Questions tagged [food-safety]

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

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Is Soaking and Sprouting Lentils Unsanitary?

I got into sprouting lentils for salads and soups, then I read that it's a breeding ground for bacteria. Is it true that sprouting lentils is dangerous and unsanitary? Is soaking also dangerous? Do ...
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52 views

Is it ok to use milk that incubated for 12 hours but did not set for yogurt in baked goods?

I had a fail when making yogurt in an instant pot. Milk did not "take" as yogurt after a 12 hour incubation. It smelled fine. I was hoping because I refrigerated right away I could use to make bread ...
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I Forgot to refrigerate Cooked Cod [duplicate]

I cooked some cod patties, then forgot to refrigerate one of the patties for several hours (3 to 4 hrs.). I left sit on top of the stove At room temperature, how safe is it to eat the next day?
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Is it safe to use a grill to cook when chemically treated wood was burned in it?

my son burned chemically treated wood in my grill for a bonfire. Can I still cook in it, is it safe? or do I need to buy another grill?
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1answer
73 views

Does cooking food destroy BPA?

These days, stocking up on and eating canned food to reduce grocery shopping trips is tempting but reports have found possibly BPA can be an issue with eating certain levels of those foods [1]. Aside ...
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If eggs were left out of the fridge a few hours can they still be used as long as they are cooked thoroughy? [duplicate]

I don't usually have food delivered. However due to circumstances my eggs were delivered to my home and I have no idea how long they were sitting in the car as the driver had multiple stops I assume. ...
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2answers
72 views

can i put hot soup in mason jar for travel

i ran out of glass containers (people haven't returned them) and i want to give my boyfriend hot soup for work. Is it safe to put it in a mason jar and put the lid on while hot? And how long might ...
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3answers
93 views

Can I mix cutting boards when I dishwash them

I have a dishwasher safe set of boards. I've heard a common advice to use separate boards for meat, fish and ready to eat food. However it got me thinking - I don't mind mixing plates or other ...
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How long is it safe to eat left-out Lasagna [duplicate]

Last night I made a large portion of lasagna (ground turkey, cheese, spaghetti sauce). I wanted to let it cool down before placing it in the refrigerator, but I forgot to put it away last night. I ...
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1answer
91 views

Should I throw away my pan if I accidentally melt plastic on it?

I have a pan/wok that I use for toasting flatbreads. Yesterday, I placed it in my cupboard while it was still hot and it accidentally touched a plastic bag full of salt. The plastic immediately ...
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100 views

Lysol on microwave, how to clean off?

Honestly, I’m still learning about some cleaning products. I made an approximately 10% Lysol 90% water solution, dipped a small paper towel into it, and wiped all exterior sides (no interior) of a ...
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1answer
164 views

What does the date on eggs mean if it does not say sell by or expires by in the United States?

I have several cartons of eggs that have a date stamp but the date stamp does not say, sell by, expires by or best by. It's just a date. By the way the date is in the future so I know it is not a pack ...
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24 views

Raw sausage left at doorstep for 4 hours [duplicate]

So guidelines say 2 hours unrefrigerated for raw sausage and raw meatballs... but I was wondering if it's still ok at 4 hours if it passes the smell test. I had a grocery delivery during the day ...
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1answer
138 views

Can fermented dosa batter cause bacillus cereus poisoning?

Dosa batter is made by allowing urad dal and rice to ferment for upwards of 24 hours, letting natural yeasts develop in the batter. I've read that bacillus cereus poisoning is a concern with rice left ...
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1answer
53 views

Can I freeze pasta sauce which is made with fresh cream?

Im making pasta sauce with fresh cream. Is it safe to deep freeze the sauce in a tupperware container for later use.
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1answer
52 views

Safe uses for sourdough starter discards during building phase [closed]

I was wondering if there are any safe uses for the sourdough starter that is discarded during the build phase, i.e. in the first 1-2 weeks before the starter has stabilized. Assuming that there is no ...
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2k views

Repackaging shelf-stable products

For products that start out shelf stable but are labeled "refrigerate after opening," I'm wondering if it's possible to safely return them to their shelf-stable status to save refrigerator space. A ...
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1answer
122 views

Is there a way to remove sodium tripolyphosphate additive from fish?

I bought fish online but I noticed it had tripolyphosphate additive. Is there some way I can at least reduce the content without compromising the fish? I was thinking soaking the fish in water as it ...
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1answer
39 views

What kind of cloth is OK for cooking glutinous rice and how to handle it?

