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Food Engineering/Manufacturing: peanut butter manufacture, google search, roasting equipment
google search, roasting equipment, google: I would suggest that you contact a roaster manufacturer, who has this info. I do not. Do a Google search on Peanut Roasting Equipment Suppliers . BTW, the first thing they ll ask you is whether it would be a dry roast or hot oil roast...so you need to be...
Food Engineering/Manufacturing: peanut butter manufacturing line, spa sales, processing equipment
spa sales, processing equipment, barth: I have been out of my country with no access to my references. Sorry for the delay. Many suppliers of peanut processing equipment are European, but there may be sources in India or China that are adequate and less expensive. Here are some names: G. W. Barth...
Food Engineering/Manufacturing: peanut butter manufacturing process, raw peanuts, conveyor belt
raw peanuts, conveyor belt, empty containers: 1. Peanuts are shelled, roasted, blanched (skins removed), ground, mixed with salt, sugar, additional oil and emulsifier, and filled into jars. The jars are capped, labeled and put into cases. 2. Each of these operations is performed by a piece of equipment:...
Food Engineering/Manufacturing: peanut butter manufacturing, raw peanuts, facility layout
raw peanuts, facility layout, precise data: I can answer some of your questions in a general way, but the details depend on other information, such as how much product you want to make, where it is located, how the product is marketed in your country, productivity of labor, etc. 1. Peanut butter...
Food Engineering/Manufacturing: peanut butter stabilisation, mono and diglycerides, smooth peanut butter
mono and diglycerides, smooth peanut butter, dear sirs: Some of this question is hard to understand. First, sources of mono and diglycerides. ADM - in England 44-1-322-44-3000; BASF -email: nutrition@basf.com; Bunge - www.bungefoods.com; Stepan - www.stepan.com. There are others. The suppliers will advise the correct...
Food Engineering/Manufacturing: peanut butter, vegetable fats, fats and oils
vegetable fats, fats and oils, oil separation: Peanut butter can have up to 10% additives such as salt, sugar, other oils and emulsifiers. I doubt palm oil would help the separation problem. An emulsifier might. Many are relatively natural - mono and di- glycerides made from vegetable fats and oils...
Food Engineering/Manufacturing: plastic bottles, plastics division, mason jars
plastics division, mason jars, plastic caps: I am not sure what is meant by foam sealers. Plastic jars usually have screw on plastic caps. If you have been filling Mason jars, you probably have been filling hot, which sterilizes the jars and caps. You want to do the same with plastic, but carefully...
Food Engineering/Manufacturing: plum/ duck sauce manufacturing, plum sauce, hot filling
plum sauce, hot filling, spoilage: I do not know all the ingredients of plum sauce - presumably you do, though. The process to make it commercially would involve mixing the ingredients in a heated kettle equipped with an agitator or mixer. The mixture would be heated and stirred until solids...
Food Engineering/Manufacturing: potential hydrogen level, botulinum toxin, tomato products
botulinum toxin, tomato products, fruit juices: To my knowledge, there are no foods at the extremes of pH - 1, 2, 13, 14. Foods are considered acid if their pH is below 4.6 because in this range, botulinum toxin does not grow. Fruit juices and most tomato products are examples. Vinegar and other food acids...
Food Engineering/Manufacturing: preserving hot sauce (sodium Benzoate), food technology center, kic chemicals
food technology center, kic chemicals, armonk ny: First, you probably do not need a preservative for hot sauce. Most of those in my refrigerator do not have one on the label. Hot sauces are usually acidic enough that they are preserved by hot filling. If this is not done correctly, they may be subject to...
Food Engineering/Manufacturing: preserving hot sauce, sodium benzoate, micro organisms
sodium benzoate, micro organisms, hot sauce: You will not have sufficient alcohol in your product to inhibit spoilage microorganisms. Also, make sure you have enough acidity to maintain your shelf life. The higher your acidity and salt the less need there is for a preservative. Of course this also...
Food Engineering/Manufacturing: preserving hot sauce, sodium benzoate, potassium sorbate
sodium benzoate, potassium sorbate, food microbiologist: I would advise extreme caution in what you are planning. Firstly - sodium benzoate is used as a preservative, but generally to prevent spoilage by yeasts and moulds rather than bacteria. In fact, even some of these are resistant to benzoate, so commonly...
Food Engineering/Manufacturing: private label national distribution, snack food manufacturers, national distribution network
snack food manufacturers, national distribution network, private label manufacturers: Charles, It sounds like you need to visit the website for the Private Label Manufacturers Assn, where you can do searches. Also, you should look at the Contract Packers Assn site, which has a very automated search feature. Thirdly, try going to www.sfa.org...
Food Engineering/Manufacturing: private labeling a tartar sauce recipe, tartar sauce recipe, instantaneous production
tartar sauce recipe, instantaneous production, damascus va: Stanley, Good Afternoon. The first thing any potential packer would ask you is what your estimate is of the potential size of the market, i.e., just how many bottles do you think you can sell? I m sure that you can understand that when you approach a manufacturing...
Food Engineering/Manufacturing: private labeling of bbq sauce, private label manufacturers, private label manufacturers association
private label manufacturers, private label manufacturers association, barbecue sauces: Barbecue sauces are pretty generic, so there are not many differences among them. The Private Label Manufacturers Association in New York phone 212 972 3131 email info@plma.com can probably steer you to candidates for either buying their formula or making...
Food Engineering/Manufacturing: process for making cereal, breakfast cereals, vitamins minerals
breakfast cereals, vitamins minerals, whole grains: I am not aware of any breakfast cereals that are fried. The normal initial cooking is of whole grains or flour along with malt, sugar, salt and a small amount of moisture in pressure vessels, closer to boiling than to anything else. Some cereals are made by...
Food Engineering/Manufacturing: process of maufacture of carbonated/non-carbonated drinks?, carbonated drinks, bottling plants
carbonated drinks, bottling plants, soda fountain: Ket, There are a lot of different ways to do it. For example, high-speed bottling plants ( making over 2000 cans/min ) will be different than smaller operations ( batches ) or soda fountain operations. To give you full descriptions of each would fill a...
Food Engineering/Manufacturing: processing of spices, different journey, further ground
different journey, further ground, mail: I cannot give complete detail at this time. Each spice generally has a different journey from field to jar. Pepper for instance is picked from the vine dried in the sun, sorted cleaned at ship to US to be further ground in powder. Often it is sterilized...
