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# Foodsafety

food safety for consumers

## Sitemaps

- [XML Sitemap](https://www.foodsafety.org/sitemap.xml): Contains all public & indexable URLs for this website.

## Posts

- [Blog](https://www.foodsafety.org/blog/)
- ["We all got sick just two hours after eating at a restaurant!" - Part 1](https://www.foodsafety.org/we-all-got-sick-just-two-hours-after-eating-at-a-restaurant-part-1/) - Back in the 1990s, I served as an expert witness in a lawsuit that alleged a restaurant made a lot of school-aged children ill, including their parents. The events went something like this... Following an after-school dance class, the parents decided to serve pizza. One parent volunteered to go get the pizza, bringing her daughter
- ["We all got sick just two hours after eating the pizza!" - Part 2](https://www.foodsafety.org/we-all-got-sick-just-two-hours-after-eating-the-pizza-part-2/) - The hospital laboratory isolated a bacteria called Shigella from all of the samples of patient diarrhea. So, what is Shigella (pronounced 'she gell la')? Shigella is a bacterial pathogen that is known to cause stomach ache, abdominal pain, and diarrhea (sometimes bloody)--symptoms that matched those of the children and parents in the dance class. There
- ["We all got sick just two hours after eating the pizza!" - Part 3](https://www.foodsafety.org/we-all-got-sick-just-two-hours-after-eating-the-pizza-part-3/) - I mentioned in Part 1 that I served as an expert witness in the lawsuit that alleged the pizza restaurant was responsible for the Shigella infections. If the restaurant was the cause, then one of the food workers must have had Shigella, they did not wash their hands after using the bathroom, and then they
- ["I always wash lettuce to remove germs. That works, right?"--don't bet your life on it! - Part 2: at the store](https://www.foodsafety.org/spoiled-food-is-always-unsafe-right-wrong/) - Welcome back! In Part 1, we discussed how lettuce and other leafy greens can become contaminated, and some measures that industry uses to combat the problem. We learned that because we eat lettuce in a raw form, we greatly depend on how the lettuce was handled by other persons before we purchase it at the
- ["I always wash lettuce to remove germs. That works, right?"--don't bet your life on it! - Part 1: on the farm](https://www.foodsafety.org/i-always-wash-lettuce-to-remove-the-pathogens-that-makes-it-safer-right-dont-bet-on-it/) - Lettuce, like most leafy greens, presents a special food safety challenge. Why? Because we eat it raw, and we place nearly all of our trust in what everyone else does before we purchase the lettuce--what they do on the farm, when harvesting, packaging, transporting, and storing the lettuce. Unfortunately, we usually only learn what goes
- ["I always wash lettuce to remove germs. That works, right?"--don't bet your life on it! - Part 3: in the kitchen](https://www.foodsafety.org/does-washing-poultry-and-meat-in-the-sink-make-it-safer/) - In Parts 1 and 2, we discussed what can be done on the farm and at the food store to minimize the risk of illness from contaminated lettuce. This now leads us to the final part, about what we can do in our kitchen. Up to this point, if everything was done correctly on the

