About Experts Sitemap - Group 23 - Page 34 2016-09-20

Food Safety Issues: Refreezing Chicken, refreezing chicken
refreezing chicken: Hi Lorri, Yes, you can refreeze chicken if you do so within 2-3 days of defrosting. This is the same general guideline given for fresh chicken that you purchase at the grocery store. When you bring it home, you can refrigerate it up to 3 days. If you...

Food Safety Issues: Refrigerated Jarred Fruit, growth of bacteria, canned fruits
growth of bacteria, canned fruits, sunfresh: Hi Pat, This is a really good question which I don t know the definitive answer. I ve searched on Del Monte s website and could not find anything relating to the safety of their refrigerated fruits if left at room temperature. As fruits have a low pH...

Food Safety Issues: refriggeration of meat, meats at room temperature
meats at room temperature: Hi Bill, The recommendation is that potentially hazardous foods -- meats, dairy, poultry,-- should not be at room temperature over 2 hours (1 hour if the temperature is above 90 degrees F.) If you have cooked meat products, they should either be heading...

Food Safety Issues: reheating food, chicken spaghetti, macaroni and cheese
chicken spaghetti, macaroni and cheese, fried chicken: Hi Jessica, No, it is not required to heat food to make it safe to consume. Cold fried chicken, spaghetti, macaroni and cheese, etc do not need to be reheated in order to be consumed. However, it is important that the food was held at 40 degrees F or below...

Food Safety Issues: rum pot, food spoilage, flavors
food spoilage, flavors, peak time: Hi Susan, As long as the fruit is covered by the rum and shows no signs of mold or off-flavors, it should be safe to consume. I m sure that there is a peak time for consuming the fruit/alcohol mixture and after that time period the quality of the product...

Food Safety Issues: Storing Chicken Soup, cooling hot soup, leftover soup in refrigerator
cooling hot soup, leftover soup in refrigerator: Hi Sandi, The recommendation for leftovers in the refrigerator is to use them within 3-4 days or freeze. So you are within this guideline for safe usage. It is not recommended, however, to store a large mass of hot food in the same pot that it was prepared....

Food Safety Issues: salsa, refrigerator storage, refrigerator shelf
refrigerator storage, refrigerator shelf, storage time: Hi Amy, A fresh salsa will probably last in the refrigerator at least 2-3 days before it starts to deteriorate in both quality and potential safety. You ll notice a substantial increase in mushy ingredients the longer it is stored in the refrigerator....

Food Safety Issues: shelf-life of butter (unsalted), french butter dish, rancidity
french butter dish, rancidity, room temp: Hi Rick, At room temperature (65-75 degrees F) butter will remain fresh for 3-4 days before starting to show signs of rancidity. If the butter is covered with water as in a French Butter Dish, the length of time it can be at room temperature increases...

Food Safety Issues: spatula accidentally eaten, gold crowns, pain in the abdomen
gold crowns, pain in the abdomen, fruit shake: Hi Mina, What an unsettling experience for your husband. I hope they at least refunded his money for the fruit shake! I doubt that your husband will experience any problems from eating small particles of the broken off spatula unless the pieces were...

Food Safety Issues: stainless steel drinking bottles, stainless steel containers, klean kanteen
stainless steel containers, klean kanteen, chromium content: The risk of minerals leaching into water from a stainless bottle is very low. Stainless steel is used widely in the food industry, and while some grades can leach chromium and nickel, those used for food contact receive an additional step to reduce leaching....

Food Safety Issues: Un-thaw chicken and Pork, boston butts, tight containers
boston butts, tight containers, frezzer: Hi Again, Yes, you can refreeze previously frozen and reheated meat. Be aware, however, that the quality of meat that has gone through this cycle does not improve. As long as the meat was properly defrosted in the refrigerator, reheated to at least 165...

Food Safety Issues: Unopened fridge to pantry storage?, storage of juice, parmesan cheese
storage of juice, parmesan cheese: Hi Stacy, Foods that are found in both the dry and refrigerated sections of the grocery store are there as part of the merchandising plan to sell more product. When parmesan cheese is placed in both the cheese section and the aisle with the pasta, sales...

Food Safety Issues: Unrefrigerated pepper suace, water bath canner, onion garlic
water bath canner, onion garlic, pantry shelf: Hi Denise, Most canned sauces -- catsup, mustard, chili sauce, etc -- once opened have a refrigerator shelf life of 6 months. While they may remain safe after that time period the general consensus is that it will start changing in flavor/consistency...

Food Safety Issues: uncut melons, honey dew, cantaloupe
honey dew, cantaloupe, melons: Hi Cindy, Uncut melons do not need to be refrigerated until cut. They will continue to mature and will eventually rot and mold. As far as how long can they sit out at room temperature and be safe is a matter of how quickly the melon is maturing. When...

Food Safety Issues: unrefrigerated can of whipped cream, harmful bacteria, cottage cheese
harmful bacteria, cottage cheese, milk cream: Hi Heather, The general recommendation is that dairy products like milk, cream, cottage cheese, etc. should not be consumed if they have sat out over 2 hours. While dairy products could still be safe sitting out longer, it is possible for harmful bacteria...

Food Safety Issues: vacuum packed meat from store, local grocery stores, color changes
local grocery stores, color changes, different color: Hi Dorothy, Since vacuum packaged meat tends to have a different color than plastic-wrapped meat, going by color alone does not mean a vacuum packed meat is spoiled. However, if it does have an off odor, is sticky or tacky to the touch, or is slimy - it...

Food Safety Issues: water bath canning vs. "flip" method, water bath canner, botulism spores
water bath canner, botulism spores, home food preservation: Hi Diane, To my knowledge, no Extension Service recommends the flip method for safely canning any foods -- including jams and jellies. While this method of preservation is included in instructions with some pectin manufacturers, it is not recommended...

Food Safety Issues: watermelon, foodborne illness outbreaks, watermelon
foodborne illness outbreaks, watermelon, culprit: Hi Kim, The recommendation is that once melons are cut they need to be refrigerated to remain safe to consume. Cut melons have been implicated in several foodborne illness outbreaks and the culprit has been cut melons that came in contact with bacteria...

Food Safety Issues: applesauce, shelf stable, hazardous food
shelf stable, hazardous food, power outage: Applesauce is considered a potentially hazardous food, and should be discarded as well. It may be acidic enough to be somewhat shelf stable, but each variety and manufacturer is different, you would need to check the pH to know, safer to throw it out...

Food Safety Issues: bread, mold growth, loaf of bread
mold growth, loaf of bread, 5pm: Hi Jason, As bread does not need to be refrigerated for safety it will be safe to consume. Leaving bread in a hot environment promotes sweating of the loaf within the wrapper which in-turn can accelerate the rate of mold growth but until mold is notice,...

Food Safety Issues: Canning Jam, jams and jellies, canning jams
jams and jellies, canning jams, candy thermometer: Hi Marlene, Yes, your jams are safe. They may not have the same consistency as jams made with more sugar (to get the correct consistency requires a correct ratio of sugar, acid and pectin -- changing any one of these can affect the final product). I...

Food Safety Issues: Chicken, growth of bacteria, hazardous food
growth of bacteria, hazardous food, hazardous foods: Hi Erin, The recommendation is to not consume potentially hazardous foods (foods capable of easily supporting the growth of bacteria) that have defrosted at room temperature overnight. Chicken is a potentially hazardous food. While the chicken may be perfectly...

Food Safety Issues: Chicken Broth, trader joes, chicken broth
trader joes, chicken broth, microwave: Hi Arron, While the directions indicate heat and serve or heat thoroughly, any commercially canned or vacuum-sealed in a box, soup can be safely consumed unheated. While heating makes the product much more pleasant to consume, heating is not needed to...

Food Safety Issues: Chicken with bleach odor, chlorine smell, bleach solution
chlorine smell, bleach solution, chlorine in water: Hi Lori, Have you spoken with the meat manager at our local supermarket about this odor? Chances are either your supermarket is washing their chicken in a bleach solution before packaging or the processor that is supplying the chicken to them already packaged...

Food Safety Issues: Chicken broth, fertile medium, bacterial growth
fertile medium, bacterial growth, pea soup: Hi Rebecca, You are right -- it wasn t a good idea to soak the peas in the chicken broth at room temperature as this made a fertile medium for bacterial growth. Some bacteria have the potential of producing spores that are not killed by cooking. So heating...

Food Safety Issues: Cleaning of fresh eggs, washing eggs
washing eggs: Hi Barbara, I suggest you read this research-based fact sheet on eggs for all the answers to your questions: http://www.ext.vt.edu/pubs/poultry/factsheets/9.html A nonfoaming, unscented detergent can be used to clean the eggs. The fragrance in scented...

Food Safety Issues: canned tomatoes, canned tomatoes, necessary thanks
canned tomatoes, necessary thanks, water bath: Hi Diana, Loss of liquid does not cause food to spoil, though the food above the liquid may darken. They are safe to consume. If the loss had been excessive (half or more loss) then the recommendation would be to refrigerate the jars and use within...

Food Safety Issues: canned tuna, tuna, fish
tuna, fish, fish storage: Hello Maya, How are you doing today. You can freeze the tuna for about two months but please be prepared as it will lose some of its texture. Hopefully,this information will be helpful to you, for more information regarding fish storage feel free...

Food Safety Issues: canning salsa without cooking it first, water bath canner, canning salsa
water bath canner, canning salsa, salsa recipes: Hi Vanessa, I m not aware of a safe, tested recipe for making salsa that does not involve first cooking the product before canning. For tested salsa recipes for canning, I suggest you check out www.foodpreservation.com and select the Canning tab. ...

Food Safety Issues: chicken with paper, chicken breasts, kinsey
chicken breasts, kinsey, bacteria: Hi Kinsey, I m not aware of any problems with consuming the paper that separates chicken. If any bacteria were on the paper it would have been killed during the cooking process. Paper used in separating foods and stickers on fruits all must be consumable...

Food Safety Issues: chicken soup, growth of bacteria, hazardous food
growth of bacteria, hazardous food, room mate: Hi Alex, You are right....chicken stock with chicken parts that have sat at room temperature overnight should not be consumed and should be pitched. Chicken is considered a potentially hazardous food. In other words it can easily support the growth...

Food Safety Issues: cooked rotissere chicken bought from store, food spoilage bacteria, dangerous bacteria
food spoilage bacteria, dangerous bacteria, texture changes: Hi Diana, The general recommendation for cooked chicken is 3-4 days. While the chicken may be still safe to consume after 4 days of refrigeration, food spoilage bacteria start to become prevalent with off flavors, texture changes, etc. Food spoilage bacteria,...

Food Safety Issues: crock pot cooking, crockpot, potatoes
crockpot, potatoes, period of time: Yes and no, if the temperature is always maintained at 140 degrees or above, the food is safe. However, if you allow a roast or potatoes to cool to below 140 degrees for a long period of time (more than 4 hours) they are unsafe to add back to the crockpot....

Food Safety Issues: Defrosted pork chops, pork chops, refrigerator
pork chops, refrigerator, time frame: Hi Jennifer, Defrosted meats such as pork chops should be cooked within 3-4 days so you do not need to cook them today. Basically you have a cook window from today through next Tuesday. If you can not cook them within that time frame, you can refreeze them...

Food Safety Issues: Dehydrating Fruit, dehydrating peaches, acidic ph
dehydrating peaches, acidic ph, dehydrator: Hi Tammy, There is a slight risk for bacterial growth but the likelihood is extremely rare. As the pH of fruit being in the acidic range (bacteria don t thrive in an acidic pH) and the moisture content and water activity available at that time (even though...

Food Safety Issues: Expired Green Chile Sauce, enchilada sauce, chile sauce
enchilada sauce, chile sauce, canned foods: Hi Kae, The date on the can is provided by the manufacturer to help consumers to know that after the best by date the product may not be as high of quality as fresher canned foods. As long as the can is intact with no signs of leakage, the food inside...

Food Safety Issues: Extended Shelf Life for Salad dressing, fda food code, public health inspector
fda food code, public health inspector, creamy italian dressing: Hi again, So I assume that the container of Creamy Italian was a product that was made and then stored as commercial dressings are packaged in 1 gallon containers. Okay -- here s my answers to the 3 questions: 1. Once opened, according the the 2005...

Food Safety Issues: Food Safety, bacillus cereus, food borne illness
bacillus cereus, food borne illness, growth of bacteria: Hi Allan, Cooked rice and vegetables should be refrigerated within 2 hours of cooking as these foods, once cooked, have the capability of supporting the growth of bacteria. A great article to read on food safety that includes many real-life stories of...

Food Safety Issues: Food Spoilage, food spoilage, harmful bacteria
food spoilage, harmful bacteria, chicken tamales: Hi Mike, The recommendation is to pitch any meat product that has been at room temperature over 2 hours. While it is entirely possible that the tamales are perfectly safe to consume, it is also possible that within the hours they spent at room temperature...

Food Safety Issues: Food safety and taste..., red pepper flakes, style meatballs
red pepper flakes, style meatballs, deep freezer: Hi Cuneyt, Below is my response to your request: Tomato - chopped in small pieces - used for salad Refrigerator -- 2-3 days Freezer -- not recommended Room Temperature -- 2 hours Tomato - untouched Refrigerator -- 2-3 weeks Freezer --...

Food Safety Issues: Fresh Salsa, bacterial contamination, canned ingredients
bacterial contamination, canned ingredients, mother carol: Hi Amy, The best advice for foods that should be kept cold but have sat out at room temperature or warmer for several hours is to pitch them instead of taking a chance. While bacterial contamination is possible, the likelihood of botulism is nil as this...

Food Safety Issues: Frozen grapes and gooseberries, long term storage, frozen grapes
long term storage, frozen grapes, texture changes: Hi Lydia, As long as foods stay solidly frozen they are SAFE to use for years. Guidelines for frozen foods are provided for QUALITY -- not for safety. The guidelines recommend using frozen fruits within 12 months for highest quality, but they are safe...

Food Safety Issues: Fruit and Vegetable sticker codes, fresh fruits and vegetables, university of missouri extension
fresh fruits and vegetables, university of missouri extension, fruits and vegetables: Hi Vic, I suggest you check out this website provided by University of Missouri Extension for a good explanation of the fruit/vegetable codes: http://missourifamilies.org/features/nutritionarticles/nut76.htm As far as the healthiest processed fruits...

Food Safety Issues: Fully cooked ham left out overnight, ham left at room temperature overnight
ham left at room temperature overnight: Hi Amy, You are right to be concerned. Protein sources such as ham can readily support the growth of bacteria, especially when left at room temperature over 2 hours. I know you think...but I cooked the ham, it was hot...no bacteria could have been...

Food Safety Issues: flies and food, dead fly, larvae
dead fly, larvae, good question: Hi Stacey, That s a good question. When you first noticed the flies while putting it in the oven, I m surprised you did not remove the turkey from the bag, remove the flies and then place the turkey into a new bag. While flies can carry bacteria,...

Food Safety Issues: food left in the can, refrigerator storage, storage containers
refrigerator storage, storage containers, early christmas: Hi Victoria, While it is not recommended to store foods in their original cans uncovered in the refrigerator, it is not unsafe. First, cans today are not made of tin and do not react to the acidic foods as they once did. Most cans are aluminum or...

Food Safety Issues: food safety, long periods of time, growth of bacteria
long periods of time, growth of bacteria, tomato base: Hi Gloria, As you can see, leaving food that can easily support the growth of bacteria at room temperature for long periods of time does not always make a person ill. It s kind of like speeding in your car. Some people do it all the time and never get caught....

Food Safety Issues: food service pretest, food service worker, food food
food service worker, food food, good luck: Hi Vernice, I don t really know the specific questions on a food service worker test but you may find the following website helpful: http://www.arizonascots.com/GamesForms/2008/Vendors/food/Food%20Safety%20Manual%20For%20the%20Food%20Service%20Worker.pdf...

Food Safety Issues: fried hamburger, sloppy joes, ground beef
sloppy joes, ground beef, room temperature: Hi Barb, The recommendation is to not consume meats that have been at room temperature over 2 hours. While the hamburger may be perfectly safe, it has been given the perfect conditions for bacteria that could have been introduced after cooking to grow....

Food Safety Issues: HEALTH HAZARDS OF COOKING OR REHEATING PREPARED FOOD IN PLASTIC BAGS, grilled cheese sandwiches, polycarbonate water bottles
grilled cheese sandwiches, polycarbonate water bottles, potential health hazards: The difficulty you will have in what you are looking for is that not all plastic bags are the same. Some are specifically designed for this purpose, some are not. The hot topic right now is the use of polycarbonate water bottles and can liners with hot beverages...

Food Safety Issues: Homemade Candy Business from home, local health department, hot water heater
local health department, hot water heater, mop sink: Because regulations vary so widely from State to State and from County to County, you are best off asking your question to your local health department. In my State we would allow this type of operation provided you were able to have a safe (city or otherwise)...

Food Safety Issues: ham safety, growth of bacteria, protein foods
growth of bacteria, protein foods, bacterial growth: Hi Kristi, The recommendation is to not consume protein foods that can easily support the growth of bacteria even when vacuum sealed that have been at room temperature for more than 2 hours. While the ham may be safe, it has been given the right conditions...

Food Safety Issues: Ingesting Mold, mold spores, sinus problems
mold spores, sinus problems, sinus infection: Hi Tara, Repeated ingestion of mold and mold spores can cause allergic reactions such as headaches, runny nose, red eyes, skin rashes, sinus problems, aches and pains, vomiting and diarrhea. Mold does not cause an infection. I would consult with your...

Food Safety Issues: Ingesting Moldy Bread, upset stomach diarrhea, moldy bread
upset stomach diarrhea, moldy bread, cramps: Hi Anna, While it is unusual to develop symptoms after eating mold, it is possible. Eating mold can cause an upset stomach, diarrhea, and cramps within 24 hours of consumption. Chances are they symptoms will not get worse and will subside shortly. If...

Food Safety Issues: Manicotti, growth of bacteria, harmful bacteria
growth of bacteria, harmful bacteria, hi art: Hi Art, The general recommendation is that hot foods should not sit out at room temperature over 2 hours. While the manicotti may be perfectly safe to reheat and serve, it is possible that during it s 4 hour room temperature exposure harmful bacteria...

Food Safety Issues: Milk temperatures, fsis usda, emergency index
fsis usda, emergency index, tempurature: Hi Kathy, Unfortunately, the recommendation for milk (soy or animal based) that has been in a refrigerator without power where the internal temperature of the food has been above 40 degrees over 2 hours should be discarded. Normally, a closed refrigerator...

Food Safety Issues: making fat free half & half, corn syrup solids, coffee creamer
corn syrup solids, coffee creamer, artificial flavors: Hi Jean, I m not aware of a recipe for making your own fat free half & half. The ingredients are basically powdered skim milk, corn syrup solids, artificial color, sugar, carageenan (a seaweed based emulsifier and thickener), and natural and artificial...

Food Safety Issues: meatloaf left out, meat, meat storage
meat, meat storage, leftover meat: How are you doing today? First let me apologize for my delay in response. No food should be left out for more than two hours after being cooked. The temperature of the room has a lot to do with it also ie. was the room 38 degrees Fahrenheit? Reheating...

Food Safety Issues: minced steak, safe food, room temperature
safe food, room temperature, refrigeration: Hi Bruce, Meat that has been left at room temperature for defrosting is not considered a safe food to cook and eat. Bacteria on the surface of the meat could be activated by the warm room temperature and begin growing. Some of these bacteria can produce...

Food Safety Issues: moldy cheese, cheese mold, mold spores
cheese mold, mold spores, moldy cheese: Hi Betty, Ah...science fair project. This brings back fond memories of projects with my 2 sons. Mold grows on cheese because 1. mold spores are present 2. the pH of cheese supports the growth of mold and 3. there is enough water to support the growth...

Food Safety Issues: moldy chicken broth, vomiting and nausea, chicken broth
vomiting and nausea, chicken broth, diarrhea: Hi Lan, It is possible for consuming mold to cause diarrhea, vomiting and nausea. I know you worked hard on the stew but is it worth the chance of getting ill knowing that you could be consuming mold that could make you ill? Best to error on the side...

Food Safety Issues: mushrooms, mushroom storage
mushroom storage: Hi Dru, White mushrooms will turn dark in the center as they age and will eventually produce a slimy exterior which indicates that food spoilage organisms have taken over. A strong odor is common in several types of wild mushrooms but I m not aware of...

Food Safety Issues: Old deep-fry oil, soybean oil, food particles
soybean oil, food particles, smoke point: Hi Rosario, Smoking of fresh oil usually indicates it is being heated too high. Have you checked the thermometer you are using for accuracy? Most oils used in food service are refined which means the smoke point is 450 degrees. It could be you are...

