Tag: food safety

How Long is Chicken Good for After the Sell By Date: A Guide to Safe Consumption of Poultry

Ricardo Davis

– The sell-by date on chicken is intended for retailers and is an indication of the date by which chicken should be sold for peak freshness.
– The sell-by date is not a safety date or expiration date.
– Chicken is generally good for up to 2 days past the sell-by date.
– Fresh chicken should be cooked or frozen within 1 to 2 days of purchase.
– How the raw chicken is stored will affect how long it lasts.
– The use-by date is added by some poultry producers and is typically three to five days after the chicken was packaged.
– Chicken past the sell-by date can still be safe to eat, but always check for signs of spoilage before consuming.
– According to USDA, chicken is still safe to cook and eat up to 2 days beyond the sell-by date.
– Best-before date is a voluntary date set by the producer to indicate when the quality of food products may begin to decline.
– Raw chicken typically lasts in the fridge for up to 2 days past the sell-by date.
– Cooked chicken will last 3 to 4 days in the fridge or up to 4 to 6 months in the freezer.
– Chicken that is 5 days past the sell-by date should be tossed to avoid food poisoning.
– Raw chicken should be cooked or frozen within 1 to 2 days of purchase, so cooking chicken two weeks after the sell-by date is not recommended.
– Raw chicken can be stored in the refrigerator for 1-2 days after the sell-by date.
– Chicken should be cooked or frozen within 1 to 2 days of purchase according to USDA.
– If chicken shows signs of spoilage, it is best to throw it away.
– Chicken should be used within 1-2 days after being placed in the fridge, regardless of the sell-by date.
– It’s best to cook chicken within 1-2 days after purchase for optimal freshness.
– The sell-by date on raw chicken is a guide for retailers, not consumers.
– Chicken is typically safe to consume for 1-2 days after the sell-by date if stored correctly in the refrigerator.
– It’s generally recommended to cook or freeze chicken as soon as possible after the sell-by date to ensure safety and quality.
– The sell-by date is just a guideline for retailers, so it is important to check the chicken’s color, smell, and texture.
– To keep chicken fresh, it should be stored properly.
– If it will be used within one to two days, it should be kept in the refrigerator at a temperature below 40°F.
– If it will not be used within that time, it should be frozen in airtight packaging to preserve its quality and prevent freezer burn.

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Do Macarons Need to be Refrigerated: Tips and Recommendations

Ricardo Davis

– Macarons made with butter need to be refrigerated.
– There are two types of macaron filling: buttercream and ganache.
– Buttercream macarons need to be refrigerated, while ganache macarons do not.
– Buttercream macarons last over 14 days when refrigerated.
– Frozen macarons can be stored for 6 months, but they may “sweat” water and lose their texture.
– Freezing macarons causes the water in them to turn from liquid to solid, and when thawed, moisture in the air causes the shells to absorb water.
– The best way to eat macarons is at room temperature to maintain the balance of texture.
– Macarons can be stored in a number of ways, including in an airtight plastic container.
– Storing macarons in the fridge keeps them fresher.
– It is recommended to take macarons out of the fridge at least 20 minutes before serving.
– Freezing macarons after they have been cooked and filled is not recommended as it may change the texture.
– Macarons should not be left uncovered to prevent them from drying out.
– Storing macarons in the fridge or refrigerated displays is recommended for bakers or store owners who want to sell them.

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How to Tell if Sour Cream is Bad: Expert Tips for Spotting Spoiled Sour Cream

Ricardo Davis

Signs that sour cream has gone bad include mold growth, discoloration, off smell, sharp or bitter taste, curdling, and dryness. Mold growth appears as fuzzy grey or green spots, and a moldy film may also be present. Discoloration indicates bacterial or fungal growth. An off smell beyond the usual tangy aroma suggests spoilage. A sharp, bitter, rancid, or yeasty taste is a sign of spoilage. Curdling is normal if there is a light layer of white, milky liquid on top, but lumps or curdles indicate spoilage. Dryness and no presence of whey (milky, watery liquid) are also signs of spoilage.

