The Shelf Life Advice Quick Reference Guide has answers about refrigerated unopened and opened foods. To receive your copy, type your email address in the box below and click "Sign Up".

What will global warming do to our food supply?

Global warming brings  many changes, which, in turn, brings many significant, unwanted alterations worldwide.  Does global warming concern you? Perhaps you worry about a catastrophic weather condition destroying your home or an insect bite infecting a family member.

How long can I keep refrigerated leftovers?

Leftover Food scientist Susan Brewer offers the following advice: the amount of time which leftovers are safe and/or of good quality depends on the leftovers.


Mixed dishes which contain (cooked) animal products (such as meat, milk, and eggs) tend to have the shortest shelf life both for quality and safety reasons. They may have originally had pathogenic bacteria associated with them. If cooking didn’t kill every single one, the bacteria can grow (slowly), making the product unsafe. Three days is the standard length of time recommended for these products.

FAQ about Pasta Sauce—How Long Dare I Keep the Open Jar?

Pasta SaucePasta sauce is perhaps the quintessential “How long will it keep?” product.  If you’re cooking for a small household—1-3 diners—you’re not likely to polish off a large jar at one meal, and it’s hard to find a small jar on store shelves. Therefore, you may regularly find yourself left with half a jar. But how soon are you going to want pasta again?  You put the remainder in your fridge, and, before you know it, ten days have passed. Now what?  Is it still good?  Would it be obvious if it weren't?  Can pasta sauce turn dangerous?  Probably not, you think. On the other hand, it probably won’t taste too good anymore, so maybe it should be tossed. But, then again, it would be a pity to waste a half jar.  And round and round you go.

Nibbling Our Way Around the IFT Food Expo

I'm collecting samples--of  WOWBUTTER--( which looks like peanut butter but isn't), of popped sorghum (which looks like popcorn, but  isn't), and of a pollipop look-alike that puns the message "We're suckers for colors."  Where am I?  Today is July 18th.  I'm attending the annual meeting (aka convention) of the Institute of Food Technologists (IFT).  


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