Questions tagged [food-safety]

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

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13
votes
1answer
3k views

Preserving culinary oils

I've been making a chili oil and green onion oil for my friends for months with a lot of interest in buying. I want to start selling it at farmers markets & stores but want to ensure it is ...
0
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1answer
89 views

Is clouding of lime added water a sign of spoilage?

I squeezed half an Indian (asian country, India) lime in a 1 litre glass bottle in the evening. Next day morning, its got a bit cloudish, even the smell & taste has changed. What happened, is ...
3
votes
2answers
209 views

Cold smoked bacon biltong safety

Just looking for a safety/sanity check here regarding making biltong from cold smoked bacon. I would like to make bacon biltong using a recipe similar to this one: 1 kilogram Back bacon 4 ...
0
votes
1answer
113 views

Can I safely eat uncooked raw chicken that has been in my freezer over a year? [duplicate]

Can I safely eat raw uncooked chicken that has been in my freezer since April 2018 (over a year)?
-1
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1answer
91 views

A one hour interuption in cooking chicken, will it be safe to eat? [duplicate]

I half boiled chicken legs and thighs, put them in my Crock Pot with BBQ sauce, put the slow cooker on high, but forgot to plug it in. I discovered my mistake an hour later. So I quickly put them in ...
-2
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1answer
91 views

I forgot my falafel and shawarma wrap [duplicate]

At around 2pm yesterday, I bought wraps from a street stand I'm familiar with. I brought it home... and forgot it existed. It's 10am next day, but it's untouched and as well sealed as a takeout ...
2
votes
1answer
87 views

potential cereulide on plastic container, can it be washed off?

I recently saw a video of a person who died from eating 5 day old unrefrigerated pasta. The cause was cereulide toxin from Bacillus cereus bacteria in the food. I recently left pasta unrefrigerated in ...
1
vote
1answer
100 views

How long overnight oats are safe/ok to eat

So I forgot my bowl of oats in the fridge and it has been 15 hours, I can either throw them away and make another bowl but I wanted to ask if it is safe to consume a bowl of oats that have been left ...
4
votes
1answer
105 views

Is this dark muscovado sugar safe to use?

I've got a batch of dark muscovado sugar that I rarely use, sitting in an airtight ziploc bag. Upon opening it today, I noticed that is gone very hard and some of the lumps are white inside. There's ...
1
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0answers
889 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 ...
3
votes
1answer
127 views

Is the milk spoiled when a thin layered textured appears in the bottom of pan?

I use Pasteurized Amul milk (see here). Last time, I purchased it on May 3rd and has expiry as today, 05-05-19. (Outside temperate in our area is around 35-40 degrees) I keep it (packaged when not ...
3
votes
2answers
346 views

Mold on salami, is it safe?

I took a salami and removed the outer plastic packaging and hung it in my refrigerator to dry. After about a week it got white mold on it. Is this normal/safe? I know that real/fancy salami has molds ...
-1
votes
2answers
107 views

Eating food slightly past its prime [duplicate]

Are there any dangers of eating food that's slightly past its prime? Say there's no visible mold or any other signs of spoiling, but the smell and taste aren't quite as good as they were right after ...
3
votes
1answer
118 views

Legume-based pasta and phytohaemagglutinin

Most legume-based pasta specify a cook time of fewer than 10 minutes. Is that sufficient to deactivate the phytohaemagglutinin? I initially thought that the bean flour may have been precooked before ...
0
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0answers
25 views

Vacumm packed after due date [duplicate]

I have in my fridge a vacuum packed of sirloin steak that reached the due date last week. Can I use it?! how long can I use it after passing due date?! Please advise Regards Gisela
2
votes
1answer
196 views

What's the FDA recommended sous vide temperature for in-shell egg pasteurization?

My problem I am trying to figure out the official FDA guideline for time and temperature of in-shell egg pasteurization process in heated water (sous vide). What have I tried Googled this site, ...
1
vote
2answers
305 views

Is mustard lid supposed to pop when opening?

