# Foodsafety

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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

- ["Ask Mark"](https://www.foodsafety.org/): The U.S. Centers for Disease Control and Prevention (CDC) estimates that approximately 48 million people in the United States experience a foodborne illness each year. Of these, about 128,000 are hospitalized and 3,000 die. Many cases of foodborne illness can be prevented through proper food handling and preparation. Have a question about food safety? Submit
- [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 exposed to a fire can be unsafe because of heat, smoke, soot, or chemicals used to extinguish flames. Contamination may occur even when packaging appears intact. Discard food exposed to smoke, soot, firefighting chemicals, or excessive heat according to official guidance. Thoroughly clean food-contact surfaces and appliances before returning a kitchen to use. RECOMMENDED
- [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/): Hurricanes and severe storms may cause extended power failures, flooding, and disruptions to water supplies. A closed refrigerator generally maintains safe temperatures for about four hours; a full freezer may last approximately 48 hours if unopened. Food contaminated by floodwater or held at unsafe temperatures can remain hazardous even if it smells normal. Use USDA
- [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/): Preparing for severe weather means knowing how you will keep food cold, obtain safe drinking water, and decide what to discard after an outage or flood. Appliance thermometers and a written emergency plan are useful tools. Check the latest USDA guidance before storms and follow local public-health alerts during recovery. Avoid tasting questionable food to
- [More on emergency preparedness](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/more-on-emergency-preparedness/): Preparedness involves more than keeping extra food. Plan for extended power outages, safe water, safe cooking, infant feeding, sanitation, and decisions about discarding contaminated food. Review emergency plans periodically and update supplies as household needs change. Use official sources for hazard-specific guidance before and after a disaster. RECOMMENDED RESOURCES Ready.gov — Food Emergency food supplies
- [Water safety during floods](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/water-safety-during-floods/): Floodwater can carry sewage, chemicals, and disease-causing microorganisms. Do not assume that clear-looking water is safe for drinking, food preparation, washing produce, or cleaning utensils. Follow local boil-water or do-not-use advisories. Boiling can inactivate many pathogens but does not remove chemical contaminants; use bottled water or an approved alternative when chemical contamination is suspected. RECOMMENDED
- [Emergency pantry list](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/emergency-pantry-list/): A practical emergency pantry contains shelf-stable foods that can be eaten with little or no cooking, plus a dependable supply of safe drinking water. Choose foods your household can use, including any needed infant foods and foods for special dietary requirements. Rotate supplies according to package instructions and store them in a cool, dry location
- [Refrigerator and freezer problems and solutions](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/refrigerator-and-freezer-problems-and-solutions/): If a refrigerator or freezer fails, first determine how long the food was without adequate cooling. Use an appliance thermometer and, when appropriate, a food thermometer to assess the actual temperature of food. Do not taste food to decide whether it is safe. Prioritize disposal of potentially unsafe perishables and clean and sanitize equipment after
- [Foods in refrigerator and freezer](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/foods-in-refrigerator-and-freezer/): A closed refrigerator typically keeps food cold for about four hours during a power outage. A full, unopened freezer may preserve food for approximately 48 hours; a half-full freezer, about 24 hours. Perishable refrigerated food that has been above 40°F (4°C) for more than two hours should generally be discarded. Frozen food containing ice crystals
- [Foods for infants in emergencies](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/foods-for-infants-in-emergencies/): Infants need particular attention during emergencies because safe feeding depends on clean water, sanitation, and appropriate food or formula storage. Breastfeeding can continue during many emergencies and may reduce reliance on unsafe water. For formula-fed infants, follow public-health instructions on safe water and formula preparation. Ready-to-feed formula may be preferable when water safety or sanitation
- [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/): Power outages can quickly affect the safety of refrigerated food. As a general guide, an unopened refrigerator keeps food cold for about four hours; a full unopened freezer may hold a safe temperature for about 48 hours, or about 24 hours if half full. These times are estimates, not guarantees. Use actual food temperatures and
- [Queensland](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/food-safety-in-emergencies/queensland/): Floods, cyclones, and extended outages can disrupt safe food storage in Queensland. Plan for drinking water, shelf-stable food, and a way to track refrigerator and freezer temperatures. Use current Queensland Government guidance alongside public-health alerts from local authorities, particularly where water quality or flood contamination is involved. RECOMMENDED RESOURCES Queensland Government — Food Safety Queensland
- [New South Wales](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/food-safety-in-emergencies/new-south-wales/): New South Wales residents should follow emergency directions from local authorities and the NSW Food Authority when storms, floods, or power outages affect food and water supplies. Food exposed to floodwater should generally be discarded unless an authoritative source specifically identifies a safe exception. Check current local advice before using stored food or drinking water.
