Questions tagged [food-safety]

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

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2answers
1k views

Can I dehydrate homemade sausage with a dehydrator?

Is it safe to dry homemade sausages that have been cured with Cure #1 in a dehydrator instead of hanging them out to slowly dry? The dehydrator I have goes from 90F to 190F.
5
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1answer
1k views

Adding chili powder to a dish makes it dark black

Chili powder was homemade, Chilies were dried and sent to nearby mill to grind and make it fine. When I started using this powder it makes the dish black and it looks black but tastes fine. Wondering ...
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1answer
99 views

Can I mail jars of mole sauce?

I'd love to send my friends and family homemade mole sauce in jars for Christmas because we can't be together over the holidays thanks to covid. Has anyone done this before? I'm worried about the ...
3
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1answer
298 views

Is it okay to wash a plate at a later point?

After reading: Do the dishes: Why you should keep up with the washing up - ABC News And especially: "You will end up with a lovely bacteria soup, then you will stick your hand in the sink to ...
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0answers
39 views

food poisoning in 24 hours from prep [duplicate]

I steamed zucchini, green beans, parsley, and celery. Then blended them for a smoothie base. The fluid was still hot when I put it into a heated glass juice jar and twisted on the top. I opened it the ...
1
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1answer
209 views

pickled cucumbers seemingly lasting “forever”

My girlfriend's grandma has made pickled cucumbers for decades and distributed them to her whole family. They are delicious, despite the jars looking like swamp water. On one occasion, we got her some ...
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0answers
31 views

Dry gravy mix clumped due to moisture safe to consume?

I have some dry gravy powder (beef flavored) purchase 2 years ago. It is starting to clump from moisture due to me not closing the lid properly a few times. Still safe to consume? https://www.amazon....
-1
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2answers
146 views

Is it safe to assume that potential pathogens are only present on the surface of animal meats?

In this Seasoned Advice answer regarding meats, the writer states: Additionally, we generally assume that any potential pathogens are only present on the surface of whole muscle cuts. Is this a ...
32
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4answers
7k views

How is rare steak made safe to eat?

The USDA recommends cooking many meats to an internal temperature of at least 145 °F (63 °C) to kill off pathogens. That usually works for me, but the big exception is steak. Whenever I try reaching ...
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2answers
3k views

Can containers that held spoiled food be cleaned and be safe again?

Came home from trip to a broken fridge and spoiled food in both glass and plastic containers. All was a lukewarm mess. Can I clean the containers and reuse them, or should I throw them out?
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1answer
3k views

Is it safe to eat ice cream that was left in a refrigerator overnight? [duplicate]

A pint of dairy ice cream was accidentally left in the refrigerator overnight. It was then placed back in the freezer. Is there any risk in eating it now?
2
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1answer
317 views

Avoiding poisonous quince juice

I'm cooking jelly from quinces, with core housing and seeds. I try to remove sliced seeds. From the leftover mass I prepare delicious quince bread by passing it through a food mill ("Flotte Lotte&...
1
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1answer
77 views

What's happens at temperatures in both the 'pasteurisation' and 'danger' zone?

I am new to cooking and even newer to sous vide cooking. I have been trying to find as much information as I can with regards to cooking steak in the sous vide. One thing I am particularly confused by ...
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2answers
654 views

What causes scrambled egg patties to turn greyish green on the inside?

I ordered an egg and cheese bagel from a restaurant. The egg patty was unusually thick, uniformly bright yellow on the outside, and grey on the inside (although the computer photo shows a greenish ...
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0answers
20 views

How long can you safely store home-prepared vacuum packed food for at home? [duplicate]

I have a consumer-grade vacuum sealer (Aicok) which I regularly use for sous-vide cooking with the manufacturer supplied bags. Under these different scenarios, how long can I keep food for, sealed and ...
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0answers
25 views

Help with recipe for long life mayo [duplicate]

I have a small condiment business, where I make a sauce that uses Mayo as a base. I would like to make the base myself so my product can have a long shelf life unopened like commercial ones, and then ...
1
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0answers
29 views

Halloumi at room temperature [duplicate]

I recently ordered a batch of halloumi cheese online. It was packaged as fist-sized, vacuum-sealed pieces with a little liquid in each (brine I guess). It is supposed to be refrigerated, and the ...
5
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1answer
200 views

Is it safe to keep reusing a portion of old dough?

