I bought tomato paste that came from Italy that just contains tomatoes and no citric acid. Another jar of tomato passata also only contained tomatoes. Are Italian tomatoes more acidic or is there a ...
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1answer
151 views

What's the difference between natural honey and supermarket honey? [closed]

Would either one affect glycemic index for consumption purpose? Are they the same in terms of food safety for normal people and diabetics.
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0answers
50 views

Combining batches of sauerkraut

I make sauerkraut regularly, this last batch has too much celery seed. I use celery seed instead of caraway. I like the flavor better. I have 2 quarts left. Can I make a new batch of sauerkraut and ...
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3answers
267 views

How does the food industry know the expiration date?

I always have this question in mind whenever I see the EXP date on different products. I wonder how they can know a chocolate bar will spoil after 1 year or 6 months, and why they have such longer ...
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40 views

How to soak rolled oats properly?

I understood that grains should be soaked to activate the phytase enzyme and neutralize the phytic acid. I also heard that oats are relatively high in phytic acid, but low in phytase, so soaking them ...
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2answers
98 views

Risks of allergen cross-contamination (and how to avoid)

Is there any evidence regarding the risks of allergen cross-contamination in a typical residential kitchen environment? Specifically, I'm wondering about situations like: 1) If a seasoned cast-iron ...
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52 views

Will beef bones completely submerged in 50 degree water for 24 hours still be safe to make into stock/ [duplicate]

Will the fact that they are covered in water inhibit spoilage?
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36 views

Cooked ham left out overnight [duplicate]

I forgot to put the rest of the ham we ate for dinner in the fridge last night and didn't realize it until this morning. Heat wasn't on but it was probably around 57-60 degrees overnight. If I ...
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0answers
31 views

Bones left out, still safe? [duplicate]

Maybe a silly question, but I figured I’d ask...I left some beef bones completely submerged in water with some vinegar at 50 degrees for 24 hours. Is it possible that it might still be safe to make ...
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0answers
88 views

Is it safe to store dry, uncooked rice with cleaning products?

So, I opened up a 30-lb bag of dry, uncooked jasmine rice last week in our outside shed / storage (apartment storage - it is dry, like an indoor closet but has an outdoor entrance). I was in a hurry ...
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0answers
42 views

Kefir grains are producing “milk beer”

I recently received from a friend a batch of live kefir grains, by mail. The grains were packaged for a few days in a little jar filled with water. As soon as I received them, I put them in some half-...
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2answers
216 views

Food safety for pork

My boss wants me to half cook bacon, then finish cooking it the next day to serve our customers at breakfast. Is this safe?
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67 views

Can I safely prepare these dishes ahead of time? [duplicate]

I'm making some dishes for an event. Due to constraints in my schedule I'm thinking of making them ahead of time. The first is a Buffalo Chicken Dip, it is mainly a bought cooked rotisserie chicken ...
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1answer
70 views

How to store onions [duplicate]

I stored a freshly cut onion with butter spread over the top and wrapped it with aluminum foil. It stayed fresh for three weeks. Is this a safe way to store onions
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1answer
155 views

Am I at risk for botulism?

I am a little.paranoid because just today my son had some fried rice he was going to bring to school in a thermos like container. The food wasn't really that hot and I explained to him by the time he ...

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