- [Food safety in emergencies](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/food-safety-in-emergencies/): Emergency food safety begins with a plan for safe water, shelf-stable foods, refrigeration, and reliable temperature measurement. Keep a refrigerator thermometer and a freezer thermometer where you can check them. During an emergency, minimize refrigerator and freezer door openings, monitor temperatures when possible, and follow official instructions on food disposal and drinking-water advisories. RECOMMENDED RESOURCES
- [Disasters and recovery](https://www.foodsafety.org/keep-food-safe/disasters-and-recovery/): Natural disasters, power failures, floods, and fires can interrupt refrigeration, contaminate drinking water, and expose food to unsafe conditions. Preparing before an emergency makes it easier to protect food and make sound decisions afterward. When in doubt about food exposed to floodwater, fire damage, or prolonged unsafe temperatures, discard it. Follow local emergency notices and
- [Consumer advice](https://www.foodsafety.org/keep-food-safe/food-complaints/food-recalls/consumer-advice/): If you have a recalled food, follow the instructions in the official recall notice. Depending on the notice, you may be advised to discard the product or return it for a refund. Avoid eating, serving, donating, or giving away recalled food. Check whether the product could have contaminated storage areas, utensils, or other foods, and
- [Frequently asked questions for consumers](https://www.foodsafety.org/keep-food-safe/food-complaints/food-recalls/frequently-asked-questions-for-consumers/): Consumers often want to know why a food is recalled, how to determine whether they own an affected product, and whether a recalled item can be cooked or washed to make it safe. The answers depend on the specific hazard and the recall instructions. A recall announcement is the authoritative source for identifying affected products
- [Current consumer level recalls](https://www.foodsafety.org/keep-food-safe/food-complaints/food-recalls/current-consumer-level-recalls/): Recall notices change frequently. For current information, use the official FDA and USDA recall listings rather than relying on a static list copied onto this page. Not every recall involves products sold nationwide. Check the brand, identifying codes, distribution area, and instructions in each notice. RECOMMENDED RESOURCES FDA — Recalls, Market Withdrawals & Safety Alerts
- [Food recalls](https://www.foodsafety.org/keep-food-safe/food-complaints/food-recalls/): A food recall occurs when a company removes a product from commerce because it may be unsafe, adulterated, or mislabeled. Recalls can involve pathogens, undeclared allergens, foreign materials, or other hazards. A recall notice identifies the affected products, often using brand, package size, lot or date codes, and distribution information. Compare those details carefully with
- [Reporting a foodborne illness](https://www.foodsafety.org/keep-food-safe/food-complaints/reporting-a-foodborne-illness/): If you believe a food caused illness, contact your healthcare provider when appropriate and report the suspected illness to your local or state health department. Reporting can help investigators detect outbreaks that might otherwise go unnoticed. Be prepared to describe symptoms, when they began, foods eaten during the preceding days, and other people who became
- [Reporting a suspected problem](https://www.foodsafety.org/keep-food-safe/food-complaints/reporting-a-suspected-problem/): A suspected food safety problem might involve spoilage, contamination, undeclared allergens, foreign material, or incorrect labeling. Save relevant details before contacting the appropriate company or regulatory agency. Record the product name, brand, size, lot code, best-by date, place and date of purchase, and a description of the problem. Photos can help document packaging or visible
- [Food Complaints](https://www.foodsafety.org/keep-food-safe/food-complaints/): If you suspect that food is unsafe, contaminated, mislabeled, or connected with an illness, reporting the concern can help public health officials identify and investigate problems. The right agency depends on the food involved and whether anyone became ill. Keep the product packaging, lot number, purchase information, and any remaining food when it is safe
- [More information on safe cooking](https://www.foodsafety.org/keep-food-safe/cooking-food/more-information-on-safe-cooking/): For additional information on cooking food safely, consult current federal guidance on internal temperatures, thermometers, storage times, and handling of leftovers. These resources can be used alongside the topic-specific pages in this section. Food-safety recommendations may be updated; consult the linked agencies for the latest guidance. RECOMMENDED RESOURCES FDA — Safe Food Handling Official guidance
- [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/): USDA Food Safety and Inspection Service provides practical guidance for volunteers and other people preparing meals for groups. Safe purchasing, transport, cooking, holding, and serving practices become especially important as the number of portions increases. A written plan for thermometer checks, cold storage, and leftover handling can reduce mistakes during busy service periods. RECOMMENDED RESOURCES
- [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/): Food Standards Australia New Zealand provides guidance on food safety standards and safe food handling in food businesses. Its resources can help organizers understand hygiene, temperature control, and cross-contamination prevention when preparing food for groups. Follow applicable local public-health rules when serving food at organized events. RECOMMENDED RESOURCES Food Standards Australia New Zealand — Food
- [Cooking for groups](https://www.foodsafety.org/keep-food-safe/cooking-food/cooking-for-groups/): Cooking for groups requires planning for food quantities, equipment capacity, preparation space, and safe temperature control. Assign responsibility for monitoring food temperatures, handwashing facilities, and separation of raw and ready-to-eat foods. Use multiple shallow containers to cool large batches and ensure there is adequate refrigerator capacity before preparing food. RECOMMENDED RESOURCES USDA FSIS — Cooking
- [Holiday food safety during pregnancy](https://www.foodsafety.org/keep-food-safe/cooking-food/holidays-or-party-buffets/holiday-food-safety-during-pregnancy/): Pregnant people are at increased risk of serious consequences from certain foodborne infections. At holiday gatherings, avoid unpasteurized dairy products and other higher-risk foods, ensure meats and eggs are thoroughly cooked, and observe safe holding times. Food choices and precautions should reflect current FDA advice for pregnancy. RECOMMENDED RESOURCES FDA — Food Safety for Moms-to-Be
- [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/): USDA Food Safety and Inspection Service guidance is especially useful for meat and poultry served at holiday meals and buffets. Use a thermometer to check cooked foods and maintain safe hot and cold holding temperatures during service. Refrigerate leftovers promptly and follow USDA recommendations for storage and reheating. RECOMMENDED RESOURCES USDA FSIS — Cooking for
- [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/): Party foods may be prepared by multiple people and held for extended periods. Reduce risk by separating raw and ready-to-eat foods, providing clean serving utensils, and keeping perishable foods out of the temperature danger zone. The resources below provide practical guidance for parties and large gatherings; the Australian food-safety authority is included as an additional
- [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/): FoodSafety.gov provides seasonal guidance for holidays, picnics, parties, and other occasions when food may be prepared in advance or served for extended periods. Use its event-specific advice alongside the recommended internal-temperature chart. RECOMMENDED RESOURCES FoodSafety.gov — Food Safety by Events and Seasons Official guidance and practical information relevant to foodsafety.gov: holiday food safety. FoodSafety.gov —
- [Holiday food safety tips](https://www.foodsafety.org/keep-food-safe/cooking-food/holidays-or-party-buffets/holiday-food-safety-tips/): Holiday food safety requires attention to thawing schedules, safe internal cooking temperatures, clean preparation surfaces, and the time food spends on a buffet. Keep raw poultry juices away from ready-to-eat foods. Make space in the refrigerator before the event and divide leftovers into shallow containers for prompt cooling. RECOMMENDED RESOURCES FoodSafety.gov — Food Safety by
- [Holidays or Party buffets](https://www.foodsafety.org/keep-food-safe/cooking-food/holidays-or-party-buffets/): Holiday meals and buffets often involve large quantities of food, extended serving periods, and many people handling dishes. Plan ahead for safe thawing, cooking, hot and cold holding, and prompt refrigeration of leftovers. Use separate utensils for each dish and replenish buffet foods with fresh portions rather than topping up food that has sat out.