Food Engineering/Manufacturing: production of houmous (chikpea paste), sesame seed paste, pressurized hot water
sesame seed paste, pressurized hot water, hot water heater: Hummus, as it often is spelled, is a paste of chickpeas (garbanzo beans), sesame seed paste (tahini), garlic, some added oil (sesame or olive), and flavorings - red peppers,lemon juice, salt, black pepper with, perhaps, some water. You need a kettle in which...
Food Engineering/Manufacturing: production of houmous (chikpea paste), sesame seed paste, pressurized hot water
sesame seed paste, pressurized hot water, hot water heater: The simple answer to your idea is to try it. The flour may or may not be cooked. If it is raw, you probably still need to cook the paste to make the hummus. You will need to try various proportions. If the flour is made from cooked chickpeas, you may be able...
Food Engineering/Manufacturing: question followups
question followups in Food Engineering/Manufacturing
Food Engineering/Manufacturing: question followups
question followups in Food Engineering/Manufacturing
Food Engineering/Manufacturing: question followups
question followups in Food Engineering/Manufacturing
Food Engineering/Manufacturing: question followups
question followups in Food Engineering/Manufacturing
Food Engineering/Manufacturing: question followups
question followups in Food Engineering/Manufacturing
Food Engineering/Manufacturing: ready to drink fruit juices, tropicana juice, soluble solids
tropicana juice, soluble solids, strength juice: Concentrate is made by evaporating most of the water in the juice. juice starts at about 14 % soluble solids and concentrate has about 80 % solids. Pasteurized juice is either Not From Concentrate (NFC) or made by diluting concentrate with water. The most...
Food Engineering/Manufacturing: ready to drink fruit juices, tropicana juice, strength juice
tropicana juice, strength juice, tetra pak: If you can find it, The Orange Book published by Tetra Pak has all the information you need. There are other references that may be in your library describing fruit juice manufacture. Briefly, oranges or other fruit are picked from trees when they are ripe...
Food Engineering/Manufacturing: salad manufacture, modified atmosphere packaging, typical temperature
modified atmosphere packaging, typical temperature, temprature: The more quickly lettuce is cooled, the longer it will last, so often it is actually cooled in the field. One process is to spray water and then subject it to vacuum, so the evaporation of the water removes the heat. Typical temperature is about 40 deg F,...
Food Engineering/Manufacturing: sauces, coconut chutney, chilli sauce
coconut chutney, chilli sauce, mouth freshener: Your sauces and chutney probably need to be heat treated for at least 30 seconds at over 180 F to give them any shelf life at refrigerated temperatures. Without knowing the ingredients, it is impossible to suggest preservatives that might work, but some that...
Food Engineering/Manufacturing: sauces, food business, jellies
food business, jellies, sauces: 1. Getting on the shelves of stores is one of the great challenges of the food business. You might have your best chance with stores near your location and grow from there. 2. You have already paid your suppliers when you buy their ingredients. You can...
Food Engineering/Manufacturing: sauces, spicy flavor, flavors
spicy flavor, flavors, food business: 1. Holding for 30 seconds means keeping the jars hot for 30 seconds after filling before cooling, usually by spraying with water. This allows the sauce to sterilize the jars and caps. 2. The formula or recipe may need to be adjusted for the heating effect....
Food Engineering/Manufacturing: screw cap bottles, patents, screw caps
patents, screw caps: First, if you can, patent your idea or at least file a disclosure, the first step towards a patent. This costs something but is crucial. Most companies will not talk to you without such a step because they fear being accused of stealing the idea. It is also...
Food Engineering/Manufacturing: seafood pate preservatives, seafood pate, natamycin
seafood pate, natamycin, cream cheese: Mr. Price: Natamycin may reduce spoilage due to molds in your product. However, I would use this with caution, since pate products have been assigned by USDA as high risk for Listeria monocytogenes food poisoning. Increasing your shelf life would likely...
Food Engineering/Manufacturing: selling barbeque sauce, jeneane, resturant
jeneane, resturant, springboard: Jeneane, What are your thoughts about Step 2? Would you want to sell to other restaurants after this one? Or is supplying them all you want to do? And, are you doing this mostly as a favor for your close friend, or do you want to make some bucks? How...
Food Engineering/Manufacturing: selling homemade tea, health food store, usda organic
health food store, usda organic, organic status: I can t help much here, since I do little in organics. I do know that there is a whole certification process you go through to maintain that status. I think if you Google d on organic products manufacturing or something like that, you should be able to see...
Food Engineering/Manufacturing: selling our restaurants dressing, private label manufacturers, private label manufacturers association
private label manufacturers, private label manufacturers association, egg yolk: Christos, Depending on where you are in the US or elsewhere, there probably is a company that has the mixing and filling equipment to do what you want. One source for the US is the Private Label Manufacturers Association in New York, phone 212-972-3131,...
Food Engineering/Manufacturing: selling our restaurants dressing, private label manufacturers, private label manufacturers association
private label manufacturers, private label manufacturers association, egg yolk: 1. You do not need to patent your dressings, nor, probably, could you, as recipes are not usually patentable. The written recipe is automatically copyrighted if it is original with you. It could be officially registered, but need not be. 2. If you are just...
Food Engineering/Manufacturing: selling products to a major company, private label client, contract packers
private label client, contract packers, food company: Mecca, My past private label client has not responded to recent inquiries, so I m thinking he s out of the mix. The best thing to do for Chicago, or any place else, is to serch through the contract packers Assn database, which you can do on their website....
Food Engineering/Manufacturing: shelf stability of jello, spartan brand, filled cookies
spartan brand, filled cookies, nutrition facts: I cannot really answer your first question, as you need to talk to someone who does formulations, and my experience is in equipment. I suggest you visit the IFT web site, and they can probably help you. Secondly, whether the name brand is worth it...is...
Food Engineering/Manufacturing: small scale spaghetti sauce manufacturing., contract packers, spaghetti sauce
contract packers, spaghetti sauce, contract packing: For someone new, setting up a complete manufacturing, sales, and distribution system from scratch is really too daunting of a task. I usually recommend that you go the private label or contract packing route first. Both the Private Label Assn and the Contract...
Food Engineering/Manufacturing: snack extrusion, rice crackers, japanese snacks
rice crackers, japanese snacks, egg white: If by Japanese style rice crackers, you mean those shiny brown small pieces, I do not think they are extruded. More likely they are made from a sheet of dough by die cutting and docking (if they have small holes in them). I think the shiny surface is probably...