## Pages

- [Home](https://www.foodsafety.org/) - Welcome to FoodSafety!
- [About Us](https://www.foodsafety.org/about-us/) - Foodsafety.org is a website intended to provide topical information about food safety and quality, including facilitating interactions between the audience and content managers. There is no given guarantee as to the accuracy and completeness of that information or its fitness for any purpose whatsoever. © copyright BioSecure Risk Management Inc 2026
- [Contact Us](https://www.foodsafety.org/contact-us/) - If you have questions or comments, please submit information in the form below.
- ["Ask Mark"](https://www.foodsafety.org/ask-mark/) - The US Centers for Disease Control and Prevention (CDC) estimates that each year approximately 48 million people gets a food borne illness. Of these, 128,000 are hospitalized, and 3,000 die. Nearly ALL of these cases are preventable. If you have any questions about how to safely handle food, in order to minimize the risk of food borne
- [Predictive Food Models](https://www.foodsafety.org/predictive-food-models/) - What are predictive models? Predictive models are mathematical equations that estimate the growth or death of microorganisms as a function of the food environment, such as pH, water activity, temperature, and other factors. The models can be used to understand how pathogenic and non-pathogenic bacteria will grow in food. List of predictive models Clicking on
- [Disclaimer](https://www.foodsafety.org/disclaimer-2/) - All reasonable efforts are made to ensure that the information provided in this email is free of errors and up-to-date. No guarantees are provided as to the accuracy and completeness of that information or its fitness for any purpose whatsoever. Information and advice is provided ‘as is’, without any conditions, warranties or other terms of
- [Disclaimer](https://www.foodsafety.org/disclaimer/) - 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
- [Keep Food Safe](https://www.foodsafety.org/keep-food-safe/) - This section of FOODSAFETY.ORG provides a wealth of information from reputable source about food safety for consumers – from basic food handling principles to what to do in the event of disasters and new food technologies. Also, this section points you to places in your community where you can seek additional information. Note - If
- [Bio](https://www.foodsafety.org/bio/) - Mark Tamplin is an international expert in food safety with over 35-years of experience in preventing foodborne illness and food spoilage. He lives near Atlanta. Mark is Professor of Microbiology in the Australia’s Tasmania Institute of Agriculture, where he led the Food Safety Centre from 2006-2017. Prior to that, he worked for the US Department of
- [Current Issues](https://www.foodsafety.org/current-issues/)
- [Centre for disease control and prevention (CDC)](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/united-states-of-america/centre-for-disease-control-and-prevention-cdc/)
- [Food safety glossary](https://www.foodsafety.org/keep-food-safe/other-resources/other-links-of-interest/food-safety-glossary/) - http://dofoodsafely.health.vic.gov.au/help/glossary.php http://www.defendingfoodsafety.com/2009/01/food-safety-law/other-resources/glossary-of-select-food-safety-terms/
- [Consumers’ health forum of Australia](https://www.foodsafety.org/keep-food-safe/other-resources/other-links-of-interest/consumers-health-forum-of-australia/)
- [Food standards code: A guide for consumers](https://www.foodsafety.org/keep-food-safe/other-resources/other-links-of-interest/food-standards-code-a-guide-for-consumers/)
- [Department of health, Western Australia: Consumer food safety](https://www.foodsafety.org/keep-food-safe/other-resources/other-links-of-interest/department-of-health-western-australia-consumer-food-safety/)
- [Safe food Queensland: Consumer food safety](https://www.foodsafety.org/keep-food-safe/other-resources/other-links-of-interest/safe-food-queensland-consumer-food-safety/)
- [NSF: Consumer advice on food safety](https://www.foodsafety.org/keep-food-safe/other-resources/other-links-of-interest/nsf-consumer-advice-on-food-safety/)
- [University of California food safety: Consumer advice](https://www.foodsafety.org/keep-food-safe/other-resources/other-links-of-interest/university-of-california-food-safety-consumer-advice/)
- [Australian consumers’ association](https://www.foodsafety.org/keep-food-safe/other-resources/other-links-of-interest/australian-consumers-association/)
- [Other links of interest](https://www.foodsafety.org/keep-food-safe/other-resources/other-links-of-interest/)
- [New Zealand](https://www.foodsafety.org/keep-food-safe/other-resources/hotlines/new-zealand/)
- [Western Australia](https://www.foodsafety.org/keep-food-safe/other-resources/hotlines/western-australia/)
- [Victoria](https://www.foodsafety.org/keep-food-safe/other-resources/hotlines/victoria/)
- [Tasmania](https://www.foodsafety.org/keep-food-safe/other-resources/hotlines/tasmania/)
- [South Australia](https://www.foodsafety.org/keep-food-safe/other-resources/hotlines/south-australia/)
- [Queensland](https://www.foodsafety.org/keep-food-safe/other-resources/hotlines/queensland/)
- [Northern Territory](https://www.foodsafety.org/keep-food-safe/other-resources/hotlines/northern-territory/)
- [New South Wales](https://www.foodsafety.org/keep-food-safe/other-resources/hotlines/new-south-wales/)
- [Australian Capital Territory](https://www.foodsafety.org/keep-food-safe/other-resources/hotlines/australian-capital-territory/)
- [Food Standards Australia and New Zealand](https://www.foodsafety.org/keep-food-safe/other-resources/hotlines/food-standards-australia-and-new-zealand/)
- [Hotlines](https://www.foodsafety.org/keep-food-safe/other-resources/hotlines/)
- [Food and Agricultural Organization](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/world-organizations/food-and-agricultural-organization/)
- [World Health Organization](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/world-organizations/world-health-organization/)
- [World organizations](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/world-organizations/)
- [Europe](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/europe/)
- [Food standards agency](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/united-kingdom/food-standards-agency/)
- [United Kingdom](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/united-kingdom/)
- [Public Health Agency of Canada](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/canada/public-health-agency-of-canada/)
- [Food Safety, Canada](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/canada/food-safety-canada/)
- [Health Canada, Food Safety](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/canada/health-canada-food-safety/)
- [Canadian food inspection agency (CFIA)](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/canada/canadian-food-inspection-agency-cfia/)
- [Canada](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/canada/)
- [U. S. Food and drug administration](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/united-states-of-america/u-s-food-and-drug-administration/)
- [USDA Food safety and inspection service (FSIS)](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/united-states-of-america/usda-food-safety-and-inspection-service-fsis/)
- [U.S. Department of Agriculture (USDA)](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/united-states-of-america/u-s-department-of-agriculture-usda/)
- [Federal food safety information: FoodSafety.gov](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/united-states-of-america/federal-food-safety-information-foodsafety-gov/)
- [United States of America](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/united-states-of-america/)
- [Food safety: Ministry for primary industries](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/new-zealand/food-safety-ministry-for-primary-industries/)
- [New Zealand](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/new-zealand/)
- [Queensland health, food safety](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/queensland-health-food-safety/)
- [Safe food, Queensland](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/safe-food-queensland/)
- [South Australia (SA) health](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/south-australia-sa-health/)
- [Australian Capital Territory Health](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/australian-capital-territory-health/)
- [Department of health, Northern Territory Government](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/department-of-health-northern-territory-government/)
- [Department of health, Government of Western Australia](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/department-of-health-government-of-western-australia/)
- [Department of health and human services (DHHS)](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/department-of-health-and-human-services-dhhs/)
- [Oz food net](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/oz-food-net/)
- [New South Wales (NSW) food authority](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/new-south-wales-nsw-food-authority/)
- [Better health channel, Victoria](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/better-health-channel-victoria/)
- [Department of health, Victoria](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/department-of-health-victoria/)
- [Department of Health and ageing, Australia](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/department-of-health-and-ageing-australia/)
- [Department of Agriculture, Fisheries and Forestry, Australia](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/department-of-agriculture-fisheries-and-forestry-australia/)
- [Food standards Australia and New Zealand (FSANZ)](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/food-standards-australia-and-new-zealand-fsanz/)
- [Australia](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/australia/)
- [Government agencies](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/)
- [Food storage guidelines for consumers](https://www.foodsafety.org/keep-food-safe/other-resources/publications/food-storage-guidelines-for-consumers/)
- [Buying food when you have a food allergy or intolerance](https://www.foodsafety.org/keep-food-safe/other-resources/publications/buying-food-when-you-have-a-food-allergy-or-intolerance/)
- [Labeling publications, Food standards agency](https://www.foodsafety.org/keep-food-safe/other-resources/publications/labeling-publications-food-standards-agency/)
- [WHO consumer education publications](https://www.foodsafety.org/keep-food-safe/other-resources/publications/who-consumer-education-publications/)
- [Australian institute of food safety, News](https://www.foodsafety.org/keep-food-safe/other-resources/publications/australian-institute-of-food-safety-news/)
- [Food safety Australia and New Zealand (FSANZ) publications](https://www.foodsafety.org/keep-food-safe/other-resources/publications/food-safety-australia-and-new-zealand-fsanz-publications/)
- [Food safety information council media release](https://www.foodsafety.org/keep-food-safe/other-resources/publications/food-safety-information-council-media-release/)
- [Food safety publications for consumers, Department of Health, Victoria](https://www.foodsafety.org/keep-food-safe/other-resources/publications/food-safety-publications-for-consumers-department-of-health-victoria/)
- [FDA consumer magazine](https://www.foodsafety.org/keep-food-safe/other-resources/publications/fda-consumer-magazine/)
- [Publications](https://www.foodsafety.org/keep-food-safe/other-resources/publications/)
- [Virus](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/virus/) - A protein-wrapped genetic material, which is the smallest and simplest life-form known. A virus is smaller than bacteria, and cannot grow or reproduce apart from a living cell. A virus invades living cells and uses their chemical machinery to keep itself alive and to replicate itself. It may reproduce with fidelity or with errors (mutations)-this
- [Vibrio](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/vibrio/) - Vibrioare bacteria that are responsible for several distinct illnesses. V. cholerae is the cause of epidemic cholera. V. parahaemolyticus and other marine Vibrios may cause gastroenteritis following the consumption of contaminated fish or shellfish, with symptoms including diarrhea, abdominal cramps, nausea, and vomiting. V. vulnificus may cause severe or fatal illness in persons who eat
- [Unsafe](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/unsafe/) - Food is said to be unsafe when it causes harm after consumption.
- [Toxins](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/toxins/) - A toxin is a poisonous substance produced by living organisms, for example toxins can be produced by the metabolic activities of some bacteria or carried by fish or released by certain plants. If bacteria present in food release toxins, the food can become unsafe to eat. Examples: Botulism caused by the toxin from the bacterium
- [Staphylococcus aureus](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/staphylococcus-aureus/) - S. aureus intoxications occur usually within 1 to 6 hours following consumption of the toxins produced by the bacteria, but it may occur within 30 minutes. Severe nausea, vomiting, cramps, and diarrhea characterize illness caused by S. aureus enterotoxin. Although the illness generally does not last longer than 1 or 2 days, the severity of