I opened a jar of English mustard with a flat plastic lid and it didn't pop. It wasn't bulging or anything and contains citric acid. Is it supposed to pop? I notice French's mustard (North American ...
0
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0answers
16 views

Does cooking meat affect the use by date? [duplicate]

In a supermarket, meats (chicken, lamb, beef and pork (excluding fish)) have a use by date (I'm ignoring all best before dates for this question). After we cook meat, I have seen advice which ...
4
votes
2answers
283 views

Why does my home made chilli sauce ferment?

Good day all My lovely wife makes a super sauce with chillies, olive oil, lemon juice, wine vinegar and garlic. Works a treat when we make a jarful for home use and one or two extra ones for friends. ...
1
vote
1answer
80 views

Washing or rinsing fish and seafood

Do you wash or rinse your fish before cooking it? I usually don't, but I'm not sure whether I'm right or wrong. Well, ok, I guess it's probably unnecessary in most cases but, what if we're making a ...
1
vote
1answer
51 views

Can dried beans be pickled/fermented?

Can dry beans, when soaked, be pickled/fermented, such as in vinegar or brine? Or would there be too much phytic acid in them?
1
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0answers
84 views

How to cool large amount of liquids in a home kitchen? [duplicate]

I like to prep and freeze large amounts of soup at once but have come to understand that I probably have a food safety issue cooling them in my refrigerator. I had been putting them is a cube shaped ...
0
votes
1answer
116 views

How dangerous is mold at the bottom of container with fat

My friends from a farm gave me some clarified butter, about half a liter in a plastic container. I used it for some time, mostly for frying. A couple of days ago I saw mold spots at the bottom of the ...
0
votes
2answers
531 views

Food safety in an oven after cooking [duplicate]

My wife was cooking a turkey leg/thigh quarter in the oven at 350. She turned off the oven after cooking and mistakenly left it in there for two days(!). If the leg/thigh was cooked to the right ...
0
votes
1answer
875 views

Storing vegetarian sausages

I often eat Linda McCartney sausages: Linda Mccartney 6 Vegetarian Sausages 300G ...but, as I don't own a freezer, I have to store them in the fridge. As the sausages come frozen, I imagine that ...
1
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0answers
914 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 ...
9
votes
2answers
2k views

Am I thawing this London Broil safely?

I started thawing a thick cut of London Broil (maybe 1.5 lbs) in cold water and then I realized I didn’t want to start cooking it yet. I’ve moved it to the fridge. While thawing in cold water, I had ...
6
votes
2answers
451 views

Is it safe to cook large cuts of meat sous vide?

I sous vide a lot and am familiar with the relationships between food safety, internal temperature, and time. I'll eat chicken breast cooked at a long time at 138F just to make a point. Some large ...
0
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0answers
29 views

Store meat raw or cooked outside [duplicate]

In the outside world ... Let us imagine that we have enough meat to make two stews. Is it best to split meat and cook one today and one tomorrow or cook both today and reheat tomorrow? Either way, ...
0
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2answers
58 views

Prefrozen pork ribs

I bought frozen pork ribs and the label said pre-frozen. what does this mean, and is it safe to thaw and eat. To me, it sounds like it was frozen twice.
1
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1answer
268 views

corned-beef cure/brine: viscous, snot-like substance - is this safe?

Please click here for a video showing the problem Causes for concern: The container ended up pressurizing somewhat, so whatever was in there was breaking down and gassing, so when I opened up the ...
-1
votes
4answers
308 views

What is the actual probability of food poisoning with food left unrefrigerated overnight? [closed]

There are two components to risk: probability (how likely is the bad thing to happen) and hazard (how severe are the negative consequences). I know that hazard can be quite bad in case of food ...
1
vote
1answer
117 views

Is marinating raw fish in sweet fortified wine safe?

Is marinating raw fish in sweet fortified wine safe, or will the presence of sugar foster bacteria growth ? The wine is 16.5% ABV and the whole thing is kept in a fridge.
0
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1answer
188 views

How much of methylcellulose is safe?