- [Leftovers](https://www.foodsafety.org/keep-food-safe/cooking-food/general/leftovers/): Refrigerate leftovers promptly in shallow containers and use refrigerated leftovers within three to four days, or freeze them for longer storage. Reheat leftovers to 165°F (74°C) and check the temperature with a food thermometer. Discard perishable leftovers left at room temperature for more than two hours, or one hour above 90°F (32°C). RECOMMENDED RESOURCES USDA
- [Cooling and reheating hazardous foods](https://www.foodsafety.org/keep-food-safe/cooking-food/general/cooling-and-reheating-hazardous-foods/): Foods requiring temperature control for safety need careful handling during cooling, storage, and reheating. Rapid cooling in shallow containers, prompt refrigeration, and thorough reheating help reduce the opportunity for pathogens to grow. Reheating does not reliably make food safe if it has been held improperly for extended periods, because some bacterial toxins are heat-stable. RECOMMENDED
- [Thawing and reheating cooked foods](https://www.foodsafety.org/keep-food-safe/cooking-food/general/thawing-and-reheating-cooked-foods/): Thaw frozen perishable foods safely in the refrigerator, in cold water that is changed regularly, or in the microwave when the food will be cooked immediately. Never thaw perishable food on the countertop. Reheat leftovers to 165°F (74°C) throughout, and bring soups, sauces, and gravies to a rolling boil. RECOMMENDED RESOURCES USDA FSIS — The
- [Cooling and storing cooked foods](https://www.foodsafety.org/keep-food-safe/cooking-food/general/cooling-and-storing-cooked-foods/): Cool perishable cooked food promptly to limit bacterial growth. Divide large quantities into shallow containers and refrigerate within two hours of cooking or serving, or within one hour if the ambient temperature exceeds 90°F (32°C). Keep refrigerators at 40°F (4°C) or below. Avoid leaving large pots of warm food at room temperature to cool overnight.
- [Safe minimum cooking temperature](https://www.foodsafety.org/keep-food-safe/cooking-food/general/safe-minimum-cooking-temperature/): Recommended minimum internal temperatures vary by food. For example, poultry should reach 165°F (74°C), ground meats 160°F (71°C), and whole cuts of beef, pork, veal, and lamb 145°F (63°C) followed by a three-minute rest. Use a calibrated food thermometer and consult the full temperature chart for fish, eggs, leftovers, and other foods. RECOMMENDED RESOURCES FoodSafety.gov
- [Kitchen thermometers](https://www.foodsafety.org/keep-food-safe/cooking-food/general/kitchen-thermometers/): A food thermometer is the most reliable way to determine whether meat, poultry, seafood, and other cooked foods have reached the recommended internal temperature. Place the probe in the thickest part of the food, avoiding bone, fat, and gristle; check more than one location when needed. Clean the probe between uses, particularly after measuring raw
- [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/): Bacteria can multiply rapidly in perishable foods held at unsafe temperatures. Keep cold foods at 40°F (4°C) or below and hot foods at 140°F (60°C) or above; do not leave perishable foods at room temperature for more than two hours, or one hour when the temperature is above 90°F (32°C). Cooking to a safe internal
- [General](https://www.foodsafety.org/keep-food-safe/cooking-food/general/): Safe cooking begins with clean hands, utensils, and work surfaces, separation of raw foods from ready-to-eat foods, and careful control of cooking and holding temperatures. Refrigerate perishable foods promptly after serving. The following pages explain the main temperature and handling decisions involved in cooking. RECOMMENDED RESOURCES FDA — Safe Food Handling Official guidance and practical
- [Cooking food](https://www.foodsafety.org/keep-food-safe/cooking-food/): Safe cooking depends on controlling time and temperature, preventing cross-contamination, and handling food properly before and after cooking. Use a food thermometer rather than appearance alone to check whether foods have reached a safe internal temperature. The resources below cover core practices for preparing meals safely at home. RECOMMENDED RESOURCES FDA — Safe Food Handling
- [Food product dating](https://www.foodsafety.org/keep-food-safe/food-labels/food-product-dating/): Dates printed on food packages can indicate expected quality, stock rotation or a manufacturer’s recommended period of use. The meaning depends on the wording and the product. Most date labels on U.S. foods are not federal food-safety expiration dates. Storage conditions still matter. Refrigerate perishable foods promptly, follow handling instructions, and do not rely on
- [Food labels](https://www.foodsafety.org/keep-food-safe/food-labels/): Food labels help consumers identify what a product contains, compare foods and recognize ingredients that may affect their health. Different parts of a label serve different purposes: the ingredient list identifies components, the Nutrition Facts label describes nutrients, and allergen statements flag certain major food allergens. Labels also include product names, quantities, manufacturer information and,
- [Identifying food additives](https://www.foodsafety.org/keep-food-safe/food-labels/food-additives/identifying-food-additives/): To identify additives in packaged foods, begin with the ingredient list. Ingredients are generally listed by their common or usual names in descending order of weight. Some substances are declared using class names or other labeling conventions permitted by regulation. An ingredient list can tell you whether a named additive is present, but it usually
- [Types of food ingredients](https://www.foodsafety.org/keep-food-safe/food-labels/food-additives/types-of-food-ingredients/): Food ingredients serve many functions. Examples include preservatives that slow spoilage, emulsifiers that help oil and water mix, stabilizers and thickeners that affect texture, leavening agents that create gas, and sweeteners, flavors and colors that affect sensory properties. Some ingredients have several functions, and not every ingredient is classified as a food additive under U.S.
- [Food additives](https://www.foodsafety.org/keep-food-safe/food-labels/food-additives/): Food additives are substances added to food to achieve technical effects such as preserving quality, improving texture, providing color or flavor, or supporting processing. Some substances used in food are approved as food additives, while others may be generally recognized as safe (GRAS) for specified uses. An ingredient’s safety depends on its identity, intended use,
- [Food allergies](https://www.foodsafety.org/keep-food-safe/food-labels/food-allergies/): Food allergies can cause serious reactions, including anaphylaxis. People with food allergies should read labels every time they purchase a product, even if they have bought it before, because ingredients and manufacturing practices can change. In the United States, nine major food allergens must be declared when present as ingredients in foods subject to applicable
- [Ingredient lists and percentage labelling](https://www.foodsafety.org/keep-food-safe/food-labels/ingredient-lists-and-percentage-labelling/): On most packaged foods regulated by FDA, ingredients are listed by their common or usual names in descending order of weight. The first ingredient contributes the greatest weight at the time the product is made. Labels also help identify major food allergens. A food’s Nutrition Facts panel reports nutrients and serving size, but it is
- [Use-by and best before dates](https://www.foodsafety.org/keep-food-safe/food-labels/use-by-and-best-before-dates/): “Use by,” “Best before,” and similar phrases do not necessarily have the same legal meaning in every country. In the United States, most dates on packaged foods are manufacturer-provided quality indicators rather than federally standardized safety deadlines. Infant formula is an important exception. A “Best if Used By” date generally refers to quality. A “Use
- [Benefits and risk posed by GM foods](https://www.foodsafety.org/keep-food-safe/genetically-modified-foods/benefits-and-risk-posed-by-gm-foods/): Genetic engineering can be used to develop crops with characteristics such as resistance to certain insects or plant diseases, tolerance to particular herbicides, or altered nutritional or quality traits. Whether these changes produce practical benefits depends on the crop, farming system and specific trait. Potential concerns should be considered separately. Food-safety questions include allergenicity, toxicity