- [Spore](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/spore/) - A thick-walled protective structure produced by certain bacteria and fungi to protect their cells. Spores often survive cooking, freezing, and some sanitizing measures.
- [Shigellosis](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/shigellosis/) - Also called bacillary dysentery, causes bloody diarrhea, fever, nausea, vomiting, and cramps. The Centre for disease control and prevention (CDC) estimates that more than 400,000 cases occur every year in the United States.
- [Sanitiser](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/sanitiser/) - A sanitiser is a cleaning chemical that is used to kill bacteria on food preparation surfaces and equipment, or reduce them to a safe level. Sanitisers used for food preparation surfaces and equipment must be food safe.
- [Sanitise](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/sanitise/) - Sanitising is an important step in the cleaning process. Sanitising is done after washing and involves the destruction of disease-causing microorganisms or reducing their numbers to a safe level.
- [Salmonellosis](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/salmonellosis/) - An illness in humans caused by Salmonella (nontyphoidal). Common symptoms are nausea, diarrhea, stomach pain, and sometimes vomiting. Although the illness is generally regarded as a relatively mild disease, death can occur in some cases, especially for the very young, very old, or immunocompromised. Salmonellosis usually appears 6 to 74 hours after eating contaminated food
- [Salmonella (nontyphoidal)](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/salmonella-nontyphoidal/) - Salmonellaare bacteria, occurring in many animals, especially poultry and swine. In the environment, Salmonella can be found in water, soil, insects, factory and kitchen surfaces, animal fecal matter, and raw meats, poultry (including eggs) and seafood. Acute symptoms of the illness caused by the Salmonella species include nausea, vomiting, diarrhea, abdominal cramps, headache and fever.
- [Resistance](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/resistance/) - "The natural ability of an organism to resist microorganisms or toxins produced in disease" (Dorland's Dictionary 1994).
- [Recall](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/recall/) - A food recall is where an authority, such as the Department of Health, decides that food is unsafe for sale and that it needs to be recalled from throughout the food supply chain. If the food business you work for is ever involved in a food recall it is important that the instructions for the
- [Ready-to-eat foods](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/ready-to-eat-foods/) - Ready-to-eat foods’ are foods that are eaten in the same state that they are sold; that is, without further food preparation, such as the heating that is needed to kill bacteria.
- [Raw food](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/raw-food/) - Raw food is food that has not been cooked. Often raw food refers to food that is unsafe to be served raw and that can only be eaten once it has been cooked, such as raw meat and chicken. In this case, raw food should not be handled in a way that will cause the
- [Prepared food](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/prepared-food/) - Prepared food is food that has had some preparation, such as chopping, mixing or cooking, in order to use it at a later time. For example, chopped vegetables that are stored for later use in a soup are prepared food.
- [Potentially Hazardous Foods](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/potentially-hazardous-foods/) - A food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms.
- [Physical hazard](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/physical-hazard/) - A physical hazard is an inedible object found in food that shouldn’t be there and that could cause physical harm if the food is eaten. Examples of physical hazards include plastic, glass and Band-Aids.
- [Pests](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/pests/) - Pests are unwanted creatures in food premises. Pests must be kept out of food preparation areas as they can spread germs and damage stored food and equipment. Common pests in food preparation areas include mice, flies, ants and cockroaches. Keeping food preparation areas clean helps to prevent pests.
- [Personal hygiene](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/personal-hygiene/) - Good personal hygiene means making sure that you, your clothing and accessories are clean. Personal hygiene is very important as it helps to prevent food contamination from hands, clothes, jewellery, nails and other personal items. Washing hands regularly and thoroughly is a vital element of personal hygiene. Good personal hygiene also means not working around
- [Perishable](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/perishable/) - Food that is subject to decay, spoilage, or bacteria unless it is properly refrigerated or frozen.
- [Pathogenesis](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/pathogenesis/) - The origin of a disease and the chain of events leading to that disease.
- [Pathogens](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/pathogens/) - Virus, bacterium, parasitic protozoan, or other microorganisms that cause infectious disease by invading the body of an organism know as the host. Note that infection is not synonymous with disease because infection does not always lead to injury of the host (person infected).
- [Pasteurization](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/pasteurization/) - The process of destroying microorganisms that could disease. This is usually done by applying heat to food. Three processes used to pasteurize foods are flash pasteurization, steam pasteurization, and irradiation pasteurization.
- [Parasites](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/parasites/) - Organisms that derive nourishment and protection from other living organisms known as hosts. They may be transmitted from animals to humans, from humans to humans, or from humans to animals. Several parasites have emerged as significant causes of foodborne and waterborne disease. These organisms live and reproduce within the tissues and organs of infected human
- [Outbreak data](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/outbreak-data/) - CDC data on food-borne disease outbreaks define an outbreak as an incident in which two or more persons experienced a similar illness after ingestion of a common food, and epidemiologic analysis implicated a food as the source of the illness. There are two exceptions, botulism and chemical poisoning, in which one case constitutes an outbreak.
- [Outbreak](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/outbreak/) - An incident in which two or more people, who are typically unrelated, experience the same illness after eating the same food.
- [Norwalk virus](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/norwalk-virus/) - A family of small round viruses that are an important cause of viral gastroenteritis (viral inflammation of the stomach and intestines). Norwalk disease is a significant contributor to illness in the US. Only the common cold is reported more frequently as a cause of disease. About a third of all cases of viral gastroenteritis after
- [Norovirus](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/norovirus/) - A group of viruses that are a common cause of food poisoning and acute gastroenteritis ("stomach flu") that can strike quickly with force and make a person feel very sick but which typically resolves within 2-3 days. The characteristic symptoms are nausea, vomiting, diarrhea, and abdominal cramping. The diarrhea is not bloody. Fever, if present,
- [Nausea](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/nausea/) - Nausea is the urge to vomit. It can be brought by many causes including, systemic illnesses, such as influenza, medications, pain, and inner ear disease.
- [Microorganism](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/microorganism/) - A small life form, seen only through a microscope that may cause disease. Examples: bacteria, fungi, parasites, or viruses.
- [Meat and poultry irradiation](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/meat-and-poultry-irradiation/) - Use of X-rays, electron beams, or gamma rays to damage or destroy living organisms that may be present in food products. Irradiation can be used to sterilize food for storage at room temperature, eliminate or reduce pathogens, delay spoilage, control insect infestations, delay ripening, or inhibit sprouting. Extensive scientific research has shown that irradiated food
- [Listeriosis](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/listeriosis/) - A gastrointestinal illness in humans caused by Listeria. Illness caused by the bacterium, Listeria monocytogenes, may be either mild or severe. Milder cases are characterized by a sudden onset of fever, severe headache, vomiting, and other influenza-type symptoms. Severe cases can result in meningitis, chronic illness, and death. Listeriosis may appear mild in healthy adults
- [Listeria](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/listeria/) - Food-borne bacteria that cause the human illness, listeriosis. Ninety-nine percent of the 2,518 annual U.S. illnesses from these bacteria are from contaminated food (such as soft cheese, ground meat, and ready-to-eat meats).
- [Infection](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/infection/) - An illness or carrier state arising from colonization of food-borne microbial pathogens in the human gastrointestinal tract or other parts of the human body. Human antibodies that resist these pathogens may cause chronic complications.
- [Incidence](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/incidence/) - The number of new cases of food-borne illness in a given population during a specified period (e.g., the number of new cases per 100,000 population per year).
- [Immunocompromised](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/immunocompromised/) - An individual with an existing disease or weakened immune system who may be more susceptible to becoming ill from food-borne illness.
- [Immune system](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/immune-system/) - The cells and tissues, which are responsible for recognizing and attacking foreign microbes and substances in the body.
- [Hemorrhagic Colitis](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/hemorrhagic-colitis/) - Bloody infection/inflammation of the colon (bowel), or a clinical syndrome manifested by bloody inflammation of the colon. This syndrome can be the result of several diseases, including E. coli O157:H7. Histological: In reference to the minute structure of tissues discernible with the microscope.
- [Hemolytic Uremic Syndrome (HUS)](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/hemolytic-uremic-syndrome-hus/) - HUS is a disease characterized by red blood-cell destruction, kidney failure, and neurological complications, such as seizures and strokes. HUS especially strikes children under 5 years of age and the immunocompromised elderly.
- [Hazard analysis](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/hazard-analysis/) - The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan. Hazard analysis consists of two steps, identification and evaluation.
- [HACCP (Hazard Analysis and Critical Control Point (Plan)](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/haccp-hazard-analysis-and-critical-control-point-plan/) - The underlying approach under HACCP for preventing food-borne illness and promoting quality is to identify the danger spots and try to avoid them. Instead of putting the burden on government to discover that a food safety problem exists, HACCP shifts responsibility onto the industry to ensure that the food it produces is safe. Food producers
- [Gluten](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/gluten/) - Gluten is a protein that is found in certain types of grains, such as wheat, barley, oats and rye. It is therefore also found in food products that are made with these products, such as pasta or bread made using wheat flour. People that suffer from coeliac disease can have an adverse reaction if they
- [GI tract](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/gi-tract/) - Gastrointestinal tract, or digestive tract, is the pathway for digesting food that begins at the mouth and includes, in turn, the pharynx, esophagus, stomach, small intestine, large intestine, and ends with the rectum/anus. The components of the defense mechanisms against food-borne pathogens of the GI tract include: 1) an acidic stomach, 2) an active intestinal
- [Gastroenteritis](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/gastroenteritis/) - Inflammation of the intestine and stomach. Can cause nausea and vomiting and/or diarrhea. Gastroenteritis has numerous causes: including infectious organisms (viruses, bacteria, etc.), food poisoning, and stress.
- [Gastric](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/gastric/) - Relating to the stomach.
- [Fungi](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/fungi/) - A group of microorganisms that includes molds and yeasts.
- [Food spoilage](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/food-spoilage/) - Food spoilage is when food goes ‘off’ (for example, sour milk or mouldy bread). The smell, taste and look of the food makes it unfit to eat and it should be thrown in the bin.