Food Engineering/Manufacturing: snack food manufacturing, private label manufacturers, private label manufacturers association
private label manufacturers, private label manufacturers association, contract packers: Paul, Not knowing anything further than what you said in your note - and particularly the geographic location - I can t be specific. Usually I tell someone just starting out to look into either the contract packers association or the private label manufacturers...
Food Engineering/Manufacturing: start up, product shelf life, google search
product shelf life, google search, jose magana: Jose, Because things vary from state-to-state, you should really sit down with your attorney to find out what the laws and regs are in Illinois. He should also be able to advise you on the legal aspects on starting a business there. Another thing to do...
Food Engineering/Manufacturing: starting food company, food factories, book food
food factories, book food, food factory: It is difficult to answer this question without some specifics, such as what foods are to be manufactured, where and how much. Nonetheless, there are references with general information on the subject, including a new book, Food Engineering, edited by G. Barbosa-Canovas...
Food Engineering/Manufacturing: sweet corn, sweet corns, corn on the cob
sweet corns, corn on the cob, raw corn: Sweet corn on the cob is usually cooked by putting in water, bringing to a boil, then removing from heat. The quality is hurt by overcooking. Canned corn is very completely cooked in the can and so is soft. Cooked corn on the cob is not as soft but is edible....
Food Engineering/Manufacturing: trademarking recipes, patent pending, original recipe
patent pending, original recipe, grocery stores: Jennifer, You don t need to do anything re: patenting or trademarking. You do it if you think protection is required. The issue will be whether your idea is unique and different enough that a patent would even be granted. Patents also take forever. I have...
Food Engineering/Manufacturing: types of heat penetration, cooking, heat transfer
cooking, heat transfer, conduction: Roxanne, There really are four types of heat transfer that can apply to food processing and cooking: conduction, convection, radiation, and microwave. Conduction occurs in solids like metal, meat, bread and the interior of other non-liquid foods. It is...
Food Engineering/Manufacturing: vinegerette recipe marketing, private label manufacturers, private label manufacturers association
private label manufacturers, private label manufacturers association, best bet: I think your best bet is to contact the Private Label Manufacturers Association in New York at 212-972-3131 or info@plma.com and ask if they have any qualified members in Alaska. I do not know of any myself. there may be some in Washington state or Canada...
Food Engineering/Manufacturing: wheat production, bread, flour
bread, flour, wheat: There is no single answer to the question because it depends on the yield of wheat, often measured in tonnes per hectare, and on other parameters. Values of yield can range from 5 to 15. The snswer also depends on the yield of flour from wheat, often about...
Food Engineering/Manufacturing: whithening peeled black tiger shrimps, black tiger shrimps, tiger shrimp
black tiger shrimps, tiger shrimp, living in the philippines: One idea you might try is to use sulfur dioxide or sodium meta bisulfite in a wash of the peeled shrimp. This might prevent oxidation or slightly bleach the surface. These are commonly used food additives for such purposes. Most tiger shrimp I have seen are...
Food Engineering/Manufacturing: wholesale bakery production, rondo sheeter, hobart mixer
rondo sheeter, hobart mixer, wholesale bakery: No problem, there are several machines which vary in size cost and throughput. Your best option is to contact a company called John Hunt in Bolton UK, you should find them via the web site or directory enquiries. Or look under second hand machines for this...
Food Packing/Distribution - Beverage Distribution - Industry - AllExperts.com
Food Packing/Distribution Beverage Distribution Industry
Food Packing/Distribution - Beverage Distribution - Industry - AllExperts.com
Food Packing/Distribution Beverage Distribution Industry Jim Gawley
Food Packing/Distribution - Beverage Distribution - Industry - AllExperts.com
Food Packing/Distribution Beverage Distribution Industry Jim Gawley
Food Packing/Distribution: Country of Origin, generic statement, spain portugal
generic statement, spain portugal, oil issues: Mike, You may be able to find the information from FDA http://www.cfsan.fda.gov/label.html OR try The Association of Food Industries http://afi.mytradeassociation.org/ They specialize in helping importers and deal with a lot of Olive Oil issues. ...
Food Packing/Distribution: Food labels, ingredient label, food labels
ingredient label, food labels, luck jim: Hi, You would need to hire a company to do that. I just met one at a trade show - see http://www.intertek-cb.com/newsitetest/news/Foodtestlabel19012004.shtml I am sure there are others and I am not endorsing this one. I have never known anyone who has...
Food Packing/Distribution: Fresh-blanched-ready-to-cook potato products, starch content, reducing sugars
starch content, reducing sugars, sugar starch: Melanie, This is of a more technical nature than I can answer. There are some good potato links at: http://www.potatoes.com/display.cfm/359/?IDList=19 and you might also try the Northwest Food Processors at http://www.nwfpa.org/nwfpa/ Regards, Ji...
Food Packing/Distribution: Import Agency, import export agent, customs regulations
import export agent, customs regulations, import agency: Dear Niall, The company is going to be very concerned about your ability to get their product into the country without delay. So they are going to want to know that you are familiar with FDA and Customs regulations. It would be disasterous for the company...
Food Packing/Distribution: Misleading labeling on a product, fine writing, hlth
fine writing, hlth, cooking oil: Barry, FDA regulates food labeling. I am not qualified to make that call. There are a number of law firms out there that specialize in this area. You can find more about FDA s policies at: http://www.cfsan.fda.gov/~dms/lab-hlth.html Regards, Ji...
Food Packing/Distribution: Pork Distributors and Purchasers, pork producers council, national pork producers
pork producers council, national pork producers, national pork producers council: Will, There is a free source of U.S. exporters from USDA s Foreign Agricultural Service at: http://www.fas.usda.gov/scripts/agexport/ussupplierquery.asp You might also try the National Pork Producers Council at http://www.nppc.org/ for more resources....
Food Packing/Distribution: Potato or alcohol?, commodity market, malternatives
commodity market, malternatives, potato production: That depends on what you are going to do with the potatoes, sell them fresh or process them. Either way the product has to be unique as it is a real commodity market. Heinz s Ore ida brand has been out with some innovative new french fry products and there...
Food Packing/Distribution: beverage packaging/distribution costs, economic research service, food institute
economic research service, food institute, marketing project: Mary, You may want to try contacting someone at USDA s Economic Research service http://www.ers.usda.gov/ The Census of Manufacturing Industries may also help get you a ballpark # http://www.census.gov/econ/census02/guide/INDRPT31.HTM They at least...