Food Safety Issues: Pork Loin Roast, consumer food safety, pork loin roast
consumer food safety, pork loin roast, freezer storage: Hi Ellen, The recommendation for defrosted, whole muscle meat, is 3 to 5 days in the refrigerator. For a handy chart that gives the recommendations for refrigerator and freezer storage of products, please see: http://www.nsf.org/consumer/food_safety/fsafety_storage.asp...

Food Safety Issues: how to pressure can salsa verde, water bath canner, pressure canner
water bath canner, pressure canner, salsa recipes: Hi Yvette, I suggest you check out www.homefoodpreservation.com for answers to all of your canning questions. The salsa recipes on the above website have been developed so that they can be safely canned in a hot water bath canner. Salsas canned in a...

Food Safety Issues: Quiche, dairy storage, food storage
dairy storage, food storage, leftover storage: Ed, How are you doing? Most foods are not recommended to be left out for more than two hours. I for one will not tell someone to throw away food unless I am positive it will not be safe. Quiche normally has dairy product in its make up. Since the quiche...

Food Safety Issues: Raw Pork Vacuum Packaging Compromised, boneless pork loin, vacuum sealer
boneless pork loin, vacuum sealer, refrigerator shelf: Hi Mike, The meat was probably vacuum sealed but with the addition of an inert gas to help with color retention and safety. As the package was compromised, my recommendation would be to cook the roast within the next 3-4 days or freeze it for future use....

Food Safety Issues: Sarsaparilla syrup, black bart, columbia ca
black bart, columbia ca, twist cap: Hi Dee, The general recommendation for old foods is to not take a chance and do not consume. While it may be perfectly safe, food does not get better with age (only women do!). I d suggest just admiring the beautiful graphics and the bottle and purchase...

Food Safety Issues: Sauce, local health department, jams and jellies
local health department, jams and jellies, processor resources: Hi Ruby, What a wonderful gift your Mother passed down to you. I m sure her sauces and salsa s (and now your s) are very tasty and enjoyed by many. Canning and selling sauces and salsa is not something you can do from your home. Most health departments...

Food Safety Issues: Spaghetti & MeatBalls, spaghetti left at room temperature
spaghetti left at room temperature: Hi Damon, The general recommendation is to not consume foods that can easily support the growth of harmful bacteria when they have sat at room temperature over 2 hours. As spaghetti and meatballs fit into this category of foods, the recommendation would...

Food Safety Issues: Storing Vacuum Sealed Brisket, spoilage, refrigerator
spoilage, refrigerator, freezer: 6 weeks in the refrigerator is a very long time to store anything in the refrigerator. You are almost certain to notice a drop-off in quality of the product, and potentially some signs of spoilage, however if you thoroughly cook the brisket (145 degrees for...

Food Safety Issues: shelf life after expiration, food safety, expiration date
food safety, expiration date: How are you Sarah? First I would like to apologize for the delay in my response. The expiration date is there for a reason. I would not say that the sauce in inedible but the expiration date reflects the quality of the product as far as freshness and safety...

Food Safety Issues: spoiled chicken, food spoilage organisms, flavor texture
food spoilage organisms, flavor texture, harmful bacteria: Hi Kriss, Yes, it is possible to make you ill. While food spoilage organisms that cause the chicken to change flavor, texture and taste is not harmful to consume, it can be masking harmful bacteria such as salmonella that can make you ill. Food spoilage...

Food Safety Issues: Tasty & frseh but till when!, meat storage, fruit storage
meat storage, fruit storage, vegetable storage: How are you doing today? The question you put before me is a good one but I do not have the time to respond to each question. So what I will do is direct you to http://www.Food-Storage-Info.com there are pages on Meat storage,Vegetable storage which with...

Food Safety Issues: Thawing Chicken, boneless chicken breast, thawing chicken
boneless chicken breast, thawing chicken, hazardous foods: Hi Bill, The recommendation is to not cook potentially hazardous foods that have completely defrosted at room temperature. Unfortunately, some bacteria, if present, can produce a toxin that is not deactivated by cooking. Since you can t tell if the bacteria...

Food Safety Issues: thawing hamburger, toxin formation, bacteria growth
toxin formation, bacteria growth, pound packages: Hi Debbie, Unfortunately, the recommendation is to not cook and eat hamburger that has defrosted at room temperature over night. Hamburger is not a sterile food and bacteria may be present. Some bacteria that has been associated with ground beef can produce...

Food Safety Issues: thermo bags, lunch, shcoo lunch
lunch, shcoo lunch, lunch bag: Rania, How are you doing? The question would have to be what is the temperature of the food at the time of consumption. Rule of thumb is that no cooked food reheated or not should be left out for over 2 hours. For more information regarding school lunches...

Food Safety Issues: Unrefrigerated food items, refrigerator shelves, refrigerator freezer
refrigerator shelves, refrigerator freezer, disaster facts: Hi Joyce, The recommendation is that if foods that normally should be refrigerated are at a temperature above 40 degrees for over 2 hours the items should not be consumed. From your description, your foods were above this temperature. Since you can t...

Food Safety Issues: vacuum packing, jams and jellies, cake frosting
jams and jellies, cake frosting, disease causing bacteria: Hi Randy, It depends upon the ingredients in your frosting. If your frosting does not contain any milk, cream cheese, butter or eggs then the frosting can safely be vacuum sealed and left at room temperature. Normally, fruit spreads, jams, and jellies...

Food Safety Issues: Banana Ripening and HACCP, west gregory drive, mary lu arpaia
west gregory drive, mary lu arpaia, ripening bananas: Hi John, I have forwarded your question to a banana expert at the University of Florida and also a HACCP expert at the University of Illinois for their opinions. As soon as I hear back from them I will post their responses. Carol Hi John, I heard...

Food Safety Issues: Bean soup, food storage, meat storage
food storage, meat storage, vegetable storage: Hello Carol, How are you doing? We have all made this mistake. And there are some factors that come into play. What was the temperature that the food was left out in? No food should be left out after two hours of cooling. Also your food was fully cooked....

Food Safety Issues: Business, georgia cooperative extension, cooperative extension office
georgia cooperative extension, cooperative extension office, dry grain: Hi Chris, First, congratulations on your marriage and for providing your guests with a delicious take home favor. I suggest you pick up the newly revised book by Stephen Hall, Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen...

Food Safety Issues: baking, local health department, health department regulations
local health department, health department regulations, cup cakes: Some general requirements: -All food sold in a retail food establishment must be from an approved source. This typically means you cannot make food in your home and then sell it at a licensed establishment. -Most cup cakes would be considered non-potentially...

Food Safety Issues: brisket of beef, brisket of beef, maximum safety
brisket of beef, maximum safety, recomendation: Hi Alice, The recommendation for cooked, refrigerated beef is that it should be consumed or frozen within 3-4 days for maximum safety and quality. While the beef may be still safe, research has shown that bacteria can grow to unsafe levels when left in...

Food Safety Issues: butternut squash baked left out 48 hrs., rice vegetables, butternut squash
rice vegetables, butternut squash, room temperature: Hi Dawn, The recommendation is to not consume cooked carbohydrates (pasta, rice, vegetables, etc) that have been at room temperature for over 2 hours. 2 days is way beyond this recommendation so it is imperative that you pitch the squash. Sorry... ...

Food Safety Issues: Cauliflower mold?, mold spores, brazil nuts
mold spores, brazil nuts, pistachio nuts: Hi Carolyn, I really doubt that the red coloration on your cauliflower was caused by an aflatoxin but probably some type of mold. Most molds consumed in small quantities normally do not cause problems for individuals. Most problems with mold are associated...

Food Safety Issues: Chicken Spoilage, crock pot recipe, curry paste
crock pot recipe, curry paste, chicken spoilage: Hi Bev, Unfortunately the recommendation is to not consume chicken that has been at room temperature for an extended period of time. There is a possibility that bacteria grew to a level that can cause illness. Because you can t see, taste or smell these...

Food Safety Issues: Cryo packed pork picnic that has an egg smell, egg odor, color retention
egg odor, color retention, pork shoulder: Hi Doug, Yes, cryovac meats have gases added to help in color retention and prolong the shelf-life of the product. Vacuum-packaged meats may have an unusual odor because of no oxygen. The odor will disappear in 15-30 minutes after opening and it is safe...

Food Safety Issues: chicken thawing, frozen meats, cold water
frozen meats, cold water, warm water: Hi Maria, While it is no longer recommended to defrost frozen meats in standing cold water, it is okay to do so in RUNNING cold water. I hope you refrigerated the chicken immediately when you realized that the chicken was now in warmer water. Chicken...

Food Safety Issues: clams, maximum freshness, perishable product
maximum freshness, perishable product, florida seafood: Hi Mary, I don t know how that can be. Fresh, in the shell clams, are a very perishable product that must be kept alive in order to be considered safe to consume. According to the Florida Seafood, clams will remain alive for up to seven days in the refrigerator...

Food Safety Issues: cooked red beans, playing russian roulette, growth of bacteria
playing russian roulette, growth of bacteria, meat broth: Hi Gail, Cooked carbohydrates such as beans are capable of supporting the growth of bacteria. While any live bacteria would be killed by reheating, some bacteria have the capability of producing a waste product that is not deactivated by reheating. Since...

Food Safety Issues: cooking poultry, minimum internal temperature, poultry
minimum internal temperature, poultry, bacteria: Hi Jam, I assume you want to know what are the biological dangers of cooking poultry from a frozen state -- correct? If so, the most crucial danger is not cooking the poultry to a minimum internal temperature as bacteria can survive in undercooked poultry....

Food Safety Issues: Defrosted mince, ground meats, daphne
ground meats, daphne, refrigerator: Hi Daphne, It is safe to defrost mince and cook it the next day. The general recommendation for all minced and ground meats is that once defrosted it should be cooked within 1-2 days. This is the same recommendation for freshly purchased mince or hamburger...

Food Safety Issues: Dirty dishes for days, dish drying rack, mold growth
dish drying rack, mold growth, room mates: Hi Emilyann, Sounds like you have some really nice and clean roommates....not!!! Bacteria can easily start growing and multiplying on the food encrusted on the pan. Most likely some of the bubbling is caused by yeast and mold growth as bacterial growth...

Food Safety Issues: Eating fish that was left at room temperature., fish, fish storage
fish, fish storage, fish filet: Hi Shari, How are you doing? Any food left out over 2 hours at room temperature is acceptable to bacteria. Fish is a food that you would definitely be careful of. Recooking food at any temperature does not rid it of bacteria. It s just one filet I would...

Food Safety Issues: Expired Garlic sausage ring, meat storage, sausage
meat storage, sausage, expiration date: Jo, How are you doing? The expiration date on the food product is put there by manufacturers who are given food storage time lines by the USDA and other regulatory agencies. I hate to admit but I have eaten some foods outside of the expiration date but...

Food Safety Issues: Filet Mignon, meat storage, meat cooking temperatures
meat storage, meat cooking temperatures, meat refrigeration: Rae, How are you doing? Sorry for the delay in my response. Refrigerated beef is good for 3-5 days after purchase. When I was referring to as long as they are cooked properly Imet that it should be cooked using the proper meat cooking temperature for that...

Food Safety Issues: FOOD SAFTY, braised short ribs, food safty
braised short ribs, food safty, refrigeration: Hi Doreen, Unfortunately, the recommendation is to not consume meats that have been left out of refrigeration all night. While they may be safe to consume, you have given them the perfect environment for bacteria -- that you can t see, taste or smell but...

Food Safety Issues: Food preservation with regards to home baking, shortened cakes, dense cake
shortened cakes, dense cake, local grocery store: Hi Clodagh, One of the ingredients found in most shortened cakes is baking powder -- the ingredient that provides leavening. Once this is mixed with a liquid it begins to react so it is not a good idea to make up cake batter ahead to bake later. Refrigerating...

Food Safety Issues: Frozen cheesecake, pumpkin cheesecake, time quality
pumpkin cheesecake, time quality, frozen foods: Hi Diana, Good is a relative question -- good in quality or good as in safe to consume? As far as safe to consume, frozen foods if kept below 0 degrees are safe for a very long time. Quality, on the other hand, begins to deteriorate after several...

Food Safety Issues: Frozen Food Safety, food safety question, canned vegetables
food safety question, canned vegetables, canned salmon: Hi Bob, As long as the canned foods are still intact with not signs of any leakage (I d defrost the frozen cans in the refrigerator by placing them on a tray to catch any leakage) the cans can be used safely. Sometimes the cans don t appear to have a leak...

Food Safety Issues: Frozen Strawberries, fruit storage, strawberries
fruit storage, strawberries, vegetable storage: Joan, How are you doing? The producer or manufacturer of this product is letting you know for best results and quality use by 10/18/08. I don t believe that the strawberries will be bad but they might not have the quality that they would have had in October....

Food Safety Issues: food safety, canned chicken broth, dry location
canned chicken broth, dry location, canned foods: Hi Bobby, The usual recommendation on canned foods is 1 to 1.5 years for fruits and 2-5 years for vegetables and meat items including soups. However, if the can has been stored in a cool, dry location out of direct sunlight, canned foods have been...

Food Safety Issues: food spoilage, food spoilage, growth of bacteria
food spoilage, growth of bacteria, toxin: Hi Judith, Yes, you can kill any live bacteria, but the real danger is that some bacteria produce a toxin (waste product) that is not deactivated by reheating. On other words, some bacteria could be dead but their waste product could make you ill. Thus...

Food Safety Issues: food storage, cooling soup
cooling soup: Hi Jan, Yes, stainless steel is a non-reactive metal that is good for food storage in the refrigerator. The real question here is are you taking the hot soup off the stove and putting it directly in the refrigerator? If so, this could be a problem...

Food Safety Issues: when to freeze, internal temperature, prepared foods
internal temperature, prepared foods, ground beef: Hi Sara, It is acceptable to either freeze already baked or unbaked -- it s really up to you. You may want to try a test of a casserole both in the cooked and uncooked version and freeze both for 1 month. Then bake to an internal temperature of 165 degrees...

Food Safety Issues: freezing chicken, turkey and ground beef, turkey breast, chicken breasts
turkey breast, chicken breasts, ground meats: Hi Priscilla, If left frozen, they are SAFE for years. The issue isn t safety when they are frozen, it is quality. Meats and poultry do not get better the longer they are frozen. Freezer guidelines are based on the highest quality of the product -- not...

Food Safety Issues: freezing and marketing from home and internet, local health department, state health department
local health department, state health department, blast freezers: Hi Cynthia, As a food manufacturer, you will be required to have a separate kitchen facility from your home kitchen. To find out what is needed in your state, I suggest you contact your local health department (Environmental Health Services Division) and...

Food Safety Issues: Georgia Resources for Co-Packers, georgia resources, processor resources
georgia resources, processor resources, local food: Hi Teri, Check out these sites: http://foodsafety.psu.edu/processor/resources.htm http://www.gourmetcopackers.com/ http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/copackers.html http://www.specialtyfoodresource.com/page/page/4205553.htm ...

Food Safety Issues: garlic in oil, clostridium botulinum toxin, oxygen environment
clostridium botulinum toxin, oxygen environment, cloves of garlic: The danger in making garlic in oil products from fresh garlic (or herbs)is associated with Clostridium botulinum, which can be present on the garlic or herbs and grow when placed in an anaerobic (without oxygen) environment. Symptoms of poisoning from...

Food Safety Issues: HACCP Approved Sports Bottles, haccp plan, safety plans
haccp plan, safety plans, water bottles: Hi Michelle, Check out this supplier: http://www.innate-gear.com/c3-water-bottles/index.html I m not aware of a HACCP plan for the production of water bottles but the above company at least has several safety plans in place -- something other companies...

Food Safety Issues: Ham & Bean soup tastes sour, senate bean soup, food spoilage
senate bean soup, food spoilage, new year carol: Hi Karen, Cooked beans are high in carbohydrates, and warm cooked carbohydrates can ferment, or sour, quickly. Basically, the starch in the beans converts to sugar and this sugar combines with bacteria to produce a sour product. Amazingly, in Asian...

Food Safety Issues: Health issue, long periods of time, baked potatoes
long periods of time, baked potatoes, aluminum foil: Hi Parthenia, It is not recommended that foil wrapped baked potatoes be held for long periods of time. The airtight environment can foster the growth of anerobic bacteria. For long storage, I suggest you bake the potatoes in foil, unwrap them, rub them...

Food Safety Issues: hamburger meat, freezer containers, plastic freezer bags
freezer containers, plastic freezer bags, refrigerator storage: Hi Linda, If it leaked it was not vacuum sealed. With that knowledge the refrigerator storage would be 2-3 days after defrost. That would have been about January 12 or 13 for use. Sorry....it s recommended now to throw out the ground beef. Caro...

Food Safety Issues: hi, chaffers, cold foods
chaffers, cold foods, food borne illness: Hi Michael, Serving a safe and clean banquet is very, very important due to the number of people consuming the foods prepared and the potential for causing a large food borne illness outbreak. Keeping cold foods cold (under 41 degrees F) and hot foods...

Food Safety Issues: home hot sauce, vinegar base, refrigerator shelf
vinegar base, refrigerator shelf, growth of bacteria: Hi Michael, Yes - I was suggesting that your hot sauce will probably have a refrigerator shelf life of 6 months to 1 year. I do not know what hot sauce looks/smells/tastes like when it has gone bad as I think it will dehydrate and become thicker with...

Food Safety Issues: home made salsa, food spoilage organisms, hi mike
food spoilage organisms, hi mike, mother nature: Hi Mike, I don t know what is going on with your salsa but anytime food appears bubbly when it shouldn t is a sign to DONT EAT ME! Depending upon the ingredients used and the pH of the salsa, it is possible that some food spoilage organisms are present...

Food Safety Issues: Lean Cuisine, meals from the freezer, lean cuisine
meals from the freezer, lean cuisine, flight attendant: Hi Traci, As long as the meals are kept at 41 degrees F or below they are safe to consume, even defrosted. Lean Cuisine recommends that they not be thawed for quality -- not for safety. The key is keeping them cold (41 degrees or below) before heating...

Food Safety Issues: Making Jam at home for sale, home food preservation, city business license
home food preservation, city business license, national center for home food preservation: Hi Thadd, To find out if home prepared foods can be manufactured in your home I suggest you contact your local health department - environmental health services division. As I am in Illinois and can only speak for our food code, Illinois does not allow...

Food Safety Issues: Microwaves and Shelfish allergies, shellfish allergy, cross contamination
shellfish allergy, cross contamination, shelfish: Hi Katie, While there may be a slight risk of cooking a food in a microwave that had been previously been used to heat up a shellfish dish, I would think that as long as your food was covered it would not come in contact with any particles of the former...

Food Safety Issues: moldy donuts, vending machine, contaminated food
vending machine, contaminated food, donuts: If you continue to have symptoms you should see a doctor. Typically, molds are not harmful if eaten, the acid in your stomach makes it difficult for them to survive. Your symptoms may be indicating the food was contaminated in some way, however most...

Food Safety Issues: mussels, wet towel, longstaff
wet towel, longstaff, mussels: I typically see mussels stored in buckets or bowls under refrigeration. The mussels should be safe if they have been held in the refrigerator overnight. When ready to prepare, tap each one, and only cook those that close their shells completely, those that...

Food Safety Issues: Pie Warmers, lunch bar, time limit
lunch bar, time limit, pathogens: The pies would be considered safe if held above 140 degrees (60C) or below 41 degrees (5C). These temperatures limit the growth of pathogens, there typically is not a time limit associated with food held either above 140 or below 41, though food held above...

Food Safety Issues: Prawns, food safety concern, quality change
food safety concern, quality change, leftovers: Hi Emma, Yes, it is safe to refreeze once frozen prawns in curry. Be aware that some spices that are often used in curry may become stronger and/or weaker when frozen but this is a quality change, not a food safety concern. In other words the curry...

Food Safety Issues: Pre-searing meat, searing meat, dinner party
searing meat, dinner party, lamb: The best practice would be to go directly from searing to the oven, however, if the time between searing and roasting can be limited to a very short period of time (an hour at the upper end) this will not affect the safety of the food if fully cooked in the...

Food Safety Issues: Re heating meat, growth of bacteria, frozen meat
growth of bacteria, frozen meat, cell structure: Hi Kellie, Technically, as long as meat is handled properly it can be frozen, thawed and refrozen over and over again. Each time you go through the cycle you increase the chances for bacterial growth as any bacteria present can easily multiply when in...

Food Safety Issues: Refreezing stock, turkey carcass, blank space
turkey carcass, blank space, proportions: Hi Kate, Yes you can freeze the stock. You might consider freezing in proportions that you would use in recipes such as 1 cup, 2 cups, etc. Be sure to leave headspace (blank space between the top of the stock and the top of the container) as stock will...

