Questions tagged [food-safety]

Our community answers question on food safety as defined by official regulations. Questions and answers that contradict that view, are considered off-topic.

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Improving my recipe for plain water boiled brown lentils [closed]

I don't know if I am doing things right. How can I improve my recipe? The recipe. Only 2 ingedients water and lentils. I buy 1 plastic package of lentils from the supermarket. Around 500g I open the ...
George Ntoulos's user avatar
0 votes
2 answers
17 views

Safety of cans of cokes in a refrigerator that isn't working

My front refrigerator has stopped having cold air circulating. I ran out of room in my other refrigerator and put several cans of coke in the refrigerator that doesn't have cold air circulating and ...
L Hamilton 's user avatar
2 votes
1 answer
170 views

Why is store-bought ajvar marked as consume within 3-4 days?

I've started to be a big fan of store-bought spicy ajvar, which is generally a delicious and low-effort spread for toast et al. However, all the jars claim something like "after opening, ...
ti7's user avatar
  • 183
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0 answers
135 views

Silica beads found inside chicken breast? [closed]

I boiled the chicken cut into small pieces. They were in abundance falling out. Didn't notice until chewed.
Veronica's user avatar
12 votes
4 answers
4k views

Does homemade garlic salt carry a risk of botulism?

Last december I made my own garlic salt, and since then I have learned that storing homemade garlic stuff has risks of botulism. However, most info I can find is about garlic oil, and I am now unsure ...
kscherrer's user avatar
  • 223
8 votes
2 answers
2k views

Is it safe to eat yellow yam, which I pan-fried?

in re yellow yam, it would seem to be generally said (every article or video I googled) that (A) if you touch it (either skin or guts of it) during prep, your hands will break out, wear heavy gloves. (...
Fattie's user avatar
  • 209
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0 answers
78 views

How long can I keep homemade concentrated meat broth? [duplicate]

I made a broth from a pork leg (bones and meat, already broiled), also adding some browned veg and herbs. Then I reduced the broth by about tenfold and put it in a jar. After cooling the result was a ...
ariola's user avatar
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0 votes
2 answers
276 views

Unconventional flatbread recipe/process, concern about food safety RESULTED IN: Speedy's Flatbread recipe (see answer: Adjusted Recipe)

After reading several flat bread recipes, I came up with the following. As mentioned, I'm concerned about proper cooking. Depending on the thickness of bread it can leave the oven and when I tear ...
Mark_NoBadCake's user avatar
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0 answers
79 views

Does 3D Printing filament meet food safety regulatory requirements? (CE, NSF, etc)

Do filaments that are commonly-used in 3D Printers meet the requirements of Food Safety Regulators in various regions around the world (eg US, EU, Korea, India, etc)? The most common 3D Printing ...
Michael Altfield's user avatar
2 votes
1 answer
167 views

Isothermic bags/food maintanance/safety

In regards to isothermic bags and using them to store lunch (e.g. at the office or while going for an excursion). Is there anything to watch out in regards to food safety? I mean are they are meant to ...
Jim's user avatar
  • 521
14 votes
1 answer
5k views

Is it safe to use the eggs leftover from egg wash (from dredging raw chicken) to make scrambled eggs?

As in, is it safe to consume the leftover beaten eggs in an egg wash (in contact with raw chicken) to make scrambled eggs? Today I made buttermilk fried chicken. In the process of prepping, I ...
yuritsuki's user avatar
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0 votes
3 answers
164 views

How can food preparation increase Lectins?

I just read this articale that shows in table 2 how food preparation effects Lectins. It is said that soaking, boiling, autoclaving, germination and fermentation reduces the concentration, while ...
LulY's user avatar
  • 103
0 votes
2 answers
331 views

What does Gordon Ramsay mean when he says that defrosting chicken on a steam table can be lethal? [duplicate]

I was watching a video of Kitchen Nightmares where Gordon found the cooks defrosting chicken in a plastic bag in/on their steam table. He goes on to say that frozen food needs to be defrosted ...
Zhro's user avatar
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1 vote
1 answer
91 views

Is it safe to store seasoned oil at room temperature for a week? [duplicate]

I am preparing a spiced chili oil that I have to store at room temperature for specific reasons. The oil will be consumed within a week, and is stored in a relatively loose-fitting container and also ...
JS4137's user avatar
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0 votes
1 answer
270 views

Safe Water Boiled Lentils

What are the guidelines for safe water boiled lentils? Like the Big Thaw from USDA
George Ntoulos's user avatar
17 votes
4 answers
4k views

Can raw eggs be made safe with hot sugar in an Italian meringue?

I found this recipe which features Italian meringue as topping. After preparation, the meringue is not cooked further, yet the author claims that adding the sugar syrup alones has pasteurized (i.e. ...
FlyingTeller's user avatar
36 votes
3 answers
5k views

Food temperature "danger zone" - is it really binary?