Tips for storing sour cream properly:

1. Store sour cream in the fridge below 40°F (4°C) to slow down the growth of molds and bacteria.
2. Store sour cream further back in the fridge for more constant temperature, not in the fridge door.
3. Keep sour cream tightly covered in the original packaging or in a clean airtight container to prevent spoilage.
4. Use clean and dry utensils to scoop out sour cream to avoid cross-contamination.

Important facts:

1. Sour cream that is moist and watery is normal, while dense sour cream is a sign that it has dried out.
2. Sour cream is a perfect environment for molds and bacteria.
3. Always store sour cream in the fridge below 40°F (4°C) to slow down the growth of molds and bacteria.
4. Store sour cream further back in the fridge for more constant temperature, not in the fridge door.
5. Keep sour cream tightly covered in the original packaging or in a clean airtight container to prevent spoilage.
6. Use clean and dry utensils to scoop out sour cream to avoid cross-contamination.
7. If sour cream shows signs of spoilage, you may get sick from consuming it.
8. Do not eat sour cream that has been left out overnight as bacterial growth accelerates at room temperature.
9. Sour cream can spoil at room temperature within 2-4 hours.
10. If sour cream is left out for this long, discard it immediately.

Importance of not using expired sour cream:

1. It is best not to take the risk of using expired sour cream, as it can cause severe cases of foodborne illness.
2. If a tub of sour cream is unopened and within three weeks past the sell-by-date or use-by-date, it can still be used if it has been stored correctly in the fridge.
3. However, before using expired sour cream, it is important to inspect it for signs of spoilage for safety reasons.
4. If the sour cream expired a month ago, it is recommended to throw it out.

Potential risks of consuming spoiled sour cream:

1. Eating spoiled sour cream can lead to food poisoning with symptoms like stomach cramps, nausea, diarrhea, and fever.

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What Does Undercooked Chicken Look Like: A Visual Guide to Spotting Potential Risks

Ricardo Davis

– Undercooked chicken will appear raw and pink on the inside and outside.
– If the chicken is slightly pink or if the juices are red or pink, it is likely not cooked through.
– There should be no blood present when cutting into the thickest part of the meat.
– Undercooked chicken will lack flavor and have a raw, slightly slimy texture.
– It is important to know if chicken is undercooked to avoid foodborne illnesses like salmonella.
– The moisture test: pressing the chicken with your finger and clear juices indicate it is cooked through, pink or red juices mean it needs more cooking.
– The color test: pink or red flesh indicates it needs more cooking, gray or white flesh means it is safe to eat.
– The size reduction test: if the meat has significantly shrunk in size, it may still be raw.
– The time test: each pound of chicken should cook for at least 20 minutes at 350 degrees Fahrenheit. Adjust accordingly for different cooking methods or temperatures.
– Chicken should be cooked at 350 degrees Fahrenheit for 20 minutes per pound of boneless chicken.
– Internal temperature should reach at least 165°F before the chicken is safe to consume.
– Signs of overcooked chicken include dryness and toughness.
– Chicken should feel firm and springy when pressed with your index finger when cooked through.
– Undercooked chicken can cause food poisoning.
– Symptoms of food poisoning from undercooked chicken can appear within two days.
– Antibiotics may be required for a full recovery in severe cases of food poisoning.
– Undercooked chicken may not necessarily be pink.
– The USDA recommends heating chicken until all parts reach a minimum internal temperature of 165°F.
– Consuming undercooked chicken can lead to bacterial infections such as Salmonella and Campylobacter, which can cause symptoms like abdominal cramps, nausea, vomiting, and diarrhea.
– Every 25th package of chicken has the potential to be contaminated with Salmonella, so even slightly undercooked chicken is not safe to consume.
– Reheating undercooked chicken until fully cooked is advisable.

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How to Tell if Shrimp is Bad: Significantly Minimize Health Risks