Food Safety Issues: Refrigerator left open all night, food storage, food safety
food storage, food safety, food left out: Hello Chris, How are you doing? This question is kind of hard to answer because of all of the different items you are referring to. There is some things to take into consideration, what was the temperature of the opened refrigerator and some things spoil...

Food Safety Issues: Roy's aluminum foil/spots on ham ? of 10/30/08, aluminum salt, aluminum foil
aluminum salt, aluminum foil, honey glazed ham: Hi Julia, It is not unusual for foil to react with foods, especially foods that contain salt, vinegar, are highly acidic or highly spiced. The result of these reactions is a harmless aluminum salt. The dark spots are not unsafe to consume and you did correctly...

Food Safety Issues: raw cookie dough, egg, salmonella
egg, salmonella, egg storage: Hi Barbara, How are you doing? Just the fact that it was eggs in the dough I would not suggest eating or baking these cookies. As you can become ill as bacteria has grown. For more information regarding egg storage and nutrition please visit http://www.Food-Storage-Info.com/eggstorage.html...

Food Safety Issues: reheating frozen roasted squash, and then refreezing it, butternut squash puree, butternut squash ravioli
butternut squash puree, butternut squash ravioli, frozen vegetables: Hi Megan, Yes, it is safe to refreeze previously cooked and frozen squash puree. Defrost the squash in the refrigerator when ready to make your ravioli. Be sure to drain the squash once defrosted as cooked frozen squash tends to be watery and could affect...

Food Safety Issues: Safe to eat?, frozen can goods
frozen can goods: Hi Carol, Yes -- the tomatoes are still safe to eat IF the seal (or seam of the can) is not broken. Thaw the frozen tomatoes slowly in the refrigerator. Place them on a tray or plate to check for leakage from the seams that may not be apparent right...

Food Safety Issues: Safety of home bottling for public consumption, clostridium botulinum, pressure canner
clostridium botulinum, pressure canner, variable temperatures: Hi Susan, First....stop immediately with selling these items to the public. You are producing a product that could be potentially harmful to the public if not processed properly and from your description you are not processing them at all!! To sell...

Food Safety Issues: Spaghettti sauce left out to long, spaghetti sauce, hazardous foods
spaghetti sauce, hazardous foods, room temperature: Hi Diana, It is not recommended to defrost potentially hazardous foods (meats, poultry, fish and dairy) at room temperature as the surface of the food will warm up to room temperature while the inside remains frozen. Any bacteria that was on the surface...

Food Safety Issues: Spoiled cooked chicken, meat storage, poultry storage
meat storage, poultry storage, meat guidelines: Carolann, How are you doing? Reboiling the chicken is not a solution to food that is left out. If the chicken was raw I would tell you to definitely throw it away. However, it was cooked and although it does not fall within the normal guidelines for refrigerating...

Food Safety Issues: saurkraut, sauerkraut
sauerkraut: Hi Debbie, How are you doing? Sauerkraut can be frozen. I would suggest using a moisture vapor proof container. The quality of the sauerkraut will not be the same. It will last approximately a year. For more food storage,safety,and preparation information...

Food Safety Issues: shelf life of home-canned vegetables, spoilage organisms, canned vegetables
spoilage organisms, canned vegetables, metal seal: The most common recommendation is not to use home canned items beyond 1-2 years. The processing techniques used in the home are designed to keep the food safe, but are not as reliable as a commercially processed item. A good indicator would be whether or...

Food Safety Issues: silly question moldy lemon juice, vegetable rice, wise idea
vegetable rice, wise idea, silly question: Hi Kitty, While ingesting small amounts of mold is usually not considered too dangerous, it s never a wise idea to knowingly consume foods with mold. Some molds have been known to be carcinogenic, so the general recommendation is to pitch foods, especially...

Food Safety Issues: smoked honeybaked ham, refridgerated, honey baked ham
refridgerated, honey baked ham, hams: Hi Deb, The general recommendation for all hams once they are served and stored as leftovers is they should be refrigerated up to 1 week for both quality and safety. If you can not use the ham within that time period it can be frozen for future use. For...

Food Safety Issues: soup safety, refrigerator temperature, growth of bacteria
refrigerator temperature, growth of bacteria, hazardous foods: Hi Cindy, The recommendation for cooling hot foods is that they should be at refrigerator temperature (41 degrees F or below) within 6 hours of taking off the heat. As you said your soup was 80+ degrees 5+ hours later, it is obvious that this soup did...

Food Safety Issues: Tamales still good to eat?, insult to injury, hazardous foods
insult to injury, hazardous foods, danger zone: Hi Jeff, The recommendation is to not consume potentially hazardous foods (tamale s fit into this category) that have been in the danger zone (40 to 140 degrees) for over 2 hours. As your tamales have been in the danger zone for at least 12 hours, the...

Food Safety Issues: Thawing a Standing Rib Roast, how to prepare a standing rib roast, standing rib roast
how to prepare a standing rib roast, standing rib roast, wiggle room: Hi Diana, What a nice gift from your office. You are fortunate to work with such generous and thoughtful people. For a great website that provides pictures and excellent directions -- including baking time and temperature -- on how to prepare a standing...

Food Safety Issues: Thawing turkey, neck cavity, thawing turkey
neck cavity, thawing turkey, minimum time: Hi Brenda, The general guideline is to figure 1 day of defrosting for each 5 lbs of turkey. The minimum time to defrost a 15 lb turkey is 3 days though it will probably still be frozen in the center neck cavity. Once defrosted, the turkey may be safely...

Food Safety Issues: thawed chicken, frozen chicken wings, bitter cold winter
frozen chicken wings, bitter cold winter, harmful bacteria: Hi Jaci, Unfortunately, the recommendation is to not cook and consume potentially dangerous foods (meats, poultry, fish, dairy, etc) that has been at room temperature over 2 hours. While your wings may be perfectly safe, bacteria could have grown during...

Food Safety Issues: thawed vacuum packed meat, refrigerator storage, sirloin roast
refrigerator storage, sirloin roast, storage time: Hi Louise, First...it is not recommended to defrost meat at room temperature as this gives any bacteria present the perfect temperature for growth. In the future, I suggest you only defrost meat in the refrigerator. Second...normally vacuum packed meat...

Food Safety Issues: tomato mold, local health department, accurate research
local health department, accurate research, left hand side: Hi Terri, First, it is imperative that you are following recommended guidelines for processing salsa. Only research-based recipes with sufficient acid are recommended for hot-water bath canning. Mold in jars indicates that a seal was not maintained and...

Food Safety Issues: turkey pie, turkey pie, growth of bacteria
turkey pie, growth of bacteria, insult to injury: Hi, Unfortunately, the recommendation is to not consume foods that can easily support the growth of bacteria (meats, poultry, dairy, cooked carbohydrates like pasta, rice and beans, etc) that have been at room temperature for over 2 hours. While the turkey...

Food Safety Issues: Unfrozen buffalo burgers, buffalo burgers, hazardous foods
buffalo burgers, hazardous foods, plastic packaging: Hi Daniel, Unfortunately, the recommendation is to not eat potentially hazardous foods (meats, dairy, fish, poultry, etc) that have been defrosted at room temperature. While your buffalo burgers may be perfectly safe, they are capable with extended time...

Food Safety Issues: Unrefrigerated items, liquid eggs, pathogenic organisms
liquid eggs, pathogenic organisms, cream cheese: Hi again, As far as what are the pathogens that could be present, it s difficult to say. Hundreds of bacteria, yeasts and molds are capable of growing in both cream cheese and eggs, it just depends on what is present in your kitchen, on your hands and...

Food Safety Issues: vodka sauce, vodka sauce, pasta pasta
vodka sauce, pasta pasta, pasta sauces: Hi Gail, I assume by vodka sauce you are referring to a tomato-based sauce for pasta. Pasta sauces, regardless of the added alcohol, are recommended to be refrigerated up to 1 week. After that time it is suggested that the sauce be frozen for future use....

Food Safety Issues: Bean Soaking Food Safety, water rinse, refried beans
water rinse, refried beans, bean soup: Hi Ron, Do your beans still look and smell okay? If so, they will be safe to cook. If not -- pitch the beans. Beans soaked for a long time tend to produce a mushy product so don t be suprised if your beans lose their shape and become more like refried...

Food Safety Issues: Best way to clean fruits and vegetables, eye dropper, fruits and vegetables
eye dropper, fruits and vegetables, fruits vegetables: Hi Again, I think you should read this article from the Center for Disease Control (CDC) for insight on why using chlorine bleach is probably your best disinfectant to use for washing fruits and vegetables. http://wwwnc.cdc.gov/travel/yellowbook/2010/chapter-2/water-disinfection.aspx...

Food Safety Issues: Butter-based icings, water activity meter, room temperature storage
water activity meter, room temperature storage, home bakery: Hi Maria, I consulted with a 40+ year professional baker and a Sanitarian with your question and both indicated that buttercream icings should be refrigerated. As far as a sugar-fat-water ratio necessary to make it safe to be unrefrigerated, the general...

Food Safety Issues: Canning Jalapenos, white wine vinegar, home food preservation
white wine vinegar, home food preservation, national center for home food preservation: Hi Again, Yes, a pH below 4.6 means that the food can be canned in a hot water bath for safety. A pH of 3.4 is well below this cut-off and this indicates that the food is of sufficient acidity to be canned using a hot water bath. With this knowledge,...

Food Safety Issues: cabbage, raw vegetables, hot car
raw vegetables, hot car, fromm: Hi Claudia, Fortunatley, fresh raw cabbage does not have to be refrigerated after harvest to remain fresh. While refrigeration will extend the shelf life of raw vegetables such as cabbage, it is not necessary to refrigerate for safety. With that said,...

Food Safety Issues: candy shelf life, air tight container, product shelf life
air tight container, product shelf life, chocolate business: Hi Kelly, Congratulations on your new candy business! Chocolate, when handled properly, has a shelf life of about 1 year. The ideal temperature for storing chocolate is between 54F and 68F (12 and 20C). At higher temperatures, the chocolate will...

Food Safety Issues: canning meat sauce, botulism spores, pressure canner
botulism spores, pressure canner, clostridium botulinium: Hi Janis, It is not safe to can meat products in a hot water bath -- here s why: Meat is a product with a pH above 4.6 which can easily support the growth of Clostridium Botulinium -- ie botulism. Botulism only grows in the absence of air which is what...

Food Safety Issues: chicken soup sat out all day, homemade chicken soup, stock pot
homemade chicken soup, stock pot, thigh meat: Hi Danielle, It s impossible to know for sure if your homemade chicken soup left at room temperature for 7 hours is still safe without expensive laboratory testing. What we do know is that chicken is a great food for bacteria -- raw or cooked -- and...

Food Safety Issues: chili, fda food code, refrigerator temperatures
fda food code, refrigerator temperatures, growth of bacteria: Hi Diane, Your chili was off the heat source from 6:30 pm to 1 am -- 6 and 1/2 hours. The general recommendations for all foods capable of supporting the growth of bacteria is to not reheat or consume foods that have been out of the safe temperature range...

Food Safety Issues: cooked bacon left out overnight, growth of bacteria, hazardous foods
growth of bacteria, hazardous foods, french toast: Hi Laura, The general recommendation for all leftover potentially hazardous foods (foods capable of supporting the growth of bacteria) left out of refrigeration overnight is to pitch the food. Just because it is covered does not automatically make it safe...

Food Safety Issues: cooking for friends, personal chef association, states personal chef association
personal chef association, states personal chef association, united states personal chef association: Hi Eva, I assume from your question that your friends are paying you for this service -- right? If so, technically you are a chef for hire (term used loosely here). You open yourself up for liability when you prepare food for a fee and according to...

Food Safety Issues: dates , the fruit, inch head space, freezer container
inch head space, freezer container, rigid container: Hi Paula, Yes, you can freeze dates - either whole or pureed. Use ripe, firm dates that you first wash and then remove pits. Leave whole or puree in a blender or food mill. Pack in a freezer container, leaving 1/2 inch head space (if rigid container)....

Food Safety Issues: Egg storage, egg storage, proper storage
egg storage, proper storage, little chance: Hi David, Yes, it is very common to see in Europe and Asia eggs stored at room temperature. For centuries, eggs have been stored at room temperature and only recently with the spread of Salmonella in poultry has the recommendation to refrigerate eggs at...

Food Safety Issues: Flavoring Olive Oil, refrigerator shelf, flavored oils
refrigerator shelf, flavored oils, fresh herbs: Hi Beth, The general recommendation for homemade oils flavored with fresh herbs is to make them fresh, store in the refrigerator and use within 2 to 3 days. As you are looking at using a hot method of infusing the oil, I would think you could extend the...

Food Safety Issues: appliances, safe food handling, food pantries
safe food handling, food pantries, refrigeration facilities: Hi Again, No -- I m not aware of any rule that states all refrigeration must be of commercial grade. The rule is that all refrigeration must be able to hold cold food at 41 degrees internal temperature or colder. Freezer must be able to hold food at 0...

Food Safety Issues: Frozen Pizza, kaahumanu ave, kahului hi
kaahumanu ave, kahului hi, frozen pizzas: Hi Melissa, In Hawaii I suggest you contact the following: University of Hawaii Extension: Lynn Nakamura-Tengan University of Hawaii, CTAHR Maui Extension Office, 310 Kaahumanu Ave., Bldg 214 Kahului HI 96732 Phone: 808-244-3242 Fax: 808-244-7089...

Food Safety Issues: food-safe metals, antique kitchen cabinet, low country boil
antique kitchen cabinet, low country boil, neighborhood party: Hi Ronda, While it s not recommended to use trash cans for cooking food, at least it was a new one and made of aluminum! The concern of using containers not designed for cooking food is that some metals -- such as galvanized steel -- are coated with...

Food Safety Issues: frozen beef, frozen beef, frozen meat
frozen beef, frozen meat, freezer: Hi Roger, As long as the meat was continually frozen it is safe to consume. Freezer guidelines for foods are based upon quality, not safety. Foods in the freezer do not maintain quality when frozen for many years and you will probably notice an old taste...

Food Safety Issues: frozen chili, 2 quarts, food temperature
2 quarts, food temperature, chili: Food should not be used if the food temperature is allowed to remain above 41 degrees for more than 4 hours. Without knowing temperatures it is difficult to say, however with a container frozen solid it would take a long period of time for it to rise above...

Food Safety Issues: frozen ham bone, freezer burn, christmas dinner
freezer burn, christmas dinner, bean soup: Hi Judy, As long as the ham bone was continually frozen it is safe to use. Freezer guidelines for usage of meat is based on quality -- not safety. In other words, foods continually frozen for years will be safe to consume, just not very tasty as foods...

Food Safety Issues: Goat cheese, botulism spores, local health department
botulism spores, local health department, goat cheese: Hi Valerie, Thanks for the follow-up and clarification of your question. Garlic in oil is a risk for botulism because of the possibility of the garlic to harbor botulism spores. Botulism is found in the ground and foods grown in the ground can be...

Food Safety Issues: Ground Beef, beef patties, hi chris
beef patties, hi chris, ground beef: Hi Chris, Who knows????? All we do know is that thawing meats at room temperature increases the chances that any bacteria that may have been present would grow rapidly. Since you can t see, taste or smell these bacteria and given the fact that some...

Food Safety Issues: Health dept. inspections for home and commercial rental, local health department, hazardous foods
local health department, hazardous foods, cookie business: Hi LL, If you are renting a certified kitchen, then the health department has it on their regular list of operations to inspect. It is not up to you to request an inspection, however, it would courteous of you to notify the local health department that...

Food Safety Issues: Home baked good w/certified kitchen..what else do I need?, annual gross sales, food sanitation
annual gross sales, food sanitation, handler certification: Hi Nancy, Yes, you need to be a certified food handler whether you are working out of a separate kitchen in your own home or in a rented certified kitchen. To find classes in your area, go to http://www.idph.state.il.us/ and click on the Food Sanitation...

Food Safety Issues: how long to keep thawed chicken?, refrigerator storage, food usage
refrigerator storage, food usage, safety recommendation: Hi Talya, The general safety recommendation for defrosted chicken is to use within 1-2 days of full defrost. One week in the refrigerator is considered beyond the safety guidelines and the chicken should not be cooked or consumed. While cooking will...

Food Safety Issues: Meatless Frozen Dinner left out for over 24 hours, growth of bacteria, frozen dinner
growth of bacteria, frozen dinner, outer portion: Hi Debbie, The general recommendation for all foods that should be kept either hot or cold for safety, is if it is in the Danger Zone (41 to 135 degrees F) for over 2 hours it should not be consumed. Defrosting frozen foods at room temperature is discouraged...

Food Safety Issues: meatloaf, food spoilage bacteria, protein rich foods
food spoilage bacteria, protein rich foods, meat mixture: Hi JoAnne, It is not recommended to make up a raw meat mixture and hold it in the refrigerator longer than 24 hours. While the meat mixture may be safe, because of the handling of the meat with hands while preparing the meatloaf and the moist, protein-rich...

Food Safety Issues: Non refridgerated curry gravy, curry chicken, refridgerated
curry chicken, refridgerated, gravy: Hi Thomasine, Unfortunately, the recommendation is to not consume gravy that has been in the Danger Zone (40 to 135) for more than 2 hours. Gravy is a very suseptible product for growing bacteria and some bacteria have the capapbility of producing a toxin...

Food Safety Issues: Open canned maple syrup storage, vermont maple syrup, long term storage
vermont maple syrup, long term storage, tin containers: Hi Astrid, According to the Vermont Maple Syrup Association, once opened maple syrup must be refrigerated. For long term storage pure maple syrup retains its flavor best when kept in the freezer. Maple syrup will not freeze solid and can be poured into...

Food Safety Issues: Packing homemade barbecue sauce, homemade barbecue sauce, local health department
homemade barbecue sauce, local health department, illinois department of public health: Hi Darcy, First, you need to check with your local health department to see if tomato-based bbq sauce is allowed to be sold at your local farmer s markets. In Illinois, where I live, the Illinois Department of Public Health Farmer s Market Guidelines say...

Food Safety Issues: pasta noodles, food spoilage organisms, pasta noodles
food spoilage organisms, pasta noodles, maximum safety: Hi JD, The recommendation for refrigeration of cooked pasta is to use within 3-4 days. While it may remain safe past that guideline, food spoilage organisms can begin affecting the quality of the product, making it less desirable to consume. For maximum...

Food Safety Issues: plastic button on ham, food safety and inspection service, plastic button
food safety and inspection service, plastic button, open pan: Hi Paula, According to the Food Safety and Inspection Service (part of USDA), if the round plastic bone protector is left on the ham during cooking, the plastic may melt and give off a chemical odor that can permeate the meat around the plastic. If the...

Food Safety Issues: Safety of picking musrooms, mushroom hunting, poisonous varieties
mushroom hunting, poisonous varieties, edible varieties: Hi Abby, As I am not a mushroom expert I will not be able to answer the first part of your question as to how to tell which mushrooms are safe to pick. Personally, though, I would investigate the mushrooms in your area, talk with individuals who actively...

Food Safety Issues: safe cookware, food grade silicone, canned food manufacturers
food grade silicone, canned food manufacturers, silicone bakeware: Hi Ives, Since you live in Croatia I can not speak to the quality of silicone products found in your market. Here in the US, silicone bakeware is made of Food and Drug Administration (FDA) approved food-grade silicone. According to the FDA, silicone pans...

Food Safety Issues: Tomato Paste in a Tube not refrigerated., tomato paste in a tube, spaghetti bolognese
tomato paste in a tube, spaghetti bolognese, molds and yeasts: Hi Lisa, Tomato paste is an acidic food (pH below 4.6) and is therefore a food that can be at room temperature (it does not support the growth of harmful bacteria). Refrigeration will extend the product shell life and decrease the growth rate of molds...

Food Safety Issues: Left some uncooked meat in the car, uncooked meat, foul odor
uncooked meat, foul odor, maximum safety: Hi Stephanie, If the meat was still cold (as cold as when purchased) it should be okay to refrigerate and cook. Uncooked meat should be kept at 41 degrees or below for maximum safety and from your description, your car should have held the meat close...

Food Safety Issues: uncooked meatloaf, internal temperature, degree oven
internal temperature, degree oven, refrigerator: Hi Stacia, Yes, it is safe to prepare a meatloaf and refrigerate it overnight to bake the next day. The key is refrigerating the product promptly after preparation and then bake directly from the refrigerator in a 350 degree oven. Cook to an internal...