- [Labelling of GM foods](https://www.foodsafety.org/keep-food-safe/genetically-modified-foods/labelling-of-gm-foods/): The U.S. National Bioengineered Food Disclosure Standard establishes disclosure requirements for certain foods that meet the federal definition of “bioengineered.” USDA administers this disclosure standard through its Agricultural Marketing Service. A bioengineered food disclosure is intended to provide information about how a food was produced; it is not a warning that the food is less
- [Safety of GM foods](https://www.foodsafety.org/keep-food-safe/genetically-modified-foods/safety-of-gm-foods/): Foods derived from genetically engineered plants are assessed for potential hazards such as newly introduced allergens or toxins, changes in nutritional composition, and other unintended differences that could affect consumers. The relevant questions depend on the crop, the introduced trait and how the food will be used. FDA states that foods from genetically engineered plants
- [Genetically modified foods](https://www.foodsafety.org/keep-food-safe/genetically-modified-foods/): Genetically modified (GM) foods are made from organisms whose genetic material has been changed using biotechnology. In the United States, many foods contain ingredients from genetically engineered crops, including some varieties of corn, soybeans and canola. The term “bioengineered” is used in a federal food-disclosure standard, but its regulatory meaning is not identical to every
- [Smoking fish](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/smoking/smoking-fish/): Smoked fish can carry food-safety hazards if temperature, salt, drying, packaging and storage are not adequately controlled. In particular, reduced-oxygen packaging and inadequate refrigeration can create conditions favorable for Clostridium botulinum in some products. Hot-smoked and cold-smoked fish are not interchangeable. Cold-smoked fish may not receive a heat treatment sufficient to kill pathogens, while hot-smoked
- [Smoking meat and poultry](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/smoking/smoking-meat-and-poultry/): Meat and poultry can be smoked for flavor, but they must be handled and cooked safely. Keep raw products refrigerated until preparation, and use a smoker that can maintain the appropriate cooking temperature. USDA advises keeping the smoker temperature between 225°F and 300°F while cooking meat and poultry. Check doneness with a food thermometer: whole
- [Smoking](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/smoking/): Smoking exposes food to smoke from burning or smoldering wood, adding flavor and sometimes contributing to preservation. However, smoking alone does not reliably destroy all foodborne pathogens or make food safe for storage without refrigeration. Hot smoking combines smoke with heat that cooks food. Cold smoking uses lower temperatures and may leave food uncooked; it
- [Jerky and food safety](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/dried-meat-and-poultry/jerky-and-food-safety/): Homemade jerky can contain Salmonella, E. coli and other pathogens if meat is dried without adequate heat treatment. Drying alone is not a substitute for a validated cooking step. USDA recommends heating meat to 160°F (71°C) and poultry to 165°F (74°C) before dehydrating, using a method that achieves the required temperature safely. Follow a current
- [Dried meat and poultry](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/dried-meat-and-poultry/): Drying meat and poultry requires more than removing visible moisture. Disease-causing bacteria may survive if the product is not heated adequately before or during drying. USDA recommends specific heat treatments and handling procedures for homemade jerky. Use lean meat, prevent cross-contamination, follow a tested jerky process and dry the product thoroughly. Refrigeration or freezing may
- [Vine drying](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/vine-drying/): Vine drying allows certain mature beans or peas to dry naturally on the plant before harvest. This method is appropriate only when weather permits thorough drying without mold or deterioration. Harvest dry pods promptly, shell them and inspect for insects, mold and damage. Follow current Extension or NCHFP guidance for additional drying, treatment and storage.
- [Sun drying](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/sun-drying/): Sun drying is strongly dependent on climate and weather. It is suitable only for certain fruits under sufficiently hot, dry, breezy conditions; it is generally not recommended for vegetables or meat because drying can be too slow and contamination is difficult to control. Protect food from insects, birds, dust and animals. Follow NCHFP guidance for
- [Drying herbs](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/drying-herbs/): Herbs can be dried to preserve flavor for later cooking. Harvest clean, healthy herbs and discard damaged or moldy material. Dry them promptly in a clean, well-ventilated location or with an appropriate dehydrator setting. Protect herbs from dust, insects and moisture. When fully dry, store them in airtight containers away from heat, light and humidity.
- [Drying fruits and vegetables](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/drying-fruits-and-vegetables/): Select sound, ripe produce and wash it before preparation. Cut pieces uniformly for even drying. Some fruits benefit from pretreatment to reduce browning, while most vegetables require blanching before drying to help preserve quality. Use a tested drying method and verify that the product is adequately dry before storage. Condition dried fruit when recommended so
- [Food Dehydrators](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/food-dehydrators/): A food dehydrator provides controlled heat and airflow to remove moisture more consistently than open-air methods. Choose a dehydrator with a thermostat and a fan, and follow tested procedures for the particular food. Arrange food in a single layer, allow air to circulate and check for adequate dryness before packaging. Do not rely on a
- [Drying](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/): Drying FoodSafety.org page: https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/ Drying removes moisture from food to slow microbial growth and chemical changes. Proper drying, conditioning, packaging and storage help maintain quality and reduce spoilage. Drying does not reliably eliminate all pathogens, and dried foods can become unsafe if they absorb moisture or are contaminated after processing. Use research-tested methods for each
- [More on freezing](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/freezing/more-on-freezing/): Successful freezing depends on food quality, preparation, packaging, freezing speed and storage temperature. Freeze foods at peak quality and use packaging designed to resist moisture loss, odors and air exposure. Keep the freezer at 0°F (-18°C) or below. Avoid overloading the freezer with large amounts of unfrozen food at one time because slow freezing can
- [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/): When a freezer loses power or fails mechanically, keep the door closed as much as possible. A full freezer can generally keep food at a safe temperature for about 48 hours; a half-full freezer for about 24 hours, if the door remains closed. When power returns, evaluate foods individually. Food that still contains ice crystals
- [Freezing fruits and vegetables](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/freezing/freezing-fruits-and-vegetables/): Freezing can preserve the color, flavor and nutritional quality of many fruits and vegetables when the food is prepared properly and frozen promptly. Start with sound produce at good eating quality. Most vegetables should be blanched in boiling water or steam for a specified time before freezing. Blanching slows enzyme activity that can cause undesirable
- [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/): Seafood quality is best when the product is frozen while fresh and is protected from air and moisture. Use moisture-vapor-resistant freezer packaging and follow food-specific instructions because preparation and packaging vary among fish and shellfish. Keep seafood cold before freezing. Once frozen, maintain it at 0°F (-18°C) or below. For best quality, NCHFP lists approximate
- [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/): FDA recommends keeping the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C). Appliance thermometers provide the most reliable way to know whether these temperatures are being maintained. Refrigerate or freeze perishable foods promptly. Foods requiring refrigeration should not remain at room temperature for more than 2 hours, or more than 1