Ricardo Davis

– Smell is a good indicator of whether cooked shrimp has gone bad. If it smells fishy or sour, it’s likely not safe to eat.
– The texture of cooked shrimp should be firm and slightly springy. If it feels slimy or mushy, it has spoiled.
– Cooked shrimp should be a pinkish color. If it looks gray or has dark spots, it could be spoiled.
– Check the date of when the shrimp was cooked. Shrimp should be eaten within 2-3 days of cooking.
– If something doesn’t seem right about the cooked shrimp, it’s best to throw it away.
– Eating bad shrimp can cause shellfish poisoning, with symptoms including diarrhea, severe vomiting, headaches, pain in the abdomen or cramps, nausea, blood spots in stools, and fever.
– Fresh shrimp should have a pinkish hue. Avoid shrimp that is gray or has black spots.
– The texture of fresh shrimp should not be slimy or mushy.
– Fresh shrimp should have a mild, briny odor. Avoid shrimp that smells overly fishy or sour.
– Clear and shiny eyes indicate fresh shrimp, while cloudy or dull eyes indicate shrimp that is not fresh.
– Discoloration, such as yellowing or browning, is a sign of bad shrimp.
– The shelf life of raw, shelled shrimp is 1-2 days in the refrigerator.
– The shelf life of raw, shell-on shrimp is 2-3 days in the refrigerator.
– The shelf life of cooked shrimp is 3-4 days in the refrigerator.
– Both raw and cooked shrimp can be frozen for 2-3 months.
– To store fresh shrimp, place it in a single layer in an air-tight container with wax paper to absorb moisture.
– Store the shrimp container tightly in the coldest area of the fridge, preferably on crushed ice to keep it colder.
– Shrimp should not have any mold on it or the packaging.
– Frozen shrimp should not have ice crystals or frost, which could indicate thawing and refreezing.
– Freezer burn can occur if shrimp has been in the freezer for more than 3 months.
– Look for signs of spoilage such as a funky smell or discoloration in frozen shrimp.
– Trust your senses, if the shrimp doesn’t look, smell, or feel right, it’s likely bad.
– Tips to tell if cooked shrimp is bad: smell it (if it smells fishy or sour, it’s likely not safe to eat), check the texture (if it feels slimy or mushy, it has spoiled), look at the color (should be pinkish, not gray or have dark spots), check the date (should be eaten within 2-3 days of cooking).
– Eating bad shrimp can cause shellfish poisoning with symptoms like diarrhea, severe vomiting, headaches, abdominal pain or cramps, nausea, blood spots in stools, and fever. Symptoms can appear between 4 to 48 hours after consumption.
– To identify fresh shrimp: look for a pinkish hue, avoid gray or black spots, check the texture (should not be slimy or mushy), and smell it (should have a mild, briny odor, not overly fishy or sour).
– Fresh shrimp should have clear and shiny eyes.
– Shrimp with cloudy or dull eyes is not fresh.
– Fresh shrimp should not have any discoloration, such as yellowing or browning.
– Fresh shrimp should be stored in an airtight container or a resealable plastic bag.
– Wax paper should be placed loosely over the container to absorb excess moisture.
– The container should be stored tightly in the coldest area of the fridge, preferably on crushed ice.

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Can You Refreeze Bacon? The Dos and Don’ts