Food Safety Issues: baking mac n cheese, commercial convection oven, charity dinner
commercial convection oven, charity dinner, accurate instructions: Hi Shari, Is this being baked in a standard or commercial convection oven? If standard oven, I would say it is going to take 45 minutes to 1 hour to achieve a 165 degree internal temperature. If in a commercial convection oven, it will probably only take...

Food Safety Issues: beef left out, harmful bacteria, hazardous foods
harmful bacteria, hazardous foods, running water: Hi Tonja, The recommendation is to not defrost meat at room temperature because of the increased risk for harmful bacteria to grow to a level that could make you ill. Some bacteria have the capability of producing a waste product (toxin) that is not deactivated...

Food Safety Issues: canned peas and carrots uncooked, canned vegetables, harmful bacteria
canned vegetables, harmful bacteria, canned peas: Hi Amber, The recommendation is to refrigerate unused canned vegetables within 2 hours of opening. The pH of canned vegetables is in a range that can easily support the growth of harmful bacteria. Given that some of these bacteria are capable of producing...

Food Safety Issues: chicken, chicken chicken, maximum safety
chicken chicken, maximum safety, internal temperature: Hi Jackie, The date on chicken is a sell-by or best if use by date -- not an expiration date. If you freeze chicken within 1-2 days of purchase, even if the purchase date is the sell-by date, you can safely freeze, thaw and cook the chicken at a...

Food Safety Issues: chicken rack, organic chicken, rule of thumb
organic chicken, rule of thumb, imediately: Hi Sandi, The general rule of thumb for using cooked poultry is to refrigerate and use within 3-4 days. From Sunday to Friday is 5 days and is one day beyond the general recommendation. For maximum safety I would not use the poultry. Sorry... ...

Food Safety Issues: cooked chicken safety, fda food code, chicken and dumplings
fda food code, chicken and dumplings, growth of bacteria: Hi Christine, According to the FDA Food Code, a potentially hazardous food (a food capable of supporting the rapid growth of bacteria -- chicken fit s this category) that is in the Danger Zone (40 to 135 degrees F) for over 4 hours must be pitched and...

Food Safety Issues: cooked duck, harmful bacteria, protein source
harmful bacteria, protein source, happy thanksgiving: Hi Elizabeth, The general recommendation for all cooked proteins (poultry, beef, pork, fish) is to refrigerate them within 2 hours of removing from either the heat source or the refrigerator. The protein source may remain safe for longer than this guideline...

Food Safety Issues: Food preservation, oxygen atmosphere, atmospheric oxygen
oxygen atmosphere, atmospheric oxygen, oxygen level: Hi Allen, The key to any dry storage is to get the oxygen atmosphere to a low enough percentage that any bacteria present would not be able to survive. The method suggested for dry storage is based on using oxygen reducing packets to reduce the oxygen in...

Food Safety Issues: Freezing of Ham, honey glaze, refrigerator
honey glaze, refrigerator, 3 lbs: Hi Barb, Yes, you can refreeze previously frozen ham as long as they have been defrosted in the refrigerator and kept at 41 degrees or below and refrozen within 1 week. Since this ham has a date of December 11 on it, you technically would have until then...

Food Safety Issues: food, harmful bacteria, bacterial growth
harmful bacteria, bacterial growth, room temperature: Hi Victoria, Cooked vegetables and meat need to be refrigerated for safety as they both are capable of supporting the growth of harmful bacteria when left at room temperature. The problem is you can t see, taste or smell this kind of bacteria so you can...

Food Safety Issues: food safety, water bath canner, relish recipes
water bath canner, relish recipes, chow chow: Hi Bene Kyles, Relishes such as Chow chow are a mixture of vegetables that have a pH above 4.6. Foods with a pH above 4.6 must be processed in a pressure canner to make them safe unless they pickled with vinegar to bring the pH down below 4.6. Adding...

Food Safety Issues: frozen ham, long term storage, freezer
long term storage, freezer: Hi Dylan, Yes, as long as the ham was continually frozen it is safe to consume. Meats held for long-term storage in the freezer are safe to consume but the quality of the product will decrease the longer it is held. Freezer guidelines for product usage...

Food Safety Issues: fully cooked ham, happy thanksgiving, internal temperature
happy thanksgiving, internal temperature, refrigeration: Hi Terri, If you can verify that the temperature of the ham did not raise above 45 degrees internal temperature, then I would say the ham is still safe to consume. The problem is that some bacteria, if present, have the capability of producing a heat...

Food Safety Issues: Home Baked Goods, county health departments, local health department
county health departments, local health department, baked snacks: Hello C, Normally, in all states home prepared, non-potentially hazardous foods such as cookies, cakes and fruit pies, are allowed to be served at church events. According to the Missouri Food Code, food establishments covered by the code do not include...

Food Safety Issues: homemade pumpkin pie, homemade pumpkin pie, happy thanksgiving
homemade pumpkin pie, happy thanksgiving, refrigeration: Hi Sally, A refrigerated pumpkin pie will remain safe to consume for at least 1 week. The problem with extended refrigeration is not safety but more the quality of the pie. The crust of the pie tends to become soggy and the filling tends to shrink and...

Food Safety Issues: homemade turkey soup, homemade turkey soup, bacteria growth
homemade turkey soup, bacteria growth, shallow containers: Hi John, If you broke down the soup into shallow containers (no more than 4-inches deep) and cooled the soup to 41 degrees within 6 hours of placing the soup on the porch, then it will be safe to consume. If you can not verify that the soup cooled to an...

Food Safety Issues: olives, black olives, stable product
black olives, stable product, glass jars: Hi Arlin, While it is most common for green olives to be found in jar and black olives in cans, some black olive manufacturers do can their olives in jars. However, most black olive manufacturers find that canning in cans provides a more stable product...

Food Safety Issues: PACKAGED MEAT SAFTY, state health departments, local health department
state health departments, local health department, health services division: Hi Bill, I would start with your local health department - environmental health services division - and talk with a food inspector about your findings at your local store. I m sure the health department will want to have one of their food inspectors check...

Food Safety Issues: Pumpkin Pie, pumpkin pie, custard
pumpkin pie, custard, refrigeration: Hi Janet, The general recommendation for custard and egg-based pies is to refrigerated and use within 2 to 3 days. While they may be safe longer, quality begins to diminish (soggy crust, separation of the filling from the crust, water forming on top of...

Food Safety Issues: painting foil containers for cooking, free paints, foil containers
free paints, foil containers, aluminum pans: Hi Margret, Yes, it is safe to bake in inexpensive foil containers. As far as cooking, they are not designed to withstand direct heat and scortching and burning would be possible, and probable. Slow reheating over direct heat would be possible in emergency...

Food Safety Issues: pork loin left out... is it okay?, deep freezer, defrosting meat
deep freezer, defrosting meat, harmful bacteria: Hi Michelle, I assume from your description that the pork loin was out of refrigeration almost 24 hours...correct? Even if it was only out overnight, the following recommendation is the same. Defrosting meat at room temperature is no longer recommended...

Food Safety Issues: pudding, harmful bacteria, puddings
harmful bacteria, puddings, good taste: Hi Judith, Puddings that contain milk should be refrigerated to remain safe. While the cake part of the cake would be safe to consume, the filling could support the growth of harmful bacteria and thus the recommendation is to not take a chance consuming...

Food Safety Issues: Red meat safety, steam bubbles, growth of bacteria
steam bubbles, growth of bacteria, harmful bacteria: Dear Piglet, If I understand your question correctly you made the chili and at 9 PM you reduced the heat to low...correct? If the heat was on the chili the entire time from 9 PM until the morning and the temperature of the chili was at least 135 degrees...

Food Safety Issues: Refridgeration and Mold, refrigerator temperatures, refridgeration
refrigerator temperatures, refridgeration, refridgerator: Hi Freda, Tell your client that by refrigerating foods you are actually slowing down the growth of mold, not causing it to grow. Mold is capable of growing on a variety of foods but refrigerating foods is one way to slow down the process. Tell him...

Food Safety Issues: Roastbeef in freezer, roastbeef, beef products
roastbeef, beef products, freezer: Hi Thomas, As long as meat is continually frozen it is safe to consume. Freezer guidelines for meat are based on quality -- not safety. In other words, meat frozen for many months past the recommended usage guidelines is safe to cook and consume just...

Food Safety Issues: Selling baked goods from home, local health department, county health department
local health department, county health department, byers colorado: Hi Brittany, Your first call should be to your Tri-County Health Department -- Environmental Health Services Division -- to discuss what you need to be legal to sell baked goods to local businesses. Their website is: http://www.tchd.org/environmentalhealth.htmg...

Food Safety Issues: Soup left out for 5 hours, fda food code, canned chicken stock
fda food code, canned chicken stock, canned stock: Hi Len, Yes -- your instincts are right. Foods capable of supporting the growth of harmful bacteria should not be reheated and consumed when left in the Danger Zone (40 to 140 degrees) for over 2 hours. If you were a restaurant and following the...

Food Safety Issues: Is my soup okay to eat?, harmful bacteria, danger zone
harmful bacteria, danger zone, toxin: Hi Allison, The general recommendation for all foods that can easily support the growth of harmful bacteria when left in the Danger Zone -- 40 to 140 degrees F -- for an extended period of time (like overnight) is to not consume them. While any live...

Food Safety Issues: turkey soup edibility, freezer containers, shallow containers
freezer containers, shallow containers, growth of bacteria: Hi Lois, The soup would be considered safe if you broke down the soup into small, shallow containers (no more than 4-inches deep) and the soup cooled down to an internal temperature of 41 degrees F within 6 hours. If you aren t sure if the soup cooled...

Food Safety Issues: beef boiled for soup, refrigerator storage, new year carol
refrigerator storage, new year carol, harmful bacteria: Hi Nancy, Yes, your prime rib is past it s prime. (sorry...I couldn t resist the pun!) The recommendation for refrigerator storage of cooked meat is to use within 3-4 days or freeze for future use. As you waited 1 week after preparing to make the soup...

Food Safety Issues: butter storage, long term storage, ceramic dish
long term storage, ceramic dish, happy holidays: Hi Shurti, In the US it is common to store purchased salted butter in the refrigerator for 3-4 months. This butter comes in 4 - 1/4 lb sticks that are wrapped in a waxed paper. For longer storage it can be frozen. In the US it is not necessary to keep...

Food Safety Issues: chicken left out to thaw, food borne illness, lb chicken
food borne illness, lb chicken, rotisserie: Hi Sarah, It is not recommended to defrost poultry at room temperature as this gives any bacteria on the surface of the bird the perfect environment for rapid growth. While cooking would destroy any live bacteria, the problem is that some bacteria produce...

Food Safety Issues: Expired Candy, food safety issues, twizzlers
food safety issues, twizzlers, sugar content: Hi Patrick, There are no food safety issues related to eating old candy -- only quality issues. As you experienced, the candy was hard but was still flavorful. Candy has such a high sugar content that bacteria do not find it a welcome place to reproduce....

Food Safety Issues: Expired date on flour, wheat foods council, flour bags
wheat foods council, flour bags, bread flour: Hi Paul, Yes, the pie is safe to eat. The dates that are shown on flour bags is a best quality if used by date not an expiration date. In other words, Gold Medal has determined that if you use their flour before the date printed on the bag you are assured...

Food Safety Issues: Food Safety, refrigerator freezer, growth of bacteria
refrigerator freezer, growth of bacteria, bacteria growth: Hi Loret, The advice to keep hot foods hot and cold foods cold applie to foods that can easily support the growth of bacteria if left in temperatures between 40 and 135 degrees F. Basically this if for foods such as meat, fish, poultry, dairy and cooked...

Food Safety Issues: Freezer life of Spaghetti sauce, homemade spaghetti sauce, texture changes
homemade spaghetti sauce, texture changes, storage food: Hi Judy, Frozen spaghetti sauce with meat will stay safe in the freezer indefinitely. What you are really wanting to know is how long will the sauce be of high quality. The general recommendation for prepared foods is to freeze and use within 3-4 months...

Food Safety Issues: Fresh Waffles, buttermilk waffles, waffle iron
buttermilk waffles, waffle iron, baked cake: Hi Rebecca, Waffles and pancakes, once cooked, are very similar to a baked cake (same type of ingredients), which when completely baked is a safe product to leave at room temperature. The quality of the product may not be up to your standards after sitting...

Food Safety Issues: fish left in trunk of car, red lobster, degree weather
red lobster, degree weather, protein rich foods: Hi Nichole, Leaving fish and other protein-rich foods in the Danger Zone -- 40 to 135 degrees F -- for an extended period of time is an invitation for any bacteria present to reproduce rapidly. Since some of these bacteria may produce a harmful toxin...

Food Safety Issues: food poisoning, poison control center, laboratory confirmation
poison control center, laboratory confirmation, deviled eggs: Hi Diana, It is possible for cooked vegetables that have been temperature abused by being out of refrigeration or heat for an extended period of time. The last food you ate before becoming sick is not necessarily the food that caused you to become ill....

Food Safety Issues: food storage, shallow containers, spaghetti sauce
shallow containers, spaghetti sauce, cooking pot: Hi Silas, The sauce is okay to consume and the discoloration is caused by a reaction between the acidic sauce and the metal pan. Acidic foods have a tendency to darken metal pans, especially pans containing aluminum. If you place aluminum foil on top...

Food Safety Issues: frozen ham out of date, happy holidays, quality standards
happy holidays, quality standards, freezer: Hi Robin, If your ham was frozen the entire time, it is safe to cook and consume even though the best if used by date was February 2008. I assume you froze the ham before February 2008 and it has been solidly frozen ever since. If so, the ham will be safe...

Food Safety Issues: frozen pie pumpkins, pie pumpkins, frozen pie
pie pumpkins, frozen pie, consistancy: Hi Dawn, There is nothing unsafe with cooking a previously field frozen pumpkin. Be aware that the product may be softer and produce a thinner cooked product as freezing tends to expand and break some of the delicate inner tissue, thus allowing more liquid...

Food Safety Issues: garlic, food safety issue, long term storage
food safety issue, long term storage, garlic keeper: Hi Brenda, According to the University of California... For long-term storage, garlic is best maintained at temperatures of -1C to 0C (30-32F) with low relative humidity (60-70%). Good airflow is also necessary to prevent any moisture accumulation....

Food Safety Issues: Home canned mincemeat, e coli bacteria, low acid foods
e coli bacteria, low acid foods, pressure canner: Hi Mary, While the genral guideline for all home-canned food is to use within 1 year for highest quality, they can remain safe to consume for years. The general recommendation is to carefully observe the canned product to see if any changes have occured...

Food Safety Issues: Honey baked ham, cooked meats, refrig
cooked meats, refrig, hands in the air: Hi Gary, The recommendation for all foods that should be kept either hot or cold, such as ham, is that they should not be consumed if they have been in the Danger Zone - 40 to 140 degrees F -- for more than 4 hours. When cooked meats are left at room temperature...

Food Safety Issues: ham left out, surface bacteria, happy holidays
surface bacteria, happy holidays, refrigeration: Hi Julie, The general recommendation for all meats -- cooked or raw -- is that they should not be consumed if left out of refrigeration overnight. While the ham may still be perfectly safe, it has been given the perfect environment for any surface bacteria...

Food Safety Issues: ham left out, fda food code, food borne illness
fda food code, food borne illness, harmful bacteria: Hi Meg, The general guidelines for consumers for refrigerating foods capabile of supporting the growth of harmful bacteria is to refrigerate within 2 hours after removing from heat. This is just a guideline to ensure safety -- in other words food can be...

Food Safety Issues: ham bone & meat quality after 4 weeks in refrig., harmful bacteria, meat poultry
harmful bacteria, meat poultry, meat quality: Hi Shirley, It is not recommended to keep cooked foods that can easily support the growth of harmful bacteria (meat, poultry, fish, etc) in the refrigerator for over 4-5 days after cooking. Harmful bacteria, if present, could be growing slowly in the refrigerator...

Food Safety Issues: PC sprila glazed ham, quality issue, quality change
quality issue, quality change, maximum quality: Hi Sue, It is safe to freeze a spiral cut ham for 1-2 months for maximum quality. It can be frozen longer, but the quality of the ham will deteriorate with each passing month. I suspect that manufacturer has suggested not to freeze based on the quality...

Food Safety Issues: Pecan Pie, pecan pie, sugar content
pecan pie, sugar content, mold: Hi Kathy, With the high sugar content, a refrigerated pecan pie will remain safe to consume for several weeks. The problem is not safety but the quality of the pie. The crust will become soggy, the filling will slowly become less moist and eventually...

Food Safety Issues: Preserving lemon rind, preserving lemons, growth of bacteria
preserving lemons, growth of bacteria, million different ways: Hi Tami, I find no food safety reason why you can not continue with your lemon rind/salting preservation. Lemons are an acidic food that does not support the growth of harmful bacteria. Salt also inhibits the growth of bacteria. Putting the 2 together...

Food Safety Issues: pork, raw pork, pork products
raw pork, pork products, happy holidays: Hi Tina, The general recommendation for all raw pork products, whether marinated or not, is that they may be safely refrigerated for 3-4 days past purchase. If you purchased the pork on Monday, the 4th day would be Friday and thus you would be within...

Food Safety Issues: pressure canning chicken noodle soup, home food preservation, national center for home food preservation
home food preservation, national center for home food preservation, thick soups: Hi Kathy, There is not a research tested recipe for safely canning chicken noodle soup at home. You can can chicken in broth and then add noodles when you open the jar, but it is not recommended to can soups containing noodles, rice and pasta. The problem...

Food Safety Issues: pumpkin pie, baked pumpkin, pumpkin pie
baked pumpkin, pumpkin pie, best quality: Hi Bill, The recommendation for best quality and safety is to refrigerate pies up to 2-3 days. While the pie may remain safe much longer in the refrigerator, quality begins to decline the longer it is held. For longer storage you can freeze baked pumpkin...

Food Safety Issues: Refreezing duck that was thawed in refrigerator, frozen ducks, vacuum pack
frozen ducks, vacuum pack, frozen duck: Hi Mark, Meat and poultry may be successfully refrozen if the product is handled properly. By properly I mean that it is defrosted in a refrigerator and then refrozen within 2-3 days. It may then be defrosted in the refrigerator and then used within 2-3...

Food Safety Issues: RIDGE CREEK HONEY HAM, new year carol, freezer burn
new year carol, freezer burn, flavor changes: Hi Lisa, As long as your ham was consistently frozen it is safe to cook and consume, just probably not as high as quality. Frozen foods remain safe to consume for years if constantly frozen. The problem is freezing causes quality changes in food - freezer...

Food Safety Issues: raw bacon on a plate, raw meats, christmas carol
raw meats, christmas carol, raw meat: Hi Bud, The general recommendation for all raw meats is that the cooked product should not be placed back onto the raw meat plate. This is more of a concern with meats with juices than with a drier product like bacon, but the recommendation remains the...

Food Safety Issues: Safety of Cake with pineapple filling, minute frosting, frosting on the cake
minute frosting, frosting on the cake, coconut cake: Hi Jean, The general guideline for all cakes with a perishable ingredient is they should be stored in the refrigerator for maximum safety. Cooking the eggs does make them a safer product but does not eliminate the chance for food borne illness as they...

Food Safety Issues: safety of tea kettle, baking soda and vinegar, vermont country store
baking soda and vinegar, vermont country store, stainless steel tea kettle: Hi Karen, Stainless steel is prized for tea kettles as it does not rust or interact with water. Mineral buildup is due to hard water and normally soaking the kettle with baking soda and vinegar does the trick for removal. Some people recommend keeping...

Food Safety Issues: sliced ham, type of bacteria, harmful bacteria
type of bacteria, harmful bacteria, room temperature: Hi Kathy, The general recommendation for all meats left out of refrigeration overnight is to not take a chance and pitch the meat. The problem is that meat can easily support the growth of harmful bacteria -- bacteria that grows rapidly at room temperature....

Food Safety Issues: sprial Ham, tight fitting lid, new year carol
tight fitting lid, new year carol, aluminum foil: Hi Debbie, The sell by date is not a safety date but rather a date that the manufacturer has established as a maximum quality date if purchased by that date. It is also a date to help the grocery stores to refer to keep the freshest products on their...

Food Safety Issues: Left Over Turkey, turkey carcass, poultry products
turkey carcass, poultry products, leftover turkey: Hi Alayne, The general recommendation for all leftover poultry products is to use within 2-3 days. This would mean that turkey prepared on Thursday should be eaten or frozen for future use by Sunday. For maximum safety it is not recommended to use turkey...

Food Safety Issues: tin can; safety of cold non-vege food, imitation crab meat, national institutes of health nih
imitation crab meat, national institutes of health nih, aluminum pots: Hi Again, Yes -- I was referring to home or restaurant prepared cooked foods, not processed meats such as hotdogs, deli slices, etc. The later items have a much longer refrigerator shelf life -- see the package dating for a best if used by or sell-by...