Food Packing/Distribution: copackers, private label manufacturers, copacker
private label manufacturers, copacker, candy basket: Brian, I don t know of a company myself, but I would ask these sources: Portland State s Food Leadership Center http://www.foodleadership.pdx.edu/ Grey House Food & Bev Marketplace http://www.foodmp.com/ Private Label Manufacturers Assoc. (212)...
Food Packing/Distribution: food bottling, homemade sauces, economy business
homemade sauces, economy business, business food: Elmar, There is an online database at http://www.foodmp.com/ that may help. Also try http://www.contactdirect.com/, but this is a subscription. Yahoo Canada also has a listing at: http://ca.dir.yahoo.com/Business_and_Economy/Business_to_Business/Food_and_Beverage/Manufacturing_and_Processing/Packaging/...
Food Packing/Distribution: food processors, food processors, judges directory
food processors, judges directory, international directories: Mike, One good source on the U.S. is the Judges directory - http://www.eejudge.com/ On the international side there are 2 UK sites you can check for news and information, http://www.just-food.com/ and Foodnews http://www.theajmonline.com/portal/puboptions.jsp?Option=news&pubId=ag005...
Food Packing/Distribution: reestablishing in Calif., small business incubators, lake tahoe ca
small business incubators, lake tahoe ca, south lake tahoe: Hi Alice, I guessing that you don t produce enough to fall under the federal labelling requirements from FDA. I am not well versed enough in state laws to give you the exact solution. You could try a local university, they often have small business incubators...
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Lynn Schottke
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Chris Manley
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carl Copeland
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carol Schlitt
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Chris Manley
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family Carl Copeland
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues - Protecting your Home and Family - Parenting/Family - AllExperts.com
Food Safety Issues Protecting your Home and Family Parenting/Family
Food Safety Issues: "colored" farmed salmon, salmon research, farm raised salmon
salmon research, farm raised salmon, long term health: Your question is very timely, as research is being conducted as we speak on this very subject. The preliminary findings are that farmed raised salmon tend to accumulate more PCBs and dioxins than do wild. These industrial chemicals, which can cause cancer...
Food Safety Issues: "re-cooking" chicken for safety, grilled chicken breasts, toxin
grilled chicken breasts, toxin, bacteria: Hi Craig, Reheating foods to 165 that have been unrefrigerated for 4 hours does not guarantee their safety. While the chances of bacteria growing to a level that could produce a toxin that is not deactivated by cooking is slim, it still is a possibility....
Food Safety Issues: "shake and bake" food safety, raw meat juices, sodium level
raw meat juices, sodium level, extension educator: Hi Jenn, It is recommended to discard coating mixtures that have come in contact with raw meat juices, as the juices may contain bacteria which can grow in the mixture. While freezing slows down the growth of bacteria, it does not kill it. Therefore, to...
Food Safety Issues: 14 year old canned tomatoes, home canned tomatoes, flat lids
home canned tomatoes, flat lids, extension educator: Hi Martine, Wow -- 14 year old home canned tomatoes!!! Our general rule of thumb is that home canned foods that are sealed, show no signs of deterieration (color changes, foaming, leakage, etc)are safe to eat -- but the quality of the product may have...
Food Safety Issues: 2 hours in a car, storage info, food storage
storage info, food storage, carl c: Paul, How are you doing? If these items were unopened and not in extreme heat or above 80 degrees fahrenheit I would believe the sour cream would be safe. For more Food storage and safety information please visit http://www.Food-Storage-Info.com ...
Food Safety Issues: 2 hours max??, porcelain god, room temperatures
porcelain god, room temperatures, meat dishes: Hi Laura, The 2 hour rule is based on the minimum amount of time that something could go wrong -- so for that aspect your boyfriend is correct. However (and there s always a however in life)since we currently do not have a way of knowing if food held longer...
Food Safety Issues: 54 years old revere cookware set, revere cookware, revere ware
revere cookware, revere ware, scouring pad: Hi Shirley, You certainly have gotten your money s worth from your Revere cookware. Fifty-four years is a long time to be using the same cookware as the average life of a pan is much, much less. Darkening of the stainless steel is a sign of overheating...
Food Safety Issues: 6 day old cooked steak, food spoilage organisms, bacteria growth
food spoilage organisms, bacteria growth, harmful bacteria: Dear Jen, The recommendations for using cooked refrigerated meat within 3-4 days is based upon research conducted with known levels of bacteria. Research showed that the chances for harmful bacteria growth to a level that can make you sick increases significantly...
Food Safety Issues: ?, national cancer institute, nerve toxin
national cancer institute, nerve toxin, organic pesticides: Yes, organic is controversial for a good reason. Those pushing organic make all kinds of bogus claims, both about their own products and their competitors. The bottom line is that despite decades of testing and research, zero evidence exists that organic...
Food Safety Issues: About worms infection on humans!, intoxification, karthick
intoxification, karthick, bacteria: Hi Karthick, As you are probably aware, in many cultures, cooked worms are consumed as a source of protein. While this may not be popular in your cuoture, it is done safely every day in some parts of the world. If the worm carried a bacteria that produced...
Food Safety Issues: Accidently left out pork sausage, pork sausages, pork sausage
pork sausages, pork sausage, meat storage: Suzanne, Sausage should be refrigerated within 2 hours of purchase. The recommended temperature for storing pork is 40 degrees Fahrenheit or below. You stated it was about 50 degrees. I am not one to tell people to throw food away unless it is obvious...
Food Safety Issues: Ahi Tuna Steak, fish storage, fish safety
fish storage, fish safety: Lauren, How are you doing today?Fresh Fish is recommended to be refrigerated for 1-2 days if you are planning to eat this fish eat it soon. For more fish storage please visit http://www.food-storage-info.com/fishstorage.html Take Care, Carl ...
Food Safety Issues: Another question about freezing ham, freezer storage, flavor texture
freezer storage, flavor texture, storage life: Hi Holly, As long as meats are fully frozen, they are safe to consume regardless of the amount of time they are in the freezer. The charts for freezer storage are based on best if used by quality standards -- not safety standards. Here is a great...
Food Safety Issues: Arsenic in drinking water and vegetables, west bengal india, arsenic contamination
west bengal india, arsenic contamination, arsenic in drinking water: Most water testing labs can test for arsenic, the test is relatively inexpensive. A reverse osmosis treatment device installed on the faucet where you get water for drinking and cooking would remove arsenic entirely. Vegetable crops can accumulate arsenic...