- [Food safety](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/food-safety/) - Food safety is a relative and not absolute matter. Relative food safety can be defined as the practical, certainty that injury or damage will not result from food or ingredient used in reasonable and customary manner and quantity.
- [Food poisoning](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/food-poisoning/) - Food poisoning is an illness caused by eating contaminated food. The most common cause of food poisoning is from eating food contaminated by harmful bacteria. The most common symptoms of food poisoning include diarrhoea, stomach cramps, nausea, vomiting and fever. Food poisoning can be very serious and can even cause death.
- [Food irradiation:](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/food-irradiation/) - The exposure of food to sufficient radiant energy (gamma rays, x-rays and electron beams) to destroy microorganisms and insects. Irradiation is used in food production and processing to promote food safety.
- [Food intolerance](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/food-intolerance/) - Food intolerance is a reaction that some people have after eating or drinking some foods.
- [Food handler](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/food-handler/) - A food handler is anyone who is involved in any activity that involves food.
- [Food contact surface](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/food-contact-surface/) - Any equipment or utensil that normally comes in contact with food or that may drain, drip, or splash on food or on surfaces normally in contact with food. Examples: cutting boards, knives, sponges, countertops, and colanders.
- [Food Code](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/food-code/) - A 400-page reference guide published by the U.S. Food and Drug Administration (FDA). The Food Code instructs retail outlets (such as restaurants and grocery stores) and institutions (such as nursing homes and schools) on how to prevent food borne illness. It consists of model requirements for safeguarding public health and ensuring that food is unadulterated
- [Food-borne illness](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/food-borne-illness/) - Disease, usually gastrointestinal, caused by organisms or their toxins carried in ingested food. Also commonly known as "food poisoning." Examples are the disease salmonellosis, which is caused by the bacteria Salmonella and the disease botulism, which is caused by the toxin produced by the bacteria Clostridium botulinum.
- [E. coli non-O157 STEC disease](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/e-coli-non-o157-stec-disease/) - Usually a mild gastrointestinal illness that occurs 3 to 5 days after eating contaminated food. Severe complications, however, can arise. Hemorrhagic colitis is distinguished by the sudden onset of severe abdominal cramps, little or no fever, and diarrhea that may become grossly bloody. Although less than 5 percent of E. coli O157 disease cases develop
- [E. coli non-O157 STEC](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/e-coli-non-o157-stec/) - The food-borne bacteria, Shiga-toxin Escherichia coli (STEC), have the same toxin as E. coli O157 and causes similar disease. Eighty-five percent of the 36,740 annual U.S. illnesses from these bacteria are from contaminated food.
- [E. coli O157:H7 disease](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/e-coli-o157h7-disease/) - Usually a mild gastrointestinal illness that occurs 3 to 5 days after eating contaminated food. Severe complications, however, can arise. Hemorrhagic colitis is distinguished by the sudden onset of severe abdominal cramps, little or no fever, and diarrhea that may become grossly bloody. Although less than 5 percent of E. coli O157 disease cases develop
- [E. coliO157:H7](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/e-colio157h7/) - The bacteria Escherichiacoli O157:H7 is a type of E. coli associated with food-borne illness. Healthy cattle and humans can carry the bacteria. It can be transferred from animal to animal and animal to human, and from animal to human on food. Transmission from person to person, through close contact is a potential problem, especially among
- [Dry storage](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/dry-storage/) - Dry storage is for low risk foods that do not require to be kept below 5ºC to keep them safe or fresh. These are foods such as flour, cereals, canned foods and sugar. Although dry storage is for low risk foods, these foods must still be appropriately sealed and labelled.
- [Disinfectant](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/disinfectant/) - A disinfectant is a chemical used to kill microorganisms on surfaces such as toilets and bathroom floors. They are not food-safe chemicals and should not be used in place of sanitisers.
- [Detergent](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/detergent/) - Detergent is similar to soap and is used for washing food preparation surfaces and equipment to remove grease, dirt and grime from surfaces. It only removes some surface bacteria and does not kill bacteria.
- [Diarrhea](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/diarrhea/) - Three or more unusually frequent evacuations of watery loose stools within a 24-hour period. Diarrhea may be caused by microbial, parasitic, or viral infections, or other factors.
- [Cross-contamination](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/cross-contamination/) - The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods. This can occur, for example, if food handlers do not wash hands after handling raw meat or eggs, if cooked meat is placed on
- [Critical control point (CCP)](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/critical-control-point-ccp/) - A step at which control can be applied that is essential to prevention or elimination of a food safety hazard or reduction of the hazard to an acceptable level.
- [Contamination](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/contamination/) - The unintended presence of potentially harmful substances, including microorganisms in food.
- [Cold storage](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/cold-storage/) - Cold storage must keep all food stored inside below 5ºC. While not being transported, prepared, cooked or served, all high-risk foods must be kept in cold storage.
- [Clostridium perfringens](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/clostridium-perfringens/) - C. perfringens intoxication typically occurs 6 to 24 hours after ingestion of food that bears large counts of these bacteria. The illness in humans is frequently a mild gastrointestinal distress, lasting only about a day. Deaths are uncommon.
- [Chemical hazard](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/chemical-hazard/) - A chemical hazard in food is when the food has been contaminated by chemicals that are not safe to consume, such as cleaning chemicals, or by naturally occurring toxins, for example the chemical that causes potatoes to go green
- [Campylobacteriosis](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/campylobacteriosis/) - An illness in humans caused by Campylobacter jejuni or C. coli. Campylobacteriosis ranges from a mild illness with diarrhea lasting a day, to severe abdominal pain, and severe diarrhea (sometimes bloody), sometimes accompanied by fever, occasionally lasting for several weeks. The incubation period for most cases is 2 to 5 days, and the illness usually
- [Campylobacter](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/campylobacter/) - Food-borne bacteria that cause the human illness, campylobacteriosis. Eighty percent of the 2.5 million annual U.S. illnesses from these bacteria are from contaminated food (such as poultry). It causes more illnesses each year than any other food-borne bacteria.
- [Case](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/case/) - An individual who is ill following ingestion of food. Outbreak cases reported by CDC are determined to be contaminated on the basis of laboratory analysis and/or epidemiological evidence. Not all outbreak cases need be confirmed by laboratory analysis if there is sufficient epidemiological evidence linking them to the outbreak.
- [Biological hazard](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/biological-hazard/) - Refers to the danger of food contamination by disease-causing microorganisms (bacteria, viruses, parasites, or fungi) and their toxins and by certain plants and fish that carry natural toxins.
- [Bacteria](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/bacteria/) - One-celled microorganisms that are either free-living or parasitic, some of which may cause illness in humans and/or animals. Water, wind, insects, plants, animals, and people can carry them. Bacteria survive well on skin and clothes and in human hair. They also thrive in scabs, scars, the mouth, nose, throat, intestines, and room-temperature foods.
- [Asymptomatic infection](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/asymptomatic-infection/) - An infection without symptoms. Also known as unapparent or subclinical infection.
- [Asymptomatic](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/asymptomatic/) - Without symptoms. For example, an asymptomatic infection is an infection with no symptoms.
- [Anaphylaxis](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/anaphylaxis/) - A rare but potentially fatal condition in which several different parts of the body experience food-allergic reactions simultaneously, causing hives, swelling of the throat and difficulty breathing. It is the most severe allergic reaction to an allergen and requires immediate medical attention when it occurs.
- [Allergy (food allergy)](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/allergy-food-allergy/) - A food allergy is any adverse reaction to an otherwise harmless food or food component (a protein) that involves the body's immune system. To avoid confusion with other types of adverse reactions to foods, it is important to use the terms "food allergy" or "food hypersensitivity" only when the immune system is involved in causing
- [Allergen (food allergen)](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/allergen-food-allergen/) - A food allergen is the part of a food (a protein) that stimulates the immune system of food allergic individuals. A single food can contain multiple food allergens. Carbohydrates or fats are not allergens.
- [Additives (food additives)](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/additives-food-additives/) - Any natural or synthetic material, other than the basic raw ingredients, used in the production of a food item to enhance the final product. Any substance that may affect the characteristics of any food, including those used in the production, processing, treatment, packaging, transportation or storage of food
- [Glossary of terms](https://www.foodsafety.org/keep-food-safe/other-resources/glossary-of-terms/)
- [Other resources](https://www.foodsafety.org/keep-food-safe/other-resources/)
- [Natural ways to banish household pests](https://www.foodsafety.org/keep-food-safe/controlling-pests/natural-ways-to-banish-household-pests/)
- [Non-toxic control of pest](https://www.foodsafety.org/keep-food-safe/controlling-pests/non-toxic-control-of-pest/)
- [Preventing insect infestations in dried food at home](https://www.foodsafety.org/keep-food-safe/controlling-pests/preventing-insect-infestations-in-dried-food-at-home/)
- [Pests in pantry](https://www.foodsafety.org/keep-food-safe/controlling-pests/pests-in-pantry/)
- [Controlling pests](https://www.foodsafety.org/keep-food-safe/controlling-pests/)
- [Role in food industry, benefits for consumers, safety and quality of high pressure treated foods](https://www.foodsafety.org/keep-food-safe/food-technologies/high-pressure-treatment/role-in-food-industry-benefits-for-consumers-safety-and-quality-of-high-pressure-treated-foods/)
- [High pressure treatment](https://www.foodsafety.org/keep-food-safe/food-technologies/high-pressure-treatment/)
- [Irradiated foods](https://www.foodsafety.org/keep-food-safe/food-technologies/food-irradiation/irradiated-foods/)
- [Food irradiation: procedure, benefits, effects on food and community concerns](https://www.foodsafety.org/keep-food-safe/food-technologies/food-irradiation/food-irradiation-procedure-benefits-effects-on-food-and-community-concerns/)
- [Food irradiation](https://www.foodsafety.org/keep-food-safe/food-technologies/food-irradiation/)
- [Food safety tips for microwave ovens – Health Canada](https://www.foodsafety.org/keep-food-safe/food-technologies/microwaves/more-on-microwave-cooking/food-safety-tips-for-microwave-ovens-health-canada/)
- [Microwaving food safely – foodsmart.govt.nz](https://www.foodsafety.org/keep-food-safe/food-technologies/microwaves/more-on-microwave-cooking/microwaving-food-safely-foodsmart-govt-nz/)
- [More on microwave cooking](https://www.foodsafety.org/keep-food-safe/food-technologies/microwaves/more-on-microwave-cooking/)
- [Cooking safely in the microwave oven](https://www.foodsafety.org/keep-food-safe/food-technologies/microwaves/cooking-safely-in-the-microwave-oven/)
- [Microwaves](https://www.foodsafety.org/keep-food-safe/food-technologies/microwaves/)
- [Food technologies](https://www.foodsafety.org/keep-food-safe/food-technologies/)