Food Safety Issues: uht milk, refrigerator temperatures, lunch box
refrigerator temperatures, lunch box, lunch time: Hi Patty, Once uht milk is opened it is to be handled the same as other fresh milk products -- in other words it need to be refrigerated and kept cold for safety. Keeping the milk cold with ice packs is very smart and as long as the milk remains cold...

Food Safety Issues: vacuum bag, vacuum seal, vacuum bag
vacuum seal, vacuum bag, vacuum bags: Hi Nolan, I would first have a conversation with the butcher and explain your displeasure with the condition of your meat. While it is possible for meat to show ice crystals in a vacuum seal, it should not appear that air is in the bag. Are all of your...

Food Safety Issues: vinegar kill germs in kitchen, hydrogen peroxide, vinegar rinse
hydrogen peroxide, vinegar rinse, soil removal: Hi Sheri, Using vinegar/water/borox solution as a disinfectant is safe in your home and will kill most of the bacteria. Vinegar is not an effective soil removal/cleaner, but as a disinfectant it is quite effective (see: http://www.purdue.edu/envirosoft/housewaste/src/research.htm)...

Food Safety Issues: Baked Pasta, baked zita, baked pasta
baked zita, baked pasta, ground beef: Hi Debbie, Cooked meat leftovers can be safely refrigerated for 3-4 days. If you can not use it in that time period, package it in air-tight wrap and freeze for future use. When ready to use, defrost in the refrigerator and reheat in either the oven or...

Food Safety Issues: Botulism in Garbage, botulism spores, botulism toxin
botulism spores, botulism toxin, home food preservation: Hi Diane, Yes, I think you acted wisely in covering the spot where the liquid splashed from the can. Cleaning the carpet with carpet cleaner (either by yourself or professionally) would also be recommended to ensure a clean environment. Caro...

Food Safety Issues: Butternut Squash Left Out, harmful bacteria, warm environment
harmful bacteria, warm environment, butternut squash: Hi Abby, The recommendation is to not consume cooked carbohydrates (vegetables, pasta, rice, etc) once they are cooked and left at room temperature overnight. While they still may be safe to consume, they are capable of supporting the growth of harmful...

Food Safety Issues: bacteria growth in different temperatures, cold temperatures, growth temperature
cold temperatures, growth temperature, cause man: Hi Mikenzi, Bacteria that cause man harm are called mesophile -- bacteria that like growth temperatures of 40 to 135 degrees F. Colder temperatures slow down their growth. Ideally, mespohiles like 77 to 104 degrees F, with 98 degrees F -- the temperature...

Food Safety Issues: boiled and untouched soup left out 12 hours, growth of bacteria, hazardous foods
growth of bacteria, hazardous foods, room temperature: Hi Patty, I m not aware of any scientific research conducted on untouched boiled soup to determine safety as compared to soup that has been touched by a spoon and left at room temperature. We do know that potentially hazardous foods are capable of...

Food Safety Issues: bottling and dist of my salsa., specialty food trade, luck mark
specialty food trade, luck mark, addition check: Hi Mark, Check out the following co-packers in your area: Kyleigh Farms: http://www.kyleighfarms.com/ Food Masters: www.foodmasters.com In addition, check out this webpage of co-packers and consider contacting the National Association for the...

Food Safety Issues: Canned Tuna?, long periods of time, canned tuna
long periods of time, canned tuna, color texture: Hi Mike, If a manufacturer puts a best if used by date on the can in the format 00/00/00 it means month/date/year. I would interpret your date as July 18, 2012. One way to know for sure if your manufacturer is using this format is to go on their website...

Food Safety Issues: Chicken Soup, soup bones, bacterial growth
soup bones, bacterial growth, chicken soup: The 8 hours that the soup was off the heat might be sufficient for enough bacteria to grow or produce toxin to make someone sick. The difficult part is determining exactly when the soup cooled below 140 degrees. Once below 140 degrees bacterial growth...

Food Safety Issues: chicken safety, marinades for chicken, quality issue
marinades for chicken, quality issue, fridge: Hi Kecia, Yes, you can marinate chicken and vegetables together over night as long as both are fully cooked (165 degrees F) when prepared. Please be aware that most marinades for chicken are usually applied for less than 1 hour as the texture of the...

Food Safety Issues: Expired Garlic Pills, garlic pills, expiration dates
garlic pills, expiration dates, potency: The expiration date may be a date at which the manufacturer expects the potency and effectiveness of the pills to begin to decline. Most expiration dates are used to ensure quality and not safety. You may try the manufacturer to see why the pills expire...

Food Safety Issues: Foil safty, reynolds aluminum foil, aluminum salts
reynolds aluminum foil, aluminum salts, aluminum salt: Hi Yan, The black spots are an aluminum salt residue that are harmless and digestible. Simply remove the spots for a more attractive food product. Aluminum salts are a common ingredient in several medications used for stomach upset and indigestion so the...

Food Safety Issues: Food Safety, metal utensils, acidic foods
metal utensils, acidic foods, health risk: Hi Susan, Utensils made of stainless steel are safe to leave in foods as they do not react with either acid or basic foods. If the spoon were made of aluminum you would see a darkening of the spoon and the food touching the food as aluminum can react...

Food Safety Issues: Food Safety...garlic, growth of bacteria, wholesale club
growth of bacteria, wholesale club, safety issue: Hi Jennifer, While it may be safe, garlic has a pH above 4.6 and can support the growth of bacteria. The recommendation to refrigerate after opening is a safety issue, not mearly a suggestion for extending the shelf life. Unfortunately, the recommendation...

Food Safety Issues: Fridge Life for a Ham, refrigerator storage, hams
refrigerator storage, hams, preservatives: Hi Judy, The recommendation for refrigerator storage for fully cooked ham that is undated is 2 weeks. Since you say the ham was placed in the refrigerator 2 months ago, the recommendation now is to not take a chance and chuck the ham. Sorry... Caro...

Food Safety Issues: Frozen Beef Tenderloin, frozen beef, beef tenderloin
frozen beef, beef tenderloin, dinner tomorrow: Hi Kathy, Yes, you have done everything properly so far in handling your beef tenderloin. Be sure the tenderloin is on a plate or dish to catch any juices as it thaws. I suggest you slice the meat and place it on a foil-lined baking sheet and place in...

Food Safety Issues: Frozen lasagna, growth of bacteria, refrigerator temperature
growth of bacteria, refrigerator temperature, harmful bacteria: Hi Dale, First, it is not recommended to defrost potentially hazardous foods -- foods capable of supporting the growth of bacteria -- at room temperature as this is the perfect temperature for bacteria to grow. Seven hours at room temperature means that...

Food Safety Issues: Frozen meat and frozen bologna, harmful bacteria, frozen meat
harmful bacteria, frozen meat, warm temperature: Hi John, How sad that your meats were not delivered overnight as planned. I hope you have recourse with the sender and are able to recoup your costs due to their inability to deliver as requested. Unfortunately, both of the meat products, if allowed...

Food Safety Issues: Frozen uncooked shrimp, freezer storage, freezer burn
freezer storage, freezer burn, safety food: Hi Dona, Yes, it is safe to cook frozen uncooked shrimp that has been in the freezer for a year. As you will find out, the quality will not be as high as shrimp frozen for less time. Freezer burn is not unsafe to consume -- just not very tasty! The...

Food Safety Issues: Yogurt left out overnight, spoils, bacteria
Food Safety Issues: Yogurt left out overnight, spoils, bacteria

Food Safety Issues: food safety, color texture, hi mary
color texture, hi mary, quality color: Hi Mary, If the pickle tasted, looked and smelled like a good pickle then it is safe to consume. The best is used by date is a quality date -- not a safety date. It is placed there by the company to ensure that their product is of the highest standard...

Food Safety Issues: food safety, harmful bacteria, hazardous foods
harmful bacteria, hazardous foods, meatloaf: Hi Lyn, Unfortunately, the recommendation is to not reheat and consume potentially hazardous foods (foods capable of supporting the growth of harmful bacteria -- foods such as meatloaf) that have been at room temperature for over 2 hours. Since you can...

Food Safety Issues: food safety, refrigerator freezer, soft cheeses
refrigerator freezer, soft cheeses, cheese slices: Hi Tonya, So sorry your were greeted by a non-working refrigerator freezer when you arrived home. Soymilk - pitch Cheese -- block and pasteurized cheese slices can be salvaged but throw away any soft cheeses such as cottage, cream cheese, etc. peanut...

Food Safety Issues: food safety, moisture proof, refreezing
moisture proof, refreezing, tomato sauce: Hi Sylvia, Yes, it is safe to refrigerate previously frozen meat sauce that has been reheated. The recommendation is to either use or freeze the sauce within 3-4 days. When you want to use the meat sauce, defrost overnight in the refrigerator and then...

Food Safety Issues: food storage and water safety, water pipes, safety question
water pipes, safety question, water jar: Hi Yan, The recommendation for room temperature storage of baked goods for maximum freshness is 2 to 4 days. After 4 days the quality begins to deteriorate (soggy crust on pies, dry edges on cake, etc) and eventually mold will grow. Remember, food does...

Food Safety Issues: food stored in stainless food container, stainless steel flask, vacuum flask
stainless steel flask, vacuum flask, long term storage: Hi Yan, In some research it has been found that a hot boiling food can be kept hot (above 135 degrees F) for 8 hours. It is not recommended to keep juices at room temperature over 2 hours. Once opened, grapefruit and pineapple juice should be refrigerated...

Food Safety Issues: freezer quit- what's ok to refreeze, freezer bags, mold growth
freezer bags, mold growth, hi mary: Hi Mary, Your sugar cookies should be okay since they did not require freezing/refrigeration to be kept safe (they could have been stored at room temperature after baking and icing and would be safe to consume). The juices from the decaying meat does not...

Food Safety Issues: frozen beef, frozen beef, spoilage
frozen beef, spoilage, organisms: Is the package still frozen, or did it swell up when you thawed it? A swelling package may indicate spoilage is occurring and organisms are causing the swelling, or a major change in altitude between the packaging location and your location. You may...

Food Safety Issues: greasy particles in our olive oil, bottom of the bottle, bread baking
bottom of the bottle, bread baking, health hazard: It sounds like the oil has been refrigerated or even frozen at some point during transport and storage and has partially congealed, like an oil based salad dressing sometimes does if it has been made at home from regular olive oil. Normally, they should go...

Food Safety Issues: green bean casserole, green bean casserole, bacterial growth
green bean casserole, bacterial growth, refrigeration: Hi Cathy, The recommendation is to not consume cooked carbohydrates (vegetables, soups, rice, pasta, etc) that have been left out of refrigeration over 2 hours. While it may be safe to eat, it has been given the perfect environment for bacterial growth....

Food Safety Issues: Handling vacuumed paced foods, spoilage organisms, shelf life of foods
spoilage organisms, shelf life of foods, vacuum packaging: The vacuum packaging used for the tuna pouches should be handled in the same manner the cans are. The only real difference between the two is the size and shape of the package. If a food product is radiated it will be indicated on the label. Once prepared...

Food Safety Issues: Home canned salmon, canned salmon, maximum safety
canned salmon, maximum safety, canned foods: Hi Leo, The general recommendation for all home canned foods is to use within 1 year for maximum safety and quality. However, if the food looks like the day it was canned and the integrity of the can has not been compromised due to damage or corrosion,...

Food Safety Issues: ham in shut off refrigerator, refrigerator freezer, flavor enhancer
refrigerator freezer, flavor enhancer, frige: Hi Tina, Don t you just love kids??? Unfortunately, a warm ham put into a refrigerator that was not functioning is like leaving the ham at room temperature overnight. The recommendation is to not consume meats, poultry, fish and dairy (cooked or raw)...

Food Safety Issues: hamburger, hazardous foods, temperature environment
hazardous foods, temperature environment, ground beef: Hi Debbie, The recommendation is to not consume potentially hazardous foods that have been at room temperature overnight. Ground beef and hamburger are especially known for containing bacteria that when given the perfect temperature environment of room...

Food Safety Issues: Lasagna, turkey sausage, cooked turkey
turkey sausage, cooked turkey, hot sauce: Hi Julia, Yes, it should be safe. The recommendation is that ambient (room temperature) or warmer food should be cooled within 4 hours to 41 degrees to be safe. As your lasagna was in the refrigerator 2.5 hours and then removed to the oven to cook, you...

Food Safety Issues: Lasagna, chicken vegetable, cooked chicken
chicken vegetable, cooked chicken, lasagna: Hi Monica, Yes, you can assemble the lasagna on Friday with the cooked chicken, hold in the refrigerator and then bake it Sunday. The general guideline for usage of cooked chicken is 3-4 days in the refrigerator so you are well within this guideline for...

Food Safety Issues: Packaged Lunch Meat, food spoilage, food borne illness
food spoilage, food borne illness, slimy texture: Hi Debbie, The recommendations for food storage usage are just that...recommendations. Foods can be safe beyond the guideline -- but can also be unsafe. The guidelines are based upon research done on foods with known, small amount of bacteria added. ...

Food Safety Issues: Pork Roast, pork roasts, crock pot
pork roasts, crock pot, maximum safety: Hi Sandi, While it is not recommended to place frozen, whole muscle meat directly in the crock pot, it sounds like that within 6 hours your meat had fully defrosted and was in the beginning stages of cooking. As you turned the meat to High at that point...

Food Safety Issues: Pre-cooked Meats as an Ingredient, tomato sauce, food code
tomato sauce, food code, cooked meats: Hi Again, According to the FDA 2005 Food Code (page 80, Section 3-501.14 http://www.cfsan.fda.gov/~acrobat/fc05-3.pdf) cooked food must be cooled within 2 hours from 135 to 70, and within a total of 6 hours from 70 to 41. (Note: For consumers I use 40...

Food Safety Issues: Pre-cooked meatballs left out, crock pot, meatballs
crock pot, meatballs, leftovers: Hi Colleen, While it is possible they are still safe, it is also possible that they now harbor bacteria that could make you ill. Since some bacteria have the capability of producing a toxin that is not deactivated by reheating, the general recommendation...

Food Safety Issues: peas cooked and left over night, spoilage organisms, mold fungus
spoilage organisms, mold fungus, source of contamination: If the peas are completely cooked, and then left uncovered at room temperature they will begin to spoil as airborne yeasts, mold, fungus and bacteria settle on them. It is impossible to know what specifically will begin to grow. The initial cooking process...

Food Safety Issues: pork roast, wise option, pork roast
wise option, pork roast, slow cooker: Hi Sue, It all depends on what the temperature of the roast was when you discovered that your refrigerator was turned off. The recommendation is if the roast was above 40 degrees for over 2 hours that it be pitched. If your refrigerator was cold when it...

Food Safety Issues: Roasted garlic and oil refrigerated, food spoilage organisms, ill chances
food spoilage organisms, ill chances, daily basis: Hi Bernadette, Chances are the garlic was showing signs of food spoilage organisms -- bacteria and mold capable of changing the color, texture and flavor of foods. Fortunately, food spoilage organisms do not cause illness but their presence can be masking...

Food Safety Issues: Safety of Kitchen Utensil Material, term health effects, long term health
term health effects, long term health, high temperatures: There are numerous and conflicting studies that indicate both of these materials may cause long term health effects if used as food contact surfaces. Most studies indicating a health risk suggest using brass or aluminum for highly acidic, or very high...

Food Safety Issues: Steak marinate, steak marinate, raw steak
steak marinate, raw steak, bacterial growth: Hi Dee, Yes, 2 weeks is way too long. First, raw steak in the refrigerator should be used within 4-5 days for safety. Even though most marinades are acid and therfore decrease the chances for bacterial growth, they are not designed to be in contact with...

Food Safety Issues: Steak left out overnight, hazardous foods, temperature environment
hazardous foods, temperature environment, time at home: Hi Amy, It is not recommended to consume potentially hazardous foods -- meats, dairy, fish, etc -- that has been at room temperature for over 2 hours. As your steak was defrosted and at room temperature overnight, the recommendation is to definitely not...

Food Safety Issues: spiral cut hams, spiral cut hams, expired product
spiral cut hams, expired product, sam s club: Most expiration dates are used by manufacturers to ensure the product quality and freshness is retained when used. These dates have little to do with the safety of the product. If using an expired product some spoilage may have occurred, but this is typically...

Food Safety Issues: Tomato Sauce, homemade tomato sauce, growth of bacteria
homemade tomato sauce, growth of bacteria, red wine: If the sauce was made from commercially processed tomato sauce it will likely be too acidic to support the growth of bacteria. Your recipe looks like it consists of mainly tomato sauce with only a few other ingredients making up a very small fraction of the...

Food Safety Issues: tomato suace, stainless steel containers, refrigerator storage
stainless steel containers, refrigerator storage, homemade sauces: Hi Linda, Yes, stainless steel is okay for acid food storage, such as tomato sauce. However, it is not recommended to store foods in large cooking vessels as the volume of food takes way too long to cool down in the refrigerator, making it susceptible...

Food Safety Issues: turkey wings and breast, turkey wings, harmful bacteria
turkey wings, harmful bacteria, crock pot: Hi Barb, It all depends on what the temperature was when you found the turkey at 7:30 AM. If the temperature was still 135 degrees F or above it will be safe to use to make soup. If under 135 degrees F, it is very questionable as to the safety of the...

Food Safety Issues: Week old tuna sandwich, tuna sandwich, canned tuna
tuna sandwich, canned tuna, storage time: It s very difficult to tell if her illness was caused by the sandwich or not. Symptoms typically take at least 12 hours after eating to develop, though some can occur sooner. If she continues to have symptoms see a doctor, 7 days is at the upper end of storage...

Food Safety Issues: Whipping Cream, food spoilage organisms, heavy whipping cream
food spoilage organisms, heavy whipping cream, warm temperature: Hi Mary, The recommendation is to not use dairy products that have been at room temperature over 2 hours. While the whipping cream may be safe, it has been given the perfect environment for bacterial growth. Also, the warm temperature could encourage food...

Food Safety Issues: water, tap water, health benefit
tap water, health benefit, mineral content: The answer depends largely on which bottled water and which tap water supply you are referring to. In general, there is no health benefit to bottled water over tap water, both must meet certain standards that ensure safety. Some studies even suggest tap...

Food Safety Issues: Left whole bone-in Chicken on Counter Overnight, harbor bacteria, roasting chicken
harbor bacteria, roasting chicken, dinner time: Hi Jill, The recommendation is to not cook and consume poultry that has been at room temperature overnight. Poultry, especially chicken and turkey, are known to harbor bacteria that when given the right conditions will multiply quickly. The right condition...

Food Safety Issues: Yogurt left out overnight, temperture, spoilage
temperture, spoilage, room temperature: Yogurt is typically acidic enough to prevent spoilage, and has a high level of competing organisms that prevent the growth of other organisms. However, the product varies widely between manufacturers, so if the packaging recommends keeping the product refrigerated...

Food Safety Issues: Beef Roast, beef roast, frozen beef
beef roast, frozen beef, best quality: Hi Joyce, The recommendation is to refrigerate fresh whole-muscle beef up to 4 days after purchase or defrosting. If you can not use it in that time frame you should freeze it for future use. For best quality, use the frozen beef roast within 1 year....

Food Safety Issues: beef tenderloin left in the stove, meat safety, meat storage
meat safety, meat storage, beef: Mike, How are you doing? Any cooked meat should not be left unrefrigerated for more that 2 hours at a time. Re-cooking it at any temperature will not reduce the bacteria that has already grown. Ten hours is a long time but ultimately the choice to eat the...

Food Safety Issues: Canned salmon foreign bodies.., canned salmon, clover leaf
canned salmon, clover leaf, fish expert: Hi Michael, Thank you for sending the picture of your find in your canned salmon. I suggest that you immediately contact Clover Leaf and show them what you found. They can be reached at 1-877-893-9880. Be sure to have the label handy when you call...

Food Safety Issues: Colour of steak, purple meat, brown meat
purple meat, brown meat, spoiled meat: Hello Melinda, The discoloration of the meat is an indication of the amount of oxygen which causes the meat to be dark brown/purple. This is not an indication that the meat is bad. I would probably eat it however if you are unsure you can always take the...

Food Safety Issues: canned fish safety, canned fish, smoked salmon
canned fish, smoked salmon, deterioration: Hi Nancy, If the cans are in sound condition and show no signs of deterioration (leakage, bulging, etc) they should be okay to consume. Be aware that food canned 15 years ago may not be as good as fresher food. Changes in texture, color and flavor can occur...

