- Home
- Products
- Meat and Poultry
- Fish and Shellfish
- Dairy
- Fruit, Fruit Products
- Vegetables
- Sauces, Dressing, and Dips
- Condiments, Herbs & Spices, Spreads
- Ingredients for Cooking
- Beverages
- Prepared Foods
- Bakery Goods and Sweets
- Munchies
- Grains, Pasta, and Cereal
- FAQs
- FAQs on Bacteria
- What are bacteria?
- How can I avoid getting sick from a bacterial illness?
- How dangerous is a staph infection?
- Can I assume that if food smells bad its unsafe to eat and if it smells ok that it is safe to eat?
- How dangerous is botulism?
- How dangerous is listeria?
- How many types of bacteria are there?
- What foods are likely to be contaminated by listeria?
- What foods can give a person a staph infection?
- What foods can give a person botulism?
- Why do some bacteria make people sick?
- Why does refrigeration keep bacteria from multiplying?
- Can I avoid all contact with bacteria if I’m careful?
- How Many Bacteria Does It Take to Cause Illness?
- FAQs on Cookware
- Are Ceramic and Enamel Cookware Safe and Practical?
- Are Nonstick Coatings on Cookware a Health Risk?
- Do Cast Iron, Glass, Copper, and Titanium Cookware Have Any Disadvantages?
- Does Using Aluminum Cookware Increase the Chances of Developing Alzheimer’s Disease?
- Is Stainless Steel Cookware a Good Choice?
- Is the New Silicone Rubberized Cookware Safe?
- Nonstick Cookware: Is it Dangerous?
- What Brands of Cookware are Recommended by Experts?
- What Features Should I Look for When Selecting Cookware?
- What Should I Know about Selecting and Using Aluminum Cookware?
- FAQs about Definitions
- Exactly what is meant by the phrase perishable food?
- Defining Some Current Language about Food
- What Does the Word “Foodie” Mean? It Depends Who(m) You Ask
- What do “sell by,” “best by/before,” “use by” and “expiration” mean?
- What does the term shelf life mean?
- What's in Our Food? Maybe Processing Aids, Maybe not
- “Fresh,” “Natural,” “Processed”—What Do These Words Mean?
- FAQs on Dropped Food
- FAQs on Farmers' Markets
- Exactly what defines a farmers’ market?
- Farmers' Markets: Why They're So Popular; How to Find One Near Your Home
- How should I handle produce at home?
- What foods are sold with restrictions at a farmers’ market?
- What should I bring to the farmers’ market?
- What shouldn’t I do or eat at a farmers’ market?
- What signs indicate a sanitary farmers’ market?
- What time of day is it best to go to a farmers’ market?
- FAQs on Food-borne Illness and Mishandling of Food
- About how many cases of food-borne illness occur in the U.S. each year?
- Answer Key to “How Much Do You Know about Safe Handling of Food?”
- How Much Do You Know about Safe Handling of Food?
- I Left It Out Too Long! Can I Still Eat It?
- Should Your Grocery Card Track Food-Borne Illnesses?
- Sudden, Awful Intestinal Distress--Is it the Flu or a Foodborne Illness--or Both?
- What YOU Can Do to Avoid Food-borne Illness
- What does the phrase food-borne illness refer to?
- FAQs on Food Product Dating
- Are stores required, by law, to remove outdated items from their shelves?
- Do most consumers actually pay attention to the dating on foods?
- Does the “use by” date matter once the product is frozen?
- Is information on food longevity and safety available by phone?
- What are expiration dates?
- What do the terms closed dating and open dating mean?
- What if there is no date on a product, and I don’t remember if I bought it a month ago or ten years ago?
- What should consumers know about food product dating?
- When Did You Buy It? When Did You Open It?
- When to Throw Food Out? Not on the Use-By Date
- Who establishes these product dates?
- Who requires and regulates dating on foods?
- Why do “best by” and “use by” dates sometimes seem conservative?
- FAQs on Food Safety
- "Is It Safe To….?" FAQs Answered by our Advisory Board
- FAQs about Ground Beef, Seasonings, Olive Oil, Lemon Wedges, and Fish
- FAQs about Mushrooms: Are they Very Dirty or Very Clean?
- FAQs about Soft Cheeses--What's Safe, What Isn't
- FAQs on BPA: the attacks continue, but are they justified?
- FAQs on Food Safety and Nutrition
- FAQs on Raw Fruits and Veggies—the Answers Can Protect Your Wallet and Your Health
- FAQs: Cutting Boards and Kitchen Counters--Selection and Care
- Food Bars/Buffets in Supermarkets--Is the food safe? How can you tell?