It's very widely reported (including here) that the food temperature "danger zone" is between around 40°F (4.4°C) and 140°F (60°C) and that if perishable food is at this temperature for ...
Peter Moore's user avatar
1 vote
1 answer
151 views

Is eating papaya fruit with seeds safe?

I once blended whole papaya with seeds to prepare smoothie. After consuming it, I experienced abdominal cramps. I would like to find it if the experience was due to the papaya smoothie I consumed.
Emmanuel Asiamah's user avatar
1 vote
0 answers
157 views

White mold on kale stems

I had kale sitting in the fridge for a few days, and I'm seeing what appears to be white mold on the stems: I feel like I've been seeing conflicting reports on the edibility of this online (if I've ...
Yehuda's user avatar
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1 answer
165 views

Are there any food safety concerns when refilling mugs or glasses 2-5 hours after last filling them?

Every morning after breakfast, I drink a large mug of nespresso coffee with a large and a small dose from the same capsule, around 300 ml in total I think, with 2 lumps of cane sugar and 4 pellets of ...
Nzall's user avatar
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3 votes
0 answers
117 views

Discovered 2 eggs cracked in late stage of brining

One more week to go brining my salted chicken eggs. I just saw 2 eggs with cracks that were not there earlier. Do I need to take them out or will it be ok? I have 5 days left.
SandyToes's user avatar
1 vote
2 answers
87 views

Aside from C. Bot, moulds and yeasts... what other food organisms should I be wary of when fermenting vegetables?

I'm currently fermenting some hot sauce, and I'm just starting looking into fermenting other things, such as sauerkraut, dill pickles etc. I've read up on Botulism, yeasts, and moulds but I've just ...
Hollis Hurlbut's user avatar
1 vote
1 answer
120 views

What are the food saftey requirements to can beans in glass following the hot-fill-hold regulations (USDA)?

What are the specifications required to can beans in a glass jar following the hot-fill-hold regulations from the United States Department of Agriculture (USDA)? The way that most industrial food ...
Michael Altfield's user avatar
0 votes
1 answer
208 views

I left my eggs in the car for almost a day [duplicate]

I bought eggs last night and accidentally left them in the car. It was in the 30s last night, but my husband has the car and the eggs are still in there and the temperature rose to 63. Are they still ...
Angeli's user avatar
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0 votes
0 answers
98 views

Boiled pork exposed to tomato sauce with molds

I added tomato sauce in my pork dish when i noticed that the sauce has molds on it. I washed, boiled and cooked the pork again and used a new tomato sauce, is it still safe to eat?
Emi's user avatar
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2 votes
1 answer
223 views

Is it safe to cook meat in a Sous Vide bath with the absorbent pad attached? [duplicate]

I froze a small beef joint with the intention of cooking this from frozen in a sous-vide bath. On removing the outer plastic wrap, it appears that there is a black pad used to absorb moisture from the ...
Greybeard's user avatar
  • 5,936
2 votes
1 answer
213 views

Why is it safe to defrost meat in a sous-vide bath?

As I understand it, you can cook meat directly from frozen in a sous-vide bath by increasing the cooking time by 30-60 minutes depending on the size and cut of meat. Another method that can be used to ...
Greybeard's user avatar
  • 5,936
2 votes
2 answers
133 views

Can the large plastic frying oil containers be reused as water storage containers

I am looking for information on if the peanut and vegetable oils that come in plastic jugs that have a handle on them can be reused as water storage containers. If they can what would need to be done ...
David Hare's user avatar
2 votes
1 answer
965 views

Trying to Salvage a Prime Rib Roast Beef

I'm preparing a prime rib roast beef for my folks for the first time for Christmas. It hasn't even gone in the oven and things have gotten a little wacky. Firstly, the roast was frozen and taken out ...
SomekindaRazzmatazz's user avatar
1 vote
2 answers
92 views

Recontamination of bacteria from chicken [duplicate]

I wonder about the use of the same steak spatula in the course of cooking chicken in a frying pan. In the beginning of the process you might think that the spatula might be contaminated with bacteria ...
Mikael Jensen's user avatar
0 votes
0 answers
34 views

Smoked pork shoulder [duplicate]

We had a pork butt on the smoker during the night. When we went to bed around 11 the internal temperature was over 180. Somehow I slept through the alarm to wake up and check it. This morning at 6 ...
user107502's user avatar
0 votes
2 answers
158 views

Can beef be frozen 3 days after purchase

The beef I bought was ground on the 8th. Is it safe to freeze on the 11th.
Valarie's user avatar
5 votes
1 answer
312 views

Pressure cooked chicken didn't reach 165 but just 160, is that okay?