Food Safety Issues: canning, thumb down, angela
thumb down, angela: Hi Angela, If it is a home processed food in a jar, the lid will be concave in the middle and if you press your thumb down it does not pop back. When you pry open the lid you should hear a woosh sound. If you are talking about a commercially processed...

Food Safety Issues: cheese, mold growth, costco
mold growth, costco, ronda: Hi Ronda, Yes, the cheese should be fine to consume. Hard, natural cheeses can be left at room temperature for 12 hours or more and still be safe to eat. Refrigeration is recommended to increase shelf life as mold is the main concern. Any mold that does...

Food Safety Issues: chocolate Donuts, food safety concern, donuts
food safety concern, donuts, baked goods: Hi Stephanie, Normally, manufacturers of baked products put a best if used by date on their product to ensure freshness and to make sure their product is being properly rotated in the stores. It is not a safety date...but a quality date. If the donuts...

Food Safety Issues: coconut milk, canned coconut milk, harmful bacteria
canned coconut milk, harmful bacteria, hazardous foods: Hi Jennifer, I am not aware of coconut milk being considered a potentially hazardous foods -- these are foods that are capable of supporting the growth of harmful bacteria. Coconut milk is, however, a perishable product as it has a very high fat content...

Food Safety Issues: cold cut ham safety in freezer, freezer paper, moisture proof
freezer paper, moisture proof, quality issue: Hi Joanne, Yes, the ham ends will be fine in the freezer. Be sure to wrap in moisture proof freezer wrap (plastic - wrap or bags, foil or freezer paper) and get out as much air as possible. Label, date and freeze no longer than 3 months for maximum quality....

Food Safety Issues: cooked meat left out, hamburger meat, chilli
hamburger meat, chilli, bacteria: Hi Angela, While it is possible that the meat is still safe, it has also be given the perfect environment for any bacteria present to grow. Since you can t see, taste or smell this bacteria and given the fact that some bacteria produce a toxin that is...

Food Safety Issues: cooked meat refreezing, meat storage, leftover meat
meat storage, leftover meat, leftovers: Julia, How are you doing? Cooked meats can be frozen, I freeze them all the time as I refuse to waste food. Some meats however freeze better than others. You can find a lot of information on meat storage by visiting http://www.Food-Storage-Info.com/meatstorage.html...

Food Safety Issues: creamer left out all night, coffee creamer, meat poultry
coffee creamer, meat poultry, room temperature: Hi Jane, While it is entirely possible that the creamer is still safe, it is also possible that it is unsafe and may contain invisible and undetectable bacteria that could make you ill. The general guideline is that foods (dairy, meat, poultry, fish, etc)...

Food Safety Issues: eating frozen beef, frozen beef, vacuum seal
frozen beef, vacuum seal, probaly: Hi Tony, Yes, from what you describe the roast should be safe to consume. The guidelines for keeping meat in the freezer are done as to highest quality, not the safety of the food. Food in the freezer does not get better the longer it is frozen, where...

Food Safety Issues: egg left out, hazardous food, cold car
hazardous food, cold car, animal foods: More than likely they are still ok. Depending on where you live they may have never risen above 41 degrees during the time they spent in your car. While eggs are still a potentially hazardous food, and should be held under refrigeration, they do not carry...

Food Safety Issues: expiration dates on 6 oz cans of juice, ocean spray cranberry juice, ocean spray cranberry
ocean spray cranberry juice, ocean spray cranberry, juice cocktail: Hi Sharon, The dates you see are a Best if Used By date. This date is when the company feels the product is still at it s highest quality and past that date the quality can deteriorate. This is a quality date...not a safety date. As long as the cans...

Food Safety Issues: FOOD SAFETY, serving spoon, food safety
serving spoon, food safety, utensils: Hi Debbie, It is dangerous if the metal of the spoon reacts with the food. A long time ago spoons were made from a variety of metals including tin, aluminum, and iron which could react with foods, especially acidic foods. Now, most spoons for food are made...

Food Safety Issues: Food left on counter overnight, butter vegetables, harmful bacteria
butter vegetables, harmful bacteria, hi jill: Hi Jill, The recommendation is to not reheat and consume meats and vegetables that have been at room temperature for over 2 hours. While they may be still safe to consume, it is also possible that they now harbor harmful bacteria that you can t see, taste...

Food Safety Issues: Food Safety, freezer storage, aluminum foil
freezer storage, aluminum foil, chicken strips: Hi Mikki, Both foil and plastic wrap can be used to wrap chicken strips for storage in the refrigerator (up to 3 days) or in the freezer (up to 1 year). The key in packaging material is wrapping tightly so no air can penetrate the packaging. Personally,...

Food Safety Issues: Food Storage, food storage, red peppers
food storage, red peppers, capers: Hi Sherry, The general recommendation for opened condiments like pickles and roasted red peppers is 6 months. Fatty condiments like olives and capers, on the other hand, become slimy and off-flavor and should be used within 1 month of opening. Caro...

Food Safety Issues: Food being left unrefrigerated, harmful bacteria, food borne illness
harmful bacteria, food borne illness, meat type: Hi Kathi, The recommendation is that all foods capable of supporting the growth of harmful bacteria (meats, gravy, cooked carbohydrates such as pasta, rice and potatoes) need to be refrigerated within 2 hours of preparation for safety. Leaving food at...

Food Safety Issues: Frozen Pork Ribs - Uncooked, pork ribs, frozen pork
pork ribs, frozen pork, microbial action: Hi Holly, I am forwarding your question on to a University of Illinois Meat Specialist for their take on this question. When I get a reply I ll send it to you. Carol Hi Holly, I got the following response from Dr. Tom Carr, Meat Specialist at...

Food Safety Issues: food safety, spoon, food safety
spoon, food safety, stainless steel: Hi Gina, If the spoon is stainless steel, non-reactive plastic or wood then it is okay. If the spoon is made from aluminum then you probably see a darkening of the spoon indicating a reaction between the acid in the salsa and the spoon. I would not consume...

Food Safety Issues: food safety, stainless steel spoon, refrigerator storage
stainless steel spoon, refrigerator storage, long term storage: Hi Margaret, As stainless steel is a metal that does not react with acidic foods, it is okay -- theoretically -- to leave it in the food. In fact, while serving, the spoon should be left in the food as this is the best place, food safety-wise, to leave...

Food Safety Issues: "freeganism", food borne illness, warm soapy water
food borne illness, warm soapy water, dumpster diving: Hi Andrea, I ve heard of this practice of dumpster diving for food - not because you are homeless and hungry but more as a political statement on the waste of food in the US. Though some foods are thrown away for purely cosmetic reasons such as bruises...

Food Safety Issues: Will freezing cake lessen flavor?, chocolate chip cookies, oatmeal chocolate chip cookies
chocolate chip cookies, oatmeal chocolate chip cookies, oatmeal chocolate chip: Hi Andrea, Bakers freeze cake and cookies all of the time with no loss of flavor or texture. For both the cake and cookies, simply wrap in a freezer wrap (plastic, foil). When ready to thaw the cake, do so at room temperature, covered, 2 to 4 hours and...

Food Safety Issues: freezing cheese, shredded mozzarella cheese, freezing cheese
shredded mozzarella cheese, freezing cheese, texture: Hi Katherine, Yes, you can freeze shredded mozzarella cheese with the recommendation to freeze no longer than 2 months. Freezing and thawing may change the texture of the cheese, making it more crumbly, but with the cheese shredded you probably won...

Food Safety Issues: freezing pepperoni, pepperoni, freezer
pepperoni, freezer, refrigerator: Hi Margaret, Yes, you can freeze sliced pepperoni. Frozen pizza s have sliced pepperoni on them and they do well in the freezer. You might want to wrap in small portions so that you don t have to defrost all of the pepperoni at one time. Be sure to...

Food Safety Issues: fresh milk, milk storage, diary storage
milk storage, diary storage, sour milk: Simone, How are you doing today? The date you are referring to is the purchase by date, your milk is still good. If you need additional information on diary storage please visit http://www.Food-Storage-Info.com/diarystorage.html Take Care, Carl http://www.Food-Storage-Info.co...

Food Safety Issues: frozen luch meat, maximum quality, freezer
maximum quality, freezer, sandwiches: Hi Maria, I assume this ham was given to you frozen and it has been frozen since October 2007. If not frozen...definitely pitch! The freezer guideline for frozen sliced ham is 1 month for maximum quality. It can be frozen longer and still be safe to...

Food Safety Issues: frozen and thawed chicken, growth of bacteria, stuffings
growth of bacteria, stuffings, caution: Hi Julia, The recommendation is that if the label says must be cooked from a frozen state then a defrosted bird should not be cooked. The reason for this is that some stuffings are highly perishable and capable of supporting the growth of bacteria when...

Food Safety Issues: galvanized bucket, shrimp fish, corn on the cobb
shrimp fish, corn on the cobb, metal bucket: Hi Debbie, I assume you are just wanting to serve the seafood boil from the bucket -- not prepare or leave in the bucket for an extended period of time...correct? Galvanized metal is usually not recommended for food storage as it can react with foods,...

Food Safety Issues: Home-based cake decorating business, home food safety, agriculture www
home food safety, agriculture www, agriculture state: Hi Sarah, The Pennsylvania Food Code allows homebased bakeries as long as the products due not contain any potentially hazardous food items. Foods like cheesecake, pumpkin pie, etc must be produced in a certified and inspected kitchen. Non-potentially...

Food Safety Issues: Honey Baked Ham, lactate sodium, sodium phosphates
lactate sodium, sodium phosphates, sodium lactate: Hi Kandy, The recommendation for ham with a best if used by date is to refrigerate a maximum of 1 week past this date or freeze for future consumption. Since you say it has been refrigerated since February 15th, the recommendation is to pitch and not consume....

Food Safety Issues: ham date, spiral sliced ham, butcher
spiral sliced ham, butcher, freezer: Hi Mary, I suggest you freeze the ham since it will be past the sell by date on the 12th. Freeze the ham now, and take it out of the freezer and place in the refrigerator on March 20th. It will be adequately defrosted and ready to heat to 140 degrees F...

Food Safety Issues: hamburgers, bread crumbs, raw eggs
bread crumbs, raw eggs, ground pork: Hi Teresa, Yes, it is safe to defrost in the refrigerator and cook them. As you already have them made into patties, it would be much easier to just cook them from the frozen state. Simply place the patties on a hot grill or skillet and cook until...

Food Safety Issues: In home Cake/Candy Business, local health department, character cakes
local health department, character cakes, candy business: Hi Aileen, Unlike the answer to the Pennsylvania individual where a home-based cake/candy business is allowed, New Jersey requires that you use a separate kitchen from your family kitchen. For a link to the New Jersey Food Code, please see: http://www.nj.gov/health/eoh/documents/chapter24_effective_1207.pdf...

Food Safety Issues: hot sauce, hot sauces, harmful bacteria
hot sauces, harmful bacteria, stable product: Hi Ginni, Hot sauce is considered a shelf stable product that does not need to refrigerated in order to stay safe. Shelf stable sauces have a pH lower than 4.6. Low pH foods do not support the growth of harmful bacteria and can left at room temperature....

Food Safety Issues: Mold on salsa, soft cheeses, soft food
soft cheeses, soft food, tentacles: Hi Barbara, No, it is not recommended to continue consuming soft foods that have visible mold, even though you removed it. Some molds have microscopic hair-like tentacles that can penetrate the soft food and unfortunately, some of these have been found...

Food Safety Issues: marinated meat, marinade, acidic
marinade, acidic, shelf life: Hi Pam, The general recommendation for holding whole muscle meat in the refrigerator is 3-4 days. Vacuum sealing increases the shelf life of refrigerated foods and will also increase the intensity of the marinade. I would think you could safely hold the...

Food Safety Issues: meat left out, chuck roast, ground meat
chuck roast, ground meat, internal temperature: Hi Ann, If the internal temperature of the meat stayed at 41 degrees or lower, it is safe to cook and eat. If the meats were above 41 for over 2 hours then the recommendation is to throw it out. Of course, the overall recommendation is When in doubt...throw...

Food Safety Issues: mold ingestion, diarrhea and vomiting, black mold
diarrhea and vomiting, black mold, drain plug: Hi Jessica, Chances are very good that your daughter will not have any side effects from her encounter with mold. Diarrhea and vomiting can occur with large ingestion of mold. If your daughter has not experienced either of these, chances are she will not...

Food Safety Issues: Pickled Eggs, recipes pickled eggs, room temperature storage
recipes pickled eggs, room temperature storage, home food preservation: Hi Rick, Research conducted by Dr. Elizabeth Andress at the National Home Food Preservation Center at the University of Georgia has concluded that pickling eggs for room storage is a risky and has been associated with the growth of c. botulinum. Thus NHFP...

Food Safety Issues: Pizza Kits, plastic deli containers, mozzarella cheese
plastic deli containers, mozzarella cheese, pizza kits: Hi Cheryl, The best way of determining shelf life is to conduct properly constructed storage trials under realistic, defined conditions. Many universities have food entrepreneurial centers that can help in doing shelf-life tests so that you can know what...

Food Safety Issues: Pork Roast, boneless pork roast, open zip
boneless pork roast, open zip, zip lock: Hi Judy, It depends on how long the pork was left at room temperature. The recommendation is to not eat meat that has been left at room temperature over 2 hours. While the meat may be perfectly safe, allowing it to be at room temperature for an extended...

Food Safety Issues: Preserving Homemade Salad dressing, shelf life studies, orange zest
shelf life studies, orange zest, extra virgin olive oil: Hi Kacee, In order to determine the shelf life of your produce, I suggest you consult a university-based food entrepreneurial center. These centers provide help to individuals to assist them in the development of their products for sale. In addition, they...

Food Safety Issues: pork ribs, pork ribs, growth of bacteria
pork ribs, growth of bacteria, room temperature: Hi Carlie, First, it is not recommended to defrost meat at room temperature as the outside of the meat defrosts first and could support the growth of bacteria. Meat left out overnight should not be cooked or consumed so my advice is to throw them out. ...

Food Safety Issues: refrigeration time of prime rib, prime rib, tomorrow evening
prime rib, tomorrow evening, wednesday afternoon: Hi Holly, The general recommendation for fresh, whole muscle beef is to refrigerate and use within 3-4 days. As Sunday will be day 4 (Thursday is day 1, Friday day 2, Saturday day 3 and Sunday day 4), you are just within this recommended use time. It should...

Food Safety Issues: refrigerator life of smoked meats, cooked meats, smoked meats
cooked meats, smoked meats, smoked chicken: Hi Jan, The general recommendation for all cooked meats and poultry whether done by smoking, grilling, roasting, etc is to refrigerate and use within 3-4 days. If you can not use it in this time period the recommendation is to freeze for future use. Frozen...

Food Safety Issues: Safe Holding Time For Hot Dogs, fda food code, hot dog cart
fda food code, hot dog cart, steam table: Hi Terri, According to the FDA food code, hot dogs should be held at an internal temperature of 135 degrees F or higher. As long as the dog is held at this temperature it can be held indefinetely. Of course, hot dogs held for an extended period of time...

Food Safety Issues: Starting a home based bakery in Chicago, food manager certification, cityofchicago org
food manager certification, cityofchicago org, food handler: Hi Belinda, Chicago has a very strict code for starting a home-based food business so I suggest you start out by reading this website: http://webapps.cityofchicago.org/health/General_Info.html Another website that may provide specific help in the...

Food Safety Issues: sell by dates, ham leftovers, muscle meats
ham leftovers, muscle meats, ground meats: Hi Carol, A ham with a sell by date of April 12 can be safely refrigerated until you use the ham on Easter. Technically, that ham could be in the grocery store refrigerated section until April 12th. If you purchased on April 12th, the recommendation would...

Food Safety Issues: smoked pork, eating raw meat, dog wolf
eating raw meat, dog wolf, smoked pork: Hi John, Smoked pork purchased at the grocery store is not a raw produce. The smoking process is a slow cooking process where the meat absorbs the flavor of the smoke created by the addition of flavored wood chips or briquettes. The meat may look uncooked...

Food Safety Issues: Tomato sauce w/meat left out overnight, food borne illness, porcini mushrooms
food borne illness, porcini mushrooms, growth of bacteria: Hi Louise, Without testing the sauce to see if it is still safe to consume there is no way of knowing the safety of the sauce. Cooked carbohydrates like tomato sauce are capable of supporting the growth of bacteria and unfortunately the type of bacteria...

Food Safety Issues: yolk color of hard boiled eggs, hard boiled eggs, yolk color
hard boiled eggs, yolk color, egg yolks: Hi Nancy, Egg yolks can have a gray, green or bluish tint, especially noticeable next to the white. This is the result of sulfur and iron compounds in the egg reacting at the surface of the yolk. It may occur when eggs are overcooked or when there is a...

Food Safety Issues: Baking ham, duty foil, internal temperature
duty foil, internal temperature, degree oven: Hi Rod, It is not recommended to allow a ham to reach room temperature before baking. Simply remove the ham from the refrigerator, wrap in heavy-duty foil and bake in a 325 degree oven until the internal temperature is 140 degrees F (about 12-15 minutes...

Food Safety Issues: Beef jerky, usda guidelines, degree temperature
usda guidelines, degree temperature, dehydrating: Hi Todd, Check out this website for research-based information on making beef jerky. http://www.uga.edu/nchfp/how/dry/jerky.html As you read you ll see that it is possible to marinate the beef before drying and then boil the marinade/beef mixture,...

Food Safety Issues: Beef Mince, frozen beef, maximum quality
frozen beef, maximum quality, leftovers: Hi Tini, Yes, the frozen beef mince is safe to consume. Defrost in the refrigerator and prepare as if fresh. Leftovers should be refrigerated or frozen for future consumption. The sell by date is a date to ensure that the grocery store is always supplying...

Food Safety Issues: baked potatoes, harmful bacteria, baked potatoes
harmful bacteria, baked potatoes, potato salad: Hi Joyce, Unfortunately, the recommendation is to not used cooked vegetables that have sat out of refrigeration for over 2 hours. While they may still be perfectly safe, there is the possibility that they could support the growth of harmful bacteria and...

Food Safety Issues: CCP For production of chocolate ganache, production of chocolate, chocolate ganache
production of chocolate, chocolate ganache, growth of bacteria: Hi Brian, I ve been doing some research of spoilage in ganache and chocolate products and it is related to the water activity of the product. After reviewing the ingredients in your ganache, I can only ascertain that the butter and cream in your recipe...

Food Safety Issues: Chicken left in oven all night, chicken legs, fried rice
chicken legs, fried rice, bacteria: Hi Shonnie, Unfortunately, the recommendation is to not eat chicken that has been at room temperature overnight. While the chicken may be perfectly safe to consume, you have given it the perfect environment for any bacteria present to grow to levels that...

Food Safety Issues: Cooked Italian Sausage Left Out Overnight, italian sausage, growth of bacteria
italian sausage, growth of bacteria, cooked meats: Hi Dorothy, The recommendation is that leftover cooked meats and sausages need to be cooled within 6 hours to 41 degrees in order to be considered safe for reuse. Unfortunately, cooked meats that have sat out at room temperature overnight are capable of...

Food Safety Issues: Cooked Oatmeal left out, growth of bacteria, old adage
growth of bacteria, old adage, hazardous food: Hi Debbie, Oatmeal is a grain, but once you rehydrate the grain it becomes a food that can easily support the growth of bacteria. The 2008 Illinois Food Code states that a cooked and hot potentially hazardous food (meat, dairy, fish, cooked carbohydrate...

Food Safety Issues: Crockpot Minestrone, fda food code, crock pot
fda food code, crock pot, minestrone: Hi Afton, The current FDA food code would allow the soup to be at room temperature for 4 hours and still be considered safe for consumption. HOWEVER after 4 hours it would have to be thrown out...it could not be reheated. Since your soup was out 6 hours...

Food Safety Issues: cake storage, vacuum system, seal a meal
vacuum system, seal a meal, bake a cake: Hi Debbie, A piece of cake - no frosting -- will last a long, long time as the only thing that will eventually happen is mold will start to grow (if enough moisture is present). I m concerned that sealing a piece of cake with the Seal-A-Meal vacuum...

Food Safety Issues: canned tomatoes, safety, italian tomatoes, canned tomatoes
italian tomatoes, canned tomatoes, joy of cooking: Hi Judy, Anytime a can is bulged it means that something has changed inside the can making it now an unsafe product to consume. Whether the can was home processed or commercially processed, a bulging can is a sign of danger. Please, do not consume! ...

Food Safety Issues: chicken, home refrigerator, harmful bacteria
home refrigerator, harmful bacteria, internal temperature: Hi Rebecca, I assume the chicken was purchased frozen...correct? If so, it is not recommended to cook and consume chicken that has defrosted at a temperature between 40 and 140 degrees as this temperature can cause any bacteria present to multiply rapidly....