- Food/Meat Thermometers—What You Need to Know
- How Long Should Cheese Be Aged? Will the Rules Be Changed?
- How Long Will They REALLY Last? Part I: Non-perishables
- How Long Will They REALLY last? Part II: Perishables
- Imported Foods—What’s Safe, What’s Risky?
- Is It Safe? Is It Nutritious? More Survey Answers from Scientists
- Is It Time to Switch to Pasteurized Eggs?
- Is the Food Safety Modernization Act Making Our Food Supply Safer?
- More FAQs about Minimum Safe Cooking Temperatures: Pork and Other Perishables
- Sushi: Why Such a Short Shelf Life?
- Winter Food Storage—Can I leave It in the Car or in the Garage?
- Would You—Should You—Do You--Eat Irradiated Food?
- FAQs on Food Wrapping
- Are any plastic wraps or containers really “microwave safe”?
- Are some plastic wraps more effective than others?
- Can I refrigerate meat and poultry in its store wrapping?
- Can I use plastic freezer bags to store produce in the fridge?
- Can chemicals leach unto food from plastic wrap or containers?
- Do coated plastic bags really help produce last longer?
- Does aluminum foil give foods a metallic taste?
- Does exposure to aluminum cause Alzheimer’s disease?
- Everything You Need to Know about Wrapping Food Right
- How should fruits be wrapped before refrigeration?
- Is it safe to use aluminum foil in a microwave oven?
- Should I wrap raw vegetables loosely or tightly before refrigerating?
- What are some advantages and disadvantages of aluminum foil?
- What produce needs to be wrapped before refrigerating?
- What’s better for wrapping food—plastic or aluminum foil?
- Why does foil sometimes darken, discolor, and leave black specks on food?
- Will a foil cover help keep foods on the table hot or cold?
- FAQs on Freezing Food
- FAQs on Leftovers
- FAQs on Mold
- What is mold?
- Does mold ever grow on nonperishable food?
- Can I remove a moldy part from food and eat the rest?
- About how many different kinds of molds are there?
- How can I avoid getting mold on my refrigerated food?
- Is mold always visible?
- Are any molds harmless?
- What food groups are most susceptible to mold?
- What kinds of illnesses can result from eating moldy food?
- What kind of packaging protects foods from mold?
- What other safety tips will help prevent mold from growing?
- Why are some molds dangerous?
- FAQs on Organic Food
- What Is Organic Food?
- Are Organic Methods More Humane to Animals?
- Does Conventional Food Have a Longer Shelf Life Than Organic?
- Does Organic Food Taste Better than Conventional Food?
- Is Organic Food More Nutritious Than Conventional Food?
- Is Organically Grown Food Better for the Environment?
- What Do the Various Organic Labels Mean?
- What Important Contributions Has the Organic Movement Made?
- Which Are Safer: Organic or Conventional Food Products?
- Will Organic Baby Food Make Baby Healthier?
- FAQs on Oxidation: How It Affects Foods
- FAQs about Plastic Products Used with Food
- Pyrex® Glassware: Is it safe to use?
- Are plastic bags safe to use in the microwave?
- Are some plastic wraps safer and/or more effective than others?
- Are there any health risks from reusing plastic water bottles by refilling them with tap water?
- Are we eating chemicals from plastics along with our food?
- Can I microwave food in my plastic containers?
- Does the plastic used in water bottles pose a health risk?
- If I heat food in an open can, will that cause the plastic lining to leach chemicals into the food?
- Is it safe to heat frozen entrées in their plastic containers and with their plastic wrap?
- Is it safe to use plastic wrap as a covering when microwaving food?
- Is it safe to wash and dry plastic plates, cups, containers, and utensils in the dishwasher?
- Is there good evidence that BPA is harmful to human health?
- Of the plastic products used to store, heat, or eat with (wraps, bags, containers, silverware, plates, etc.), which contain BPA?
- What is BPA?
- Why is so much of today’s food packaged in plastic?
- FAQs on Preservatives
- What are Preservatives?
- All things considered, is our food supply safer or less safe because of preservatives?
- Are the preservatives in hot dogs and similar products health risks?
- What preservatives are known to cause allergic reactions?
- What are some common preservatives used in food?
- What food groups commonly have preservatives in them?
- Why are preservatives added to food?
- Will the label on the product tell me if it contains a preservative?
- FAQs on Washing Produce: Why and How
- Other FAQs
- Can chicken soup really cure a cold?
- Is Chocolate Good For You?