My grandma told my mum a weird process of making flatbread dough recently that she started to use. But I am not sure about it's safety at all. Initially, normal wholewheat bread dough made with ...
16
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3answers
6k views

Should one - moreover can one - defrost a frozen lasagna before cooking?

So I purchased one of these "frozen lasagna" products at the supermarket to see what it's all about. It was in the supermarket freezer and indeed I am keeping it in the freezer of my fridge....
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0answers
20 views

Prepared food in containers that I forgot to put in the refrigerator [duplicate]

I forgot to put prepared food I received in the refrigerator. It sat out over night at room temperature. The food were in containers. I put them in the refrigerator in am. Is it safe to eat?
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1answer
79 views

Safe to leave 'new' chicken stock in rice cooker for three hours? [duplicate]

I'm on a Japanese food kick after starting Midnight Diner on Netflix, and recently purchased a rice cooker. I'm experimenting with the delayed rice setting, and have programmed the device to have my ...
2
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1answer
3k views

Do leech eggs on crabs harm humans?

If you're eating snow crab, do Kanibiru hazard humans' health? What if you accidentally taste or swallow them? Along Sea of Japan, it’s snow crab time Kanibiru, the eggs of a leech-like parasite ...
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2answers
235 views

What is this leafy green with a sharp taste, and how do I safely use/cook it?

I recently purchased this vegetable at a farmers' market without getting its name. It was marketed as organic/fresh/local in the Northeastern United States in late September. The leaves are thin and ...
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1answer
86 views

Is there a mold test kit for packaged food?

Many packaged foods taste moldy to me but not to others. I return some products but the stores are acting like I am trying to rip them off. There are several mold test kits for homes and air. Will ...
1
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1answer
108 views

Selling food online nationally (US based) [closed]

I’m wanting to sell a dry-mix product online. I am aware of the required local/state licenses as well as the need for food handler certification and commercial kitchen. However, I am unsure of what is ...
6
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2answers
182 views

Canning Tomatoes: When are they too blemished and why does it matter?

In every canning recipe I have seen, the recipe calls for unblemished tomatoes, but this has never been explained further. The sources of these recipes has been on various internet sites (the kind ...
1
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1answer
67 views

Preserving oil and lime based dressing for resale

I make an oil and lime based dressing that everyone loves and says I should sell. I am having a hard time finding out the requirements to safely preserve the dressing for resale. There has to be a ...
2
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1answer
306 views

Is non-stick aluminum foil safe to use on the grill?

Is non-stick aluminum foil safe to use on the grill? My personal grill is propane. I'm concerned that using this for a foil packet style of cooking will heat the non-stick so hot that it degrades. Not ...
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0answers
38 views

Recipe calls for letting beef stand at room temp for 1hr. Is it safe? [duplicate]

I'm following a recipe for a roast beef tenderloin with caramelized onion and mushroom stuffing from "The Best of America's Test Kitchen" (2008) cookbook. After butterflying the roast, ...
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1answer
152 views

Vacuum packed fish not vacuum in shop

I just bought refrigerated salmon fillets from a supermarket. They are in the kind of packet you'd expect to be vacuum packed. I have bought fish here before and it's always vacuum packed. This time, ...
31
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3answers
5k views

Can I make a neverending Soup in an instantpot?

I'm a truck driver, and I have a minifridge, a microwave, an Instant pot, and an electric water kettle on the truck with me. I've been experimenting with various ideas on how to best feed myself. So ...
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1answer
134 views

Is it safe to sous vide chicken to less than 74°C for a longer amount of time?