Food Safety Issues: Artificial Sweetener, safety of artificial sweeteners, artificial sweetener
safety of artificial sweeteners, artificial sweetener, zero calories: Hi Kate, This is a difficult question to answer as it depends on where you live and the laws enforced in that area. For example, in the US only 5 sweeteners have been approved as generally safe for use in our foods -- aspartame (Nutrasweet),saccharin...
Food Safety Issues: BBQ chicken to be served buffet style, boneless chicken breasts, fsis usda
boneless chicken breasts, fsis usda, party buffets: Hi Ann, Congratulations on your son s graduation! It is safe to serve the chicken either hot (140 degrees or above) or cold (40 degrees or below). If you prefer to serve it hot, I suggest you cook the chicken closer to serving time as holding chicken...
Food Safety Issues: BBQ ribs, bbq ribs, s aureus
bbq ribs, s aureus, growth of bacteria: Hi David, Your microbiology background is correct. Staph is a problem with foods that have been handled and then left at a temperature that encourages their growth. Staph also has the capability of producing a toxin that is not deactivated by cooking. Thus...
Food Safety Issues: Bacon, food spoilage organisms, extension educator
food spoilage organisms, extension educator, tom carr: Hi again Mick, I contacted Dr. Tom Carr, Meat Professor at University of Illinois and he gave me the following informaation: Carol, it s not necessarily food spoilage. Cured meats will often produce a light prism when certain types of light hit the...
Food Safety Issues: Bacteria in food, food spoilage organisms, food borne illness
food spoilage organisms, food borne illness, harmful bacteria: Hi Jeff, Thank you so much for the kind words. I hope in addition to this site you will also use the resources of your Cooperative Extension Service in your area as they have a wealth of information on a variety of subjects and a very friendly people to...
Food Safety Issues: Bacteria on Food, harmful bacteria, hazardous foods
harmful bacteria, hazardous foods, asap thanks: Hi Susan, Potentially hazardous foods (phf)like turkey when allowed to sit at room temperature for an extended period of time (7 hours)are prime candidates for attracting and growing harmful bacteria. That s why we recommend that phf foods be refrigerated...
Food Safety Issues: Bag of groceries left in car!, growth of bacteria, harmful bacteria
growth of bacteria, harmful bacteria, warm temperature: Hi Brian, Unfortunately, I can not recommend cooking and consuming the meat products as they have been in what we call the danger zone (40 to 140 degrees F) for a length of time which can easily support the growth of bacteria. Meat is not a sterile food....
Food Safety Issues: Baked Goods, food processing center, local health department
food processing center, local health department, illinois department of public health: Hi Yazmin, Yum --your dessert sounds marvelous. If you want to bake them from your home you must have a separate kitchen to prepare/bake. Illinois Department of Public Health requires that this kitchen be separate from the family kitchen and have a...
Food Safety Issues: Baked Ham, hazardous foods, cooked food
hazardous foods, cooked food, good taste: Hi Robyn, The recommendation is to not consume potentially hazardous foods like ham, turkey, chicken, etc that have been at room temperature for over 2 hours. The problem is some bacteria can start to grow in the cooked food and unfortunately some of the...
Food Safety Issues: Baked potaotes, frozen potatoes, scalloped potatoes
frozen potatoes, scalloped potatoes, baked potatoes: Peg, How are you doing? My understanding is whole frozen pre baked potatoes don t turn out that well. After researching this question it seems it would be better if the frozen potatoes are thawed they can be slice or cube them for creamed or scalloped...
Food Safety Issues: Baked potatoes left in oven, baked potatoes, growth of bacteria
baked potatoes, growth of bacteria, botulism: Hi Monikarose, Unfortunately, the recommendation is to not consume cooked carbohydrates (vegetables, pasta, rice, etc) that have been left at room temperature over 2 hours. While they may still be safe, they are also capable of supporting the growth of...
Food Safety Issues: Baked potatoes, botulism spores, baked potatoes
botulism spores, baked potatoes, botulism: Hi Kayla, Amazingly, cooked baked potatoes held in foil have been associated with C. botulinium (ie Botulism). Though rare, it is possible for potatoes when held in airtight foil can support the growth of the botulism spore. Botulism spores only grow in...
Food Safety Issues: Baking and selling from home, local health department, food safety issues
local health department, food safety issues, baked desserts: Hi Maria, I m going to run your questions by my local health department and see what their inspectors would say about your questions. Give me a day or two and check back for my response. In the meantime, check out: http://www.bringinghomethebaking.com/index.html...
Food Safety Issues: Baking and selling from home, local health department, food safety issues
local health department, food safety issues, baked desserts: Hi again, Yes -- you need to find out if it is legal to run a business out of your home. That should be one of the questions you asked the sanitarian that will come and inspect your kitchen He/She will know the answer as to the zoning requirements for...
Food Safety Issues: Baking at home for resale, county health department, city county health
county health department, city county health, domestic kitchens: In most cases, (actually I haven t come across a state yet) domestic kitchens are not approved to produce a food product for retail. Some states allow an entirely separate, commercial kitchen to be built for use in producing a product for retail. Donations...
Food Safety Issues: Baking from home, maricopa county health department, county health department
maricopa county health department, county health department, health services division: Hi Debbie, As I am not from Arizona, I had to do a little research on your state s Dept. of Health website before answering this question. It appears that Arizona has the same rules as Illinois where I reside mainly, that you must have a separate kitchen...
Food Safety Issues: Baking in Alabama, baking business, family kitchen
baking business, family kitchen, baked goods: Hi Jennifer, Yes -- the same rules apply. Now I can just hear you saying But I know other people that sell bake goods from their family kitchen! Yes -- people ignore or don t realize the laws and have been fortunate to not have a visit from the health...
Food Safety Issues: Banquet hall food, chicken noodle soup, cook county health department
chicken noodle soup, cook county health department, illinois department of public health: You should contact the Cook County Health Department Environmental Health Services Division (they are the ones that inspect restaurants) and report exactly what you told me. Visit this webpage for more information: http://www.cookcountypublichealth.org/programs/eni/index.shtml...
Food Safety Issues: Banquet hall food, chicken noodle soup, illinois department of public health
chicken noodle soup, illinois department of public health, southwest suburb: Hi Frances, Actually, the Illinois Department of Public Health (IDPH) forbids the reusing of of food that has been served to a consumer. The only foods that can be reused or those that are pre-packaged and the seal not broken -- such as condiments, crackers,...
