#food-safety

#food-safety

You may not think of flour as raw, but that's just what it is. No part of the process of harvesting, grinding, bleaching, or packing most types of flour heats it enough to kill bacteria that may be present; cooking it takes care of that. But if you don't cook your flour before consuming, you're putting yourself at risk of food poisoning from Salmonella or E. coli, according to the FDA.

Everything is going great, and as you polish off an appetizer, your server arrives with your entrée in hand. You pick up your cutlery, preparing to dig in. But, as you're about to take your first bite, something catches your attention - dried, crusted food remnants on the edges of your plate, that clearly isn't a part of your scrumptious meal. You quickly scan the rest of your plate, the rim of your class, and your fork in hand, and wonder, "Is my dinnerware dirty?"

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But we also have to be careful of how we store our sugar. A preservative in and of itself, sugar doesn't expire on its own. But if it's exposed to air, it meets moisture, and that moisture can turn its fine granules into hard clumps and also introduce bacteria - two deal-breakers for using that sugar again. Plus, exposed sugar is basically a cordial invitation to pests.

The kitchen counter is often the place where we leave foods that don't need to be refrigerated. Unfortunately, we might not know exactly which foods are safe to leave out and which ones are not. Correct food storage and safety is something we all need to get clued up on to prevent foodborne illness and food poisoning. Proper storage can also help food maintain its quality for longer, thus preventing food waste.

The part of the restaurant implicated in the closure notice, as served by the FSAI on 27 August, concerns a storage unit at the side of the premises which was inspected by a HSE food safety officer. The officer's report on the findings of the unit's inspection said the droppings were found on shelving and food equipment inside the unit. It also highlighted how the unit was "inadequately pest-proofed" with "numerous gaps, holes, and defects in the structure" that could allow rodents to enter.

Microwave safe simply means that the material won't melt, crack, or warp in high heat produced by a microwave, which can reach up to 212 degrees Fahrenheit. As long as the container remains intact, you're technically in the clear. The term doesn't account for less visible risks. From a regulatory standpoint, there's no universally enforced standard for what makes a container safe for the microwave. Container makers often decide for themselves whether the product merits the label.

That preservative is borax (also known as E285, sodium tetraborate) - yes, the same compound that can clean your sink or boost laundry detergent. A close cousin, boric acid (E286), sometimes substitutes for it. Caviar makers prize both because they're remarkably effective: they fight bacteria, firm up the delicate roe, and even mellow out that sharp "fishy" taste.

Copper molds are a vintage baking tool that people don't use much anymore. They were regularly used during the Victorian era to make decorative, molded dishes like puddings, cakes, and breads. They were typically handmade by artisans and very ornate, molded into delightful shapes like fish, flowers, birds, rabbits, and fruit. However, handmade copper molds fell out of favor after World War I, as the materials weren't readily available and many of the craftsmen capable of making them had retired.

For all that festive fun, though, nothing is sadder than opening your cooler to find the beer squashed the sandwiches or the cooler's contents have basically become one smushed up, soggy mess. Luckily, there's a better way: By using cutting boards as makeshift shelves, you can keep your cooler tidy, its contents smash-free, and you can even help create layers for optimal cooling. This is one of the smartest ways to keep those picnic foods organized and in peak condition.

According to the USDA, once eggs are cooked, they should not sit at room temperature for more than two hours. If the day is especially hot - 90 degrees Fahrenheit or higher - that window shrinks to just one hour. After that, the risk of bacterial growth, including Salmonella (eggs are one of the most common causes of Salmonella infections), climbs quickly.

Sliminess on produce is a classic sign of spoilage bacteria. These bacteria break down the plant's structure, often feeding on excess moisture that builds up inside packaging or after washing. According to the USDA, spoilage bacteria aren't generally harmful to ingest in small amounts, but they make food look, smell, and taste strange. In other words, the slimy texture isn't necessarily unsafe, but it means your produce is well past its prime.

It's summertime which means a lot of our favorite produce is in season. When it comes to cleaning your fresh fruit, there are so many methods, oftentimes conflicting with one another. There's the vinegar and water method, the vinegar and baking soda and water method, and even specialty products sold specifically for washing fruits and vegetables. But which one is the best?

The J.M. Smucker Company has issued a market withdrawal on several varieties of Ding Dong snack cakes due to a potential for mold in the product prior to the expiration date. The company explained in a withdrawal notice - sent to retailers of the product - that the issue came down to a single malfunctioning piece of equipment that was quickly caught and remedied.

"When using [a] pumice stone [to] clean grills, they're typically used wet, which makes cleaning the grill easier to handle," Shoults says. "Pumice stones are preferred over wired brushes because they are more natural than wire brushes and don't have harmful chemicals, or bristles, like some wire brushes. Pumice is great for not just cleaning grills, but also for cleaning cast iron, stainless steel, and porcelain products."

Various fruits and vegetables have been prohibited from entering the U.S. at different times, typically in an attempt to keep pests and diseases from entering the nation's agricultural system. Presently, even cooked products like bologna and ham from Mexico are restricted due to the potential of harboring diseases like classical swine fever. This does not prevent the import of Mexican pork products into the U.S., but the law requires that these products be accompanied by veterinary documentation showing them to be disease free - not the sort of thing that someone with a trunk full of bologna is likely to have on hand.

According to a press release from the Food and Drug Administration, a shipment of frozen shrimp from BMS Foods, an Indonesian supplier, tested positive at customs for Cesium-137, a radioactive isotope.