- Can Science and Technology Help You Save Food Dollars?
- FAQs Answered By Our Board Scientists: on Chickens, Bananas, Old Salad Dressing, and More
- FAQs about Food Price Increases
- FAQs about Products We Use with Food
- FAQs about Shelf Life: Tortillas, Pancakes, Wine, and More
- Food Fraud: Are you paying for scallops and getting shark meat?
- Is Cheese Addictive? Only If You Eat It
- Missing Chickens: Where Have All the Small Ones Gone?
- Nine FAQs about Food Labels
- Quiz Yourself! Check Your Knowledge about Food Temperatures
- Scientists Answer Two FAQs about Egg Safety
- Should Sour Cream and Cottage Cheese Be Stored Upside Down?
- Some Shelf Life Info, General and Specific (Spirits, Defrosted Veggies, Green Tea, and More)
- Syrup from a Tree or from a Lab--Which Should You Pour on Your Pancakes?
- Ten FAQs about the Prickly Pineapple
- What's New in Food? IFT Expo Offers Tasty Innovations
- What's on the Menu in Cuba?
- What’s in My Water? Answers to FAQs
- What will you be dining on this year? Here are predictions from folks in the know
- FAQs on Bacteria
- Tips
- Books: Food for Thought
- Food Safety
- It Says "Use By Tomorrow," But You Don't Have To
- Ten Tips for Consumer Food Safety
- Food Allergies: Recognizing and Controlling Them
- “Is It Spoiled?” When in Doubt, Check It Out
- How To Keep Your Cooler Cool
- Recent Recalls: Salmonella Threatens 100s of Products
- STOP! Don’t Rinse That Raw Chicken!
- Sous Vide—A Better Way to Cook?
- Why You Need a Safe Cooking Temperature Chart and How to Get One Right Now
- “Myth-information” about Food Safety: You’d Better Not Believe It
- After The Storm: What You Can Save and What You Must Throw Out
- How to Protect Your Food During a Power Outage
- Meet Your Beef--Via Bar Code Info
- Organic Food, GMOs, the Safety of American Food, the Value of Use-By Dates, and More--Scientists Tell Us What They Think
- Raw chicken, Leftovers, Deli Meats, and More-- What Surveyed Scientists Said
- Tips About 4 Popular Beverages: Wine, Coffee, Water, and Soda
- Tips on Reheating for Safe, Yummy Leftovers
- Tips on Water Safety During and After a Storm
- Introducing our Advisory Board Scientists
- Produce: Handling Tips
- Seasonal Tips
- A Novel Method for Cooking a Turkey
- Crock Pot Cooking Tips for that Ideal Winter Dinner
- Cucumbers: for Cool--and "Cool"--Summer Treats
- Going Away for All or Part of the Winter? Prepare Your Kitchen for your Absence
- How To Grill Safely During the Summer
- How do summer squash and winter squash differ?
- New Year’s Resolutions For a Safer Kitchen
- Preserve the Taste of Summer by Canning—But Do It Safely
- Summer Food Fests Offer Much More than Calories
- Summer Party Tips: Baby Carrots (Using for Dips) Hot Dogs (Ditching the Guilt), and Watermelon (Finding a Ripe One)
- Tailgating: How to Do It Right
- Tips on Keeping Your Summer Fruits Flavorful and Healthy
- Shelf Life Tips
- A Food App You're Apt to Like; A Brand-New Invention for Getting Shelf-Life Information
- Battling the Ripening of Bananas
- Food Preservation--Low-tech Past, High-Tech Present and Future
- From Purchase to Storage, Tips on Extending Shelf Life
- Pesto: Ingredients, Uses, Shelf Life, Contamination, and More
- Shelf Life of Foods: What You Need to Know
- Shellfish and Shelf Life Aid from the Canadian Maritime Provinces
- Tips for Carry-along Lunches for Work and School
- Tips for Freezing Food and Freezer Care
- Cooking Frozen Foods
- Freezers And Food Safety
- Freezers And Freezer Burn
- Freezers And Nutrient Retention
- How Often Should You Defrost And Clean Your Freezer?
- How To Defrost And Clean Your Freezer
- How To Defrost Frozen Foods
- How To Freeze Foods: The Quicker The Better
- How To Wrap Foods For The Freezer
- Refreezing Frozen Foods
- What You Can Freeze And What You Can't--Or Shouldn't
- Tips About Genetically Engineered Foods
- Tips for Grocery Shopping
- Tips for Holidays
- Answers to Questions about Thanksgiving Dinner
- Chocolate Is Even More Healthful Than You Thought
- Enjoy St. Patrick’s Day Without Cabbage Stink
- Everything You Need to Know about Cranberry Sauce
- Food-Related Gifts Recommended by Experts (2014)
- Halloween Treats Even Parents Will Love
- Kitchen Gifts that Really Please
- Kitchen Gifts that Really Work
- Our 2016 List of Gifts To Please Every Cook
- Spring Celebrations: What’s on Your Menu?