Ricardo Davis

– According to USDA guidelines, bacon can be refrozen only if it was thawed safely in the refrigerator within seven days before refreezing.
– To freeze raw bacon (unopened), tightly wrap the package with aluminum foil or plastic wrap and use within four months.
– To freeze raw bacon (opened), place it in a zip-top bag, remove the air, and use within four months.
– To freeze cooked bacon, line a rimmed baking sheet with waxed paper, arrange the strips in a single layer, freeze overnight, then transfer to a zip-top bag. Use within six months for best quality.
– Thaw bacon overnight in the refrigerator or in cold, flowing water for 30 minutes. Bacon thawed in water should be cooked immediately.
– Bacon cannot be refrozen after it has been thawed using the methods mentioned.
– Bacon can be defrosted using a microwave’s defrost function, but it should only be heated for a few minutes at a time and cooked immediately after.
– Bacon can be cooked from frozen, either as individual slices or as a block.
– When cooking bacon from frozen, it is recommended to lightly pat it with a paper towel to remove frost.
– In the microwave, bacon can be cooked on high for two minutes with paper towels to avoid grease splatters.
– On the stove, a frozen bacon block can be placed in a skillet over low heat until it thaws and individual strips can be removed.
– On the stove, frozen bacon strips can be cooked in a skillet over medium heat.
– In the oven, frozen bacon can be cooked at 400 degrees F for 17-20 minutes on a baking pan or rack lined with aluminum foil.
– Cooking bacon from frozen may result in more grease pops as the ice crystals melt.
– The article states that thawed bacon can be safely refrozen as long as it was stored in the refrigerator.
– Bacon should not be left on the counter to defrost.
– All types of bacon, including pork, turkey, and Canadian bacon, can be refrozen if thawed safely.
– Bacon should not be refrozen if it was thawed in the microwave or on the counter.
– Uncooked bacon should be refrozen within 3-5 days of defrosting.
– Unopened packages of thawed bacon can be refrozen directly, while partially used packages should be tightly wrapped in plastic wrap before placing in a ziplock bag.
– Cooked bacon should be wrapped tightly in plastic wrap and placed in a ziplock bag to refreeze.
– Cooked bacon can also be crumbled and stored in an airtight container before refreezing.
– When freezing bacon, it can be refrozen, but the duration it remains safe to eat is shorter than when initially frozen. An unopened package of raw bacon that has been refrozen can last up to 30 days in the freezer. However, if the bacon is raw from an open package, it should only be frozen for another 10-14 days. Cooked bacon can be refrozen for up to 2 weeks.
– It is important to label the bacon with the date frozen and a “USE BY” date. Proper placement in the freezer is also important to ensure it is used quickly.
– Thawing bacon should be done in the refrigerator, which typically takes 12-24 hours. Once thawed, an unopened package of refrozen bacon should be cooked within 4 days, while a partial package should be used within 2 days.
– It is not recommended to refreeze bacon twice.
– Reheating cooked and frozen bacon can be done in the microwave, oven, or toaster oven.
– Finally, there are various bacon recipes that can be made using the thawed bacon.

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Can You Eat Lamb Rare? Know the Risks for Optimal Safety!

Ricardo Davis

– Lamb can be eaten rare if the exterior is cooked and the surface bacteria is killed off
– Use a meat thermometer to check for doneness and aim for an internal temperature of 120-125 degrees Fahrenheit (50 degrees Celsius)
– Let the lamb rest for five minutes after cooking to reach a final internal temperature of 128-130 degrees Fahrenheit
– It is not recommended to eat rare lamb leftovers because they may have bacteria picked up during storage
– Leftover lamb should be reheated to at least medium doneness to reduce the chances of consuming bacteria
– Eating raw lamb is not advisable due to food safety concerns, although some people enjoy lamb tartare
– If making lamb tartare, it is important to use high-quality, previously frozen lamb and ensure cleanliness during preparation
– Common foodborne pathogens associated with undercooked lamb include E. Coli, Salmonella, Staphylococcus aureus, Norovirus, and Campylobacter
– Proper cooking, such as searing the lamb, helps remove bacteria from the outer surface

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How to Reheat Meatloaf: Top Tips for Ultimate Deliciousness

Ricardo Davis

– The challenges of reheating meatloaf and how to prevent it from drying out
– Multiple methods to moisten dried meatloaf and choosing the method that suits individual preferences
– Instructions on how to reheat meatloaf in the oven, microwave, and air fryer
– Importance of using the oven for reheating as it provides even heat without drying out the meatloaf
– Reheating slices of meatloaf in the microwave with a damp paper towel and low-power setting
– Air fryers as a suitable option for reheating meatloaf, especially if the meatloaf was originally cooked in the air fryer
– Steps to reheating meatloaf in an air fryer, including using slices, air fryer paper, and cooking spray to prevent sticking and drying out
– Skillet as another option for reheating smaller portions or a few slices of meatloaf
– Preheating the skillet with lubricant, covering it, and reheating on medium heat for crispy edges or low-medium heat for a tender finish
– Checking the internal temperature of the meatloaf with a meat thermometer to ensure it reaches 165 degrees F for safety
– Using ground meat should always be cooked to at least 165 degrees F for safety
– Comparing the level of crispiness achieved when reheating in the microwave, skillet, or air fryer
– Using microwave browners or crisper plates to achieve a crispy finish when reheating in the microwave
– Adding crumbled dried meatloaf to other dishes, even if it is too dry to eat on its own
– Mention of various meatloaf recipes, including ground chicken parmesan meatloaf, southern meatloaf, easy meatloaf with few ingredients, meatloaf with oatmeal, meatloaf with Ritz crackers, BBQ meatloaf, and cheeseburger meatloaf.

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