Food Safety Issues: Bath water, food safety questions, fecal oral route
food safety questions, fecal oral route, fluoride in drinking water: Hi Johannes, This is a question that s not been ask of me before. I think that millions of children have drank bath and swimming pool water with little or no ill effects. I did a quick search for research conducted on drinking water and children s intelligence...
Food Safety Issues: Bathroom sanitation, public washrooms, ammonia compound
public washrooms, ammonia compound, public toilets: Hi Janice, Oh husbands.... Amazingly, urine is relatively sterile. The strong odor of urine is caused by urea - an ammonia compound. The strong odor does not mean bacteria in the air but the concentration of the ammonia compounds. Most people do...
Food Safety Issues: Beef Jerky, extension educator, hi doug
extension educator, hi doug, schlitt: Hi Doug, The meat is dry enough when a test piece cracks but does not break when it is bent. This usually takes 10 to 24 hours. For excellent, research-based, information on making jerky see this website: http://www.uga.edu/nchfp/how/dry/jerky.html ...
Food Safety Issues: Beef age in package, food spoilage organisms, rate of bacterial growth
food spoilage organisms, rate of bacterial growth, flank steak: Hi Joan, The recommendation is to either cook or freeze meat within 3 days of the sell-by date. While the meat may be safe, research has shown that after 3 days past the sell-by date, the rate of bacterial growth and food spoilage organisms increase to...
Food Safety Issues: Beef in pressure cooker, hazardous foods, pressure cooker
hazardous foods, pressure cooker, hot foods: Hi Francesca, How hot was the beef when you opened it up this morning? If it was above 140 degrees then it will be safe to consume. FYI -- The general recommendation is to not consume potentially hazardous foods (meat, dairy, fish, poultry, etc) that...
Food Safety Issues: Beef left out, raw carrots, raw potatoes
raw carrots, raw potatoes, storage info: Rhonda, How are you doing? Talking about the crockpot I currently have some ribs in the crockpot right now. Bacteria has already grown to what extent I do not know. Two hours is not recomended but 7 hours is quite awhile. If you have read any of my answers...
Food Safety Issues: Beef spoilage, growth of bacteria, dangerous food
growth of bacteria, dangerous food, spoilage: Hi Rob, Yes -- meat is considered a potentially dangerous food -- in other words when given the right environmental conditions -- it supports the growth of bacteria. One of the conditions that encourages growth is a temperature between 40 and 140 degrees....
Food Safety Issues: Beef, meat storage, food storage
meat storage, food storage, freezer: Jordana, How are you doing? I would not suggest that you keep the beef refrigerated for more than 2 days. It will start to discolor and potentially start to spoil. For more meat storage info please visit http://www.Food-Storage-Info.com/meatstorage.htm...
Food Safety Issues: Bell pepper seeds and pith, pepper seeds, bell pepper
pepper seeds, bell pepper, pith: Hi Celestian, No the seeds and pith are not harmful -- just very bitter. We recommend removing the seeds and pith as most people do not like bitter, astringent, off-flavors in their foods. I hope this answers your question. Please let me know if I can...
Food Safety Issues: Best way to organize items in freezer so you don't forget whats in it?, storage containers, food storage
storage containers, food storage, recent purchases: Barbara, How are you doing? It seems that you have the right concept you just need to organize a little better. I see that you label and date items but do you use the FIFO (First in First Out) method? You should probably make sure that recent purchases...
Food Safety Issues: Beverages, canned beverages, national beverage
canned beverages, national beverage, beverage association: Hi Jeff, I don t know the answer to this question and have contacted the National Beverage Association for their insight on this question. As soon as I hear back from them I ll forward the response. In the meantime, please send me your email address...
Food Safety Issues: Black color and metallic odor inside can of tomato product, black spots, canned tomatoes
black spots, canned tomatoes: Hi Maureen, While it is disturbing to open tomato puree and find black spots, it is safe to consume. Tomatoes are an acidic food that with time can react with metals, especially aluminum, which is the metal most cans are made from today. With time, the...
Food Safety Issues: Black spots on Walnut, brazil nut, sized packets
brazil nut, sized packets, storage conditions: Hi Yvonne, The spots are probably mold spots due to either growing conditions and/or storage conditions. These packets should be returned to the vendor where you purchased them for refund or exchange. Do not consume any more of the nut/raisin mixture....
Food Safety Issues: Bleaching dish cloths and towels, dish cloths, kitchen sponge
dish cloths, kitchen sponge, sponge cloth: Changing the towels and cloths out daily and washing them in the laundry should be enough to keep them free of bacteria. Most domestic washing machines are capable of heating to a temperature that will destroy most bacteria, the washing (and drying) action...
Food Safety Issues: Blueberry cobbler left out, fruit cobblers, fruit pies
fruit cobblers, fruit pies, blueberry cobbler: Hi Heather, Fruit cobblers and pies do not have to be refrigerated for safety but are usually done so to extend freshness. Fruit cobblers have a high proportion of sugar and the pH of fruit is acidic -- two environments that bacteria are not prone to grow....
Food Safety Issues: Boiled Eggs, hard cooked eggs, iron compounds
hard cooked eggs, iron compounds, extension educator: Hi John, The green color that can occur on hard cooked eggs is a chemical reaction between sulfur and iron compounds at the surface of the yolk. It may occur when eggs are overcooked or when there is a high amount of iron in the cooking water. While...
Food Safety Issues: Botulism commercial food, canned food products, food safety standards
canned food products, food safety standards, spaghetti sauce: Hi Elizabeth, I think your fear of commercially canned foods is overblown though I do understand your reluctance in light of last year s recalls. Botulism is a rare toxin that can be deadly but it is just that -- rare. With billions of canned goods manufactured...
Food Safety Issues: Botulism commercial food, canned food products, food safety standards
canned food products, food safety standards, spaghetti sauce: Hi Beth, Yes -- if the toxin is present, it is killed by heating to 212 degrees F for 10 minutes. The C. botulinum spore, on the other hand, can live for hours at boiling. The whole idea behind canning foods that have a pH above 4.6 is to kill the C. botulinum...
Food Safety Issues: Botulism in home canned green beans, water bath canner, home food preservation
water bath canner, home food preservation, botulism toxin: Hi Christine, First, there is no danger of botulism if you can low acid foods at the correct pressure, and for the recommended time at your altitude in a pressure-canner. The recommendation for boiling home canned low-acid foods for 10 minutes is based...