Food Safety Issues: chicken, meat and poultry, toxin
meat and poultry, toxin, connie: Hi Connie, Unfortunately, the recommendation for cooked meat and poultry left in a turned off oven for 12 hours is to pitch. Some bacteria could possibly grow during the time in the oven and some of these may produce a toxin that is not deactivated by...

Food Safety Issues: chicken, plastic bags, chickens
plastic bags, chickens, good question: Hi Mary, Good question, and unfortunately there is no clear cut answer as to whether the chickens are still safe to consume. It sounds like the chickens were very hot when you purchased them, otherwise they wouldn t still be at 120 degrees 3 1/2 hours...

Food Safety Issues: chicken soup, stack containers, air circulation
stack containers, air circulation, 36f: Hi Pam, Unfortunately, there isn t a way to salvage your soup as some bacteria can form a toxin that is not deactivated by boiling. A large pot of hot soup should not be put in the refrigerator as it will take too long for the soup to cool down. You...

Food Safety Issues: chilling soup, bacterial growth, hot foods
bacterial growth, hot foods, heat source: Hi Jon, The recommendation for cooling hot foods such as soup is to refrigerate within 2 hours of taking off the heat source. As you are past this recommendation, the chances for bacterial growth has increased. Since you can t see, taste or smell the bacteria...

Food Safety Issues: cooked baby back ribs, baby back ribs, hazardous foods
baby back ribs, hazardous foods, room temperature: Hi Eduardo, The recommendation is to not consume cooked potentially hazardous foods (meats, poulty, fish, etc) that have been at room temperature over 2 hours. As your ribs were at room temperature for over 8 hours, the recommendation is to not consume...

Food Safety Issues: cooked pasta, open containers, airline food
open containers, airline food, happy travels: Hi Jenny, First, I would contact the airlines and see what arrangements can be made for food for your child during the the trip. I m betting they will make accommodations and allow you to bring in food that they will store in their refrigeration and heat...

Food Safety Issues: defrosting cooked meat, frozen meatballs, maximum safety
frozen meatballs, maximum safety, frozen meat: Hi Suzette, The current recommendation is to not defrost any meat -- raw or cooked -- at room temperature to ensure maximum safety. While the chances of any bacterial growth is lessened in cooked frozen meat, there still is a possibility for growth when...

Food Safety Issues: Eggs, shelled eggs, room temperature
shelled eggs, room temperature, shell: Hi June, Fresh, uncooked shelled eggs should be refrigerated at 45 degrees at all times to ensure safety. If left out overnight, the recommendation is to not cook or consume the eggs. Hard cooked eggs still in the shell can be at room temperature 2...

Food Safety Issues: Eggs, black mold, mildew
black mold, mildew, dots: Hi Kellie, How disturbing to find black dots on the inside of the shell. Black is not a color that should be seen in an egg and means that mold has infiltrated through either a small crack or hole in the shell. You should not consume eggs with black mold...

Food Safety Issues: Expiration dates, tight containers, rule of thumb
tight containers, rule of thumb, dry milk: Hi Ted, The Best if Used By date is a date determined by the manufacturer as to the date the product will be guaranteed for best quality. It is not about safety but quality. It is also designed as a way for grocers to keep their stock rotated and fresh...

Food Safety Issues: Food in a hot car, fda food code, hot car
fda food code, hot car, heat source: Hi Brian, According to the FDA Food Code, a restaurant can serve food that was held at 135 degrees F but then taken off the heat source up to 4 hours. However, after 4 hours, the food must be discarded. For consumers we recommend not consuming foods...

Food Safety Issues: Food warmers, chafing dishes, chafing dish
chafing dishes, chafing dish, food temperature: Hi Brad, If food is held above 135 degrees, it can be considered safe to consume forever. Food held at 135 degrees, however, does not get better, quality-wise, the longer it is held. But safety-wise if the food temperature remains above 135 continuously,...

Food Safety Issues: Fresh Hummus: safe for how long?, homemade hummus, fresh products
homemade hummus, fresh products, refridgerator: Hi Amy, Fresh homemade hummus made with the lemon juice will last about a week in the refrigerator, and a couple of months in the freezer. Freezing it will often change the consistency of the hummus but when it is thawed in the refrigerator, adding some...

Food Safety Issues: food quality life in commercial freezer, commercial freezer, cheese mixture
commercial freezer, cheese mixture, walk in freezer: Hi Liz, As far as food safety, as long as the foods were constantly frozen the entire time from Sept 2008 the foods are safe to consume. Foods can be frozen safely for a long time but the quality of the food begins to deteriorate and freezer burn, color...

Food Safety Issues: food safety, dough products, grocery bag
dough products, grocery bag, internal temperature: Hi Debbie, According to the Nestle Toll-House people: The Refrigerated Dough products are intended to be kept in a refrigerated state and should not be held at room temperature for more than 4 hours at 65 degrees. If the dough has been out over 4 hours...

Food Safety Issues: food safety, cream cheese, stool sample
cream cheese, stool sample, flu like symptoms: Hi, Yes, it is entirely possible that the cream cheese left at room temperature for several days was the culprit for your flu like symptoms. Of course, without laboratory analysis of both a stool sample and sample of the suspected food it is only a guess....

Food Safety Issues: freezing foods?, frozen coconut milk, air tight container
frozen coconut milk, air tight container, cheese cake: Hi Brenda, 1. Yes, coconut milk can be frozen but be aware that the quality of the product will probably change. Some brands of coconunt milk separate and/or become lumpy when frozen. Coconut milk will keep after opening in an air-tight container in the...

Food Safety Issues: frozen canned foods, frozen cans
frozen cans: Hi Jeanne, I really don t understand the thought process behind freezing unopened canned foods. Canning is designed to hold foods for a long period of time and freezing them can jeopardize the integrity of the can as freezing causes the contents to expand...

Food Safety Issues: frozen dinners, macaroni and cheese, frozen dinners
macaroni and cheese, frozen dinners, frozen foods: Hi Chimere, While it is not recommended to leave frozen foods at room temperature to defrost, leaving frozen foods at room temperature up to 2 hours is still considered safe for consumption. As your meals were out just slightly longer than 2 hours you are...

Food Safety Issues: frozen pork, mild vinegar, frozen pork
mild vinegar, frozen pork, pork shoulder: Hi Debbie, If you notice any odd odors with meat when defrosted, it is best not to cook and consume the food. Pork fat can go rancid, even while frozen and thus the quality recommendations for freezing pork are much shorter than other types of meat. ...

Food Safety Issues: frozen strawberries, frozen strawberries, frig
frozen strawberries, frig, smoothie: Hi Jackie, As far as safety, the strawberries are still safe as long as mold is not growing. The question really becomes one of quality as frozen strawberries in the refrigerator will become quite mushy as they defrost. If they strawberries look, smell...

Food Safety Issues: Ham safe to eat?, harmful bacteria, meat poultry
harmful bacteria, meat poultry, hazardous foods: Hi Allen, The recommendation is to not cook and consume potentially hazardous foods (meat, poultry, dairy, etc) that has been at room temperature overnight. While it may be perfectly safe, it is also possible that harmful bacteria has grown to a level...

Food Safety Issues: Honey mustard, red wine vinegar, shelf life studies
red wine vinegar, shelf life studies, refrigerator storage: Hi Pete, The only way to know shelf life of your product is to conduct tests on both the unopened and opened jars. Food testing labs are equipped with special equipment that can do speed-up simulation of dry and refrigerator storage to determine shelf...

Food Safety Issues: Is my ham safe to eat?, picnic shoulder, degrees celcius
picnic shoulder, degrees celcius, cold last night: Hi Roberta, While it is not recommended to leave meat unrefrigerated overnight, it sounds like your car at 4 degrees C was a refrigerator last night! 4 C = 39 degrees F and in the US that s what we recommend for a refrigerator. So, if you are confident...

Food Safety Issues: home reared pork, ground pork, roasts
ground pork, roasts, steaks: Hi Alan, The general recommendation for fresh pork is to refrigerate up to 3-4 days for whole muscle meat (roasts, steaks, chops, ham, etc) and 1-2 days for ground pork. If you can not use the fresh pork within the above guidelines, then it should be...

Food Safety Issues: Illinois Home Based Baking Business, local health department, food sanitation
local health department, food sanitation, baking business: Hi Heather, Yes, you need to use a kitchen that is inspected and certified. The basic requirements for certification include a 3 compartment sink, separate hand sink, sink for floor cleaning and a back-flow devise on your plumbing preventing sewer water...

Food Safety Issues: ingested uncooked pork marinade, pork marinade, harmful bacteria
pork marinade, harmful bacteria, pork ribs: Hi Nancy, While it is not recommended to consume the marinade that has been in contact with raw meat without cooking, chances are that nothing will happen to you. If, by chance, there was harmful bacteria in the pork and thus in the marinade, if you soaked...

Food Safety Issues: liquid egg measurements, american egg board, egg yolks
american egg board, egg yolks, liquid eggs: Hi Liz, It depends upon the size of the egg as to how many whole, egg whites and yolks are in a cup. According to the American Egg Board, to make 1 cup of eggs you will need the following: Egg Size Whole Whites Yolks Jumbo 4 5...

Food Safety Issues: Meatloaf left out all night, hazardous foods, food taste
hazardous foods, food taste, food borne illness: Hi Elle, The recommendation for potentially hazardous foods left at room temperature overnight (or for over 4 hours) is to pitch the food. The problem is some bacteria could have grown during the time it was at room temperature and some of these bacteria...

Food Safety Issues: meat, meat and poultry, interior temperature
meat and poultry, interior temperature, turkey 1: Hi Slavko, Here s a table with estimated defrosting times for meat and poultry in a refrigerator with an interior temperature of 36 to 40 degrees F: Large Roast 4 to 7 hours per lb. Small Roast 3 to 5 hours per lb. 1 inch Steak...

Food Safety Issues: meat left out over night, meat left in garage overnight
meat left in garage overnight: Hi Jennifer, The rule of thumb is if the meat did not get above 41 degrees F internal temperature, they can be salvaged. However, be aware that leaving meat at temperatures above refrigerator temperatures for 12 hours is not recommended as the chances...

Food Safety Issues: meats left in car overnight, food left out overnight
food left out overnight: Hi Mandy, Unfortunately, there is no way of telling if the foods are still safe. When foods that can easily support the growth of bacteria -- meats, dairy, fish, etc. are left at temperatures between 41 and 140 degrees for an extended period of time, the...

Food Safety Issues: Do I need certificate to sell cookies online?, local health department, sanitation rules
local health department, sanitation rules, food sanitation: Hi Chiaki, New Jersey Food Code requires that you must have a separate kitchen from your home kitchen to prepare food for sale and that you must be a licensed food handler. To obtain a license, apply to the local Health Department. Before a license...

Food Safety Issues: Olive Oil, light olive oil, old glass
light olive oil, old glass, glass bottle: Hi Tom, Smell it....if it has an off odor, it is rancid and should not be used. An opened bottle of oil will last 6 months or more if stored in a dark, cool environment - never in a warm pantry or above the range. Once opened, oil can be stored in the...

Food Safety Issues: Pickled eggs, how to make pickled eggs, flavors
how to make pickled eggs, flavors, fridge: Hi Scott, For the research-based recipe for how to make pickled eggs, I suggest you check out: http://www.uga.edu/nchfp/how/can_06/pickled_eggs.html It is not harmful to open the jar during the pickling process, so the eggs you are preparing should...

Food Safety Issues: Poultry "Sell by" date vs cook date, food spoilage bacteria, harmful bacteria
food spoilage bacteria, harmful bacteria, slippery skin: Hi Judy, Fresh, refrigerated poultry should be either cooked or frozen for future use within 2-3 days of purchase. If you purchased the chicken on 4/13 then the chicken should have been cooked by 4/16 or frozen for future use. Refrigerating chicken...

Food Safety Issues: pork not refrigerated, smoked ribs, refrigerator temperature
smoked ribs, refrigerator temperature, shelf stable: Hi Susan, The current recommendation is that any cooked meat (smoked or not) should not be in the Danger Zone (41 to 135 degrees F) more than 4 hours. If the ribs got down to refrigerator temperature then I would be more comfortable telling you they were...

Food Safety Issues: pork safety, growth of bacteria, harmful bacteria
growth of bacteria, harmful bacteria, pork safety: Hi Tammy, Unfortunately, the kind of bacteria that can make you ill does not give off an off flavor, color or smell. That s why the recommendation for foods capable of easily supporting the growth of bacteria left out at room temperature for an extended...

Food Safety Issues: Refreezing uncooked catfish, frozen catfish, fish flesh
frozen catfish, fish flesh, kay: Hi Kay, As long as the fish was refrigerated the entire time they can be safely refrozen. Be aware that the texture of the fish will probably be mushy when you use them as thawing and refreezing causes a breakdown in the fish flesh. This is not harmful,...

Food Safety Issues: raw pork left unrefrigerated 2 hours, raw pork, cool to the touch
raw pork, cool to the touch, maximum safety: Hi Deb, The general recommendation is that meat (raw or cooked) should not be at room temperature over 2 hours for maximum safety. Since you are just slightly beyond this recommendation, and you said it still felt cold to the touch, I believe your roast...

Food Safety Issues: raw turkey - unrefrigerated, raw poultry, judgement call
raw poultry, judgement call, raw turkey: Hi LS, The general guideline for raw meat products to be at room temperature and still be considered safe is 2 hours. As your turkey was out just past this recommendation it s a real judgement call on your end as to whether you feel secure in consuming...

Food Safety Issues: roast bbq chicken left out overnight, harmful bacteria, hazardous foods
harmful bacteria, hazardous foods, cool night: Hi Sarah, The recommendation is to not consume potentially hazardous foods -- foods capable of supporting the growth of harmful bacteria -- when these foods have been at room temperature overnight. While it is impossible to know if the chicken is still...

Food Safety Issues: roast beef, fda food code, roast beef
fda food code, roast beef, slow cooker: Hi Jerry, The recommendation is to not consume meats left at room temperature over 2 hours. The 2005 FDA Food Code allows restaurants to serve food that has been held above 135 degrees F and then taken off the heat within 4 hours but the food must be pitched...

Food Safety Issues: Spegetti Sauce., food safety concern, spaghetti sauce
food safety concern, spaghetti sauce, hi bob: Hi Bob, Storing spaghetti sauce in the pot in which it was made can be safe IF the sauce cools down to 41 degrees or colder within 6 hours of being placed in the refrigerator. Placing a large amount of hot food in a deep pan in the refrigerator could be...

Food Safety Issues: Spices, ground spices, chillis
ground spices, chillis, expiry date: Hi Sara, Spices do not have an expiration date and are not harmful to use years after purchase. The issue with spices is they become less potent with age and will therefore not give the intended taste and color characteristic of that spice. For ultimate...

Food Safety Issues: Storage of individual Half & Half, refrigeration temperature, proper storage
refrigeration temperature, proper storage, case package: Hi Anna, As the individual half & half containers state that they do not need refrigeration, these should be kept in the pantry in dry storage. There is no need to refrigerate them as this does not increase their shelf life. I don t believe anything is...

Food Safety Issues: safe method for planting crops in old tires?, clear plastic sheeting, burning tires
clear plastic sheeting, burning tires, food crops: Hi Annie, I m not aware of any reliable research indicating that tires leach harmful chemicals into the soil and plants, so the need of lining the tire is not necessary. I realize you can read differing opinions on this subject on the internet, but...

Food Safety Issues: selling defrosted food, fda food code, chicken thighs
fda food code, chicken thighs, freezer burn: Hi Craig, I m not aware of anything in the FDA Food Code that specifically denies the selling of thawed frozen food. In fact, many grocery stores sell chicken pieces that have been previously frozen and are now in a the process of defrosting while on display...

Food Safety Issues: smoked/uncooked ham left unrefrigerated, uncooked meats, dangerous levels
uncooked meats, dangerous levels, room temperature: Hi Brenda, The general recommendation for uncooked meats is to not have them at room temperature for more than 2 hours. You say your ham felt cold so I assume this ham was originally frozen and when discovered it was now defrosted. It is not recommended...

Food Safety Issues: spots on home cured ham, gray spot, spoilage
gray spot, spoilage, roasts: Hi Cat, I am forwarding your question to a meat specialist at the University of Illinois for his opinion. As soon as I receive his response, I ll forward it on to you. Stay tuned... Carol I heard back from the specialist and he said that if there...

Food Safety Issues: Thawed/Marinated Chicken, frozen chicken, chicken breast
frozen chicken, chicken breast, marinade: Hi Patricia, Sorry I did not get back to you sooner but the good news is that your chicken should be okay to cook and eat this evening. Whether marinated or not, defrosted chicken should be used within 1-2 days so using tonight is within this recommendation....

Food Safety Issues: Three compartment sinks, wash rinse, chlorate
wash rinse, chlorate, restaurant business: Hi Dan, No, you are not wrong. You are absolutely RIGHT! A 3-compartment sink is set up with wash, rinse and sanitize and it goes in that order. It makes not sense to dip in sanitizer, rinse it off and then redip! The sanitizer in the 3rd sink needs...

Food Safety Issues: temperature of pork, hazardous foods, pork roast
hazardous foods, pork roast, refrigerator: Hi Yuridia, Pork that is held at 135 degrees F or above is safe to consume, even if it has been held for 10 hours. In fact, you can hold meats and other potentially hazardous foods at 135 degrees for days and it will be safe. The problem is that meats...

Food Safety Issues: thawing out meet, warm temperature, ground meat
warm temperature, ground meat, bacteria: Hi Rob, Unfortunately, the recommendation is to not defrost meat at room temperature as some bacteria on the surface of the meat could multiply rapidly in the warm temperature. As ground meat is notorious for containing bacteria, it is vitally important...

Food Safety Issues: turkey leg, turkey leg, hazardous foods
turkey leg, hazardous foods, room temperature: Hi Gail, Unfortunately, the recommendation is to not consume potentially hazardous foods (meats, dairy, poultry, etc) that have been left at room temperature over 2 hours. Regardless if this leg were raw or cooked, the recommendation is the same....don...

Food Safety Issues: Virgin Olive Oil, virgin olive oil, oil storage
virgin olive oil, oil storage, open shelf: Hi Suzanne, Olive oil, if stored in a dark, cool place has an opened shelf life of 3 or more years. You ll know when it has gone bad ...it will have a rancid smell and taste. Storing your olive oil in the refrigerator will increase it s open shelf...

Food Safety Issues: take out, hot car, olive garden
hot car, olive garden, leftovers: Hi Denise, The usual recommendation for leftovers brought home from a restaurant is that they should be refrigerated within 2 hours of leaving the restaurant. As your leftovers were refrigerated for 2 hours - then left in a hot car (70 outside means the...

Food Safety Issues: yogurt, yogurt manufacturers, mold
yogurt manufacturers, mold, signs: Hi David, Most yogurt manufacturers provide a best if used by date on their product as they have found that the quality of the product remains high when refrigerated through that date. After that date, they are not guaranteeing the quality. On the other...

Food Safety Issues: 2 yr old drank some spoiled pineapple juice, food spoilage organisms, ill chances
food spoilage organisms, ill chances, pineapple juice: Hi Robin, Fortunately, spoiled food caused by food spoilage organisms do not make you ill. They make food taste, smell and look bad and are Mother Nature s way of telling you Don t eat me as I may be hiding more harmful bacteria that can make you ill....

Food Safety Issues: My 2yr old ate moldy applesauce, apple sauce, tsp
apple sauce, tsp, mold: Hi Kim, Yes, chances are very good that your son will be just fine. Ingesting small amounts of mold normally do not cause any problems. Of course you should monitor him and if any new symptoms (other than the ones you are currently giving him medication)...

Food Safety Issues: air-tight egg storage, egg storage, air tight container
egg storage, air tight container, shelled eggs: Hi Valerie, I m not aware of any safety problems in storing raw shelled eggs in the Lock & Lock egg storage container. My question is why? Shelled eggs in their own carton will remain fresh for usage when stored in the refrigerator for 4-5 weeks....

Food Safety Issues: Bacteria from baby bottle, millena, baby bottles
millena, baby bottles, readymade: Hi Mathew, I, like you, went to the website and could not find any indication that the bottles have been manufacturered and are readily available. I would contact the readymade via email: invest@readymadeinc.com or by writing the company: Ready Made...

Food Safety Issues: BBQ Chicken, bacterial growth, breeding ground
bacterial growth, breeding ground, room temperature: Hi James, How lucky to do feel? As there is no way of knowing if the chicken is still safe without laboratory testing, the recommendation is to error on the side of caution and not consume the chicken. Here s why... Cooked meat left at room temperature...

