16 votes
Accepted

How safe and durable is commercial meat packaging when exposed to alkaline and acidic marinades?

Low and high density polyethylene (PE) and polypropylene (PP) are the two common plastics used in food packaging and food storage containers. Your Ziploc/Rubbermaid etc. containers and bags are ...
  • 4,676
6 votes
Accepted

What is the correct way to use plastic wrap?

Method 1 will usually allow for a water-tight seal along the container-film interface, good for when you expect sloshing of liquid contents. It'll also slow down cooling of contents in a refrigerator ...
  • 4,676
6 votes
Accepted

Should pasteurizing homemade hazelnut spread and storing it in a sterilized container keep it fresh as long as Nutella?

In short: your recipe for a heated hazelnut spread is safe. The previous question and answers did not address the effect of water activity (Aw) on microorganism growth and safety. The added water in ...
  • 4,676
5 votes

Do modern food stores have a code for "this package of ham was from a bad pig"?

At distribution level products can have varying quality grades and corresponding prices, and stores may purchase both higher and lower grades for sale - though it's common that the packaged-for-retail ...
  • 4,676
4 votes

How safe and durable is commercial meat packaging when exposed to alkaline and acidic marinades?

I'm not quite clear about what you mean, but food packaging is generally deemed safe. If you are suggesting cutting the bag open, adding a marinade, and refrigerating in the bag within the typical ...
  • 67.1k
4 votes

What is the shelf life of dried lotus seeds?

Since bacteria and other pathogens can't really grow where there is no water, dried seeds and other dried items will remain safe to eat for quite a while. However, how tasty they will be depends on ...
  • 1,615
4 votes

Minimum procedure for sterilizing mason jars for canning

All professional sources and manufacturers of canning equipment (Ball, Kerr, etc) now say "If processing for 10min or more, the only sterilization needed is hot soapy water prior to filling, the ...
  • 41
4 votes
Accepted

Food safety when making Koji rice / kojikin

The biochemical processes for A. oryzae inhibiting the growth of B. cereus involves the production of a range of metabolites that exert antimicrobial properties [1,2,3,4]: "The exAP-AO17 protein ...
  • 4,676
2 votes

Do duck eggs require extra safety precautions?

There is probably an increased risk of salmonella from duck eggs. While there is no evidence that duck eggs are contaminated more frequently than chicken eggs, they are larger with a harder shell, ...
  • 49.5k
1 vote

Is quickly soaking beans or dhal etc. equivalent to an overnight soak?

I think the only downside of not soaking is that your beans might split open when you cook them (especially if you boil them hard). Soaking them overnight will rehydrate them more "naturally"...
  • 19.6k
1 vote

Is partially frozen food safe to eat?

Ice formation is damaging to most tissues (and sometimes fat crystals to milk fat globules), so if uncooked produce thaws I'd imagine it's more vulnerable than before to mold/bacterial intrusion ...
  • 158
1 vote

Pressure canning tomatoes without added acid

My understanding comes from a lifetime of bottling (UK equivalent term for canning), and helping my mother....I do not add acid to fruit or vegetables if I pressure bottle. I consaulted a local ...
  • 11
1 vote

When do you hear the Ping sound of the lid sealing?

I’ve had mine ping almost immediately up to an hour later, give or take. Press on the middle and if you hear or see any movement, it didn’t seal. If it’s flat/ slightly concave and doesn’t move, it’s ...
1 vote

Botulism, Garlic, Cold pressed Olive oil and mason jars

Addendum to Scott's excellent answer: Food safety inspectors want a pH of below 4.6 for a shelf-safe product. Because botulinium toxin is so dangerous (it's odourless and tasteless at the tiny ...
  • 111

Only top scored, non community-wiki answers of a minimum length are eligible