Food Safety

PART 1 OF A 3-PART SERIES

During the fall of 2013, Shelf Life Advice embarked upon an ambitious project: We emailed a survey to more than 800 scientists who teach and/or do research and are on the faculty of approved* food science programs. Faculty members from more than a dozen colleges or universities responded to our questions about food safety, nutrition, and controversial food issues. Some of their answers may influence how you grocery shop and handle food in your kitchen.

Conducting this survey taught us two things about asking scientists questions related to their area of specialization: 1) It seems that great minds do not think alike.  Our survey results rarely showed consensus. 2) Ask a scientist a seemingly black-and-white question, and the response is often gray. It's likely to begin with "It depends." Fortunately, our survey provided ample space for comments, many of which are included in the report below.  These should help readers to see the complexity of these scientific matters and to explain why there isn't total consensus. 

Here is some advice and even some good news about the beverages you may drink the most. 

Wine

Pairing wine with the right food--so that you don't destroy the taste of the wine--is a tricky business. I learned that from Bill St. John, a wine expert who writes regularly for the "Good Eating" section of the Chicago Tribune.  No doubt, his taste buds are more sensitive and judgmental than most people's. Still, his warnings and his simple solution to pairing problems may help you treat your guests to wine they'll really enjoy.