- [Home storage of game meats](https://www.foodsafety.org/keep-food-safe/wild-game/home-storage-of-game-meats/)
- [Approximate cooking time](https://www.foodsafety.org/keep-food-safe/wild-game/approximate-cooking-time/)
- [Color of safely cooked game](https://www.foodsafety.org/keep-food-safe/wild-game/color-of-safely-cooked-game/)
- [Partial cooking](https://www.foodsafety.org/keep-food-safe/wild-game/partial-cooking/)
- [Safe thawing](https://www.foodsafety.org/keep-food-safe/wild-game/safe-thawing/)
- [Quantity to buy](https://www.foodsafety.org/keep-food-safe/wild-game/quantity-to-buy/)
- [Safe handling of game meat](https://www.foodsafety.org/keep-food-safe/wild-game/safe-handling-of-game-meat/)
- [Food product dating](https://www.foodsafety.org/keep-food-safe/wild-game/food-product-dating/)
- [Foodborne bacteria associated with game animals](https://www.foodsafety.org/keep-food-safe/wild-game/foodborne-bacteria-associated-with-game-animals/)
- [Wild game](https://www.foodsafety.org/keep-food-safe/wild-game/)
- [Food safety for backpackers](https://www.foodsafety.org/keep-food-safe/food-safety-away-from-home/food-safety-for-backpackers/)
- [Handling food safely on the road](https://www.foodsafety.org/keep-food-safe/food-safety-away-from-home/handling-food-safely-on-the-road/)
- [Barbeques, picnic and camping](https://www.foodsafety.org/keep-food-safe/food-safety-away-from-home/barbeques-picnic-and-camping/)
- [Food safety outdoors: High risk foods and risk of food poisoning](https://www.foodsafety.org/keep-food-safe/food-safety-away-from-home/food-safety-outdoors-high-risk-foods-and-risk-of-food-poisoning/)
- [Food safety away from home](https://www.foodsafety.org/keep-food-safe/food-safety-away-from-home/)
- [Food safety during and shortly after receiving cancer therapy](https://www.foodsafety.org/keep-food-safe/persons-more-susceptible-to-foodborne-illness/people-with-chronic-diseases/food-safety-during-and-shortly-after-receiving-cancer-therapy/)
- [Food safety for people with HIV/AIDS](https://www.foodsafety.org/keep-food-safe/persons-more-susceptible-to-foodborne-illness/people-with-chronic-diseases/food-safety-for-people-with-hivaids/)
- [Food safety for people with Diabetes](https://www.foodsafety.org/keep-food-safe/persons-more-susceptible-to-foodborne-illness/people-with-chronic-diseases/food-safety-for-people-with-diabetes/)
- [People with Chronic Diseases](https://www.foodsafety.org/keep-food-safe/persons-more-susceptible-to-foodborne-illness/people-with-chronic-diseases/)
- [Eating out and takeaways](https://www.foodsafety.org/keep-food-safe/persons-more-susceptible-to-foodborne-illness/older-adults/eating-out-and-takeaways/)
- [Health risks and safety tips](https://www.foodsafety.org/keep-food-safe/persons-more-susceptible-to-foodborne-illness/older-adults/health-risks-and-safety-tips/)
- [Older adults](https://www.foodsafety.org/keep-food-safe/persons-more-susceptible-to-foodborne-illness/older-adults/)
- [Handy guide on foods to eat and foods to avoid](https://www.foodsafety.org/keep-food-safe/persons-more-susceptible-to-foodborne-illness/pregnant-women/handy-guide-on-foods-to-eat-and-foods-to-avoid/)
- [Pregnancy and safe food](https://www.foodsafety.org/keep-food-safe/persons-more-susceptible-to-foodborne-illness/pregnant-women/pregnancy-and-safe-food/)
- [Hygiene during pregnancy](https://www.foodsafety.org/keep-food-safe/persons-more-susceptible-to-foodborne-illness/pregnant-women/hygiene-during-pregnancy/)
- [Persons more susceptible to foodborne illness](https://www.foodsafety.org/keep-food-safe/persons-more-susceptible-to-foodborne-illness/)
- [Recognizing food poisoning in children](https://www.foodsafety.org/keep-food-safe/food-safety-with-children/recognizing-food-poisoning-in-children/)
- [Cooking with children](https://www.foodsafety.org/keep-food-safe/food-safety-with-children/cooking-with-children/)
- [Foods for excursions](https://www.foodsafety.org/keep-food-safe/food-safety-with-children/foods-for-excursions/)
- [Tips for packing lunches and snacks for school](https://www.foodsafety.org/keep-food-safe/food-safety-with-children/tips-for-packing-lunches-and-snacks-for-school/)
- [Feeding babies and young children safely](https://www.foodsafety.org/keep-food-safe/food-safety-with-children/feeding-babies-and-young-children-safely/)
- [Protecting tiny tummies](https://www.foodsafety.org/keep-food-safe/food-safety-with-children/protecting-tiny-tummies/)
- [Food safety with children](https://www.foodsafety.org/keep-food-safe/food-safety-with-children/)
- [Food Safety and Inspection Service: Fire and food safety](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/more-on-emergency-preparedness/food-safety-and-inspection-service-fire-and-food-safety/)
- [Food Safety and Inspection Service: Severe storms and hurricanes](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/more-on-emergency-preparedness/food-safety-and-inspection-service-severe-storms-and-hurricanes/)
- [Food Safety and Inspection Service: Preparing for a weather emergency](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/more-on-emergency-preparedness/food-safety-and-inspection-service-preparing-for-a-weather-emergency/)
- [More on emergency preparedness](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/more-on-emergency-preparedness/)
- [Water safety during floods](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/water-safety-during-floods/)
- [Emergency pantry list](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/emergency-pantry-list/)
- [Refrigerator and freezer problems and solutions](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/refrigerator-and-freezer-problems-and-solutions/)
- [Foods in refrigerator and freezer](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/foods-in-refrigerator-and-freezer/)
- [Foods for infants in emergencies](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/foods-for-infants-in-emergencies/)
- [Food safety and emergency power outages: Department of health, Victoria](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/food-safety-in-emergencies/food-safety-and-emergency-power-outages-department-of-health-victoria/)
- [Queensland](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/food-safety-in-emergencies/queensland/)
- [New South Wales](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/food-safety-in-emergencies/new-south-wales/)
- [Food safety in emergencies](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/food-safety-in-emergencies/)
- [Disasters and recovery](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/)
- [Consumer advice](https://www.foodsafety.org/keep-food-safe/food-complaints/food-recalls/consumer-advice/)
- [Frequently asked questions for consumers](https://www.foodsafety.org/keep-food-safe/food-complaints/food-recalls/frequently-asked-questions-for-consumers/)
- [Current consumer level recalls](https://www.foodsafety.org/keep-food-safe/food-complaints/food-recalls/current-consumer-level-recalls/)
- [Food recalls](https://www.foodsafety.org/keep-food-safe/food-complaints/food-recalls/)
- [Reporting a foodborne illness](https://www.foodsafety.org/keep-food-safe/food-complaints/reporting-a-foodborne-illness/)
- [Reporting a suspected problem](https://www.foodsafety.org/keep-food-safe/food-complaints/reporting-a-suspected-problem/)
- [Food Complaints](https://www.foodsafety.org/keep-food-safe/food-complaints/)
- [More information on safe cooking](https://www.foodsafety.org/keep-food-safe/cooking-food/more-information-on-safe-cooking/) - http://www.foodsafety.asn.au/factsheets/temperaturedangerzon2248.cfm http://www.fsis.usda.gov/factsheets/Keep_Food_Safe_Food_Safety_Basics/index.asp#5 http://www.foodsafety.gov/blog/buffet.html
- [Cooking tips from Food Safety and Inspection Services](https://www.foodsafety.org/keep-food-safe/cooking-food/cooking-for-groups/cooking-tips-from-food-safety-and-inspection-services/)
- [Tips from Food Standards Australia and New Zealand](https://www.foodsafety.org/keep-food-safe/cooking-food/cooking-for-groups/tips-from-food-standards-australia-and-new-zealand/)
- [Cooking for groups](https://www.foodsafety.org/keep-food-safe/cooking-food/cooking-for-groups/)
- [Holiday food safety during pregnancy](https://www.foodsafety.org/keep-food-safe/cooking-food/holidays-or-party-buffets/holiday-food-safety-during-pregnancy/)
- [Food safety and inspection services: Holidays and party buffets](https://www.foodsafety.org/keep-food-safe/cooking-food/holidays-or-party-buffets/holiday-food-safety-tips/food-safety-and-inspection-services-holidays-and-party-buffets/)
- [Food safety information council: It's party time!](https://www.foodsafety.org/keep-food-safe/cooking-food/holidays-or-party-buffets/holiday-food-safety-tips/food-safety-information-council-its-party-time/)
- [FoodSafety.gov: Holiday food safety](https://www.foodsafety.org/keep-food-safe/cooking-food/holidays-or-party-buffets/holiday-food-safety-tips/foodsafety-gov-holiday-food-safety/)
- [Holiday food safety tips](https://www.foodsafety.org/keep-food-safe/cooking-food/holidays-or-party-buffets/holiday-food-safety-tips/)
- [Holidays or Party buffets](https://www.foodsafety.org/keep-food-safe/cooking-food/holidays-or-party-buffets/)
- [Leftovers](https://www.foodsafety.org/keep-food-safe/cooking-food/general/leftovers/)
- [Cooling and reheating hazardous foods](https://www.foodsafety.org/keep-food-safe/cooking-food/general/cooling-and-reheating-hazardous-foods/)
- [Thawing and reheating cooked foods](https://www.foodsafety.org/keep-food-safe/cooking-food/general/thawing-and-reheating-cooked-foods/)
- [Cooling and storing cooked foods](https://www.foodsafety.org/keep-food-safe/cooking-food/general/cooling-and-storing-cooked-foods/)
- [Safe minimum cooking temperature](https://www.foodsafety.org/keep-food-safe/cooking-food/general/safe-minimum-cooking-temperature/)
- [Kitchen thermometers](https://www.foodsafety.org/keep-food-safe/cooking-food/general/kitchen-thermometers/)
- [Cooking safety: High risk foods and temperature danger zones](https://www.foodsafety.org/keep-food-safe/cooking-food/general/cooking-safety-high-risk-foods-and-temperature-danger-zones/)
- [General](https://www.foodsafety.org/keep-food-safe/cooking-food/general/)
- [Cooking food](https://www.foodsafety.org/keep-food-safe/cooking-food/)
- [Identifying food additives](https://www.foodsafety.org/keep-food-safe/food-labels/food-additives/identifying-food-additives/)
- [Types of food ingredients](https://www.foodsafety.org/keep-food-safe/food-labels/food-additives/types-of-food-ingredients/)
- [Food additives](https://www.foodsafety.org/keep-food-safe/food-labels/food-additives/)
- [Food allergies](https://www.foodsafety.org/keep-food-safe/food-labels/food-allergies/)
- [Ingredient lists and percentage labelling](https://www.foodsafety.org/keep-food-safe/food-labels/ingredient-lists-and-percentage-labelling/)
- [Use-by and best before dates](https://www.foodsafety.org/keep-food-safe/food-labels/use-by-and-best-before-dates/)
- [Food product dating](https://www.foodsafety.org/keep-food-safe/food-labels/food-product-dating/)
- [Food labels](https://www.foodsafety.org/keep-food-safe/food-labels/)
- [Benefits and risk posed by GM foods](https://www.foodsafety.org/keep-food-safe/genetically-modified-foods/benefits-and-risk-posed-by-gm-foods/)
- [Labelling of GM foods](https://www.foodsafety.org/keep-food-safe/genetically-modified-foods/labelling-of-gm-foods/)
- [Safety of GM foods](https://www.foodsafety.org/keep-food-safe/genetically-modified-foods/safety-of-gm-foods/)
- [Genetically modified foods](https://www.foodsafety.org/keep-food-safe/genetically-modified-foods/)
- [Smoking fish](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/smoking/smoking-fish/)
- [Smoking meat and poultry](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/smoking/smoking-meat-and-poultry/)
- [Smoking](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/smoking/)
- [Jerky and food safety](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/dried-meat-and-poultry/jerky-and-food-safety/)
- [Dried meat and poultry](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/dried-meat-and-poultry/)
- [Vine drying](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/vine-drying/)
- [Sun drying](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/sun-drying/)
- [Drying herbs](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/drying-herbs/)
- [Drying fruits and vegetables](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/drying-fruits-and-vegetables/)
- [Food Dehydrators](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/food-dehydrators/)
- [Drying](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/)
- [More on freezing](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/freezing/more-on-freezing/)
- [Problems and solutions: Breakdown of home freezer](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/freezing/problems-and-solutions-breakdown-of-home-freezer/)
- [Freezing fruits and vegetables](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/freezing/freezing-fruits-and-vegetables/)
- [More on freezing seafood](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/freezing/freezing-meat-poultry-seafood-and-eggs/more-on-freezing-seafood/)
- [FDA guidelines on refrigeration and freezing](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/freezing/freezing-meat-poultry-seafood-and-eggs/fda-guidelines-on-refrigeration-and-freezing/)
- [Freezing meat, poultry, seafood and eggs](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/freezing/freezing-meat-poultry-seafood-and-eggs/)
