Tag: food safety

Can You Leave Eggs Out Overnight? Safety, Storage Tips & More

Ricardo Davis

– Keeping eggs in the fridge is an American quirk.
– Eggs sold in many countries are unrefrigerated and kept on the counter.
– Farm-fresh eggs can be kept on the counter for about a week if they have never been refrigerated.
– Once refrigerated, eggs must be kept refrigerated.
– Refrigerated eggs can last four to five weeks after packaging date if stored properly.
– Eggs can be left on the counter for two hours at room temperature or one hour if temperature is 90 degrees F or hotter.
– After two hours, it is safer to throw out the eggs due to potential bacterial growth, particularly Salmonella.
– Symptoms of Salmonella include diarrhea, fever, abdominal cramps, and vomiting.
– Salmonella contamination from eggs causes about 79,000 illnesses and 30 deaths per year according to FDA estimates.
– Proper guidelines include keeping eggs refrigerated below 40 degrees F, discarding cracked eggs, and washing hands and utensils that come in contact with raw eggs.

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How to tell if garlic is bad and avoid food waste

Ricardo Davis

– Fresh garlic should be firm and have a strong, but not overwhelming smell.
– Signs of bad garlic include mold (white, dark brown, or black), soft spots that are brown or black, sprouting, strong acrid or ammonia-like smell, and yellowing color.
– A fresh bulb of garlic, when stored properly, can last for 3 to 6 months.
– Garlic should be stored at room temperature in a dry, dark place with good ventilation.
– Garlic should not be stored in the refrigerator unless it’s peeled or chopped.
– Garlic with a bad smell, specifically an acrid or sour smell, should not be eaten as it may taste bad and make someone sick.
– Individual peeled garlic cloves can last for up to one week in the refrigerator.
– Minced garlic will last for a day unless stored in olive oil or frozen.
– Garlic can be frozen, and it will keep for up to a year when stored in a freezer-safe container.
– Whole, unpeeled bulbs, individual peeled cloves, and minced/chopped garlic can all be frozen.
– Properly stored fresh and whole garlic can last up to five months in the pantry and 12 months in the freezer.
– Fresh and raw garlic does not have an expiration date and can last up to three to five months in the pantry.
– Peeled and chopped garlic can last for about a week in the refrigerator and 10 to 12 months in the freezer.
– Processed garlic usually has an expiration date on the label, with a prepared jar of chopped or minced garlic lasting up to three months in the fridge.
– Spoiled garlic has brown spots on the cloves and turns from white to a different color.
– Garlic can be considered bad if it has a yellow or brown color, green roots forming in the clove, or loses its distinct smell and has a sour scent.
– Spoiled garlic can cause botulism, a rare but serious and potentially fatal illness.
– Botulism symptoms from bad garlic include nausea, vomiting, dizziness, double vision, difficulty swallowing and breathing.
– Proper storage of garlic includes keeping it in a dry and dark place, at room temperature, and in containers that allow air circulation.
– Freezing garlic can extend its shelf life, but may alter the texture and flavor.
– Peeled garlic can be frozen by spreading cloves on a baking sheet for 20 minutes, then transferring them to an airtight container or freezer bag.
– Minced and chopped garlic can be stored in an airtight container or jar, covered with olive oil, in the refrigerator.
– Chopped and minced garlic can also be kept frozen, either in an airtight container or wrapped tightly with freezer plastic wrap.

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Does Hummus Need to be Refrigerated? An Informed Guide

Ricardo Davis

– Hummus needs to be refrigerated due to food safety concerns
– Ingredients in hummus, such as chickpeas, tahini, and olive oil, can spoil quickly at room temperature
– Hummus can last for a week or two at room temperature if made with fresh ingredients, but the longer it sits out, the more likely it is to develop mold or bacteria
– Commercial brands of hummus may have preservatives that extend their shelf life, so refrigeration may not be necessary for these types – Homemade hummus or brands without preservatives should be refrigerated.
– Hummus can sit out at room temperature for up to two hours before it should be refrigerated.
– Leaving hummus unrefrigerated will cause it to spoil within a few days.
– To determine if hummus has gone bad, check for brown or black color, sour or off smell, and lumpy or watery texture.
– Hummus can be stored for up to a week.
– Store hummus in an airtight container in the fridge and give it a stir before each use to maintain freshness.
– Hummus is vegan, made from chickpeas, tahini, olive oil, and lemon juice.
– Hummus does not contain dairy.
– Hummus is keto-friendly, made from low-carb and high-fiber chickpeas.
– Hummus is low FODMAP in small amounts, with one cup of chickpeas containing 1.6 grams of FODMAPs and one cup of tahini containing 6.3 grams.

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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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