I got myself some glutinous rice, but it's suggested that I use a cotton cloth in order to cook it. Thing is, I take food safety quite seriously and I wanted to know what kind of cloth specifically is ...
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1answer
67 views

Buckwheat groats have grassy smell?

I bought some buckwheat groats recently. These are from a different source than where I normally get them, and I notice that these have a slightly grassy smell both before and after cooking. The other ...
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21 views

opened mussels in saltwater [duplicate]

I bought fresh live mussels and accidentally froze them for few hours without cleaning them. So I soaked them in saltwater for 30 mins, and they are now opened. Im pretty sure they died in my care. ...
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0answers
60 views

Home sausage making

I have been attempting to make home beef sausages. I have pretty much did everything according to the playbook. (Cure, spices salt, casing etc). However due to climate I cannot dry them outside (i ...
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1answer
64 views

Sugar with vegetable oil safe?

During my move to a new home a 10lb bag of granulated pure cane sugar had some vegetable oil drip onto it. After 2 days when I observed that I took the sugar out of its paper bag and put it into a ...
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4answers
2k views

Cracked egg leaves egg white residue. Should I worry about the other eggs?

I had an egg crack in the carton and cover the other eggs with egg white. I consider the cracked egg a lost cause, but what about the splash damage? Are the eggs that have received an inadvertent egg ...
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1answer
39 views

Sweet potatoes stored in direct sunlight

I know leaving potatoes out in direct sunlight is a bad thing as they can develop solanine which is toxic. I know sweet potatoes don't develop solanine, but are there any other reasons other than ...
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44 views

Can commercially sold, vacuum-packed beetroot (cooked) be stored under room temperature?

I don't have any experience at all with beetroots. But a couple days ago, I received some vacuum packed cooked beetroots by post (without special temperature control) as part of a vegetable basket. ...
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1answer
52 views

Safe kitchen-ready materials to drill holes in for tofu press?

I am looking to make my own tofu press to save money over a store-bought one. For those unfamiliar with the process, imagine two 9x5 loaf pans with a series of holes drilled into their bottoms for ...
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1answer
95 views

damaged microwave door

My young daughter put a small pan with a metal handle in the microwave. It began to spin around on the turntable and whacked the inside of the door. There was a spark and the inside of the door is ...
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1answer
73 views

Is my green pickled garlic edible?

I tried pickling some garlic in turmeric and the garlic turned green. Just wondering if I should toss or not?
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1answer
68 views

White stuff on the top of my apple cider vinegar?

This white stuff has appeared on my Apple cider vinegar. Is it good or do I remove it? It has been 4 weeks. I was going to strain the apples out today and let it sit for another 4 weeks. Smell of ...
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1answer
56 views

When making cheese (e.g. Halloumi) from non-homogenized milk, are the dangers in non-homogenized milk neutralised? [closed]

I was looking at ways to make Halloumi at home and found this video. The recipe calls for non-homogenized milk (another name for raw milk, I think!) which as far as I know can be very dangerous. But ...
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1answer
54 views

Partially defrosted chicken in cold water, then defrosted the rest of the way in the fridge

I thought I wanted to cook chicken last night, so I put the frozen chicken breasts (in original packaging) in a bowl of cold water to defrost. After about 30 minutes, I realized that to make the dish ...
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2answers
135 views

Is eating soap or bleach dangerous?

i was cooking some dessert today which contains milk as a primary ingredient. While cooking I started to notice that powder ingredients weren't dissolving in the milk. After a while under heat they ...
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1answer
92 views

Can lemon sodas go bad?

So, I just opened up a bottle of lemon-flavored soda that had been sitting in my family's garage for a few years, and I noticed that its flavor seemed different than it normally is. I wasn't sure if ...
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2answers
103 views

Is it safe to use a disposable microwave-safe lunch box to cook raw rice with hot water directly in a microwave for 15 minutes?

I have for a long period cooked raw rice directly with hot water in a porcelain bowl for 15 minutes in a microwave, totally open without a lid. The water does boil a little bit but not that severely, ...
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24 views

Pork cured ham roast

I purchased a hog from a farmer and a meat locker processed it for me. I have a package labeled pork cured ham roast. What is the best method for cooking this cut? Thank you.
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53 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
50 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
109 views

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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2answers
195 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
73 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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2answers
87 views

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
3k 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
83 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
200 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
50 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
67 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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190 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
26 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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