- [USDA guide on freezing and food safety](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/freezing/usda-guide-on-freezing-and-food-safety/)
- [Freezing](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/freezing/)
- [More information on Canning](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/more-information-on-canning/)
- [Canned meat, poultry and fish](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/problems-and-solutions/canned-meat-poultry-and-fish/)
- [Canned fruits and tomatoes](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/problems-and-solutions/canned-fruits-and-tomatoes/)
- [Canned vegetables](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/problems-and-solutions/canned-vegetables/)
- [Problems and solutions](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/problems-and-solutions/)
- [Home-canning of smoked fish](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/home-canning-of-smoked-fish/)
- [Canning seafood](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/canning-seafood/)
- [Canning meat, poultry and game](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/canning-meat-poultry-and-game/)
- [Canning tomatoes and tomato products](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/canning-tomatoes-and-tomato-products/)
- [Canning vegetables](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/canning-vegetables/)
- [Canning fruits](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/canning-fruits/)
- [Home canning: Keep your family safe!](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/home-canning-keep-your-family-safe/)
- [Complete USDA Guide to Home Canning](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/complete-usda-guide-to-home-canning/)
- [Canning](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/)
- [Canning, drying and freezing](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/)
- [Fresh and frozen seafood](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/fresh-and-frozen-seafood/)
- [Pantry foods](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/pantry-foods/)
- [Safe handling and storage of fruits and vegetables](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/safe-handling-and-storage-of-fruits-and-vegetables/)
- [Storage of hard cooked eggs](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/storage-of-hard-cooked-eggs/)
- [Handling of cracked eggs](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/handling-of-cracked-eggs/)
- [Appearance of eggs](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/appearance-of-eggs/)
- [Is washing necessary for eggs?](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/is-washing-necessary-for-eggs/)
- [Handling eggs safely](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/handling-eggs-safely/)
- [Refrigeration of eggs](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/refrigeration-of-eggs/)
- [Transport from store to home](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/transport-from-store-to-home/)
- [Safe storage of eggs in store](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/safe-storage-of-eggs-in-store/)
- [Buying eggs](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/buying-eggs/)
- [Part of egg prone to contamination by Salmonella](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/part-of-egg-prone-to-contamination-by-salmonella/)
- [Egg contamination with Salmonella](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/egg-contamination-with-salmonella/)
- [Eggs](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/)
- [Color of meat and poultry](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/meat-and-poultry/color-of-meat-and-poultry/)
- [Safe handling of meat and poultry](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/meat-and-poultry/safe-handling-of-meat-and-poultry/)
- [Meat and Poultry](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/meat-and-poultry/)
- [Safe food handling (by food type)](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/)
- [Basics for handling and storing food safely](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/basics-for-handling-and-storing-food-safely/) - Factors that affect food shelf-life Factors that affect microbial growth, and consequently how long they can be stored, can be separated into to groups: Factors in the food (intrinsic) - ones that we have very little control over, and Factors outside of the food (extrinsic) – ones that we can control The main factors that
- [Storing and handling food](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/) - Foods need to be stored correctly to keep them safe AND to maintain quality (flavor, color, texture, odor and nutritional content). The way we store food affects both food safety and food quality. Please visit the sections on basic food handling and storage, and well as storage by food type, for detailed information.
- [Food spoilage](https://www.foodsafety.org/keep-food-safe/food-spoilage/) - Food spoilage is very different from food safety. In fact, most pathogens are unable to grow in highly spoiled food. This is due to competition between spoilers and pathogens, where spoilers usually win. Spoilage encompasses all of the changes in a food that make it undesirable or unpalatable by people - such as changes in
- [Physical hazards](https://www.foodsafety.org/keep-food-safe/food-hazards/physical-hazards/) - Physical hazards are objects that contaminate food (e.g. stones, metal, glass, bone) and physically damage us. In fact, they are responsible for the majority of consumer complaints about food! The most common symptom is breaking a tooth or injuring the soft tissues of your mouth when biting-down hard on a physical contaminant. RECOMMENDED RESOURCES: Physical Hazards
- [Pesticides](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/pesticides/) - RECOMMENDED RESOURCES: About Pesticides (US Environmental Protection Agency) Pesticides (US Food and Drug Administration) Food-pesticides and other chemicals (Better Health, Victoria Government, Australia) Pesticides (UK Food Standards Agency)
- [Wheat](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/wheat/) - RECOMMENDED RESOURCES: Wheat (Allergy & Anaphylaxis Australia)
- [Tree nut](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/tree-nut/) - RECOMMENDED RESOURCES: Tree nut (Allergy & Anaphylaxis Australia)
- [Soy](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/soy/) - RECOMMENDED RESOURCES: Soy (Allergy & Anaphylaxis Australia)
- [Shellfish](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/shellfish/) - RECOMMENDED RESOURCES: Shellfish (Allergy & Anaphylaxis Australia)
- [Sesame](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/sesame/) - RECOMMENDED RESOURCES: Sesame (Allergy & Anaphylaxis Australia)
- [Peanut](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/peanut/) - RECOMMENDED RESOURCES: Peanut (Allergy & Anaphylaxis Australia)
- [Milk](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/milk/) - RECOMMENDED RESOURCES: Milk (Allergy & Anaphylaxis Australia)
- [Fish](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/fish/) - RECOMMENDED RESOURCES: Fish (Allergy & Anaphylaxis Australia)
- [Egg](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/egg/) - RECOMMENDED RESOURCES: Egg (Allergy & Anaphylaxis Australia)
- [Allergens](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/) - Food allergies are caused when our body sees a certain type of food as being foreign. When this happens, it can trigger an allergic response. Allergic response can be mild to severe - even leading to death is severe anaphylactic responses, without proper medical care. Food intolerance is not the same as food allergies. The symptoms
- [Melamine](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/melamine/) - RECOMMENDED RESOURCES: Melamine (Food Standards Australia-New Zealand)
- [Dioxins](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/dioxins/) - RECOMMENDED RESOURCES: Dioxins (Food Standards Australia-New Zealand)
- [Bisphenol A](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/bisphenol-a/) - RECOMMENDED RESOURCES: Bisphenol A (Food Standards Australia-New Zealand)
- [Acrylamide](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/acrylamide/) - RECOMMENDED RESOURCES: Acrylamide and Food (Food Standards Australia-New Zealand)
- [Arsenic](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/arsenic/) - RECOMMENDED RESOURCES: Arsenic (Food Standards Australia-New Zealand)
- [Specific chemicals in food](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/) - This section provides information about specific hazardous chemicals in food. As you might imagine, this could be a VERY long list. Instead, we have chosen to center it around current topical issues. If there is a specific chemical that you wish more information about, please contact us.
- [Natural toxins from fish](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/natural-toxins-from-fish/) - RECOMMENDED RESOURCES: Natural toxins from fish (US Centers for Disease Control & Prevention) The Bad Bug Book (US Food and Drug Administration) - this resource is not just about 'bugs'!
- [Plant toxins](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/plant-toxins/) - RECOMMENDED RESOURCES: Specific foods and natural toxins (New Zealand Ministry of Primary Industries) The Bad Bug Book (US Food and Drug Administration) - this resource is not just about ‘bugs’!
- [Chemical hazards](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/) - Everything that we encounter in life is made of chemicals, including the air we breathe, our environment, our bodies and everything we eat. Therefore, chemical in themselves are not hazardous to humans. Chemicals, however, do become hazardous to us when they interfere with the normal processes that allow our bodies to function. Also, it is the
- [Prions](https://www.foodsafety.org/keep-food-safe/food-hazards/biologicalhazards/prions/) - Certain types of prions (pronounced “PREE – ons”) can cause a neurodegenerative disease. Prions are not living things, as we think of bacteria and viruses, which can replicate. We all have prions in our body that perform normal functions. However, when we ingest a misfolded form of a prion, it can cause normally-folded prion protein
- [Parasites](https://www.foodsafety.org/keep-food-safe/food-hazards/biologicalhazards/parasites/) - Parasites are different that bacteria, in that they do not multiply in food. Instead, they infect us from sources such as contaminated food or water. They range in size, from microscopic single-celled amoebic-like forms, to worms visible to the naked eye. They can infect us directly, however many types of parasites infect humans as part
- [Fungi](https://www.foodsafety.org/keep-food-safe/food-hazards/biologicalhazards/fungi/) - Fungi are eukaryotic organisms, meaning that they have a more complex cellular structure, similar to that found in higher life forms. For example their DNA is double-stranded, unlike bacteria (prokaryotes) that have single-stranded DNA. Fungi can be conveniently split into three groups: Yeasts – single-celled fungi Molds – multicellular forms that produce filaments Mushrooms –
- [Viruses](https://www.foodsafety.org/keep-food-safe/food-hazards/biologicalhazards/foodborne-microorganisms/) - Viruses, unlike bacteria, do not multiply on or in food. This is because they do not have the ability to replicate unless they infect a cell – a living host. In addition, viruses only infect specific types of host cells, which limits their range. Question: If viruses do not multiply on food, then how do
- [Bacteria](https://www.foodsafety.org/keep-food-safe/food-hazards/biologicalhazards/bacteria/) - Bacteria are single-celled organisms. They are very small yet larger than viruses. Each bacterial cell is about 1 micrometer long and a half of a micrometer in width. You can place several hundred bacteria on the head of a pin! Bacteria come in different shapes: round, rod-like, and curved. Some even have a spiral shape.
- [Biological hazards](https://www.foodsafety.org/keep-food-safe/food-hazards/biologicalhazards/) - Biological hazards are living organisms that are capable of causing infections or producing toxins. Generally, these are referred to as pathogens. This group includes pathogenic forms of bacteria, viruses, parasites, and fungi. Then there are the weird ones such as prions! RECOMMENDED RESOURCES - visit the sites shown below for more detailed information: The Bad
- [Food hazards](https://www.foodsafety.org/keep-food-safe/food-hazards/) - A food hazard is any property of a food that increases the risk of foodborne illness. They are broadly grouped as Biological, Chemical and Physical hazards. If you wish more information about a topic that we have not listed, please Contact Us.
- [Mark Replies](https://www.foodsafety.org/ask-mark/mark-replies/)
- [Testimonials](https://www.foodsafety.org/testimonials/)
- [European food safety authority (EFSA)](https://www.foodsafety.org/keep-food-safe/other-resources/government-agencies/europe/european-food-safety-authority-efsa/)
- [Pregnant women](https://www.foodsafety.org/keep-food-safe/persons-more-susceptible-to-foodborne-illness/pregnant-women/)
- [Persistent organic pollutants (POPs)](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/persistent-organic-pollutants-pops/) - RECOMMENDED RESOURCES: Persistent organic pollutants (World Health Organization)