Not a duplicate of this question, as I know that it's used for cooking, I just don't know how much of it is safe. I heard that methylcellulose is used as a laxative (it is not digestible, just like ...
6
votes
1answer
1k views

Bacteria contamination inside a thermos bottle

Let's say that I have a pot of boiling stew. I then pour this, still boiling, inside a thermos bottle, and close the lid right away. Everything inside the bottle should be sterile at this point, due ...
3
votes
1answer
226 views

If we cut ourselves when preparing food, unless that food is going to be cooked thoroughly, should it be tossed?

Probably every person who cooks has cut themselves while preparing food. Blood can carry many pathogens, so continuing to prepare that food may incorporate those pathogens into the food. Unless it is ...
1
vote
1answer
152 views

Boiled Ribs left in water overnight, parents say its fine to eat [duplicate]

So my dad boiled ribs this morning, and it was left on the counter for like 14 hours and I said its probably not safe to eat cause they say after 2 hours you shouldn't eat it, but they said cause it ...
0
votes
1answer
116 views

Baking chicken while respecting maximum olive oil temperature

I normally cook chicken on a pan with some olive oil (which supports a maximum temperature of 160C) but I am trying to bake on the oven instead. I've found a recipe where some olive oil placed at the ...
5
votes
3answers
276 views

Should I be concerned about drinking tap water?

I grew up in the United States and have been drinking tap water my whole life. More recently some of my friends have been making me feel a little bit guilty or awkward about the safety of tap water, ...
2
votes
1answer
85 views

What is safe/GMP prescribed limit of Sodium Benzoate in nacho dough?

I've been cutting nacho triangles from rolled dough and then after lightly pan-roasting them I store them as ready-to-fry, which works and tastes very good but it devlops mould within a week. So, I ...
1
vote
1answer
158 views

Advice on bulk buying nuts

I am thinking about buying nuts in bulk, specifically hazelnuts, almonds and/or walnuts. Are there any considerations regarding: Type of nut - i will buy straight from farmers so i have to hope they ...
4
votes
1answer
305 views

Is there any way to tell beforehand if you will get food poisoning from a meal?

I was watching the news and saw an entire family of young kids on a road trip dying from food poisoning after they had stopped to grab lunch at a small diner. Could they have known this would happen ...
0
votes
1answer
305 views

Botulism risk with oil

I've been reading about oil infused with raw veg and herbs and how it can give you botulism, and now I'm worried that when I use oil when preparing any vegetables I will contaminate my oil with ...
0
votes
1answer
90 views

Are fermented home-canned berries safe?

I just opened home-canned blueberries and blackberries. They are probably 5 years old, and taste like alcohol. Are they safe to eat? I don't know anything about the original canner's intent. The ...
0
votes
0answers
47 views

XXL Silicon Bag for Autoclave Cooking

The premisse An autoclave that I own is originally intended to sterilize and pressure can food at 6 bar (which is higher than common pressure canners). The autoclave looks like a pressure canner, has ...
0
votes
0answers
31 views

Turkey chili from raw in a slow cooker accidentally for 10 hours on warm [duplicate]

Just woke up and realized the turkey chili (2 cans kidney beans, 1 can black beans, 2 cans diced tomatoes, 1 lb turkey ground) had been cooking from raw on warm for 10 hours. I'm a bit desolate ...
0
votes
0answers
575 views

Refrigerator door left ajar for ~7 hours [duplicate]

My fridge was left a tiny bit ajar last night and I discovered it at 4am. The interior temp was 53 degrees. I felt everything and it all felt fairly cold. Should I throw anything out?
1
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0answers
89 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 ...
-3
votes
1answer
144 views

Why are my pots creating a vapor like steam from the inside?

I was making pasta and a vapor-like steam came from the inside of the pots. The first pot was a stock pot from Calphalon. I have used it for over 20 years. Vapor started before a boil but water was ...
1
vote
2answers
361 views

What is the lowest temperature at which botulism spores are killed?

I am wondering if it's possible to pressure can low-acid foods in my Instant Pot. Now hear me out. I know it's not recommended because the highest pressure that can be guaranteed on it is 10.2 PSI, ...