- Suggestions for Handling Your Child’s “Trick or Treat” Treasures
- Tips for Winter Holiday Meals
- What NOT to Do With Thanksgiving Dinner
- Yikes! The Turkey Is Done, But the Guests Are Delayed! How Do I Keep My Thanksgiving Dinner Warm?
- Tips on Kitchen Equipment
- Tips for Refrigerating Food and Refrigerator Care
- Food Safety Facts
- How To Clean The Refrigerator
- How To Wrap Foods For Refrigeration
- How long can a pie be left unrefrigerated?
- Power Outage? Here’s What to Do with All That Food in the Fridge
- Proper Handling Of Produce In The Crisper(s)
- Proper Refrigeration Placement Of Raw Meat, Chicken, And Fish
- Six Tips for Extending the Shelf Life of Foods
- What Can and Can't Go In The Fridge Door
- Other Tips
- Microwave Cooking
- The 10 Most Dangerous Foods To Consume While Driving
- Are Your Kids Home Alone after School? Educate Them about Snacking
- Clever Inventions That Can Change Eating Habits
- Coffee, Juice, and Food in Central America
- Eggies™ to the Rescue?
- Ever Eaten “Glued” Food?
- Food Definitions: Umami, Locavore, Fruit, Heirloom, and Artisan
- Hot Dogs: What You Should Know about Them
- If You Don't Know Beans about Beans...
- In Defense of Processed Food
- Kids and Cooking: A Good Combo
- New Uses for Old Food: Try 'Em Out!
- Organic Farming and Organic Food: What Are the Benefits?
- Our Board Scientists Talk about 2015 Food Trends
- Portabella Mushrooms and Their Relatives: How to Handle Them
- Ten Exotic Fruits: Novel Treats to Drink and Eat
- Tips on Fishing and on Selecting Healthful Fish
- Tips on Making Food Appealing, Food Safety and BPA (again)
- Tofu: Water Regularly, Consume Promptly
- Want to get some/all of your protein from plants? We'll tell you what's tasty
- What This Site Is All About and How to Navigate It
- What We're Eating This Year: Ancient Grains, Coconut Oil, Kale, and More
- About Us
- In the News
- Food Trends For 2019
- Media
FAQs about Products We Use with Food
Safety is the overarching theme connecting these FAQs about the following subjects:
1) plastic bags on rolls in the supermarket, the ones consumers put loose produce and rolls in;
2) kitchen items (the dishwasher, fridge and freezer, and nonstick pots and pans);
3) the gas grill.
The answers come from four Shelf Life Advice Advisory Board scientists.
At the Grocery Store
In the grocery store, those rolled-up plastic bags for consumers to deposit their produce or rolls in are sometimes difficult to open. After selecting loose produce, sometimes I have to lick my fingers in order to get the bag open. By doing this, could I ingest enough pathogens to make me sick?
Food scientist Dr. Joe Regenstein: "In theory, any time you lick your fingers you risk swallowing pathogens. Obviously, handling fruits and vegetables increases the chance of coming in contact with contaminants. It's usually possible to open those plastic bags by vigorously rubbing the top pieces (the open side) together."
Food process engineer Dr. Tim Bowser: "I refrain from licking my fingers after handling produce or other surfaces that are exposed to public handling or traffic! A better idea would be to wet your fingers using some source other than your mouth. You can usually find some water in the produce department, where produce is sprayed, ice chips are used, and condensation sometimes forms on produce. But, in case none of these sources of moisture is available, bring an antiseptic wipe along and use that to wet your fingers. That will sanitize them at the same time!"
Food scientist Dr. Karin Allen: "When you're shopping for groceries, don't lick your fingers or rub your eyes or nose! Keep your hands away from your face. A shopping cart handle is a dirty, disgusting thing. A child who sat in the seat and held on to that handle may have sneezed on it or even picked his/her nose. [Some stores have sanitizing wipes available where you pick up your cart; it's a good idea to use one of these.] To open the bag, rub the top together."
Food Scientist Dr. Catherine Cutter: "Don't lick your fingers! Wet your fingers with condensation in the produce department or a hand sanitizer. Then, rub the top of the bag back and forth; it will open easily. You can then turn the bag inside out and pick up the produce with your hand inside the bag without actually touching the fruit or vegetable. Then reverse the bag."