- [Freezing meat, poultry, seafood and eggs](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/freezing/freezing-meat-poultry-seafood-and-eggs/): Meat, poultry and seafood can be frozen safely when handled properly before freezing and kept at 0°F (-18°C) or below. Wrap or package foods well to limit air exposure, moisture loss and freezer burn. Raw meat and poultry can be frozen in their original store packaging for short-term storage, but additional airtight wrapping or freezer
- [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/): USDA explains that food held continuously at 0°F (-18°C) remains safe, although quality gradually declines. Freezing prevents microorganisms from growing but does not reliably destroy bacteria and other microorganisms. For best quality, freeze food while it is still fresh, package it to reduce exposure to air and moisture, and freeze it rapidly. Freezer burn is
- [Freezing](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/freezing/): Freezing is a convenient way to preserve many foods, but it does not sterilize food. At 0°F (-18°C), microbial growth is stopped while food remains frozen; microorganisms that survive can become active again after thawing. Freezing therefore preserves safety only when food has been handled safely before freezing and is handled safely after thawing. Keep
- [More information on Canning](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/more-information-on-canning/): Reliable home-canning information should be based on tested processes rather than tradition, social-media advice or unverified recipes. The USDA Complete Guide to Home Canning and the National Center for Home Food Preservation are the best starting points for detailed procedures. Cooperative Extension programs can also provide local assistance, including information on altitude adjustments, pressure-canner use
- [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/): Meat, poultry and fish are low-acid foods and must be pressure canned using tested procedures. Processing mistakes can create conditions that allow botulinum toxin to form without obvious changes in appearance, smell or taste. Do not eat home-canned meat, poultry or fish if you do not know that a current tested process was followed. Never
- [Canned fruits and tomatoes](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/problems-and-solutions/canned-fruits-and-tomatoes/): Fruit and tomato canning problems can include poor seals, floating fruit, discoloration, siphoning or spoilage. Although some problems are mainly quality defects, an untested or incomplete process can also create a safety concern. For tomatoes, follow current acidification instructions as well as the tested processing method. For fruits, use the tested process for the specific
- [Canned vegetables](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/problems-and-solutions/canned-vegetables/): Because vegetables are generally low-acid foods, processing errors can create a botulism hazard even when the food looks and smells normal. Do not rely on appearance, odor or taste to establish safety. If vegetables were not processed with a current tested pressure-canning procedure, or if you are unsure how they were canned, the safest choice
- [Problems and solutions](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/problems-and-solutions/): Problems with home-canned foods can involve failed seals, liquid loss, discoloration, cloudiness, spoilage or use of an incorrect process. Some defects affect quality; others can signal a serious safety problem. Never taste food from a leaking, bulging, unsealed or otherwise suspicious container. If the jar spurts liquid or foam when opened, or the food is
- [Home-canning of smoked fish](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/home-canning-of-smoked-fish/): Smoked fish requires a specialized tested pressure-canning process. Smoking alone does not make fish shelf-stable, and lightly smoked fish intended for canning should not be tasted before processing. NCHFP provides a tested procedure for certain smoked fish and specifies important limits on canner size and jar size. Safe processing times have not been established for
- [Canning seafood](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/canning-seafood/): Fish and shellfish are low-acid foods and require pressure canning using a tested process. Safe procedures differ by seafood type, jar size and preparation method. Keep seafood cold before canning and use high-quality product. Follow the tested USDA/NCHFP procedure exactly, including jar size, preparation, headspace, processing time, pressure and altitude adjustment. Do not assume that
- [Canning meat, poultry and game](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/canning-meat-poultry-and-game/): Meat, poultry and game are low-acid foods and must be processed in a pressure canner using a tested USDA/NCHFP procedure. Boiling-water processing is not adequate for these foods. Use fresh, properly chilled meat and follow the exact directions for preparation, pack style, jar size, headspace, processing time and pressure. Processing pressures must be adjusted for
- [Canning tomatoes and tomato products](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/canning-tomatoes-and-tomato-products/): Tomatoes require special attention because their acidity can vary. Current USDA/NCHFP procedures call for acidification of many home-canned tomato products with bottled lemon juice or citric acid, even when a tested pressure-canning option is used. Follow the tested recipe exactly. Do not omit required acid, change the proportions of vegetables in sauces or salsas, or
- [Canning vegetables](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/canning-vegetables/): Most vegetables are low-acid foods and require pressure canning to control the risk of botulism. A boiling-water canner does not reach a high enough temperature to safely process ordinary low-acid vegetables. Follow a tested USDA/NCHFP recipe for the exact vegetable, preparation style, jar size, processing time and pressure. Do not use so-called “dry canning,” oven
- [Canning fruits](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/canning-fruits/): Most fruits are naturally acidic enough to be canned using a boiling-water process when a tested recipe is followed. Safe processing still requires the correct preparation, jar size, headspace, processing time and altitude adjustment. Use sound, high-quality fruit and follow a tested USDA/NCHFP recipe for the specific fruit and product. Do not assume that every
- [Home canning: Keep your family safe!](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/home-canning-keep-your-family-safe/): Safe home canning depends on controlling microorganisms that can survive or grow in sealed jars. Of particular concern is Clostridium botulinum, which can produce a powerful toxin in improperly processed low-acid foods. Use only tested recipes from USDA, NCHFP or Cooperative Extension sources. Use a pressure canner for low-acid foods, follow the specified processing time
- [Complete USDA Guide to Home Canning](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/complete-usda-guide-to-home-canning/): The USDA Complete Guide to Home Canning is the primary research-based reference for home canning in the United States. It explains canning principles, equipment, jar preparation, processing methods, altitude adjustments, storage and tested procedures for specific foods. The guide is organized into sections covering principles of home canning; fruits; tomatoes; vegetables; poultry, red meats and
- [Canning](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/): Canning FoodSafety.org page: https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/ Home canning can preserve food safely for long-term storage, but only when research-tested recipes, the correct equipment, and the specified processing method are used. Improper canning can allow Clostridium botulinum to grow and produce a toxin that can cause severe illness or death. Use current USDA or National Center for Home
- [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/): Fish and shellfish are nutritious foods, but they can carry bacteria, viruses, parasites or naturally occurring toxins if contaminated or handled improperly. Safe selection, cold storage, prevention of cross-contamination and proper cooking reduce the risk of foodborne illness. Buy fresh seafood only when it is refrigerated or displayed on a thick bed of fresh ice.