## Posts

- [seedprod](https://www.foodsafety.org/seedprod/sp-cs/)

## Questions

- [Frozen dinner](https://www.foodsafety.org/question/frozen-dinner/) - An unopened package of a commercially prepared frozen dinner consisting of chicken and vegetables has been in my freezer for 3 years. Is it safe to heat and eat?
- [Refrigerated hamburger after defrosting](https://www.foodsafety.org/question/refrigerated-hamburger-after-defrosting/) - How long is hamburger meat good for in the refrigerator after it was in the freezer and has now been defrosted.
- [Phyllo pastry](https://www.foodsafety.org/question/phyllo-pastry/) - How long would phyllo pastry that is used with raw eggs last in the freezer? Is there any issues when you put the frozen phyllo pastry in the refrigerator and let it thaw in the fridge? It is safe as there would be more moisture build up in the packet?
- [food-delivery-safety](https://www.foodsafety.org/question/food-delivery-safety/) - How is food that is delivered both through trucking and sources like uber eats checked to ensure that the food is safe for consumption?
- [freezing-tofu](https://www.foodsafety.org/question/freezing-tofu/) - I manufacture tofu bites and we are stamped with a 1 year best use by date, is it possible to extend this to 2 years? Someone told me 2 years is standard, is that correct
- [Campylobacter](https://www.foodsafety.org/question/campylobacter/) - tell me about Campylobacter.
- [can-you-eat-turkey-that-has-been-in-the-refrigerator-for-five-days](https://www.foodsafety.org/question/can-you-eat-turkey-that-has-been-in-the-refrigerator-for-five-days/) - Can you eat tricky that has been in the refrigerator for five days
- [pressure-canning](https://www.foodsafety.org/question/pressure-canning/) - I’m looking for information on using a pressure cooker for canning. 
- [they-used-to-say-that-cooking-food-at-more-than-375-was-cancer-producing-now-everything-is-cooked-at-400-and-over-is-this-safe](https://www.foodsafety.org/question/they-used-to-say-that-cooking-food-at-more-than-375-was-cancer-producing-now-everything-is-cooked-at-400-and-over-is-this-safe/)
- [Pasteurized meat thawing](https://www.foodsafety.org/question/pasteurized-meat-thawing/) - Does thawing pasteurized meats in the vacuum sealed bags bag they were pasteurized(140 for 4 hours in sous vide) run the same risk of botulism as thawing raw meat in vacuum sealed bags?
- [coleslaw-bad](https://www.foodsafety.org/question/coleslaw-bad/) - Can a person get sick within an hour of eating takeout coleslaw?
- [Food handling after power outage](https://www.foodsafety.org/question/food-handling-after-power-outage/) - I live in Pittsburgh where we've had a power outage since this past Tuesday evening and it is now Friday late morning so I need to know what foods absolutely need to be thrown out that are in my fridge.
- [safe pH levels](https://www.foodsafety.org/question/safe-ph-levels/) - What is the pH that reduces the risk of pathogen growth?
- [retail-cooler-freezer](https://www.foodsafety.org/question/retail-cooler-freezer/) - At work our freezer and cooler are malfunctioning. What is the parameters for the temperature excursion that we should throw away the dairy and freezer items? Unsure of how long they have been at this temperature the store just opened so first shift found it.
- [food-poisoning](https://www.foodsafety.org/question/food-poisoning/) - Is there any recent evidence of blueberries or iceberg lettuce causing recent poisoning?
- [homemade-waffles-left-out-of-refrigerator](https://www.foodsafety.org/question/homemade-waffles-left-out-of-refrigerator/) - I left homemade waffles out of the refrigerator. Are they still good?
- [meat-product-company-butcher-box](https://www.foodsafety.org/question/meat-product-company-butcher-box/) - is Butcher box meats considered safe. Are there any records of salmonella or other foodborne pathogens from this company
- [Phyllo pastry](https://www.foodsafety.org/question/phyllo-pastry-2/) - How can you increase the self life of phyllo pastry that is made with raw eggs in the refrigerator? I did vacuum seal the phyllo, however in 9-10 days it indicated moisture inside the packaging and on 12th day it showed signs of green mold. What would be better to use oxygen absorber or desiccant
- [eCommerce Chill Chain Validation](https://www.foodsafety.org/question/ecommerce-chill-chain-validation/) - Hello Dr. Tamplin, I am a member of the Amazon Food Safety team, led by Frank Yiannas. We are currently in the works of reviewing our last mile chill chain program and are looking for a consultation to validate our current methodology/ standards. Frank Yiannas suggested that we reach out. Would you be interested in
- [cooked rice shelf rice](https://www.foodsafety.org/question/cooked-rice-shelf-rice/) - is the shelf life of rice only 12 hr ? what about the aflatoxin in cooked rice ?
- [are-quaker-oats-safe-to-eat](https://www.foodsafety.org/question/are-quaker-oats-safe-to-eat/)
- [Fresh chuck-roast with vegetables left in crock pot for an hour and a half....](https://www.foodsafety.org/question/fresh-chuck-roast-with-vegetables-left-in-crock-pot-for-an-hour-and-a-half/) - 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.
- [re-freezing-cooked-beans](https://www.foodsafety.org/question/re-freezing-cooked-beans/) - Can I refreeze cooked pinto beans after they have been thawed and refrigerated?
- [chinese-food](https://www.foodsafety.org/question/chinese-food/) - 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
- [Safe storage of shelf-stable non-dairy milks](https://www.foodsafety.org/question/safe-storage-of-shelf-stable-non-dairy-milks/) - Hello, I'm leading a project to offer information on the length of safe storage guidelines for foods that we receive donations to our food bank. In particular, our seeking guidance on the length of time of shelf-stable varieties of non-dairy kinds of milk - UHT - soy, almond, oat, and now coconut - would be.
- [How long is commercially prepared potato salad good for?](https://www.foodsafety.org/question/how-long-is-commercially-prepared-potato-salad-good-for/) - 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
- [tecnicas-de-congelamento-de-alimentos](https://www.foodsafety.org/question/tecnicas-de-congelamento-de-alimentos/) - Como faço para congelar alimentos sem perder tanto suas características organolépticas?
- [Safe storage of shelf-stable non-dairy milks](https://www.foodsafety.org/question/safe-storage-of-shelf-stable-non-dairy-milks-2/) - How many years can you safely store canned food after it is received from the truck.
- [safety of expired milk](https://www.foodsafety.org/question/safety-of-expired-milk/) - How long can someone in their 60s use expired milk for? ie, if it expired 1 day ago, I would think it is still safe for 3 days
- [good-manufacturing-practice](https://www.foodsafety.org/question/good-manufacturing-practice/) - I would like to get Videos on GMP training.
- [norovirus](https://www.foodsafety.org/question/norovirus/)
- [canning-homemade-salsa](https://www.foodsafety.org/question/canning-homemade-salsa/) - This is a compound question as I am very green to canning? If you are making homemade salsa that you plan to can, can it be done as long as the overall PH of the salsa is below 4.6? Also, does the mixture absolutely have to be cooked before cooking? And finally, can I make
- [beef-stew-not](https://www.foodsafety.org/question/beef-stew-not/) - I bought a new slow cooker which was defective. I left all the ingredients for beef stew in it for 9 hours at cool room temperature (64 degrees ish.) I then refrigerated the crock over night and cooked it in a traditional oven the next day. Is it safe to eat? (Meat was seared before
- [how-do-i-safely-thaw-food](https://www.foodsafety.org/question/how-do-i-safely-thaw-food-2/) - Dear Mark, I am in desperate need of advice. I need to know how to properly thaw food and the steps I must take to properly thaw any food safely. Thank you very much, Mark.
- [pancakes-out-overnight](https://www.foodsafety.org/question/pancakes-out-overnight/) - Can pancakes (made without eggs or milk) be stored overnight without refrigeration?
- [removing-pesticides-from-potted-rosemary](https://www.foodsafety.org/question/removing-pesticides-from-potted-rosemary/) - I have olive oil that is infused with rosemary (you can’t see the rosemary, it just looks like olive oil). I want to place a sprig of rosemary into small 6” bottles and pour the oil into the bottles to give as gifts. How can I remove pesticides from the rosemary sprigs before placing them
- [My groceries were left in the car for 8 hrs it was 71*. Is my yogurt, cheese and bologna ok](https://www.foodsafety.org/question/my-groceries-were-left-in-the-car-for-8-hrs-it-was-71-is-my-yogurt-cheese-and-bologna-ok/)
- [how-to-properly-juice-fruits-and-vegetables](https://www.foodsafety.org/question/how-to-properly-juice-fruits-and-vegetables/) - How to properly juice fruits and vegetables when it is not pasteurized to prevent illness or diseases? or i bought raw organic juice and it says that it is not pasteurized so be careful. How can i drink those without losing the nutritional values to it?
- [concentration-of-chlorine-in-raspberries-while-freezing](https://www.foodsafety.org/question/concentration-of-chlorine-in-raspberries-while-freezing/) - Hi I want to know what is the concentration ppm of chlorine used while making frozen raspberries for big scale industrial productions
- [food-delivery-meat-safety](https://www.foodsafety.org/question/food-delivery-meat-safety/) - Hi Mark, I am a foods & nutrition high school teacher in the Bay Area, California. My program is thriving and I have 165 students who cook once per week. I have started utilizing instacart to purchase groceries due to the convenience and amounts of resources I need to purchase. My question to you is
- [potato salad](https://www.foodsafety.org/question/potato-salad/) - How long can I leave potato salad with mayonnaise out at room temperature when I take it to a family get together or picnic?
- [washing chicken](https://www.foodsafety.org/question/washing-chicken/) - Is it necessary to wash raw chicken in the sink before cooking it?
- [food shopping](https://www.foodsafety.org/question/food-shopping/) - What is the maximum time I have between food shopping and getting back home. Thanks!