When researching cooking temperatures for sous vide chicken, I came across this website among others that claimed that chicken is pastaurized if held at temperatures as low as 60°C for sufficient time....
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0answers
45 views

What precautions should be taken after the process of cooking? [duplicate]

Food that is being cooked/boiled will possess no chance for the virus to stick to them while cooking. But what precautions should be taken after the process of cooking?
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0answers
89 views

Pressure canning tomato paste

I'd like to can some homemade tomato paste with my pressure canner. I prefer to can under pressure because of the reduced time required & increased safety due to higher processing temps. However I ...
3
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1answer
400 views

Color stain coming off cutting board

We received a handmade cutting board as a gift awhile back and I decided to bring it back to life with some Boos board oil and conditioning cream. I noticed when wiping off any excess with a white ...
2
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1answer
1k views

Are dried elderberries safe to eat?

I know that in order to eat elderberries in a safe way, one has to cook them beforehand. Today, I found out that dried elderberries are a thing. That new knowledge arose some questions on food safety: ...
0
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1answer
308 views

Can I reuse glass bottles with plastic lids for homemade sauces?

I have bottles with plastic screw top lids (from supermarket bought hot sauce). Can I use these bottles for my homemade bbq/tomato sauce? I would sterilise the bottles as I usually do. I have ...
6
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1answer
186 views

How does one know if one can eat raw saltwater fish?

As I go spearfishing a lot, I have always lots of fish at home. After testing a variety of recipes, I was thinking of trying some sushi variations (sashimi, maki, uramaki, nigiri, tempura rolls). ...
4
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2answers
191 views

How does repeatetly moving food from freezer to fridge and back every day affect it?

My fridge and freezer makes noise to the point that it is hard for me to sleep (even with earplugs) so I have began to shut off the power to the fridge and freezer during the night. My fridge is set ...
9
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2answers
5k views

Can of chicken left in hot car - okay or trash

I bought a can of chicken (chunk white meat) a while back. Because I wasn't "deliberately shopping for groceries" (I was at the store returning bottles for deposit, but had earlier realized ...
17
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3answers
7k views

Bacteria in steak from cutting with household scissors by mistake?

I cut a steak up into small strips with a pair of scissors. Fried it in a pan with olive oil and onions. Tasted great. Until my wife told me I didn’t use the food scissors. I used the “house” scissors....
2
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2answers
185 views

Is it safe to eat a dish made with vinegar if the vinegar lid had black stuff on it?

I stored some vinegar in a salsa container. When I opened it, I noticed some black stuff under the lid. The vinegar liquid looked good, so I used a little and started to cook with it. When I washed ...
1
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1answer
43 views

I am canning quart jars of tomato sauce and heard a few “pop” before pressure was reached; is this ok

Is it okay if my lids "pop" before pressure cooking is finished
2
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1answer
86 views

Keep dinner rolls brushed with olive oil overnight

I received dinner rolls brushed with olive oil from take out from an Italian restaurant (part of the brown paper bad they came in became translucent during the 15 minute trip from the restaurant home ...
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3answers
137 views

Can I just rinse a shaker, solely used for immediate consumption of whey with milk?

...and wash it properly every 3rd or so day. Keeping the shaker inside of the freezer, to slow(/perhaps prevent?) the bacteria growth? • By rinse, I mean to just shake it up with some water until all ...
3
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1answer
2k views

Salmon turned green - is it safe to eat?

I left a meal with salmon in the refrigerator for 3 days. The salmon skin is turning green. Is it safe to consume it? If not, is it salvageable at all?
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0answers
37 views

Shelf Life of Gochujang [duplicate]

I made Korean Gochujang with the following ingredients: Fermented White Miso Paste, Gochugaru (Fine powdered chili flakes), Sugar, Water, Salt and Vinegar. I cooked all ingredients except for the salt ...
4
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2answers
330 views

Can I just rinse the knife & cutting board, instead of washing it, after cutting washed vegetables?

I was wondering something I can't seem to Google anywhere, concerning food safety/hygiene. And that is whether I can just rinse the cutting board/knife, after cutting up some washed vegetables (e.g. ...
0
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1answer
162 views

Chinese chicken balls - should the chicken be precooked?

There seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar way to BIR take-away chefs) before coating ...
0
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0answers
41 views

Oranges that are not sweet can they ripen at home after buying them at a store? [duplicate]

if I leave my sour tasting oranges in the refrigerator will they ripen and turn sweet?

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