- [Pantry foods](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/pantry-foods/): Pantry foods include commercially canned foods, dry packaged foods, cereals, pasta, rice, flour, baking ingredients, spices and other products that can be stored safely at room temperature before opening. Although these foods do not normally require refrigeration while unopened, proper storage helps preserve quality and prevents damage, contamination and insect infestation. Store shelf-stable foods in
- [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/): Fresh fruits and vegetables are an important part of a healthy diet, but like other foods they can become contaminated with harmful microorganisms. Contamination can occur during growing, harvesting, processing, transportation, retail display or preparation in the home. Produce that is eaten raw receives no final cooking step to destroy pathogens, so careful handling is
- [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/): Hard-cooked eggs should be refrigerated within 2 hours after cooking. They may be stored in the refrigerator for up to 7 days, whether they are kept in the shell or peeled. Do not leave refrigerated hard-cooked eggs at room temperature for more than 2 hours. For picnics or other activities away from home, keep them
- [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/): Do not purchase eggs that are already cracked. Cracks can allow bacteria on the shell or in the environment to enter the egg. If an egg cracks accidentally while you are handling it at home, transfer the contents immediately to a clean container, cover it, refrigerate it and use it promptly in a thoroughly cooked
- [Appearance of eggs](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/appearance-of-eggs/): Normal egg appearance varies, and many differences are related to freshness, hen diet or cooking rather than food safety. A cloudy egg white, for example, is associated with a very fresh egg, while the yolk can range from pale to deep yellow depending largely on the hen’s diet. Small blood spots do not mean an
- [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/): Consumers should not wash commercially packaged shell eggs before using them. USDA advises that washing is unnecessary and may actually increase contamination risk if wash water is drawn through pores in the shell. Commercial egg processors use controlled washing and sanitizing procedures under regulatory requirements. Home washing does not reproduce those controlled conditions. If an
- [Handling eggs safely](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/handling-eggs-safely/): Wash hands with soap and water before and after handling raw eggs. Wash utensils, equipment and work surfaces after they contact raw eggs or raw egg mixtures, and keep raw eggs separated from ready-to-eat foods. Cook eggs until both yolks and whites are firm; scrambled eggs should not be runny. Egg-containing dishes such as casseroles
- [Refrigeration of eggs](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/refrigeration-of-eggs/): Refrigerate shell eggs promptly at 40°F (4°C) or below. Keep them in their original carton, which helps protect them from breakage and reduces moisture loss and absorption of odors from other foods. Store eggs in the main body of the refrigerator rather than in a door compartment, where temperatures can fluctuate more as the door
- [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/): Keep eggs cold between the store and home. Shop for eggs and other refrigerated foods near the end of the trip, then go directly home when practical. Eggs should be refrigerated within 2 hours after purchase, or within 1 hour when the temperature is above 90°F (32°C), such as in a hot vehicle. For longer
- [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/): Commercial shell eggs offered for consumers should be kept refrigerated. Refrigeration slows the growth of Salmonella and other bacteria and helps maintain egg quality. When shopping, select eggs from a refrigerated case that feels properly cold. Avoid cartons containing cracked eggs. If eggs or other refrigerated foods appear to have been held warm for an
- [Buying eggs](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/buying-eggs/): Buy shell eggs only from a refrigerator or refrigerated display case. Open the carton before purchasing and check that the shells are clean and uncracked. Look for the USDA grade shield or mark when buying graded eggs. Grades describe egg quality and shell condition; they do not mean that an egg is sterile or free
- [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/): Salmonella associated with eggs is not limited to one visible part of the egg. Bacteria may contaminate the outside of the shell, and Salmonella Enteritidis can sometimes be present inside an intact egg. Once an egg is broken, bacteria from the shell or the environment can be transferred to the egg contents, utensils, hands or
- [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/): Salmonella is one of the principal food-safety hazards associated with shell eggs. A contaminated egg may look, smell and taste normal, so appearance cannot be used to determine whether Salmonella is present. Eggs can become contaminated from the environment, including contact with fecal material on the shell. Salmonella Enteritidis can also contaminate the contents of
- [Eggs](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/eggs/): Shell eggs are nutritious and widely used, but raw eggs can sometimes contain Salmonella. Contamination can occur on the shell, and Salmonella can also be present inside an intact egg. Safe purchasing, refrigeration, handling and cooking reduce the risk of illness. Buy eggs only from a refrigerated case and choose cartons with clean, uncracked shells.
- [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/): Color is an important quality characteristic of meat and poultry, but it is not a reliable indicator of either doneness or spoilage by itself. Normal color varies with the animal species, cut, packaging, exposure to oxygen, storage conditions and cooking method. Myoglobin is an important pigment responsible for meat color. Fresh meat protected from oxygen,
- [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/): When shopping, choose meat and poultry near the end of the trip and keep raw packages separate from other groceries. At home, refrigerate or freeze them promptly and store raw products so juices cannot drip onto foods that will be eaten without further cooking. Wash hands with soap and water before and after handling raw
- [Meat and Poultry](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/meat-and-poultry/): Raw meat and poultry can contain microorganisms that cause foodborne illness. Safe handling begins at the grocery store and continues through transportation, refrigeration or freezing, preparation, cooking and storage of leftovers. Keep raw meat and poultry separate from ready-to-eat foods and place packages where juices cannot drip onto other foods. Refrigerate perishables promptly. Thaw safely
- [Safe food handling (by food type)](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/safe-food-handling-by-food-type/): Different foods present different handling and storage concerns. Raw meat and poultry can carry pathogens that may contaminate hands, utensils and ready-to-eat foods; shell eggs require refrigeration and careful cooking; fresh produce can become contaminated before or after harvest; seafood requires careful temperature control; and shelf-stable pantry foods need protection from moisture, insects and damaged
- [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/): Microorganisms grow only when environmental and food conditions permit. Important factors include temperature, time, acidity (pH), available water (water activity), nutrients and the surrounding atmosphere. Understanding these factors helps explain why refrigeration, drying, acidification, salting and other preservation methods can slow microbial growth. Temperature is one of the most important factors consumers can control. Refrigeration
- [Storing and handling food](https://www.foodsafety.org/keep-food-safe/storing-and-handling-food/): How food is handled and stored affects both food safety and food quality. Safe handling helps prevent contamination and limits the growth of harmful microorganisms, while proper storage also helps preserve flavor, texture, color and nutritional quality. Four basic practices provide a useful foundation for home food safety: clean, separate, cook and chill. Wash hands
- [Food spoilage](https://www.foodsafety.org/keep-food-safe/food-spoilage/): Food spoilage refers to changes that make food undesirable or unacceptable to eat because of changes in odor, flavor, appearance or texture. Microorganisms such as bacteria, yeasts and molds can cause spoilage, but foods can also deteriorate through chemical and physical changes such as oxidation, moisture loss or undesirable enzyme activity. Food spoilage and food
- [Physical hazards](https://www.foodsafety.org/keep-food-safe/food-hazards/physical-hazards/): Physical hazards are foreign objects or other hard materials in food that can cause injury when the food is eaten. Examples include pieces of glass, metal, hard plastic, wood, stones and other unexpected objects. Some naturally occurring materials, such as bone fragments or shell, can also present a physical hazard when their presence is unexpected.
