Questions tagged [food-safety]

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

Filter by
Sorted by
Tagged with
2
votes
1answer
2k views

How long to keep defrosted vegetables in the fridge

I normally buy frozen bags of vegetables from the supermarket, but I currently don't have a freezer to store them in and have been putting them straight in the fridge instead. How long will they keep ...
3
votes
1answer
287 views

Why are British cooking shows seemingly more lax in terms of cleanliness?

I was watching the Great British Baking Show and a couple others and I noticed multiple instances where things were dropped on the floor and added back to the plate, or they taste with a spoon and ...
4
votes
2answers
159 views

Is it safe to use vegetables (e.g. Romaine lettuce) that may be contaminated with E. coli if they are fully cooked?

I strongly suspect the answer is no, but I feel like there should be a question here about this for people to find more detailed information about as these outbreaks become more common.
0
votes
2answers
98 views

keep house hold chemicals bottles near food shelves

Is it safe to keep house hold chemicals bottles near food shelves - after all if one is careful enough not to add them accidentally to food while cooking ? Or are they volatile and will settle on our ...
0
votes
2answers
129 views

Why does unpeeled fruit rot?

Generally, pathogens does not enter into fruits even if plant is irrigated with contaminated water (Link). Hence , an unpeeled fruit should not have pathogen inside to rot it. Why does then an ...
1
vote
1answer
468 views

How much citric acid to preserve my juice

I wanted to preserve my juices longer. I am using a mango juice powder that includes the ingredients Sugar, Mango Juice, Malic Acid, Natural Flavor. I am dissolving about the powder into 8 oz of ...
6
votes
1answer
267 views

How to make safe sushi

I'd always assumed that if you start with safe fish (appropriately stored/frozen), stay with "normal" fish (i.e. don't try to prepare poisonous puffer fish at home), and follow normal food hygiene ...
21
votes
3answers
12k views

Is IKEA frozen salmon safe to eat raw in sushi?

I was wondering if IKEA's frozen salmon was safe to be eaten raw in a home cooking environment? It's farmed which is a plus from what I've read, but I couldn't really find any data on their freezing ...
2
votes
1answer
70 views

Recalling poultry known to have Salmonella

In the recent news, there was 91k pounds of turkey recalled because it was known to contain Salmonella, If I've always been told to cook my poultry to full doneness to kill off Salmonella and other ...
2
votes
1answer
109 views

How long to cook 500g of boneless pork leg?

I cut a 1.8kg boneless pork leg into three pieces and now am unsure how long is enough to cook it. How long will a 500g piece take to cook?
-1
votes
1answer
104 views

Potato chips lose crunch and taste within a week

We make potato chips commercially, but they lose crunch and taste within 7 days. How can one delay or prevent potato chips from losing their crunchiness and taste?
1
vote
1answer
74 views

How can I save bread from mildew? [duplicate]

Because of mildew we waste breads. How can I save breads from mildew?
0
votes
2answers
222 views

What are the major causes of food poisoning? [closed]

People may die due to food poisoning. What are the major dangers? Sometimes in restaurants people eat a meal and get sick. How can we see that the food is dangerous?
3
votes
1answer
179 views

Can I save wet biscuits?

In the rainy season biscuits and other dry goods become wet under their packing. Can they be recovered?
1
vote
1answer
69 views

Do gums have any nutritional value?

Do gums (e.g., xanthan, guar, cellulose, glucomannan) have any nutritional value, or do they pass undigested like chewing gum does? Are there known allergies to any gums?
1
vote
2answers
671 views

Are steel containers good for storing food in the refrigerator?

I have heard some people say steel containers should never be used in the refrigerator, while others say steel is the best. Which is correct?
1
vote
2answers
111 views

How can I save sweet from ants without refrigerator?

Sometimes when I don't have refrigerator, I didn't save sweet from ants. How can I save sweet things from ants without refrigerator?
0
votes
1answer
137 views

How can I remove the little white insects from semolina and flour?