Food Safety Issues: Brass kitchen utensils, brass kitchen utensils
brass kitchen utensils: Hi Naomi, Brass falls in the same classification as does copper. It is reactive and typically should only be used for cooking or in food preparation if it has been lined with tin or some other non-reactive substance. The ?tarnish? that can occur on...
Food Safety Issues: Bratwurst, harmful bacteria, hazardous food
harmful bacteria, hazardous food, bratwurst: Hi Linda, Unfortunately no. Bratwurst is considered a potentially hazardous food -- in other words it easily gives harmful bacteria what they like to grow -- a warm, moist environment and a pH above 4.6. By leaving the bratwurst in the water all night,...
Food Safety Issues: Brie Cheese - Left Out for 12 hours - oops, brie cheese, soft cheeses
brie cheese, soft cheeses, soft cheese: Hi Trish, While brie is best eaten at room temperature for full flavor, it is a soft cheese that needs to be refrigerated for safety. The recommendation is to refrigerate soft cheese (feta, brie and camembert, cream, cottage, etc) as they can easily support...
Food Safety Issues: Butter Longevity, food spoilage bacteria, water soluble vitamins
food spoilage bacteria, water soluble vitamins, fat soluble vitamins: Hi again, While corn doesn t have as much oil as nuts and some other seeds like sunflowers, it does have some oil. The oil is found in the germ inside the kernel. If you cut out the tiny piece of germ and squeeze the germ on a piece of paper, you will...
Food Safety Issues: Butter, french butter keepers, extension educator
french butter keepers, extension educator, schlitt: Hi Ken, Butter can be left unrefrigerated but it will go rancid much faster than if it were refrigerated. There are special containers that you can purchase that holds butter and water that makes it possible to keep butter at room temperature for a longer...
Food Safety Issues: Butternut Squash, raw uncut, outer skin
raw uncut, outer skin, butternut: Hi Joy, Normally, butternut squash can be stored at room temperature up to 3 months. It is possible that they can be still okay to use after that time period -- it s just not the norm. Signs of aging include soft spots, mold, dry, shrinking outer skin,...
Food Safety Issues: Cake, freezer storage, food bacteria
freezer storage, food bacteria, moist environments: Hi Nikki, Cake is a food item that does not readily support the growth of harmful bacteria as the water activity is low (it s a dry product and bacteria like moist environments) and it is a high sugar food (bacteria don t usually do well in high sugar environments)....
Food Safety Issues: Can I re-cook a pork roast left overnight in oven?, pork roast, happy holidays
pork roast, happy holidays, bacteria: Hi Sharon, Unfortunately, the recommendation is to not use meat that has been at room temperature for over 2 hours. While it may be perfectly safe, there is no way of telling if bacteria has grown to a level that can make you ill (the meat looks good,...
Food Safety Issues: Can we store food in stainless steel containers and pots?, stainless steel containers, negative health effects
stainless steel containers, negative health effects, pots and containers: Short-term storage in metal containers is a safe practice. Over time, food (especially highly acidic foods, such as those containing tomatoes or vinegar) can develop off-flavors and even begin to react with the metal. Galvanized or enamelware pots and containers...
Food Safety Issues: Canned Goods/Sun, food spoilage organisms, extension educator
food spoilage organisms, extension educator, buldging: Hi Kathy, Congratulations on your move. The recommendation is to not store foods above 95 degrees F. Under these conditions, food will lose quality in a few weeks or months and may spoil. While can goods ideally should be stored in cooler conditions,...
Food Safety Issues: Canned chowder and it's sell by date?, venus de milo restaurant, venus demilo
venus de milo restaurant, venus demilo, venus de milo: Jamie, How are you doing? If you are referring to the gourmet Venus De milo s Clam Chowder, I was unable to find info regarding the time period for use after sell date. However, I was able to find the contact info for the product. If you don t know...
Food Safety Issues: Canned fruit, water bath method, canned peaches
water bath method, canned peaches, acid foods: Hi Becky, The general rule of thumb for home canned high acid foods (fruits and tomatoes) is up to 18 months. This is based on quality -- not safety as home canned foods can remain safe for several years. As long as the can is in good shape, the contents...
Food Safety Issues: Canned soups left out, homemade chicken noodle soup, chicken noodle soup
homemade chicken noodle soup, chicken noodle soup, canned soups: Hello Amanda, I just made some homemade chicken noodle soup this evening. After I made it I was concerned that I get it in the refrigerator as soon as it cooled. I have noticed that at restaurants that they do keep their soup on for awhile but it seems as...
Food Safety Issues: Canning BBQ sauce, water bath method, homemade barbecue sauce
water bath method, homemade barbecue sauce, pressure canning: If you have a pressure type canner, you can safely process stock and sauces. It is not recommended to water bath these items, as spores that may cause botulism poisoning can survive the temperatures in a water bath. A pressure canning process can reach 240...
Food Safety Issues: Canning Chicken Stock
Hi Rebecca, It is not recommended to process chicken stock in a hot water bath canner as the pH of the stock can support the growth of botulism spores that can survive boiling temperatures. Thus the recommendation to use a pressure canner that gets up...
Food Safety Issues: Canning Home Made Chicken Stock, step by step directions, canned stock
step by step directions, canned stock, freezer space: Hi Douglas, Yes -- you can can home made chicken stock. For research tested recipes, please see the National Center for Home Preservation for step-by-step directions on how to successful can any type of meat stock. http://www.uga.edu/nchfp/how/can_05/stock_broth.html...
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: Canning Salsa - No onions!, salsa recipes, water bath
salsa recipes, water bath, salsas: HI Tricia, Yes, you can leave the onions out of the recipe and you are right -- leaving them out would make a more acidic salsa. You still need to process the salsa -- all tested salsa recipes recommend 15 minutes in a hot water bath for pints. Caro...
Food Safety Issues: Canning Salsa, local health department, salsa business
local health department, salsa business, refrigerator: yes, but, also check with your local health department and make sure they don t have any regulations you need to follow, dpending on who you are selling it to. make sure you keep your ingredients cold at all times and that your refrigerator is 41 degrees or...
Food Safety Issues: Canning Salsa, salsa business, refridgerated
salsa business, refridgerated, melissa: Melissa, I love fresh salsa. There is no way to can it without cooking it. Can t you sell it fresh with a use buy date? Keep stored at 41 degrees or below and make sure your customers know to refrigerate. If you still want to can it, I am not an expert...