- [Wheat](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/wheat/): Wheat allergy is an immune reaction to wheat proteins and is different from celiac disease, an autoimmune disorder triggered by gluten. Wheat is one of the nine major food allergens recognized under U.S. law. For a diagnosed food allergy, the principal preventive measure is avoiding the allergen. Consumers should follow medical advice and read labels
- [Tree nut](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/tree-nut/): Tree nut allergy is an immune reaction to proteins in one or more tree nuts. Tree nuts are one of the nine major food-allergen groups. U.S. labels must identify the specific type of tree nut used, such as almond, walnut or pecan. For a diagnosed food allergy, the principal preventive measure is avoiding the allergen.
- [Soy](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/soy/): Soybean allergy is an immune reaction to proteins from soybeans. Soybeans are one of the nine major food allergens recognized under U.S. law. People with soy allergy should use ingredient and allergen labeling to identify foods containing soy proteins. For a diagnosed food allergy, the principal preventive measure is avoiding the allergen. Consumers should follow
- [Shellfish](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/shellfish/): Crustacean shellfish—such as crab, lobster and shrimp—are one of the nine major food allergens. U.S. labeling requirements call for the species of Crustacean shellfish to be declared. Molluscan shellfish such as oysters, clams, mussels and scallops are not included in the U.S. statutory definition of the major allergen 'Crustacean shellfish.' For a diagnosed food allergy,
- [Sesame](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/sesame/): Sesame allergy is an immune reaction to sesame proteins. Sesame became the ninth major food allergen recognized under U.S. law effective January 1, 2023. Packaged foods subject to FDA allergen-labeling requirements must identify sesame when it is present as a major allergen ingredient. For a diagnosed food allergy, the principal preventive measure is avoiding the
- [Peanut](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/peanut/): Peanut allergy is an immune reaction to peanut proteins and can cause severe reactions in susceptible people. Peanuts are legumes rather than tree nuts, but peanut is separately recognized as one of the nine major food allergens in the United States. For a diagnosed food allergy, the principal preventive measure is avoiding the allergen. Consumers
- [Milk](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/milk/): Milk allergy is an immune reaction to milk proteins and is different from lactose intolerance. Milk is one of the nine major food allergens. Ingredients such as whey and casein are milk-derived proteins and must be appropriately identified under U.S. allergen-labeling requirements. For a diagnosed food allergy, the principal preventive measure is avoiding the allergen.
- [Fish](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/fish/): Fish allergy is an immune reaction to proteins in finfish. Fish is one of the nine major food allergens. U.S. labeling requirements call for the species of fish, such as cod, bass or flounder, to be declared when it is a major allergen ingredient. For a diagnosed food allergy, the principal preventive measure is avoiding
- [Egg](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/egg/): Egg allergy is an immune reaction to proteins in egg. Egg is one of the nine major food allergens recognized under U.S. law. People with egg allergy need to avoid foods containing egg proteins and should read ingredient and allergen statements carefully. For a diagnosed food allergy, the principal preventive measure is avoiding the allergen.
- [Allergens](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/allergens/): A food allergy occurs when the immune system reacts to a protein in a food. Reactions range from relatively mild symptoms, such as hives or swelling, to severe, life-threatening anaphylaxis. Food allergy is different from food intolerance, which does not involve the same immune mechanism. U.S. law recognizes nine major food allergens: milk, egg, fish,
- [Pesticides](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/pesticides/): Pesticides are used to control insects, weeds, fungi and other pests. Small residues may sometimes remain in or on foods after agricultural use. In the United States, EPA establishes legal limits called tolerances for pesticide residues in food. Before setting a tolerance, EPA evaluates toxicity and expected exposure and must determine that the pesticide can
- [Persistent organic pollutants (POPs)](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/persistent-organic-pollutants-pops/): Persistent organic pollutants (POPs) are chemicals that resist breakdown in the environment, can travel long distances and may accumulate in living organisms and through food webs. Examples include certain PCBs, dioxins and furans. Because these compounds can bioaccumulate, food—particularly foods higher in the food chain—can be an important route of human exposure. Controls focus largely
- [Melamine](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/melamine/): Melamine is an industrial chemical used in products such as plastics and resins. It is not approved in the United States for direct addition to human food or animal feed. Melamine became a major food-safety concern after deliberate adulteration incidents involving protein ingredients and infant formula. At sufficiently high exposure, particularly in combination with related
- [Dioxins](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/dioxins/): Dioxins are a group of persistent environmental contaminants that includes certain dioxins, furans and dioxin-like polychlorinated biphenyls (PCBs). They can be released through combustion and industrial processes and can persist in the environment. Because some of these compounds accumulate in animal tissues and move through food chains, diet can be an important route of exposure.
