March 10th, 2020
Back in the 1990s, I served as an expert witness in a lawsuit that alleged a restaurant made a...
March 10th, 2020
The hospital laboratory isolated a bacteria called Shigella from all of the samples of patient diarrhea. So, what is...
March 10th, 2020
I mentioned in Part 1 that I served as an expert witness in the lawsuit that alleged the pizza...
March 4th, 2020
Lettuce, like most leafy greens, presents a special food safety challenge. Why? Because we eat it raw, and we...
March 4th, 2020
Welcome back! In Part 1, we discussed how lettuce and other leafy greens can become contaminated, and some measures...
March 4th, 2020
In Parts 1 and 2, we discussed what can be done on the farm and at the food store...
I put a small fresh chuck roast in the crock pot with red potatoes yellow onions, garlic and baby carrots with beef broth and didn’t realize it wasn’t plugged in till an hour and a half later. I keep seeing where if food items are left out for two hours or more to discard it. Is it still safe to cook mine and eat it?
Can I refreeze cooked pinto beans after they have been thawed and refrigerated?
Hi mark, I had some pot stickers and orange chicken from a local Chinese-American restaurant and I had it delivered to my house. Not even two hours later I had an upset stomach and tried to sleep it off. Work up about a few hours later after tossing and turning from the pain to having horrible diarrhea ongoing for 12 hours now and I threw up 1 time. It’s all yellow liquid but I’ve completely emptied my stomach now. Do you think this restaurant made a slip up in how it was cooked or prepped? And would you call this Food born illness
Dear Mark, hope all is well.
I bought some commercially prepared **potato salad from Hannefords super market about a week ago. The package has a thin plastic seal over the potatoe salad that needs to be opened in order to eat some. I broke the seal and its been in the fridge ever since. I was going to eat some more of it tonight but wasn’t sure it would be safe, It has a USE BY JUN/20/23 stamped on its plastic container.
Ingredients: **Red Potatoes, Mayonnaise (Soybean Oil, Water, Egg Yolks, Vinegar, Salt), Water, Vinegar, Onion, Salt, Modified Corn Starch, Sugar, Black Pepper, Potassium Sorbate (Preservative), Sodium Benzoate (Preservative), Xanthan Gum.
Source: HANNAFORD BROS. CO., LLC
Would you please let me know your thoughts and suggestions.
Como faço para congelar alimentos sem perder tanto suas características organolépticas?
How many years can you safely store canned food after it is received from the truck.
Foodsafety.org is an online platform for disseminating and discussing food safety topics. All reasonable efforts are made to ensure that the information provided is free of errors and up-to-date but gives no guarantees as to the accuracy and completeness of that information or its fitness for any purpose whatsoever.
Foodsafety.org provides information and advice ‘as is’, without any conditions, warranties or other terms of any kind. Accordingly, to the maximum extent permitted by law, we provide you with content on the basis that we exclude any and all representations, warranties conditions, and other terms which but for this legal notice might have effect in relation with the website.
Foodsafety.org visitors must independently validate any and all food safety information before using such information to inform food handing, storage, and food preparation practices in their homes and/or businesses. For the most appropriate and safe application of Foodsafety.org information, expert interpretation is required. Users bear the responsibility to determine if they have such appropriate expertise.
Foodsafety.org may make changes to the material at any time without notice. Information may be out-of-date and we make no commitment to update it.
As with nearly all services offered on the internet, this website leverages a number of layers of third-party code libraries, some of which may work as expected one day and not the next, due to the fact that third-party software will be updated over time (and beyond our control), and some third-party software may not be supported by your particular device or browser, or the specific version of your particular browser. Furthermore, all computer code is subject to the risk of errors.
The Terms and Conditions set out herein apply to the use of Foodsafety.org information. By accessing Foodsafety.org, you agree that you have read and accept these terms and conditions. If you do not agree to these Terms and Conditions, do not use Foodsafety.org.
Foodsafety.org is a trade name and division of BioSecure Risk Management, Inc. “(BioSecure”) BioSecure, its officers, directors, employees, shareholders or agents (the “Company”) accept no liability for any loss or damage arising from any inability to use Foodsafety.org.
The Company excludes all liability and responsibility for any amount or kind of loss and damage that may result to you or a third party (including without limitation, any direct, indirect, punitive or consequential loss or damages), or loss of income, profits, goodwill, time, data, contracts, use of money, or loss or damages from or connected in any way to business interruption, and whether in tort (including, without limitation, negligence), contract or otherwise in connection with Foodsafety.org in any way or in connection with the use, inability to use the results of use of Foodsafety.org, any web site linked to Foodsafety.org or the material of such web sites, including but not limited to loss or damage due to viruses that may infect your computer equipment, software, data or other property on account of your use of Foodsafety.org or your downloading of any material from Foodsafety.org or any web site linked to Foodsafety.org.
The Company is not responsible for the availability, content or security of any other websites accessed through the website and accepts no liability for, and gives no endorsement of, material on or other services provided through such web sites. Foodsafety.org recommends that you check the terms and conditions and any policies of such sites and contact the owner or operator if you have any concerns. Any use of such material or services is at your own risk.
Under no circumstances will consent be granted to create a deep-link to the Foodsafety.org.