## Answers

- [Answer for Frozen dinner](https://www.foodsafety.org/dwqa-answer/answer-for-frozen-dinner/) - Thank you for your question. Yes, it should be safe to heat and eat. Of course, that assumes it was handled safely before it was frozen, as bacterial pathogens can surface very long periods of freezing temperature.
- [Answer for food-delivery-safety](https://www.foodsafety.org/dwqa-answer/answer-for-food-delivery-safety/) - Hi, Kaylanee Great question! The safety of the food delivered by a company, such as Uber, is primarily controlled by the establishment (e.g., restaurant) that produces the food. Food-producing establishments are normally inspected by a local government, such as by a Health Department. However, once food is produced by a restaurant and picked up by
- [Answer for freezing-tofu](https://www.foodsafety.org/dwqa-answer/answer-for-freezing-tofu/) - Hi Mel. Thank you for your question. Before I answer your question, can you tell me more about the product, such as how it is prepared, packaged and stored? Thanks, Mark
- [Answer for Campylobacter](https://www.foodsafety.org/dwqa-answer/answer-for-campylobacter/) - Greetings Below are useful links to information. https://www.fda.gov/files/food/published/Bad-Bug-Book-2nd-Edition-(PDF).pdf https://www.cdc.gov/campylobacter/about/index.html
- [Answer for can-you-eat-turkey-that-has-been-in-the-refrigerator-for-five-days](https://www.foodsafety.org/dwqa-answer/answer-for-can-you-eat-turkey-that-has-been-in-the-refrigerator-for-five-days/) - Hello, Journey Keeping potentially hazardous food safe in a refrigerator requires that stored food is maintained at 40F or lower. This temperature stops the growth of most potential pathogens, with the exception of Listeria monocytogenes. The most effective way to minimize risk in leftover food is to reheat food to at least 165F before consuming
- [Answer for pressure-canning](https://www.foodsafety.org/dwqa-answer/answer-for-pressure-canning/) - Hi Don Most state Cooperative Extension Services have information about canning. If you want, you could do a web search for the Cooperative Extension Service in your county or at the state level. The University of Georgia has done a lot with canning, and I can recommend their guide, "So Easy to Preserve." You can
- [Answer for they-used-to-say-that-cooking-food-at-more-than-375-was-cancer-producing-now-everything-is-cooked-at-400-and-over-is-this-safe](https://www.foodsafety.org/dwqa-answer/answer-for-they-used-to-say-that-cooking-food-at-more-than-375-was-cancer-producing-now-everything-is-cooked-at-400-and-over-is-this-safe/) - Hi, Kathleen Thank you for your comment. Can you please tell me who or what organization make this assertion that cooking food over 375F causes cancer? With that information, I can evaluate the source and data behind this issue. Thank you Mark
- [Answer for Pasteurized meat thawing](https://www.foodsafety.org/dwqa-answer/answer-for-pasteurized-meat-thawing/) - Hi, Kayla As a general rule, pathogens, if present, grow slower in raw versus pasteurized meat. This is because there are more spoilage (non-pathogenic) bacteria is raw versus cooked food. Spoilage bacteria typically suppress the growth of pathogens. The safest way to thaw food is to do it as quickly as possible, while keeping the
- [Answer for coleslaw-bad](https://www.foodsafety.org/dwqa-answer/answer-for-coleslaw-bad/) - Hi, Colleen Yes, it is possible to become ill 1 hour or more after eating a food contaminated with certain bacteria, such as Staphylococcus aureus. This bacteria produces a toxin that can cause symptoms including vomiting and diarrhea. The FDA Bad Bug Book is a good resource for more information. I had this intoxication after
- [Answer for Food handling after power outage](https://www.foodsafety.org/dwqa-answer/answer-for-food-handling-after-power-outage/) - Hello, Barbara Sorry to learn about your troubles. Unfortunately, you will need to discard any refrigerated food that has been above 41F for more than a 72-hour period. This advice pertains specifically to Potentially Hazardous Food (PHF) food, which by definition can support the growth of human pathogenic bacteria. These are foods that have a
- [Answer for safe pH levels](https://www.foodsafety.org/dwqa-answer/answer-for-safe-ph-levels/) - Greetings, Mark. Thanks for your question. The pH of food affects the ability of all microorganisms to grow. pH is a measurement of the amount of hydrogen ions--the lower the pH, the more hydrogen ions, the more acidic the food. For prepared food that you plan to store between 40 and 140F for more than
- [Answer for retail-cooler-freezer](https://www.foodsafety.org/dwqa-answer/answer-for-retail-cooler-freezer/) - Hi, Krista First, my sincere apologies for a delayed response. There was a glitch in the software that should have notified me that a question had been submitted. If you do not know how long the foods have been in the Temperature Danger Zone (40 and 140F), then they should be discarded for safety reasons.
- [Answer for food-poisoning](https://www.foodsafety.org/dwqa-answer/answer-for-food-poisoning/) - Hi, Lois First, my sincere apologies for a very delayed response. There was a glitch in the software that should have notified me that a question had been submitted. The FDA has a website where you can search for food recalls and alerts in the USA. I found a FDA article explaining ways to prevent
- [Answer for homemade-waffles-left-out-of-refrigerator](https://www.foodsafety.org/dwqa-answer/answer-for-homemade-waffles-left-out-of-refrigerator/) - Hi, Elizabeth First, my sincere apologies for a very delayed response. There was a glitch in the software that should have notified me that a question had been submitted. As a rule of thumb, if you move a food out of a refrigerator (set at 40F or below), they will likely be safe for up
- [Answer for meat-product-company-butcher-box](https://www.foodsafety.org/dwqa-answer/answer-for-meat-product-company-butcher-box/) - Hi, Tim First, my sincere apologies for a very delayed response. There was a glitch in the software that should have notified me that a question had been submitted. The FDA provides information on their website about food recalls and alerts. This is the best way to find records. regards Mark
- [Answer for Refrigerated hamburger after defrosting](https://www.foodsafety.org/dwqa-answer/answer-for-refrigerated-hamburger-after-defrosting/) - Hi, David First, my sincere apologies for a very delayed response. There was a glitch in the software that should have notified me that a question had been submitted. If your hamburger meat was frozen and then thawed, and assuming your refrigerator is set at 40F or below, the main limiting factor is the growth
- [Answer for Phyllo pastry](https://www.foodsafety.org/dwqa-answer/answer-for-phyllo-pastry-3/) - Hi Rauf I'm not an expert in packaging but think you could try the two options you mentioned. Otherwise, there are additives that can prevent the growth of mold. regards Mark
- [Answer for Phyllo pastry](https://www.foodsafety.org/dwqa-answer/answer-for-phyllo-pastry/) - Greetings, Rauf Foods can be frozen for an indefinite period of time without increasing food safety risk. This is because pathogens do not grow when frozen. The main issue to consider is whether long-term freezing unfavorably changes flavor, texture, and other sensory properties. When thawing, there is a minimal food safety risk as long as
- [Answer for cooked rice shelf rice](https://www.foodsafety.org/dwqa-answer/answer-for-cooked-rice-shelf-rice/) - Hi Sara Potentially hazardous foods, including cooked rice, can be held below 40F or above 140F for extended periods of time. However, they can only be held for 4 hours between 40F and 140F. Aflatoxin, a toxin produced by fungi, can occur in rice if it is not properly handled after harvest. Food companies that
- [Answer for are-quaker-oats-safe-to-eat](https://www.foodsafety.org/dwqa-answer/answer-for-are-quaker-oats-safe-to-eat/) - Hi, Carol Thank you for your question. In December 2023, the US FDA announced that Salmonella may have contaminated some specific products manufactured by the Quaker Oats company. While heat (cooking) kills Salmonella, most of the recalled products will not be cooked before consumed and therefore should be discarded. This link (https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/quaker-recalls-granola-bars-and-granola-cereals-due-possible-health-risk) describes the specific
- [Answer for Fresh chuck-roast with vegetables left in crock pot for an hour and a half....](https://www.foodsafety.org/dwqa-answer/answer-for-fresh-chuck-roast-with-vegetables-left-in-crock-pot-for-an-hour-and-a-half/) - Hi Allena Thank you for your question. It should still be safe to cook the roast and vegetables in the crock pot. Most food safety agencies (e.g., USDA and FDA) actually have two recommended times for how long food can be left out in the Danger Zone--2 hours for consumers and 4 hours for restaurants.
- [Answer for re-freezing-cooked-beans](https://www.foodsafety.org/dwqa-answer/answer-for-re-freezing-cooked-beans/) - Hi, Knute Yes, you can refreeze cooked pinto beans after they have been thawed and refrigerated, assuming they were safely handled up until then. A general food safety rule is - don't leave cooked food between 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit) for more than 2 hours. If, in your case,
- [Answer for chinese-food](https://www.foodsafety.org/dwqa-answer/answer-for-chinese-food/) - Greetings, Taylor Thank you for an interesting question. Defining the cause of food borne illness is not easy. However, I can provide information that may provide some clues in your case. Food-borne illness can be broadly classified into two classes-infections and intoxications. I provide an interesting example in Parts 1, 2, and 3 of my
- [Answer for How long is commercially prepared potato salad good for?](https://www.foodsafety.org/dwqa-answer/answer-for-how-long-is-commercially-prepared-potato-salad-good-for/) - Dear Ralph Thank you for your question. Generally speaking, the FDA requires food manufacturers to test batches of prepared food (in this case, potato salad) to ensure that pathogens are absent in 25 gram samples. Also, use-by dates are mostly established for quality (spoilage), not safety, reasons. However it is possible for the potato salad
- [Answer for tecnicas-de-congelamento-de-alimentos](https://www.foodsafety.org/dwqa-answer/answer-for-tecnicas-de-congelamento-de-alimentos/) - Hola, Karina The best way to preserve organoleptic qualities of food to be frozen is to: 1) remove as much of the air in the bag/container as possible. A vacuum sealer (such as one made by FoodSaver) is commonly used by many consumers for removing air and then heat-sealing the bag. This helps preserve flavor
- [Answer for Safe storage of shelf-stable non-dairy milks](https://www.foodsafety.org/dwqa-answer/answer-for-safe-storage-of-shelf-stable-non-dairy-milks-2/) - Thank you for your question, Audrey For any food, there can be both spoilage and safety issues. Spoilage is normally not a safety concern but rather one about quality in taste and/or texture. The primary safety issue for canned food is the potential growth of Clostridium botulinum. This can potentially result in production of botulinum
- [Answer for safety of expired milk](https://www.foodsafety.org/dwqa-answer/answer-for-safety-of-expired-milk/) - Hi April The expiry date on milk is not related to safety but instead to quality. When milk is pasteurized, pathogens are killed but some spoilage organisms, especially those bacteria that exist as heat-resistant spores, may survive heat-treatment during pasteurization. And so, if pasteurized refrigerated milk is kept longer than the stated expiry date, then the
- [Answer for Safe storage of shelf-stable non-dairy milks](https://www.foodsafety.org/dwqa-answer/answer-for-safe-storage-of-shelf-stable-non-dairy-milks/) - Thank you, Alma This question is highly relevant to increasing food donations. If a product is UHT-treated (i.e., more heat treatment than used in normal dairy pasteurization), then there is a very low probability that any pathogen would persist. As such, the primary potential issue with long storage is food quality, not food safety, typically
- [Answer for norovirus](https://www.foodsafety.org/dwqa-answer/answer-for-norovirus/) - Hi Ian Norovirus is normally not deadly. However, it can cause diarrhea and vomiting. Importantly, it is highly contagious because only a small number of virus particles can cause an infection. It is transmitted by the oral-fecal route, meaning a person ingests norovirus from a contaminated surface (such as food, water, hands, etc) that is
- [Answer for canning-homemade-salsa](https://www.foodsafety.org/dwqa-answer/answer-for-canning-homemade-salsa/) - Hi Keri Thanks for your questions. If the pH is below 4.0 (for extra safety), Clostridium botulinum cannot grow. It does not need to be cooked, however it should be well blended so that the consistency is as homogeneous as possible. This helps ensure that the pH is more uniform throughout the product. Any recipe
- [Answer for beef-stew-not](https://www.foodsafety.org/dwqa-answer/answer-for-beef-stew-not/) - Thanks for your question, Jim. The beef stew may not be safe to eat. The reason I say this is because there are certain types of bacterial toxins that can be produced AND which will not be destroyed by cooking the stew in the oven. The only way to know for sure would involve laboratory
- [Answer for pancakes-out-overnight](https://www.foodsafety.org/dwqa-answer/answer-for-pancakes-out-overnight/) - Thanks for the question, Steve From my experience, there are common items that we might leave out of the refrigerator and not question their safety--pancakes, butter, bread, and pies, being examples. Few cases of food borne illnesses are reported for these foods, most likely because they are handled with clean utensils and not our hands.
- [Answer for removing-pesticides-from-potted-rosemary](https://www.foodsafety.org/dwqa-answer/answer-for-removing-pesticides-from-potted-rosemary/) - Hi Cam Thanks for your question. It's a good one! There is no procedure that I am aware of that removes all pesticide from rosemary, since many pesticides bind tightly to plant tissues. The best I can recommend is washing rosemary with warm water containing some soap; it may remove some pesticide but not totally.
- [Answer for My groceries were left in the car for 8 hrs it was 71*. Is my yogurt, cheese and bologna ok](https://www.foodsafety.org/dwqa-answer/answer-for-my-groceries-were-left-in-the-car-for-8-hrs-it-was-71-is-my-yogurt-cheese-and-bologna-ok/) - Thanks for your question, Kristin 8 hours is a long time to leave food out of refrigeration. Yogurt usually has an acidic pH that prevents the growth of pathogens but you would need to test the pH and verify that it is less than pH 4.6. At 71F, if there is a pathogen in food,
- [Answer for how-to-properly-juice-fruits-and-vegetables](https://www.foodsafety.org/dwqa-answer/answer-for-how-to-properly-juice-fruits-and-vegetables/) - Hi Kim When preparing your own juices or purchasing raw juices, that have not received heat treatment like pasteurization, you rely on safe preparation techniques, cold storage and sometimes the acidity of the juice. Raw juices should be prepared from fruits/vegetables where the outer surface has been sanitized and/or peeled, using hygienic practices (e.g. sanitized
- [Answer for concentration-of-chlorine-in-raspberries-while-freezing](https://www.foodsafety.org/dwqa-answer/answer-for-concentration-of-chlorine-in-raspberries-while-freezing-2/) - As with fresh berries, I expect frozen berries are also not treated with chlorine, since they are frozen and shelf-life is not an issue if frozen.
- [Answer for concentration-of-chlorine-in-raspberries-while-freezing](https://www.foodsafety.org/dwqa-answer/answer-for-concentration-of-chlorine-in-raspberries-while-freezing/) - Hi Seema Thank you for your question. Raspberries, similar to other berries, are not normally washed with sanitizers because washing greatly reduces shelf-life. Berries are best kept dry. Best regards Mark
- [Answer for food-delivery-meat-safety](https://www.foodsafety.org/dwqa-answer/answer-for-food-delivery-meat-safety/) - Hi Shannon Your program sounds wonderful! And what an excellent opportunity for your students to learn the basics of food safety. We control the safety for raw meat and poultry with time and temperature. That is, the longer the time food is exposed to elevated temperature (above 40F), the greater the potential for pathogens to
- [Answer for Potato salad](https://www.foodsafety.org/dwqa-answer/answer-for-potato-salad/) - Thanks for the good question, Cheryl. When a food is added to mayonnaise, such as potato, this raises the pH, which means there is less acid available to stop the growth of pathogenic bacteria. In this case, the potato salad should not be left at room temperature for more than 4 hours. If longer than
- [Answer for washing-chicken](https://www.foodsafety.org/dwqa-answer/answer-for-washing-chicken/) - Great question, Debbie. Washing raw chicken will not make it safer. The only way to do that is to cook the chicken until the internal temperature is 165 degrees Fahrenheit. In fact, washing raw chicken can spread pathogens in your kitchen, especially around the sink. Also, running water produces water droplets that can carry pathogens
- [Answer for Food shopping](https://www.foodsafety.org/dwqa-answer/answer-for-food-shopping/) - The FDA tells us that food that can spoil should not be kept in the Temperature Danger Zone for more than 4 hours. The Danger Zone is between 40 and 140 degrees Fahrenheit, a temperature range where pathogenic bacteria can grow to dangerous levels..

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## Question Tags

- [shopping](https://www.foodsafety.org/question/tag/shopping/)
- [washing chicken](https://www.foodsafety.org/question/tag/washing-chicken/)
- [raw chicken](https://www.foodsafety.org/question/tag/raw-chicken/)
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- [frozen dinner](https://www.foodsafety.org/question/tag/frozen-dinner/)