Food Safety Issues: Canning Salsa...forgot vinegar, canning salsa, botulism
canning salsa, botulism, water bath: Hi Laura, If you left out the vinegar then the pH of the product is probably in a range that could support the growth of C. botulism. Here are your options: 1. Open the jars, dump the contents into a large saucepan, add vinegar, heat to boiling,...
Food Safety Issues: Canning and selling salsa for fundraising, home canner, local health department
home canner, local health department, low acid foods: Hi Kim, First -- you ll need to contact your local health department (Environmental Health Division) and discuss with them starting a small home-based food business with them. In Illinois, you must have a separate kitchen from your family kitchen, a 3 compartment...
Food Safety Issues: Canning ready to eat farmers sausage, home food preservation, pressure canner
home food preservation, pressure canner, gauge pressure: Hi Bruno, Pre-cooked farmer s sausage may be canned in either pints or quarts using a pressure canner (can not be done in a hot water bath). Place sausage in jars and cover with hot broth, tomato juice or water, leaving 1 1/4 headspace. Process according...
Food Safety Issues: Canning soup, canning soup
canning soup: Hi Rea, While it is possible to can chicken soup at home it is a little more complicated than just putting a lid on the soup and getting a seal. Canning soup requires a pressure canner in order to make sure the soup has reached a temperature that will...
Food Safety Issues: Canning vegetable noodle soup, egg noodles, pressure canner
egg noodles, pressure canner, chicken broth: Hi Colleen, Unfortunately, it is not recommended to can soups that contain noodles and the only method recommended is in a pressure canner. For the latest research-based canning information on soups, please see: http://www.uga.edu/nchfp/how/can_04/soups.html...
Food Safety Issues: Care of Grill, cast iron skillets, alex avery
cast iron skillets, alex avery, coat hanger wire: To clean your grill, all you need to do is heat up the grill and then use a brass bristle grill brush to scrub the food residue off the wire grid. Such brushes also have metal tabs on the corners with semi-circle cut outs that fit over the metal grid wires....
Food Safety Issues: Carrots, vegetable storage, food storage
vegetable storage, food storage, carrots: Anna, The use by date is set by producers of merchandise along with government agencies. If there were no use by dates grocery stores they would keep them forever. As long as the carrots were not mushy or dry and flexible they should be alright. For more...
Food Safety Issues: Cheddar Cheese Refrigeration
Hi Teresa, If your cheese is a hard cheese, then it should be safe to consume. Although it is recommended to refrigerate cheese for maximum safety and to prolong potential mold growth, cheese can be left at room temperature for days or weeks and still...
Food Safety Issues: Cheesecake Refreezing, refreezing, food storage
refreezing, food storage, fridge: Laura, How are you doing? If the cheesecake still has the ice crystals on it and it was at 40 degrees Fahrenheit or below it will be alright to refreeze. For more Food Storage for your cakes, pies, and desserts please visit http://www.Food-Storage-Info.com/cakestorage.html...
Food Safety Issues: Cheesecake left out, growth of bacteria, proper environment
growth of bacteria, proper environment, happy holidays: Hi Tania, The recommendation is that cheesecake should be refrigerated within 2 hours of baking. Since your cake didn t go into the refrigerator until 7 hours after baking, it is outside the window of known safety. While the cheesecake may be perfectly...
Food Safety Issues: Cheesecake left out, homemade cheesecake, hazardous foods
homemade cheesecake, hazardous foods, danger zone: Hi Michelle, Since cheesecake contains potentially hazardous foods (eggs, dairy products, etc.) our recommendation is to not consume foods containing these items if they have been in the danger zone (40-140 degrees) for more than 2 hours. Sorry.... ...
Food Safety Issues: Cheesecake safety, dairy products, fridge
dairy products, fridge, eggs: Hi Kristina, The recommendation for cheesecake that contains eggs and other dairy products is that it should be refrigerated 2 hours after baking for both safety and quality of the product. Since your cheesecake was out 12 hours, the recommendation is...
Food Safety Issues: Cheesecake, growth of bacteria, harmful bacteria
growth of bacteria, harmful bacteria, hazardous foods: Hi Phil, The recommendation is to not consume foods that contain potentially hazardous foods (meat, dairy, eggs, -- PHF for short) that have been allowed to sit at temperatures that encourage the growth of bacteria (between 40 and 140 degrees F). Bacteria...
Food Safety Issues: Cheesecake, kathleen kathleen, wedding cakes
kathleen kathleen, wedding cakes, temperture: Kathleen, If you ice them, you will have the best results. They will last to about four hours. After that they need to be thrown away. If you keep them on ice and monitor the temperture, as long as you stay at 41 degrees or below, you can go all night. ...
Food Safety Issues: Chicken Broth, food spoilage organisms, harmful bacteria
food spoilage organisms, harmful bacteria, organic chicken: Hi Erica, It is recommended to use chicken broth (organic or otherwise) within 4-5 days of opening. If you can not do so in that time frame it is recommended to freeze it for future use. Four weeks is way beyond the recommended use of refrigerated broth....
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 Overnight, frozen vacuum, tuesday morning
frozen vacuum, tuesday morning, monday morning: Hi Holly, Unfortunately, the recommendation is if chicken is at room temperature for more than 2 hours it should not be consumed. The reason behind this recommendation is if the surface of the chicken is at 50 degrees F or warmer for 2 or more hours, bacteria...
Food Safety Issues: Chicken Soup question, homemade chicken noodle soup, chicken noodle soup
homemade chicken noodle soup, chicken noodle soup, storage chart: Lindsey, Sorry for being a little late in answering your question. A lot of different things have to be looked at. 1) What was the temperature of your kitchen at night. My thoughts are that everything that has been cooked should be refrigerated once it has...
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: Chicken cooked in microwave, left overnight, room temperature environment, rapid multiplication
room temperature environment, rapid multiplication, chicken poultry: Hi Kent, While the chances are minimal that any new bacterial growth occurred, there is a chance and thus the recommendation is to not consume the chicken. Poultry tends to be bacterial laden and allowing a cooked poultry product to be at room temperature...
Food Safety Issues: Chicken expired yesterday, chicken breasts, maximum quality
chicken breasts, maximum quality, grocer: Hi Crystal, The date on chicken is a Sell by date -- not an expiration or do not use date. The date is provided for the grocer to rotate his merchandise to make sure food the food the he is selling is of the highest quality and safety. The general...