Tag: Handling

While tofu is a popular and nutritious plant-based protein, it is susceptible to pathogenic contamination like any other perishable food. Though rare, several foodborne outbreaks have been linked to tofu, and proper handling is critical to minimize risks. Understanding the specific pathogens involved and how to prevent contamination is key for safe consumption.

While unopened Fortisip is shelf-stable due to its Ultra-High Temperature (UHT) sterilization, the manufacturer's instructions clearly state that once the bottle is opened, it must be refrigerated. This key distinction is crucial for anyone wondering, "Does Fortisip need to be kept in the fridge?" and ensures both safety and product quality.

An estimated 600 million people worldwide fall ill from contaminated food each year, highlighting the critical role of food quality and safety. While safety is paramount, several factors beyond pathogens influence the overall quality of food, impacting its taste, appearance, and nutritional value.

Did you know that the USDA inspects all liquid, frozen, and dried egg products to ensure they are safe and wholesome? This oversight is just one part of the comprehensive federal guidance that dictates what the USDA says about eggs, covering everything from purchasing and grading to proper storage and cooking practices.