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Airtight packaging doesn't slow down bacteria growth. There are a few myths about them which don't apply in practice: Bacteria are not kept out, despite popular belief – the air within the container has as many bacteria as the air outside. The food in the container also has bacteria – cooking doesn't sterilize food! – so you cannot keep the bacteria out ...


26

As you're in the UK, they're all safe. Raw egg is safe according to the NHS Because of improved food safety controls in recent years, infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked hen eggs, or foods containing them, that are produced under the British Lion Code of Practice (regarding hygiene and especially ...


14

In addition to keeping odors contained and limiting the possibility of cross-contamination, oxygen degrades the quality of food. Oxygen also supports aerobic spoilage organisms. So, limiting air keeps your food fresher longer. Sealing up your food also limits dehydration. These containers are beneficial for both quality and safety.


10

Considering the three main types of meringue (ignoring the 'vegan meringue' made with aquafaba), you would not eat French meringue without baking because it contains uncooked egg. While salmonella-contaminated eggs are increasingly rare in most (Western) countries, including the UK, this is probably wise. Italian and Swiss meringue are both cooked to some ...


5

Keep in mind that the best before date is only valid until the package is opened. Once it is opened, you must treat the chicken strips as if they were fresh and consume them within a few days. Most likely the chicken is using 'modified atmosphere packaging' (MAP). It's a very common method used to extend shelf life of meats and vegetables but since it ...


4

Here is a good explanation of why hand washing is effective. The same applies to kitchen utensils. For home cleanliness in the kitchen, hot, soapy water is generally all that is necessary for clean up. There are, of course, situations where you want to sanitize, or even sterilize...for example, I sanitize when brewing beer, because I want only one strain of ...


4

Yes, as far as personal use is concerned, but it would not be recommended by food safety professionals. I'd suggest instead cutting out a small piece of the mother and making sure that it is completely clear of eggs, or you'll repeat the experience even with washing. Vinegar is known to inhibit bacterial growth across a wide range of foodbourne bacteria (...


2

I know I'm going to get panned for this… ;) Eating something left out overnight can only kill you once; every other time it doesn't. If bacteria were growing in it they've had sufficient time to build to harmful levels. This is not a 'good thing'. However, people have been eating last night's leftovers for today's lunch since time immemorial & most of ...


2

Keeping vegetables submerged is important in a lacto-fermented product, because the fermentation is anaerobic (happens in the absence of oxygen). Keeping the product submerged during fermentation also makes it less likely that mold will grow on the product. Refrigerator pickles are not generally fermented, and are just kept in a vinegar and seasoning base to ...


1

He...and anyone else who violates food safety protocols is clearly taking a risk. There are simply too many variables at play to make any other claim. We can share personal anecdotes all day, but the fact is, food kept between 40F (4.5C) to 140F (60C) for more than a couple of hours provides a hospitable environment for bacterial growth. That bacterial ...


1

If I am defrosting meat in order to cook it, and I am cooking at safe temperatures, then why should I worry about how I defrost my meat? If this were true, wouldn't it then follow that it would be safe to cook meat which has already spoiled, so long as you cooked it at a safe temperature? It's not true. While the bacteria would be killed by cooking at a ...


1

Serious eats has a good overview https://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-can-i-reuse-fry-oil.html There is not a "how many times" or "good for a number of days" answer because there are too many variables, but your linked article clearly spells out what to look for to know when to discard. Working in a high ...


1

"Hard" PVC (without plasticizers) should not have an appreciable smell to it, so maybe you can find an alternative source for the PVC you want to use if you are concerned. However, you are probably only intending to keep the fruit in your pressure chamber for a short time, there is no direct contact between the fruit and the PVC, and you are ...


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