Sometimes I feel that little white insects seem in flour and semolina , specially in rainy season. The flour and semolina attacked these insects can be used ? If yes then how can I remove these ...
3
votes
1answer
664 views

How long does kvass keep?

How long does an opened bottle of commercially made kvass last in the fridge? I would have expected the answer to be "weeks", given that it's fermented and would likely just slowly get stronger, but ...
1
vote
2answers
160 views

Is it too dangerous to smoke a stuffed turkey?

Sorry if this is a redundant question, but I'm finding conflicting advice about this: If I want to smoke an ~18 lb turkey, is there a great risk of it spending too much time in the temperature "danger ...
1
vote
2answers
232 views

Is it better to wash eggs before refrigerating?

I want to know how to store eggs in the refrigerator. Some people say to never wash them, others say it's ok to wash eggs before refrigerating. Which is correct?
0
votes
1answer
45 views

How to avoid the blackening fruits once they are cut?

Apples and bananas start to blacken and sour in taste soon after cutting, which spoils the presentation of dish, especially in fruit salads. How can I avoid this? Also, does browning impact ...
2
votes
1answer
417 views

Temperature for making bone broth in slow cooker

I've made bone broth with grass-fed beef bones a couple of times in regular stock pots. Yesterday I tried it in my Hamilton Beach 6-qt Stay or Go Slow Cooker after carefully preparing the ingredients -...
1
vote
1answer
135 views

Half cooked fried fish

I had fried fish at a restaurant and it wasn’t cooked all the way. I brought it home and wondered if it was okay to finish cooking the next day or will it make me sick?
1
vote
2answers
115 views

Testing For Salmonella in raw eggs

I purchased eggs from the refrigerator in a local grocery store...When arriving home I missed and left them on the floor in my house in the plastic grocery bag still in the carton for 2 weeks! The ...
0
votes
1answer
285 views

Does a mayonnaise have longer shelf life with egg white only as opposed to yolk?

I am working on a mayonnaise recipe, that could have at least 2 -3 weeks shelf life (refrigerated). I have access to pasteurized egg yolk, and white. I believe there will be a longer shelf life ...
1
vote
3answers
99 views

How can I save tomatoes for at least 20 days?

I want to save juicy tomatoes, but not in freezer. How might this be possible?
49
votes
8answers
17k views

Is it true that bananas are radioactive?

Is it true that bananas are radioactive, and if you eat too many it can kill you? If yes then how many bananas are good to eat at once.
3
votes
3answers
501 views

How to defrost frozen food in fridge

I've read that allowing frozen food to defrost in the fridge or under running water is generally a good idea (compared to leaving it out on the worktop). I'm aware there are some situations where it's ...
0
votes
1answer
406 views

In the light of the confirmed case of BSE in Scotland, is it safe to eat beef?

There have been a number of recent news reports of a case of BSE (Bovine Spongiform Encephalopathy, or 'mad cow disease') being confirmed in Scotland. I was wondering if there are any potential risks ...
-1
votes
2answers
93 views

Why would someone want a 15“ vacuum sealer over a 12”?

I am looking at a vacuum sealer. It seems pretty typical with a 12" seal bar. This is a Foodsaver type, and not a vacuum chamber. However, for a few more dollars (there's a sale) I can get a larger ...
1
vote
0answers
30 views

Is my chicken stock still safe to eat? Left on stove on low-medium heat, partially uncovered +9 hours so it reduced [duplicate]

My boyfriend and I are new to cooking and might have made a few errors while making our chicken stock overnight. This is what happened, can someone tell me if our broth is still safe to eat? We ...
4
votes
2answers
148 views

What is the risk of food poisoning when making nattō

I've been making sourdough and kombucha for a while now, and the results are great. I've never taken any particular care with the utensils. I wash my hands before handling the SCOBY, and I use fresh ...
2
votes
1answer
65 views

Getting onion/garlic smell out of rice cooker

I used my rice cooker for rice with pork, onion and garlic. I washed it well twice but it still smells of pork and onion. It seems like the fat from the meat permeated the teflon (slightly scratched). ...
7
votes
2answers
2k views

Contamination implications of eating peanut butter with a spoon

Say I'm eating peanut butter out of a jar with a spoon, thus presumably transferring some of my saliva into the bottle. Some research indicates that this sort of double-dipping might be a health ...
2
votes
6answers
796 views

Why does Anova sous vide tell me to cook salmon to unsafe temperatures

I started using the Anova Sous Vide as a means to cook more meals at home and so far I really like it. I wanted to try out some salmon so I did it with olive oil and tyme in a sealable bag using the ...
8
votes
2answers
4k views

What happened to my soaked almonds?