Food Safety Issues: baking from home kitchen, local health department, food code
local health department, food code, ohio pennsylvania: Hi Kathe, There are 12 states in the US that allow individuals to bake goods in their home kitchen and sell them to the public. These 12 states are Alabama (as of April 2009), Iowa, Kentucky, Maine, New Hampshire, North Carolina, Ohio, Pennsylvania, Tennessee,...

Food Safety Issues: Chicken Defrost Timeline, chicken breasts, rule of thumb
chicken breasts, rule of thumb, freezer: Hi Gina, The general rule of thumb is to used defrosted chicken within 1-2 days of complete defrost. As your chicken probably wasn t fully defrosted until Saturday, 2 days would make it Monday. Inspect the chicken for any off odor, slimmy skin or off...

Food Safety Issues: Chicken Soup, shallow containers, slow cooker
shallow containers, slow cooker, chicken soup: Hi Jess, You can let it cool down slightly -- say for 1 hour -- and then package the soup in shallow containers -- no more than 4 inches tall. Refrigerate and use within 3-4 days. If you can not use in that time frame you can freeze the soup. Caro...

Food Safety Issues: Chicken unrefrigerated for 3 to 4 days., food spoilage organisms, food borne pathogens
food spoilage organisms, food borne pathogens, growth of bacteria: Hi Najiyyah, Unfortunately, the recommendation is to pitch the chicken. When a freezer goes out, you have about 2 days (if the freezer is full) that the food will remain cold enough to be salvaged. After 2 days you need to either move the frozen food to...

Food Safety Issues: Cooked Meat Left Out Overnight, beef sausage, frig
beef sausage, frig, room temperature: Hi Donna, The recommendation is to not consume meat that has been left at room temperature overnight. While it is possible the meat is still safe to consume, it is also possible that during the time at room temperature, bacteria could have grown to a level...

Food Safety Issues: Corned Beef Correct Date on Pkg??, meat department manager, local grocery store
meat department manager, local grocery store, meat case: Hi Eileen, From March to June sounds like too long of time for a piece of refrigerated meat to be considered safe. I m going to go to my local grocery store and check out the dates on the corned beef in their meat case and talk with the meat department...

Food Safety Issues: left out chicken, spoiled chicken, chicken
spoiled chicken, chicken, salmonella: Joyce, How are you doing? First I would like to apologize for my delay in response. Of course some bacteria has developed but I don t believe enough to cause your chicken to be a health concern. For more info on Meat and Poultry storage info please feel...

Food Safety Issues: consuming mold, consuption, speedy recovery
consuption, speedy recovery, pusy: Hi Sarah, Chances are your current illness is not due to mold but could be due to other bacteria present in the the cups. I suggest you consult with your physician and hopefully you ll be better soon. Best wishes for a speedy recovery. Caro...

Food Safety Issues: cooked meat, growth of bacteria, turkey burger
growth of bacteria, turkey burger, cooked turkey: Hi Tanya, There is no way of telling if the turkey burger is still safe. All we know is that cooked meats left at room temperature are capable of supporting the growth of bacteria. Some bacteria are capable of producing a toxin that is not deactivated by...

Food Safety Issues: cooked tamales left out, fish eggs, growth of bacteria
fish eggs, growth of bacteria, microwave oven: Hi Dee, Unfortunately, the recommendation for foods capable of easily supporting the growth of bacteria (meat, dairy, fish, eggs) is that if they are at room temperature over 4 hours they should be thrown away. While freezing would stop any further growth,...

Food Safety Issues: Defrosted Fish, fish pie, refrigerator
fish pie, refrigerator: Hi Sarah, The general recommendation for the use of defrosted fish is to use within 2 days of full defrost. I assume you placed the pie in the refrigerator on Saturday which probably meant that the pie wasn t fully defrosted until sometime Sunday. Two...

Food Safety Issues: Expired chicken and hummus, food spoilage organisms, visible signals
food spoilage organisms, visible signals, harmful bacteria: Hi Patricia, It is not recommended to consume foods past their best if used by or sell date unless these foods were frozen before these dates. Since you describe physical changes to the product that indicate that food spoilage organisms and possibly...

Food Safety Issues: egg question from valerie, raw eggs, airtight container
raw eggs, airtight container, valerie: Hi Sheri, I m sorry you feel I skirted the question. The container Valerie was asking about is not designed for keeping raw eggs therefore I can not recommend that she do so. I would recommend she contact the manufacturer of the container and ask them...

Food Safety Issues: eggs storage & safety, shell eggs, cracked eggs
shell eggs, cracked eggs, broken eggs: Hi Tina, Why must the eggs be cracked? If you travel with the whole eggs in a cooler, keeping the eggs cold with ice gel packs, I see no reason why the eggs would not be safe for consumption. Cracked eggs have a much shorter refrigeration shelf life...

Food Safety Issues: Food being left out, fda food code, sauce pasta
fda food code, sauce pasta, growth of bacteria: Hi Kelli, A large pot of warm food left at room temperature has an increased risk for food borne illness. As you can t tell if food that is capable of supporting the growth of bacteria is still safe to consume, the recommendation is to not reheat and consume...

Food Safety Issues: Food Allergy/Spoilage?, tomato ketchup, egg allergy
tomato ketchup, egg allergy, allergy tests: Hi Mike, While it is possible to be allergic to eggs, most individuals develop this allergy as children and outgrow it as adults. Usual symptoms of egg allergy can include wheezing, nausea, headache, stomachache and itchy hives. Yes, allergy tests...

Food Safety Issues: Food Safety, frozen vacuum, vacuum packaging
frozen vacuum, vacuum packaging, anaerobic environment: Hi Mary, Even though the meat was vacuum sealed, being at room temperature for an extended period of time still could provide a breeding ground for some bacteria capable of growing in an anaerobic environment. Since you can t tell if bacteria has grown,...

Food Safety Issues: Food safety, meat packages, raw meats
meat packages, raw meats, bacterial growth: Hi Diane, It is not recommended to defrost meat at room temperature because of the increase chances for bacterial growth. As your meat packages were undoubtedly completely defrosted after 12+ hours out of the freezer, the temperature of the meat provided...

Food Safety Issues: Food service sink/drain requirements, fda food code, suburban cook county
fda food code, suburban cook county, local health departments: Great questions, while I can t answer the question with absolute certainty for your County, most local Health Departments operate under the same model and use the FDA Food Code as a basis for their regulations. You will need to have a 3-compartment sink,...

Food Safety Issues: Forgot to plug in crockpot, beef, roast beef
beef, roast beef, meat storage: Kathleen, How are you doing? Raw meat should not be left out at all, even cooked meat is supposed to be refrigerated within two hours after preparation. We all make mistakes but when it comes to telling a person whether to throw away food I would normally...

Food Safety Issues: Freeze versus refigerate, ground beef, freezer
ground beef, freezer, elbow: Hi Mary, I would freeze the casserole today, remove it on Saturday and place in the refrigerator to defrost and then reheat on Sunday. You can also reheat the casserole from the frozen state. Simply take from the freezer and go directly to the oven....

Food Safety Issues: Frozen Salmon, serum albumin, frozen salmon
serum albumin, frozen salmon, egg white: Hi David, Yes, this is quite normal for salmon and other fish. It is completely safe to eat. Actually the white fluid is called serum albumin which is proteins in the blood of the fish that are still present in the flesh after it was cleaned. If you...

Food Safety Issues: Frozen then thawed ground turkey, meat and poultry, ground turkey
meat and poultry, ground turkey, warm environment: Hi Mark, It is not recommended to defrost meat, especially ground meat and poultry at room temperature as bacteria that could be present in the meat or poultry could grow in the warm environment. Some of these bacteria may produce a toxin that is not deactivated...

Food Safety Issues: Food service sink/drain requirements
Food Safety Issues: Food service sink/drain requirements

Food Safety Issues: food left out over night, growth of bacteria, type of bacteria
growth of bacteria, type of bacteria, egg salad: Hi Betty, Unfortunately, the recommendation is to not consume potentially hazardous foods (foods capable of easily supporting the growth of bacteria whether raw or cooked) if left at room temperature over 4 hours. It is impossible to tell if the egg...

Food Safety Issues: freezing food, zucchini lasagna, vegetable lasagna
zucchini lasagna, vegetable lasagna, putanesca sauce: Hi Cheryl, Yes, it should be okay to freeze your grilled vegetable lasagna. You can either defrost in the refrigerator overnight and bake from a thawed state (350 degrees F for aproximately .75 to 1 hour) or from a frozen state (350 degrees F for aproximatley...

Food Safety Issues: freezing and refreezing meat, meat storage, meat temperature
meat storage, meat temperature, meat refrigeration: Barbara, How are you doing? I can understand your reasoning with throwing out the meat not being sure if it was safe to eat. It is not recommended to re-freeze meats but a lot of it has to do with bacteria growth and the nutrients and quality lost when...

Food Safety Issues: frozen pizza production, food safety specialist, frozen pizzas
food safety specialist, frozen pizzas, gourmet pizza: Hi Joe, I don t know anyone specifically in the frozen pizza production in Florida but Roy Costa, a food safety specialist in Florida, probably will know someone who can assist you. You can check out Roy on his website: http://www.safefoods.tv/ His...

Food Safety Issues: Green Mold/expired food, mold spores, green mold
mold spores, green mold, moldy food: Hi Cheryl, Mold spores from one food can be transferred to other foods if the moldy food was in an open container in the refrigerator. It is unlikely that a closed container with mold would spread spores to other foods. As long as you remove the moldy...

Food Safety Issues: Grilling, herbs and spices, dry herbs
herbs and spices, dry herbs, spice blend: Hi Ed, I m not aware of any research on dry herbs and spices and their effect on reducing the production of HCA s. The newest research from Kansas State University tested 3 commercial herb/spice blend marinades in liquid form so I don t think you can extrapulate...

Food Safety Issues: grilling food, american cancer society, ted gansler
american cancer society, ted gansler, national cancer institute: Hi again, There is no set recommendation on what is considered a safe amount of grilled meats to consume. Excessive to me would mean 5-7 times a week but again there is no set recommendation. For a good background on HCA s and the concern, please read...

Food Safety Issues: Hamburger thawing, fridg, refigerator
fridg, refigerator, two pounds: Hi Russ, Yes, the hamburger should be still safe to cook and consume. As a general rule, fresh hamburger purchased at the grocery store or defrosted hamburger should be either cooked or frozen for future use within 2-3 days of purchase. As you are within...

Food Safety Issues: Heating food in a foam container, styrofoam container, food container
styrofoam container, food container, whole chicken: Hi Armando, I would say that removing the area of food that came in contact with the melted foam is sufficient for safety. An occasional mishap in the microwave with the resulting layer of food removed should not prove harmful in the long run. Continual...

Food Safety Issues: hamburger meat, egg bread, bread crumbs
egg bread, bread crumbs, hamburger meat: Hi Christine, If the meatballs were completely cooked to an internal temperature of at least 155 degrees F before refrigeration, then the meatballs would be safe to reheat and consume for 3-4 days. Are you sure the meatballs were cooked to 155 degrees...

Food Safety Issues: Can i leave frosted cake out overnight?, cream cheese frosting, canned frosting
cream cheese frosting, canned frosting, whipped cream frosting: Hi Carol, Commercially processed frostings are safe to leave at room temperature -- even the cream cheese canned frosting. While canned frosting manufacturers recommend refrigerating any unused frosting up to 2 weeks, they do not state that once frosted...

Food Safety Issues: I need expert help, haccp food safety, food safety training
haccp food safety, food safety training, fsis usda: Hi Kellie, There are 3 books that may be beneficial to you: 1. Food Safety in the Hospitality Industry by Tim Knowles 2. A-Z of Food Safety by Jeremy Stranks 3. The HACCP Food Safety Training Manual by Tara Paster As far as websites, I highly...

Food Safety Issues: I need help to find research on the physiological and psychological effects of eating chocolate, chocolate research, eating chocolate
chocolate research, eating chocolate, reputable research: Hi Sheila, This is really not in my area of expertise. A quick internet search led me to a couple of websites with references to chocolate research that may be helpful. http://www.chocolate.org/refs/index.html Check out the notes at the end of this...

Food Safety Issues: non-refrigerator items, maine food, maine gov
maine food, maine gov, dept of agriculture: Hi Amy, While having a HACCP plan may show the inspector that you understand food safety and the hazards involved in preparing, transporting and holding of your cheesecakes, I doubt if it will allow him/her to override the Maine Food Code and Farmer s Market...

Food Safety Issues: olives in a jar, temperature fluctuation, temperature swings
temperature fluctuation, temperature swings, flavor changes: Hi Neville, It is not recommended to store any canned or jarred food in conditions of extreme temperature fluctuation. While this is not harmful to the safety of the product (unless it got so cold that the contents of the jar/can froze and broke the seal)...

Food Safety Issues: Pesto, basil pesto, clostridium botulinium
basil pesto, clostridium botulinium, botulism: Hi Laura, Chances are your homemade basil pesto was not contaminated with the Clostridium botulinium spore, which ONLY vegetates in the absence of air. Since your pesto was defrosted and undoubtedly stirred, air was present making it impossible for botulism...

Food Safety Issues: POWDERED MILK EXP, powdered milk, whole milk
powdered milk, whole milk, quality issues: Hi Denise, I bet the date on the container was a best if used by date -- not an expiration date. The best of used by date is just that -- the manufacturer has determined that using the product before that date will provide the best quality. After that...

Food Safety Issues: Pork, harmful bacteria, warm temperature
harmful bacteria, warm temperature, breeding ground: Hi Teresa, Food that is left at room temperature for an extended period of time provides the perfect breeding ground for bacteria to grow. Actually a warm temperature is the worse as bacteria love temperatures between 41 and 135 with their favorite temperatures...

Food Safety Issues: pie safety, fruit pies, harmful bacteria
fruit pies, harmful bacteria, hazardous foods: Hi again, It only applies to crusts made with potentially hazardous foods -- eggs, meats, fish, dairy. Traditional pie crust does not contain any of these foods (flour, fat and salt are the traditional ingredients) and thus does not have to be refrigerated...

Food Safety Issues: pork, pink pork
pink pork: Hi Anne, Yes -- whole muscle meat pork can be safely served at 155 degrees F. At this temperature pork can appear still pink in the center. Ground pork, on the other hand, should be cooked to a minimum of 165 degrees F which is considered completely cooked...

Food Safety Issues: pork loin, raw meats, pork loin
raw meats, pork loin, food borne illness: Hi Frank, It s hard to say whether the pork loin is still good. All we do know is that leaving raw meat at a temperature between 40 and 135 degrees for an extended period of time is a recipe for food borne illness. Bacteria thrive in raw meats left between...

Food Safety Issues: pork loin, pork loin, rapid growth
pork loin, rapid growth, toxin: Hi Frank, If the pork loin remained at 41 degrees or below while in your truck then it would be safe to cook and consume. If not...then the recommendation is it pitch it. Unfortunately, bacteria on meat is quite common and giving it a temperature...

Food Safety Issues: pork roast, frozen pork, pork roast
frozen pork, pork roast, freezer: Hi Sharon, If the pork roast was placed in the freezer on Thursday, it probably wasn t fully defrosted until Saturday. The recommendation for fully cooked meats once defrosted is to use within 3-5 days so you are well within this guideline for safe usage....

Food Safety Issues: porkloin, pork loin roast, freezer storage
pork loin roast, freezer storage, frozen pork: Hi Leslie, Yes, the pork loin is safe to defrost, cook and consume. The quality of the pork loin will probably not be as high as a fresher frozen pork loin, but as far as safety -- as long as foods are continually frozen they are safe to consume. Freezer...

Food Safety Issues: potatoes au gratin, growth of bacteria, hi jill
growth of bacteria, hi jill, laboratory analysis: Hi Jill, Without laboratory analysis there is no way of knowing 100% if these potatoes are still safe. All we know is that cooked carbohydrates (potatoes, vegetables, rice, pasta, etc) that has sat out all night are capable of supporting the growth of...

Food Safety Issues: preserving bbq sauce, processor resources, entrepreneurial center
processor resources, entrepreneurial center, plastic bottles: Hi Meghan, I suggest that you contact a university-based food entrepreneurial center for assistance in bottling your bbq sauce. For a listing of centers, please see this website: http://foodsafety.psu.edu/processor/resources.htm You are probably...

Food Safety Issues: Raw Chicken, food spoilage organisms, chicken and other poultry
food spoilage organisms, chicken and other poultry, dangerous bacteria: Hi Ivette, It s hard to tell if chicken has gone bad from food borne illness bacteria like Salmonella since it doesn t give off any indicators it is present. Food spoilage organisms on the other hand give off odors, texture changes and color changes. ...

Food Safety Issues: Raw Hamburger turned brown, food spoilage organisms, raw hamburger
food spoilage organisms, raw hamburger, texture changes: Hi Victoria, As beef ages it turns brown and is an indication that the beef needs to be cooked or frozen immediately. While the browning in itself is not harmful, it can be masking harmful bacteria that could make you ill. Food borne illness bacteria do...

Food Safety Issues: Re-freezing sherbet, hi mary, sherbet
hi mary, sherbet, crystals: Hi Mary, If they were fully defrosted -- no. If they still contained ice crystals (soft but still slightly frozen) then they can be refrozen. Refreezing sherbet and ice cream does not improve the quality of the product as large ice crystals tend to form...

Food Safety Issues: Rhubarb sauce, temperature refrigeration, mold growth
temperature refrigeration, mold growth, room temperature: Hi Leah, Yes, the rhubarb sauce should be fine to consume. Fruits sweetened with sugar are safe to keep at room temperature. Refrigeration slows down any mold growth (the biggest problem with fruits) but is not required to keep it safe to consume. ...

Food Safety Issues: raw ground pork storage, food spoilage organisms, refrigerator shelf
food spoilage organisms, refrigerator shelf, butcher paper: Hi Donna, The recommendations for food storage of meat products are just that -- general guidelines. Holding sausage past the general guidelines does not automatically mean that the it is now unsafe, only that with each passing day the chances for harmful...

Food Safety Issues: refreezing homemad tomato sauce, homemade tomato sauce, quality issue
homemade tomato sauce, quality issue, cell structure: Hi Lynda, Yes, you can refreeze tomato sauce that has been previously frozen. Technically, you can freeze/refreeze products that have been defrosted in the refrigerator. Quality is the only issue as the freezing/thawing cycle tends to break down the cell...

Food Safety Issues: Selling cakes from home/Alabama laws, alabama cooperative extension, cooperative extension offices
alabama cooperative extension, cooperative extension offices, specialty cakes: Hi Andrea, After closer reading of the new Alabama law that went into effect April 23, 2009, the selling of home baked goods is allowed from your home kitchen IF it is sold at Farmer s Markets. I believe if you want to start a business selling cakes to...

Food Safety Issues: Smoked Salmon, smoked salmon, length of time
smoked salmon, length of time, salmon: Hi Patty, Depending upon the process used and temperature of the smoke, vacuum sealed smoked salmon can be refrigerated in the unopened pouch up to 2 months. I suggest you contact the processor of your smoked salmon and ask specifically about the length...

Food Safety Issues: Storing a marinated pork shoulder, marinating pork shoulder
marinating pork shoulder: Hi Jose, It is not harmful to allow meat to marinate for several days in the refrigerator. The surface of the meat may become mushy as the acids in the marinade tend to break down surface protein with extended marination. This is not harmful, just not...

Food Safety Issues: safe to use, growth of bacteria, mild weather
growth of bacteria, mild weather, new flats: Hi Damian, While it s not wise to leave cut fruits in water at 19 degrees C (66 degrees F) for 24 hours, I don t think it will be harmful to go ahead and make jam from the fruit. Fruits are high in acid and do not readily support the growth of bacteria....

Food Safety Issues: salmon, smoking salmon, smoke salmon
smoking salmon, smoke salmon, food borne illness: Hi Lynette, I m a little confused. By your explanation the salmon would only sit out 2 hours before smoking -- not 4. If it sits out just 2 hours I d say the salmon is safe for smoking. Four hours is pushing it for safety and the chances of food borne...

Food Safety Issues: left out sealed meat, growth of bacteria, dumb question
growth of bacteria, dumb question, bacterial growth: Hi Trevon, This is not a dumb question as it s the number one question I get on this website. Since we don t have a sure fire way of determining if food that has the capability of easily supporting the growth of bacteria is still safe when left out...

Food Safety Issues: spaghetti sauce with meat, growth of bacteria, spaghetti sauce
growth of bacteria, spaghetti sauce, room temperature: Hi Diane, Yes -- boiling will kill any live bacteria but that s not all you have to worry about when you leave food out of refrigeration over night. Foods containing meat and with a pH above 4.6 can readily support the growth of bacteria when left at room...