Questions tagged [food-safety]

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

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2
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1answer
95 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 ...
1
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2answers
132 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 ...
6
votes
3answers
184 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 ...
0
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1answer
129 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.
2
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0answers
37 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 ...
1
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3answers
225 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 ...
0
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0answers
37 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 ...
5
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2answers
90 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 ...
0
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0answers
51 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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0answers
35 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 ...
0
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0answers
30 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 ...
1
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0answers
78 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
39 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-...
1
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2answers
170 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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0answers
66 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 ...
0
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1answer
65 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
0
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1answer
140 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 ...
4
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1answer
109 views

Replacing red wine by vinegar to do a beef salami

is it safe to replace wine by vinegar, rice vinegar or apple cider to do a homemade Salami?
0
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1answer
208 views

Why don't I have to refrigerate store-bought baby food but have to refrigerate home-made purees?

If I make an apple (or fruit) puree at home, the internet says I have to refrigerate it and then only have a couple of days to feed it to my child. But I can go buy a jar of Gerber baby puree off the ...
2
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1answer
250 views

Why does milk turn yellow in a silver glass?

I boiled some milk and started to poured it in a silver cup by mistake. There was just some drops in it. The glass was clean and nothing was added to it. But after an hour, I found that the milk ...
2
votes
1answer
79 views

Should I use raw turmeric that turned rubbery?

I have some raw turmeric, which has become rubbery lying in the deep freeze. Can it be used for cooking? If yes, does it require any special processing first?
0
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0answers
25 views

Reheating potentially unsafe canned goods unsafe? [duplicate]

I am into home brewing and one of the popular practices is for people to can wort - this is basically a sugary barley like tea- for growing yeast. A lot of people simply can wort in a pressure cooker ...
5
votes
1answer
2k views

bread made with egg safe to leave outside?

I have some bread that has egg in it. Safe to leave the bread at room temp after baking? Im asking because I wouldn't leave scrambled eggs at room temp but is bread ok?
0
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1answer
93 views

Soaked chickpeas overnight 12 hours not plump

The dried chickpeas had two methods for soaking. Boiling and soaking, about 2hrs, and soaking overnight. I placed chickpeas in bowl of water overnight in fridge for about 12 hrs. They still seam "...
0
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2answers
90 views

Packaged fish in lots of liquid - is it safe

I was unable to get to fish mongers, and so bought 2 sealed packs of cod from the chilled section in a local supermarket (each pack had 2 loins, a total of 280g per pack). They were not purchased ...
3
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0answers
49 views

Calculating Salt/Sugar additions for Mushroom based Jerky

I'm working on a mushroom based jerky recipe and there are a couple questions about water activity that I am having trouble finding answers to. What salt and sugar content should I be aiming for to ...
0
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0answers
19 views

Is it safe to eat not refrigerated plastic sealed ham for 1 week? [duplicate]

I bought plastic sealed glazed ham for my friend. Unfortunately, it was too late for me to know that they don't have a fridge. Would it still be safe to eat the ham left not refrigerated for at least ...
0
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0answers
26 views

I decorated a gingerbread house. Is it safe to eat it, now? [duplicate]

Weird question, uh? So just to do something different I bought a kit for a gingerbread houses. It didn't include any decoration, which is not a big deal: eggs white, a pinch of salt, powder sugar and ...
2
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1answer
112 views

Baking and a rotten egg was cracked into mix :(

I was mixing together my batter for gluten free cinnamon rolls (aka- using really expensive flour!), I broke an egg into the mix and the yolk looked almost like it was hard boiled... it had not been! ...
0
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0answers
16 views

Accidentally turned off the crockpot for two hours [duplicate]

This morning put chicken chili in the crockpot on low. I think it had come to full heat when I accidentally unplugged and it was unplugged for two hours. How do I know if it's safe?
1
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2answers
104 views

Can mold spread to unopened butter?