- [Bisphenol A](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/bisphenol-a/): Bisphenol A (BPA) is a chemical used in certain food-contact materials, including some polycarbonate plastics and coatings for metal food and beverage cans. Very small amounts of packaging components can migrate into foods or beverages. FDA states that the available information continues to support the safety of BPA for currently approved uses in food containers
- [Acrylamide](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/acrylamide/): Acrylamide is a process contaminant that can form naturally when certain plant-based foods are cooked at high temperatures, particularly during frying, roasting and baking. It forms mainly through reactions involving naturally occurring sugars and the amino acid asparagine. High doses cause cancer in laboratory animals, although those doses are much higher than levels normally found
- [Arsenic](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/arsenic/): Arsenic is an element that occurs naturally in soil, rock and water and may also be present because of past or current human activities. Plants can take up arsenic from soil and water, allowing it to enter the food supply. Arsenic occurs in inorganic and organic chemical forms; inorganic arsenic is generally the greater health
- [Specific chemicals in food](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/chemicals-in-food/): Chemical contaminants can enter food from the environment, processing, packaging or other sources. Some occur naturally in soil or water; others result from industrial activity or form during cooking and processing. This section highlights selected chemicals of continuing food-safety interest. The presence of a detectable chemical does not by itself establish that a food is
- [Natural toxins from fish](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/natural-toxins-from-fish/): Certain fish and shellfish can contain toxins that cause illness even when the seafood looks, smells and tastes normal. Important examples include ciguatoxins that accumulate in some tropical reef fish, algal toxins that accumulate in shellfish, and histamine associated with scombroid poisoning. Cooking does not reliably eliminate several of these hazards. Ciguatoxins are heat-stable, and
- [Plant toxins](https://www.foodsafety.org/keep-food-safe/food-hazards/chemical-hazards/plant-toxins/): Plants can naturally contain chemicals that protect them from insects, animals or disease. Most plant foods are safe when properly grown, harvested and prepared, but certain plants or plant parts can contain toxins at levels capable of causing illness. Examples include hypoglycin A in improperly ripened ackee, naturally occurring compounds in some beans, and toxins
- [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. Chemical hazards are substances
- [Prions](https://www.foodsafety.org/keep-food-safe/food-hazards/biologicalhazards/prions/): Prions are abnormal forms of proteins that can trigger other proteins to fold abnormally, causing rare, progressive and fatal diseases of the brain and nervous system. They are not bacteria, viruses, fungi or parasites. The food-safety concern most familiar to consumers is bovine spongiform encephalopathy (BSE), a prion disease of cattle. Variant Creutzfeldt-Jakob disease (vCJD)
- [Parasites](https://www.foodsafety.org/keep-food-safe/food-hazards/biologicalhazards/parasites/): Parasites are organisms that live in or on a host and obtain nourishment or protection from that host. Foodborne and waterborne parasites range from microscopic single-celled organisms to larger worms. Unlike many bacteria, parasites generally do not multiply in food. People may become infected by eating contaminated food or drinking contaminated water, by consuming raw
- [Fungi](https://www.foodsafety.org/keep-food-safe/food-hazards/biologicalhazards/fungi/): Fungi include yeasts, molds and mushrooms. Many fungi are harmless or useful in food production—for example, yeasts are used in bread and fermented beverages, and selected molds are used to make some cheeses. Other fungi can spoil food, and some molds can produce toxic chemicals called mycotoxins. Mycotoxins of food-safety concern include aflatoxins, deoxynivalenol (DON),
- [Viruses](https://www.foodsafety.org/keep-food-safe/food-hazards/biologicalhazards/foodborne-microorganisms/): Viruses differ from bacteria because they cannot multiply in food. They must infect living cells in order to reproduce. Food can nevertheless carry viruses from an infected person, contaminated water or another contaminated source to someone who eats the food. Norovirus is a leading cause of foodborne illness. Hepatitis A virus can also be transmitted
- [Bacteria](https://www.foodsafety.org/keep-food-safe/food-hazards/biologicalhazards/bacteria/): Bacteria are microscopic, single-celled organisms found throughout the environment, including in soil, water, animals, people and food. Most bacteria are harmless and many are useful, but certain species or strains can cause foodborne illness. Some pathogenic bacteria can multiply in food when temperature, time, moisture and other conditions are favorable. For foods that require temperature
- [Biological hazards](https://www.foodsafety.org/keep-food-safe/food-hazards/biologicalhazards/): Biological hazards include microorganisms and other biological agents that can cause foodborne illness. Important groups include pathogenic bacteria, viruses, parasites and prions. Some fungi are also important because certain molds can produce harmful toxins in food. These hazards differ in important ways. Some bacteria can multiply in food when conditions are favorable, while foodborne viruses
- [Food hazards](https://www.foodsafety.org/keep-food-safe/food-hazards/): A food hazard is a biological, chemical or physical agent or condition in food that can cause illness or injury. Hazards may be introduced at many points from production and processing through preparation and serving. Food hazards are commonly grouped into three broad categories: biological hazards, such as disease-causing bacteria, viruses and parasites; chemical hazards,
- [Pests in pantry](https://www.foodsafety.org/keep-food-safe/controlling-pests/pests-in-pantry/): Pantry pests are insects that infest dry or stored foods such as flour, cereal, rice, pasta, dried fruit, nuts, spices, dried beans, pet food and birdseed. Common pantry pests include Indianmeal moths, flour beetles, grain beetles and weevils. Pantry pests may enter the home in an infested food product and can then spread to other
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- [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/)
- [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/)
- [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/)
- [Canning, drying and freezing](https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/)
- [Mark Replies](https://www.foodsafety.org/ask-mark/mark-replies/)
- [Testimonials](https://www.foodsafety.org/testimonials/)
- [Pregnant women](https://www.foodsafety.org/keep-food-safe/persons-more-susceptible-to-foodborne-illness/pregnant-women/)

## Questions

- [Canning?](https://www.foodsafety.org/question/canning/): Can you use a solution of two to one water and vinegar for ipickling in canning. if already canned how can I remedy it if this was unsafe,
- [Freezer storage temperatures and expiration dates](https://www.foodsafety.org/question/freezer-storage-temperatures-and-expiration-dates/): What are 2026 food storage temperatures and expiration dates ?
- [Eggplant and mushroom ”meatballs” left at room temperature](https://www.foodsafety.org/question/eggplant-and-mushroom-meatballs-left-at-room-temperature/): I made vegetarian “meatballs” with a cooked eggplant and cooked mushrooms and nuts and Panko crumbs plus one egg. They were then baked at 350 degrees for 40 minutes. I bagged them to put in the freezer, but a day and a half later discovered I had left them out on the kitchen counter. Are
- [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 Runner](https://www.foodsafety.org/dwqa-answer/answer-for-runner/): Runner got an email
- [Answer for Canning?](https://www.foodsafety.org/dwqa-answer/answer-for-canning/): Hello, Jean Can you tell me the product(s) that you are canning? Thank you Mark
- [Answer for email-notification-test-third-time](https://www.foodsafety.org/dwqa-answer/answer-for-email-notification-test-third-time/): the thirs test was successful
- [Answer for Freezer storage temperatures and expiration dates](https://www.foodsafety.org/dwqa-answer/answer-for-freezer-storage-temperatures-and-expiration-dates/): Hello, Patrisha This is the most recent version of the US FDA Food Code. The information you are looking for is mostly likely in Chapter 3, section 3-5. Please let me know if you need any further assistance. regards
- [Answer for Eggplant and mushroom ”meatballs” left at room temperature](https://www.foodsafety.org/dwqa-answer/answer-for-eggplant-and-mushroom-meatballs-left-at-room-temperature/): Thank you, Vera, for your question. When foods are left at room temperature, bacteria can grow relatively fast. If one or more of the bacteria happen to be pathogenic bacteria, they can potentially grow to hazardous levels after 4 hours at room temperature. This is the basis of the 4-hour rule for food left between
- [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

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