Tag: Food handling

Yes, you can absolutely get food poisoning from plant-based meat. While a common myth suggests only animal products pose a risk, many plant-based foods can also harbor disease-causing microbes if mishandled. Understanding the specific risks associated with plant-based meat is crucial for ensuring food safety in your kitchen.

According to the CDC, millions of people get sick from foodborne illnesses each year, with the growth of bacteria in certain foods being a primary cause. Understanding what food encourages bacterial growth is the first step toward effective prevention, helping you to identify and properly handle the riskiest items in your kitchen.

According to agricultural extension services, fruits with bacterial spots are unsightly, but the flesh is safe to eat. This means that while you might be hesitant to take a bite, a peach with a bacterial spot is often still perfectly fine for consumption after some simple preparation.

According to the Centers for Disease Control and Prevention, leaving perishable foods in the 'Danger Zone' between 40°F and 140°F for more than two hours significantly increases the risk of foodborne illness. Understanding these risks is key to answering the question: is it safe to eat white sauce pasta?

According to the National Institutes of Health, potatoes naturally contain toxic glycoalkaloids like solanine as a defense mechanism against pests. This means that the common question, "What is the drug in potato plants?" refers to these naturally occurring defense chemicals, which can cause health issues if consumed in high concentrations.

According to the U.S. Food and Drug Administration (FDA), fresh-cut fruits and vegetables are considered a greater risk for foodborne illness than whole produce because their protective skin has been broken. This critical fact explains why cut fruit is a potentially hazardous food, requiring careful handling to prevent bacterial growth and cross-contamination.

According to the U.S. Food and Drug Administration (FDA), most frozen vegetables are considered 'ready-to-cook,' not 'ready-to-eat,' a distinction many consumers mistakenly overlook. The primary reason for this classification is the potential presence of harmful bacteria that can cause serious foodborne illnesses if not properly eliminated through cooking.

An estimated 600 million people worldwide fall ill each year from eating contaminated food, according to the World Health Organization (WHO). In food safety, the term "containment" refers to the practice of keeping food and its potential contaminants separated, ensuring the product remains safe, fresh, and free from harm from its point of origin to consumption. It is a critical, multi-faceted process that spans the entire food supply chain, from manufacturing and packaging to storage and handling in the home.

According to the World Health Organization, nearly one in ten people around the world fall ill after eating contaminated food each year. Understanding which foods are most likely to carry harmful pathogens is the first step toward protecting yourself and your family from foodborne illnesses.

According to food safety experts, bacteria and dirt on a watermelon's rind can easily transfer to the fruit's edible flesh during slicing. This fact is why the question 'Do I need to wash sliced watermelon?' has a surprisingly simple answer that applies to all melons. You should always wash the whole fruit thoroughly before cutting into it to ensure safety.