My daughter left a crockpot of food in the refrigerator for over a month. Mold was crazy bad in the crockpot. 3 packages of unopened butter were in the refrigerator also. Should they be thrown out?
0
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0answers
44 views

White Stilton cheese wet and soggy

I bought white Stilton cheese with mango and ginger and the package looks fine but the cheese is wet and soggy. Is it still safe to eat soggy cheese, especially since it has dried fruit in it? I read ...
0
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0answers
65 views

Food safety of low temperatures like sous vide and slow cooking [duplicate]

While I really like low temperature cooked dishes, I ask myself whether all microorganisms are killed with these methods. I'm worried that not all parasites and bacteria are killed at 60-70°C. Is ...
10
votes
4answers
5k views

Undercooked areas in chicken breast even though thermometer reads 165 degrees in thickest part

I pan fried chicken cutlets and stuck the thermometer in the thickest part and it read 165 degrees but when I ate a bit there was a small spot of pink, slightly raw tasting chicken, kind of on the ...
1
vote
1answer
68 views

What are the visual signs of uncontaminated margarine spoilage? [closed]

What are the safety thresholds for uncontaminated margarine? How does the type of emulsion system affect its shelf life?
1
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2answers
91 views

Safety of cake in oven with faulty thermostat

My new apartment's electric oven has a faulty thermostat. I made a cake from scratch, which took two hours to bake. Yesterday, I made a box mix cake as a gift, which took well over an hour to bake. ...
-2
votes
1answer
269 views

Does instant pot cook meat thoroughly?

I forgot to use a thermometer to check my pork stew. I guess most people don't bother but now worried since I didn't check it after cooking. It looked very well done but had cooled down a bit after ...
6
votes
2answers
505 views

Is adding garlic powder to pasta with oil safe?

Semi-food related but wasn't sure where else to post it. I was just cooking up a quick late night meal and ended up throwing a little garlic powder onto my pasta (which already had a small amount of ...
5
votes
1answer
596 views

Glass bowl safe in pressure cooker?

I have this Anchor Hocking glass bowl that I am thinking of using in my pressure cooker, curious if its safe or not? I used it in the microwave no issues. I plan to throw some chicken in it with no ...
1
vote
1answer
177 views

Safety of candies with cat in house?

I had several candies in individual plastic bags. I assembled paper bags to group together various candies to give to my classmates. I did this on a carpeted floor, with the plastic bags of candy over ...
1
vote
1answer
156 views

Lead residue on stainless steel skewer?

I recently purchased some stainless steel kabob skewers from Amazon, similar to the ones listed here at the Webstaurant Store. They look and feel like stainless steel, however they appear to have ...
0
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0answers
23 views

Reheat chicken twice? [duplicate]

I pan fried chicken today... then it sat out on the counter for an hour before I popped it in the microwave. It was not eaten then either so I put it in the fridge... can I reheat and eat it again ...
2
votes
0answers
98 views

I accidentally left the brown sugar out of my caramel sauce

I made “caramel” popcorn crunch which called for butter, brown sugar, light corn syrup, vanilla and baking soda. I cooked it to the soft boil stage then coated the popcorn and cereal mixture and ...
0
votes
1answer
33 views

How long does fresh salmon last in the freezer? [duplicate]

I bought salmon 2 weeks ago, and left it in my freezer. Is it still safe to consume it? what about consuming it raw?
0
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1answer
46 views

Is there a maximum amount of time heavy cream can be fermented?

I want to ferment some heavy cream and was wondering how long can it be fermented for? Side question does reducing the ph of the cream mean it can be fermented longer?
1
vote
1answer
44 views

Matzoon and lactose chemistry

Could you make matzoon from lactose free milk? Or, are sour bacteria eating it away to unproblematic amount in terms of lactose intolerance? https://en.m.wikipedia.org/wiki/Matzoon
2
votes
1answer
123 views

Should there be any problem cooling Mysore Pak outside a refrigerator?

I am interested to make Mysore Pak, the Indian sub-continent lightly-roasted Besan (Chickpea flour) based cake. I can indeed lightly-roast one cup of Besan, add one cup of sugar directly together ...
0
votes
1answer
72 views

How long to boil curry sauce left sealed in fridge three weeks to make safe [duplicate]

Please this is not a duplicate: This is not a general question about food storage time and safety, about warming stored food but about boiling food that is possibly spoiled. Or even let's say spoiled. ...
0
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0answers
41 views

Help - chuck roast in crock pot forgot to turn on [duplicate]

I got up early to brown my 2 lb chuck roast and seared for about 30 minutes. I put it along with the other veggies in crock at 9 am. It is now 1 pm and just realized I forgot to turn on the crock ...
1
vote
3answers
114 views

How can I make my sauces shelf stable, other than adding acid into it since my recipe doesn't include much of it?

I would like to be able to can and sell my own sauces (brown gravy sauce, chile paste sauce). There isn't much acid in the recipe of the chile paste, and Mason Jar for pressure canning is cost ...

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