Food Safety

health

Food poisoning from oysters is most often caused by Vibrio bacteria norovirus, or other microbial contaminants introduced through sewage or warm coastal waters. In otherwise hea...

food science

Bacon turning brown in the fridge is common and is often a result of oxygen exposure, moisture loss, or temperature fluctuations rather than immediate spoilage. Understanding th...

food-safety

Noma controversy refers to the series of events surrounding food safety failures at the Copenhagen restaurant Noma that drew international attention. This overview explains what...

Food

New York City cookie dough ranges from thick, bakery-style bites to soft, scoop-ready raw dough sold in shops and markets. In NYC, you can find ready-to-eat varieties made with...

food-safety

Listeria monocytogenes is killed at temperatures well above typical refrigeration; most authoritative guidelines state that thorough cooking to 165°F (74°C) will eliminate the...

food-nutrition

Condensed milk is a concentrated dairy product made by cooking cow’s milk with a large amount of sugar, then removing about 60% of the water. Sweetened condensed milk is commo...

cooking

Microwave turkey cooking is a practical option when oven space is limited, when a small bird is served, or when you need faster overall cook time. Because microwaves use dielect...

food science

Understanding which foods cannot be frozen helps you avoid waste, poor texture, and food safety risks. While freezing slows microbial growth, it damages some foods through ice c...

food-safety

The almond milk issue typically refers to recurring quality, safety, and usability problems that affect homemade and commercial products. These issues include separation that se...

product-recalls

Gold Star initiated a nationwide recall after FDA inspection findings indicated rodent waste and contaminated materials in areas where open and packaged products are stored and...