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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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22 votes
1 answer
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What scientific evidence there is that keeping cooked meat at room temperature is unsafe past two hours?

I've been part of many discussions about why it's unsafe to store cooked food at room temperature past two hours. An old question (How long can cooked food be safely stored at room/warm temperature?) ...
David Airapetyan's user avatar
4 votes
2 answers
982 views

When do you know your "done" cleaning a very dirty grill (was not used for about 7 months) [duplicate]

How do I know my grill is clean enough to eat? I scrubbed the parts food touch with a dish soap and baking powder solution and rinsed the heat guards off well. There is some rust on these, not too ...
Vincent Buscarello's user avatar
2 votes
2 answers
246 views

Is my fresh Rosemary still good?

I love using fresh herbs in my recipes, but unfortunately they usually go past their prime before I have a chance to finish them. It’s easy to spot this because they go limp and lose their “crispness”....
Hutchette's user avatar
  • 1,069
0 votes
1 answer
104 views

Spots and gray residue on stainless steel pot after boiling water [duplicate]

This is new stainless steel pot, before I start using it I boiled water and get those spots in the bottom of pots. I removed them by napkin and it was dark. I boiled water again and second results ...
Erekle Mamaladze's user avatar
0 votes
1 answer
85 views

How much dried woodruff in vinegar?

Finding potted woodruff plants at the supermarket I took one, dried the sprigs for a few days, and put the leaves in vinegar to steep for 1-2 weeks in the fridge. The strained result would go over ...
ariola's user avatar
  • 755
4 votes
1 answer
705 views

Is there any significance to great northern beans being wrinkled before soaking?

To make a long story short most articles I read about this talk about wrinkled beans after soaking not before soaking. I also had an issue cooking them and tossed them out but that could have been a ...
Sedumjoy's user avatar
  • 854
0 votes
2 answers
167 views

Will toasting sprouted bread destroy harmful bacteria like e-coli?

I like to eat sprouted bread but became concerned after reading that sprouts are more likely to harbor bacteria like e-coli and the such. The bread comes in frozen loafs and I always keep it in the ...
Sedumjoy's user avatar
  • 854
3 votes
0 answers
144 views

Are bare screw-heads on air-fryer food-safe?

I just bought my first air-fryer - it appears to be a reputable brand, perhaps on the cheaper end. The Teflon-coated "basket" (bowl) is attached to the plastic handle by a number of screws. ...
Oddthinking's user avatar
3 votes
2 answers
238 views

Are my dumplings properly cooked?

Recently I've been experimenting with homemade flour (or mostly-flour) dumplings. The recipes I've found all call for baking powder, but that's expensive and I don't keep it on hand, so I've been ...
Karl Knechtel's user avatar
12 votes
5 answers
3k views

What would be the best way of preparing lasagne in advance?

Due to time constraints, I need to prepare a large lasagne in advance of a dinner party at a friends house the next day. The ingredients will be meat sauce, bechamel sauce, a variety of grated hard ...
Greybeard's user avatar
  • 6,130
1 vote
1 answer
80 views

Fridge acceptable temperature cycle

The internet is full of information about the optimal temperature inside the fridge. But every once in a while, the compressor has to stop, and the temperature begins to rise, and I failed to find how ...
Anton  Merzliakov's user avatar
5 votes
1 answer
641 views

How to safely use tongs when grilling?

Last night I made chicken for a group of people on the grill. I used tongs to put the meat on the grill, flip, and move it around. What would be a physical process I can follow to make sure I'm doing ...
poundifdef's user avatar
12 votes
2 answers
4k views

Homemade salad dressing with raw garlic not safe?

I just went on a well recognised cooking website for a salad recipe and it said that the salad dressing can only be stored for 48hrs as it has raw garlic in it and keeping it any longer can have ...
Mich's user avatar
  • 121
4 votes
2 answers
831 views

Frozen can safety

I have cans (most likely glass cans) stocked in a barn. During winter temperatures may sometimes become negative, leading freezing/thawing. Since the cans are not altered, it is safe for me to consume ...
Chris's user avatar
  • 43
2 votes
3 answers
215 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
9 votes
3 answers
2k 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
  • 255
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
  • 189
0 votes
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
  • 755
0 votes
2 answers
309 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
0 votes
0 answers
88 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
172 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
  • 1,789
0 votes
3 answers
171 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
408 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
  • 245
1 vote
1 answer
98 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
  • 123
0 votes
1 answer
340 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
235 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
184 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
  • 111
0 votes
1 answer
176 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
  • 1,613
3 votes
0 answers
123 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
94 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
124 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
406 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
  • 1
0 votes
0 answers
100 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
  • 1
2 votes
1 answer
233 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
  • 6,130
2 votes
1 answer
246 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
  • 6,130
2 votes
2 answers
158 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
998 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
96 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
160 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
335 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
57 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
178 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
222 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
163 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
109 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

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