Fruit fly trap !
Put some strong smelling vinegar, like apple cider vinegar, in a glass and make the trap by making a cone with a sheet of paper. The strong sweet smell will attract them and they won't be able to get out of the glass.
As I’ve recently tried to much success, sucking the bastards with a vacuum cleaner is easy, fast, ruthlessly efficient, and unlike sticky liquid contraptions, it doesn’t carry the risk of accidentally turning into a food source for the flies.
Looks like FAO (Food and Agriculture Organization of the United Nations) publishes a formal testing handbook here.
One of the easier methods:
126.96.36.199. The Alcohol Test
The test is quick and simple. It is besed on instability of the
proteins when the levels of acid and/or rennet are increased and acted
upon by the alcohol. Also increased levels ...
Removing whatever it is that they were attracted to is the first step. The second is making traps for them:
Find a small container with a tight fitting lid. (I like the ones you get for dipping sauces or other condiments at take-out places)
Poke holes in the lid of the container. They should be large enough for the flies to crawl through, but not large ...
Restaurants store cut onions refrigerated all the time. They will try to use them in one shift but they can last longer if needed.
They will go soft after time and lose flavor and crispness. As far as going bad it would take over a week. It will be too soft before it actually goes bad.
At home I try and cut on demand. I will halve and make the vertical ...
Yes, it's bad for basically everything.
Oils, of any variety, will go rancid much faster there. It'll be most obvious for the least stable ones, but they'll all go eventually. And if you've ever accidentally cooked something with rancid oil, you'll know, it's not a pleasant surprise.
Anything aromatic will degrade a lot faster too. Even before your olive ...
Not really. Assuming that the pizza has been cooled down and stored properly (for which see here and here) then it most likely won't have developed a potentially harmful microbial load. Additionally, while reheating might kill off most of the microbes in the food (assuming that you reached and maintained a temperature sufficient for pasteurization, which isn'...
Try adding a few carnivorous plants that feast on flies not too far away from your fruit bowl:
A Nepenthes Ventrata, for instance, requires regular watering and temperatures in the 15-25C range, but is an otherwise fairly low maintenance plant.
Yes, saurkraut can go bad. It is a fermented product, protected from other micro-fauna growing by the acidity of the juice, a natural pickle created during the fermentation.
Having the juice cover the solids is important to protect them from spoilage.
If the juice gets diluted, or there simply is not enough to cover the kraut do to spillage, being eaten ...
It's the baking and packaging.
These dark rye breads are baked for a very long time (effectively pasteurizing them) and then sealed in their packaging. If you do this in a commercial setting that can ensure a mostly contaminant-free environement, such breads can last a long time.
Once you break the seal by opening the pack, your bread will get moldy like ...
Washing fruit and vegetables in water is less an exercise in sterilisation and more a case of simply washing off any mud or debris. Soaking in still water does nothing to clean, well, anything really. Even if you sterilise the water and container, the fruit itself will still be teeming with bacteria which would be perfectly happy to multiply in stagnant ...
Eggs are a vehicle for a growing embryo. When that embryo is developing, it needs nutrients and fluids, and the egg yolk and white are those reserves, The fluid requirements decrease as the embryo develops, while the space requirements increase, and nature devise the mechanism of making the shell of an egg porous so that over time, while the embryo ...
Even if it is possible, it is a very, very bad idea as you don't know what cultures or pathogens are in the already spoiled milk.
Fermented dairy products should only be made from fresh milk in good condition—and in most cases, that milk should be pasteurized while fresh absolutely as soon as possible from the source cows.
According to Chestnuts for Sale:
Chestnut storage is not the same as most nuts. Fresh chestnuts should
be stored like carrots. Chestnuts are comprised of about 40-50% water
and thus if not stored properly, they will spoil. Therefore, chestnuts
should be stored with great care and attention. The ideal storage
conditions for chestnuts are 33-35 ...
You didn't say where your product was packaged, but according to the USDA, "Use by" dates refer to best quality, and are not safety dates. This is especially true when foods are handled well...in your case, factory sealed. Additionally, I can't see how the proteins would go anywhere. Given the reportedly good flavor (not an indication of safety, but ...
Oil solidifies at cold temperature.
In the case of olive oil, it does so at 37F.
It takes a few minutes to get back to liquid state, either by leaving it on the counter or putting the jar in warm water.
I raise and sell fresh chestnuts. The secret of long storage is the proper handling of chestnuts in the first 24 hours after harvest before any deterioration starts to occur. Within that 24 hours our nuts our cleaned, sized, graded and put under refrigeration [32 degrees F.] with controlled humidity [85-90%]. Due to seasonal demand we usually put unsold ...
Unless you left it open to the air it should be perfectly safe. Maple sap is thickened into syrup via boiling so any bacteria/etc. originating in it will be killed off.
Thick sugary syrups also make it very hard for bacteria and mold to grow. Despite the plentiful food source, the concentrated sugar is dessicative:
OK, maple syrup is wet, but it’s also ...
Eventually, yes... but it does have a fairly long shelf life.
According to Eat by date, you should expect 1 to 2 weeks after the date on the package. They say:
You can tell if sour cream has gone bad if you notice dark mold on
its surface, bright bacterial marks, pockets of watery liquid and a
sharp, bitter flavor. First the liquid will begin to ...
As long as you haven't added something that will dramatically increase the spoilage time (milk, or sugar), it should follow roughly the same rules as coffee. Most citations I've seen say the taste begins to go off at around 8 hours, which is a good indicator of spoilage. It's going to taste yucky if you forget and leave the teabag in it as well, but that's ...
Some slime building is normal in onions and related vegetables, see this question. It is less pronounced in bulbs than in leaves, but it can occur. If your onion bulb is solid, there is no problem with it.
Sometimes you can have spoiled slimy onion bulbs. In this case, spoilage microorganisms eat away the firm cell structure of the onion and leave you with ...
If it's fully green or even yellow the chances are it's still rock hard.
Personally a little brown on an avocado is a sign of ripeness,
I'd regard an avocado that's gone black as completely past it.
Old chicken is risky business. What with salmonella and other bacteria.
Note if this happens again, or for anyone else, that you don't need beef or any other kind of broth to make stew. I use plain old water, and some seasoning, salt, pepper etc. And a bay leaf or two. Always tastes great.
Pasteurized ricotta should last 2-4 weeks in the fridge, unpastuerized 1-2 weeks.
So, A Few Possibilities:
Your fridge is way too warm, like close to room temperature. Ricotta will spoil if left out at room temperature or warmer in a few days. Have you checked fridge temp? Where in the fridge are you storing the ricotta?
You have a lot of spoiled milk ...
There isn't consensus on which would spoil faster.
Apparently there has been a controlled study that found that skim spoiled faster but the difference was slight. It would have to be in a controlled environment. At home, with all the other variables involved, it would look much more random.
Does whole milk spoil faster than skim milk?
You can try some fly paper from a hardware store. It is cheap and not harmful to other animals or people. Hang it around the problem area and toss it when the problem is gone or replace it when it gets ugly to look at
At least in the case of marinades containing acids (such as vinegar or lemon juice) or certain enzymes, especially from papayas, kiwis, or most commonly (at least in the US), fresh pineapple juice, a certain amount of denaturing of the proteins will occur at the surface of the marinated meat. This will turn it opaque rather than translucent--chicken will ...