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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White texture on natto

I'm making a first time natto in natto/black garlic pot. So I go by the recipe. First soak beans for 24 h then steam to be softer. Put natto starter inside a small amount of water and mix it with ...
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5 votes
0 answers
229 views

What are these dark spots on my walnut kerns? Are they safe to eat?

Sometimes, when I'm eating walnuts, I'll find one with some dark spots on the kern surface, as shown in the photograph below. I normally prefer to err on the side of caution (I think I read somewhere ...
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4 votes
0 answers
519 views

How to tell if Koji rice is bad?

I have some store bought Cold Mountain brand Koji rice. On the container it says it keeps in the fridge for "6-12 months". I've had it for about 8 months, but can detect no change from when I bought ...
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4 votes
0 answers
230 views

What is the minimum processing time for salsas?

I found a recipe (Wonderful Salsa at Food.com) that called for it to be processed for 10 minutes. I'm seeing now that other salsa recipes call for 15 or more minutes. Is this true for all salsas, or ...
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3 votes
0 answers
89 views

Hot holding brisket elote/cream corn

So we serve on our food truck a awesome brisket elote cup creamed corn with a Mayo/sour cream base. On the truck we smoke the corn put a dollop of the dressing in the bottom of the cup top that with ...
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3 votes
0 answers
88 views

Standing rib roast and safety standards collision

Some seemingly respectable sources (e.g. this and this) recommend bringing the meat to room temperature for as long as four hours. They then instruct you to slow roast it to the internal temperature ...
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  • 238
3 votes
0 answers
132 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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3 votes
0 answers
98 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 ...
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3 votes
0 answers
434 views

What's this orange jelly on pomelo?

I was peeling my pomelo when I noticed this orange gelatinous substance between slices. No other places were found and the fruit looks good from inside. Is it safe to eat?
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3 votes
1 answer
5k views

Risk of eating potato skins with anti-germination treatment

Most potatoes are given a chemical anti-germination treatment to stop them sprouting before we eat them. With crispy potato skins and baked potatoes seen as a luxury, I wondered what research has ...
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2 votes
0 answers
301 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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  • 21
2 votes
0 answers
60 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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2 votes
0 answers
137 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 ...
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  • 21
2 votes
0 answers
331 views

What are these white and thick things in my egg?

I bought a carton of eggs 6 days ago, and all the eggs have these white and thick spots in them. Not sure how to describe it. Does it mean the eggs went bad? Did they go bad? The eggs are suppose to ...
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  • 21
2 votes
0 answers
416 views

Should I be worried about a dark red spot on my acorn squash?

When I split open the acorn squash, there was a large blood-red spot with small white spots in the middle. My best guess is it's rot or mold. I cut it out, leaving plenty of the normal golden flesh ...
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  • 21
2 votes
0 answers
681 views

Re-Heat meringues after having them in the fridge for a long time?

Three weeks ago I tried to make meringues. Unfortunately I left them in the oven for too short, and thus they were quite soft. Thus I put them in the fridge. Now I took them out again, and noticed ...
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  • 151
2 votes
0 answers
2k views

how long can I keep thawed corned beef in my refrigerator?

I took a corned beef out of the freezer and thawed it in my fridge. How long can I keep it before it has to be cooked.
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  • 29
2 votes
0 answers
2k views

What is the shelf life of my syrup?

This is a continuation of my last question. the recipe I have is: 2 1/2 cups water 2 cups white sugar 3/4 cup brown sugar 1 moist vanilla bean, preferably Mexican or Bourbon (Madagascar) Combine ...
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2 votes
1 answer
18k views

Are black prawns safe to eat

I bought some prawns yesterday at a supermarket. Although displayed on the fish counter with fresh fish, they were clearly frozen or partially frozen. I put them in the fridge over night. Today, I'...
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2 votes
1 answer
232 views

Bottling cream-based salad dressing. Preservative advice?

I would like to bottle my home made salad dressing that is mayo- and cream-based. I was wondering what kind of preservatives I could use to lengthen shelf life. Also, I am using garlic powder as an ...
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1 vote
0 answers
51 views

Waterbath canning chow chow

I waterbath canned some chow chow on Wednesday. It was cabbage, cauliflower, red pepper, green peppers, and (was suppose to add green tomatoes and forgot) can I open them, add tomatoes and can again?...
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1 vote
0 answers
125 views

What is the expiration on Morton salt substitute?

From what I read it says online the use by date is 5 years. It is composed of potassium chloride, fumeric acid, tricalcium phosphate and monocalcium phosphate. I don't understand how these chemicals ...
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  • 524
1 vote
0 answers
381 views

How safe is the patina layer on seasoned cast iron or carbon steel cookingware?

How safe are iron and carbonsteel pans? Or can they be misused making them unsafe? For instance, have food safety authorities already reviewed this? Is there a regulation or at least a published ...
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1 vote
0 answers
215 views

Are these green areas on my cured ham a health problem?

In below images I highlighted a green coloration on my cured boar ham. It cured for 5 days in an open plastic box in my cellar. I put a lot of salt around it and a weight on top (it was maybe 75% ...
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1 vote
0 answers
73 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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  • 163
1 vote
0 answers
251 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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1 vote
0 answers
95 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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  • 260
1 vote
0 answers
371 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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  • 21
1 vote
0 answers
65 views

Are there any cold paddles that are BPA free?

There have been previous discussions on the cold paddles to use to rapidly cool soups, etc. One of the more common ones in the San Jamar line. However, on their website, it says that there is some ...
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1 vote
0 answers
131 views

Are there any other brands like Xtrema?