Okay, I am going from vegetarian->non-vegeterian for the first time, so need some cooking advice. While pressure cooking the chicken in instant pot, I pressure-cooked on high for about 15 mins, and ...
10101010's user avatar
  • 153
0 votes
0 answers
56 views

Why do lentils turn gray in the fridge? [duplicate]

After cooking brown lentils, they come out in their usual light brown color. But after one day of refrigeration, they turn this color of gray. This has happened every time I save leftover lentils. Why ...
Okexchange's user avatar
0 votes
0 answers
120 views

How long can frozen vegetables be left at room temperature? [duplicate]

I grabbed my (raw) frozen vegetables out of the freezer to bring to work, and realized upon arriving at work that they are still on the counter at home. I am hoping that I can cook them immediately ...
Edward's user avatar
  • 113
0 votes
1 answer
213 views

Cooking steak......safe or not?

Is this safe.....or not safe? I was cooking steaks in a pan for a few friends. I plate one for my friend Leo and drop it in front of him at the table. Approximately 10-15 minutes later he brings it ...
crys catharine's user avatar
0 votes
0 answers
142 views

Black inside of egg shell

After cracking an egg open, I saw that the inside of the shell is grey/black. It looks like it has been burned. Is this mold?
Debra Daniels's user avatar
0 votes
1 answer
103 views

Safety of letting cooked food go cold [duplicate]

How safe is it eat cooked food, which is served hot, after it’s been sat at room temperature for, say, up to an hour? (Usually uncovered, unless there are any obvious insects flying around.) Does the ...
Xophmeister's user avatar
1 vote
2 answers
181 views

How to best fry burger patties/ cutlets?

I have a long standing question: If I prepare burger patties or similar cutlets and I follow the 10 min 70°C rule (which obviously is motivated by hygienic reasons) then the patties inevitable become ...
Arnold Müller's user avatar
0 votes
0 answers
108 views

I baked sourdough bread in metal loaf pan lined with parchment paper. The bread came out with black from the pan on the bread, can we eat it?

I baked sourdough bread in a metal loaf pan lined with parchment paper. The bread came out with black from the pan on the bread, can we eat it?
user107044's user avatar
0 votes
1 answer
214 views

Are frozen berries safe in overnight oats?

As far as I know, frozen berries are safe when eaten while still frozen, when cooked directly from frozen, or when carefully thawed and eaten quickly. When they are left at room temperature for too ...
Liam's user avatar
  • 103
0 votes
1 answer
172 views

Can meat with the pink cooked out, still be at an unsafe temperature?

Basically I am wondering if all the pink being cooked out is a guarantee that the meat has hit a safe temperature. I understand that you should always use a meat thermometer, but I'm asking from an ...
SparkleStep's user avatar
5 votes
3 answers
4k views

Can a sealed jar be unsafe?

I've jarred soup with my pressure cooker. I know what a failed seal means, its gone bad. I have several jars which appear from the outside to have air displaced within a thickened body of soup and ...
wonder can's user avatar
2 votes
1 answer
132 views

Could frying oil seep through food?

Do foods that expand during frying, like many deep-fried delicacies, carry the risk of hot oil infiltrating their inner spaces, possibly leading to mouth burns upon consumption? Here is what I want to ...
Harjot Dhillon's user avatar
2 votes
1 answer
229 views

For what culinary reason, if any, would a product list wildly different "use by dates" in different languages?

This black bean sauce lists a different "use by" dates depending on whether you read the French or Dutch section, with the French section reading 4 weeks and the Dutch version only 2 weeks. ...
Nzall's user avatar
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0 votes
0 answers
299 views

White ring around inside of hard boiled egg yolk?

I hard boiled this egg the other day and when I sliced it open today to eat it I noticed there’s a white ring around the inside of the yolk. What is this? Is it still safe to eat?
Kat's user avatar
  • 9
2 votes
1 answer
831 views

How to prevent these brown spots in an apple? [duplicate]

I was cutting up an apple for a salad, and after removing the peel I encountered loads of brown spots. There weren't any notable damages on the peel, nor any soft spots when feeling the apple when I ...
Tinkeringbell's user avatar
4 votes
1 answer
3k views

Is MAPP gas safe for searing meat and Creme Brulee etc?

I'm looking to purchase a bigger gas torch that will double as a Sous-vide meat-searer and to finish off Creme Brulee as my small kitchen torch is just not up to the task. Rather than regular propane ...
Greybeard's user avatar
  • 5,936
1 vote
0 answers
49 views

Liquid gathering at bottom of fresh natto

Fifth batch. Threw out third batch because of liquid at bottom. Fourth was fine. Now, once again, liquid gathering at bottom. Sterilized utensils, soaked beans for 12 hours, cooked at pressure for 30 ...
mlw11743's user avatar
2 votes
3 answers
4k views

Best way to deal with drying dishware to minimize hazards?

I have a glass/ceramic bowl. I've used the bowl so now I gotta wash it; instead of using a dish cleaner I manually wash it with soap and rinse it off with hot steamy water for about 1 minute. I pour ...
Xyd's user avatar
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