I bought some packed almonds and soaked them in water for about 24 hours. I then removed the water with a sieve, cleaned the bowl and put the almonds back. I covered the bowl with a paper towel and ...
2
votes
1answer
62 views

I waited two hours before starting my slow-cooker. Will the food be safe to eat? [duplicate]

What I did: I browned some beef cubes and put them in the slow-cooker. I then added some spices (a lot of spices), tomato juice, olive oil and vinegar. For all kinds of reason, I waited a total of ...
9
votes
2answers
2k views

Flour contaminated by raw pork juices

The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour. I'm wondering whether the flour is still safe to cook with. What I'm thinking: The flour will be baked before ...
3
votes
1answer
420 views

safety of “tin” cans dented in shipping

I bought a case of canned fish on Amazon, and when it arrived nearly every can was dented in some way. A total of two cans had no discernable denting, six had mild denting on the side, and four can ...
1
vote
0answers
77 views

Bone broth ruined because I didn’t fully cool down before I put in the fridge? [duplicate]

I made a great bone broth recipe in slow cooker. Well I strained it and put in an air tight container. It wasn’t cooled to much. So is it ruined? Can I reheat to a certain temperature to make sure ...
1
vote
0answers
66 views

Eggy, moist cake / spoon bread unrefrigerated?

I made a cake with a high egg content and kind of moist. Sort of like a spoonbread. 4 eggs for 4 servings. I Iet it cool, and put it in the fridge. What I didn't know was, the fridge was still cold ...
-2
votes
1answer
270 views

Thumbnail sized worm found in different places around the kitchen. What is it?

I have been finding these small worms around the kitchen, sometimes around packaging of salt, for example, sometimes on the ceiling. This is what they look like: Are they dangerous? Are they early ...
0
votes
1answer
365 views

How long does it take to pasteurize something at 60C?

Take for example a custard. I recall reading somewhere, probably on the internet, that heating it to 70C will kill all the bacteria in it for sure. I also recall reading that holding it for 5 minutes ...
16
votes
3answers
19k views

Is it possible to remove the smell from rice mistakenly stored in a detergent box?

By mistake I stored rice in a detergent box. I took it out for cooking, but it smells like detergent. What should I do? Is there any trick that can remove the detergent smell from rice, or is it not ...
1
vote
2answers
5k views

Super tiny bugs in store bought raspberries

For a while now, I've been seeing incredibly tiny bugs in store bought raspberries. They survive refrigeration and I can rinse them off (I think, can't be sure due to their size). They are really ...
0
votes
4answers
143 views

What is the biggest safe container for soup?

What is the biggest safe container for soup? The soup comes out of the slow cooker at a high temperature (not measured), but I need to refrigerate it for storage, and that means that it needs to be ...
6
votes
3answers
372 views

Is it safe to use raw mushrooms to flavor a broth?

I'm following a recipe for making ramen broth. It says to use chicken stock and boil it with several fresh ingredients for 30 minutes to flavor it, one of which is mushrooms. Being a very ...
1
vote
0answers
55 views

Does re-heating something “reset” the spoil timer? [duplicate]

I cooked a lot of pasta sauce a few days back, and have much of it in my fridge. I intent to use it all shortly, and would prefer to not freeze it. If I heat it back up in a pot, and let is cook all ...
2
votes
1answer
2k views

Should you wash beef before freezing?

I have bought a 3 kg vacuum-sealed package of ribeye steaks. The steaks are very fresh and are essentially floating in blood. I would like to repackage the steaks one by one, so that I can thaw them ...