I'm looking for lead-free, cadmium-free, arsenic-free 100% ceramic cookware. Unfortunately, Xtrema is not available where I live. Are there any other brands like Xtrema?
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1 vote
0 answers
49 views

Egg Refidgeration in a pie

I was wondering if a pasteurized egg in a pie needs to be refrigerated after it is made. If it is out on a table for 3 hours or more, will it go bad?
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1 vote
0 answers
266 views

Is it safe to eat hard boiled eggs after washing with peroxide and cold water?

I read that washing eggs with cold water will draw bacteria from the outer shell inward the egg. Are hard boiled eggs made with eggs washed with peroxide and rinsed with cold water before cooking ...
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1 vote
0 answers
611 views

Bone broth has green tint; is this normal?

Is it normal for bone broth to have a green tint? I skimmed a bit off and it looked like sautéed spinach. The broth itself had a slight green tint. I'm not sure whether that's okay or a sign of ...
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  • 11
1 vote
0 answers
3k views

Bailey's curdled in coffee?

I put an irish bar's baileys into my morning's black coffee I kept warm in a Stanley thermos. But after an indeterminate amount of time (between 10 mins to an hour), some of the milk curdled. Is that ...
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1 vote
0 answers
2k views

Is it safe to reheat chickpeas twice?

I cooked a batch of garbanzo beans, immediately washed under cold tap water, drained 10-20 minutes, and transferred to the fridge to chill for a few hours, then transferred to portioned freezer bags ...
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  • 329
1 vote
0 answers
122 views

Shelf life of a Chocolate Product (incl. butter) - "Chocolate Salami"

I have an old family recipe for something called a Chocolate Salami (don't worry, there isn't any meat) and I am wondering - if I vacuum seal it, will it be shelf stable? I know the stability of ...
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  • 17
1 vote
0 answers
88 views

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts?

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts? I just don't like the possibility of having any plastic chemicals dissolved in the oil.
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  • 223
1 vote
0 answers
19k views

Pithy sweet potatoes - okay to eat?

This sweet potato is spongy and slightly holey inside. Is this safe to eat? It's similar to this question, Holes inside a sweet potato, but mine is only slight pithy/holey. The outside is normal. ...
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  • 1,158
1 vote
0 answers
318 views

Why did my apple cider vinegar hiss when I opened it?

I opened a bottle of apple cider vinegar and it made a hissing sound when I opened it (like beer). I thought it was okay and poured it on my salad but it did smell a bit yeasty. I put the salad in the ...
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  • 1,158
1 vote
0 answers
1k views

Cooking leftover sushi

I have two day old tuna nigiri in the fridge which smells fine. What I've read says to eat it within 24 hours. But if I cook the tuna then I can just go with raw fish guidelines?
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  • 1,158
1 vote
0 answers
179 views

Which foods become shelf-stable on cooking and why?

Certain foods are normally refrigerated, but after cooking can be kept at room temperature for a few days at least. An obvious example is cheese -- e.g. cheese-topped rolls normally have a best ...
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  • 39k
1 vote
0 answers
2k views

What are mandrakes? Are they edible? How are they prepared?

Mandrakes (mandragora) are mentioned in the Bible as an aid to fertility (cf. Genesis 30:14), but what exactly are mandrakes? I hear they are poisonous, have narcotic properties, or aid with fertility....
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  • 1,034
1 vote
0 answers
356 views

Power outage - Six hours vs. four hours

We had a power outage last night in winter that lasted six hours. I understand that for an outage over four hours things should be thrown away if they get above 40 degrees for two more hours according ...
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  • 1,158
1 vote
0 answers
793 views

Is a reddy/brown coloured cod fillet ok to use?

I did an online shop last week and when it arrived the cod fillet that I had asked for looked slightly red so I asked for another packet but that was slightly off colour too looking slightly reddy/...
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1 vote
0 answers
443 views

White threads on top of mushrooms?

I just opened a pack of baby bella mushrooms that I bought yesterday. They were firm and in good condition, but the one on the bottom had wispy white threads growing out of the top. I thought it could ...
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  • 1,770
1 vote
0 answers
163 views

my freezer popped open without my knowlege

my freezer popped open without my knowledge, not sure when, but it was no longer than a day and a half, there was ice formed on the roof and the sides, is it safe to refreeze? I had hamburger, steak ...
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  • 11
1 vote
0 answers
755 views

Can kefir whey be refrigerated before being used to ferment other foods?

Is it okay to refrigerate kefir whey for a few days before fermenting other foods with it (i.e., almond butter http://www.thecandidadiet.com/forums/topic/fermented-almond-butter-16/ ), or will this ...
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1 vote
0 answers
2k views

Diet coke chicken recipe safe when heating the artificial sweetener contained in the diet coke during the boiling process?

I'm on the Atkins induction week, which means my food choices are limited. One of the recipes I found suggested a recipe which involved Diet Coke chicken. Which basically is boiling chicken in diet ...
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1 vote
0 answers
215 views

Are bunya-bunya nuts safe to eat if the shells are moldy?

We recently harvested a bunch of bunya-bunya cones and set them aside for a while to wait for them to split open. Unfortunately, we forgot about them for a while and it rained in the meantime, so not ...
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  • 1,099
1 vote
0 answers
100 views

Tart Taste to Hot Bath method canned Vegetable soup

Why does my homemade vegetable soup cooked for at least 3 hours and then I put into canning jars in a hot bath for 45 minutes taste tart? What can I add to take the tart taste away? It has been ...
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