In the Kitchen
Should I throw out nonstick pots and pans once the inside gets scratched and the nonstick surface starts to flake off? At that point, is the surface a health risk?
Dr. Bowser: "I use nonstick cookware and feel the hazards are insignificant. I believe that any of the finish that scratches off the cooking surface and becomes trapped in the food will pass through my system without incident. The nonstick finish is inert, and my digestive tract is not capable of breaking it down into any compounds that could harm me."
Dr. Regenstein: "I've heard some claims of danger, but none have reached long-term credibility with me. I use such a pan regularly and do not worry about it. However, I don't cook bacon, so I do not tend to fry at very high temperatures."
Dr. Allen: "I throw away damaged nonstick pans. If the surface is compromised, it is more likely to release gas, which is of a health concern. Some tips for using nonstick cookware:
- Don't use metal utensils to stir food in a nonstick pan. Instead, I recommend silicone-based spatulas, which are heat-resistant up to 450°F.
- Let the pot or pan cool down completely before washing.
- Don't use coated cookware to heat foods to a high temperature."
How hot does the water have to be for my dishwasher to do a good job of cleaning and sanitizing my dishes and utensils?
Dr. Bowser: "Hot water helps, but, when it comes to cleaning, most of the work is done by the detergent, so you should check the recommendations of your detergent manufacturer. The manufacturer of Cascade® does not recommend a particular temperature for their product, claiming that it is designed to work well over a range of temperatures. The maker of Finish® recommends 120°F.
"When it comes to sanitizing dishes, commercial dishwashers use two basic methods: heat or chemicals. In the hot water method, water is heated to 180°F to quickly kill bacteria. For the chemical method, sodium hypochlorite (bleach) or another sanitizing agent is added, and water is heated to about 120°F. Both of these methods are effective at killing bacteria. Temperatures lower than 180°F can be effective, but longer dwell times at the given temperature are needed to ensure microbiological kill."
I believe that, if a refrigerator is over-packed with food, it won't cool properly because the cool air can't circulate. But I'm wondering about what happens if a fridge has very little food in it. Will it also not keep things cool enough?
Dr. Regenstein: "Air movement is important, but the quantity of food in the refrigerator determines the 'reserve' of cool – it serves the same role as ice. Therefore, too little does mean the heat from opening the door will have a larger impact, but not a great deal, I suspect."
Dr. Bowser: "An over-packed refrigerator can prevent cold air from circulating, resulting in uneven cooling. Some space is needed for the cool air to flow. 'Thermal mass' also helps the refrigerator to maintain its temperature when the door is opened and closed frequently. All of those important items you keep in the refrigerator (such as milk, butter, fruit, vegetables, and meat) are cold and contribute thermal mass to the refrigerator. When you open the door, the cold air drains out and is replaced by warm air. After you shut the door, the cold items in your refrigerator help to quickly cool the warm air that entered when the door was opened. This action minimizes the time period of air temperature swings in your refrigerator and helps to prevent the refrigeration system from turning on and off too frequently."
I've read that a freezer works best when it's full of food. Right?
Dr. Bowser: "Yes, this is correct for the same reason as the well-stocked refrigerator keeps the air cooler. It is good to leave some space for air flow in an upright freezer. Most horizontal freezers refrigerate via conduction (not air convection); in this case, air flow is not as important."
Dr. Cutter: "If you're putting a large amount of food that's not frozen into your freezer, be sure to divide it into smaller packages (freezer-wrapped in plastic) so that all of it--including the middle--will get frozen. Once all the product is solidly frozen, it can be repacked more tightly so that it will take up less space in the freezer."
At the Grill
Is it necessary to clean the grill before or after every use?
Dr. Bowser: "The heat will kill the bacteria as long as the grill is properly warmed and the food chunks are small enough to be completely heated to their core. My question is this: 'Who wouldn’t want to clean their grill before using it?'''
Dr. Cutter: "If you don't like the idea of putting a beautiful steak onto dirty grill grates but you also don't enjoy scrubbing those grates, I recommend disposable aluminum grill liners. If you don't find them in a local store, you'll find several brands of these sold online.
"If you are in the habit of scrubbing those grates with a wire brush, be forewarned: many people have wound up in a hospital emergency room with serious injuries because pieces of the metal bristles come off the brushes and wind up in grilled food."
How safe are those fake coals used in gas grills (to line the bottom and make the grill heat evenly)? Are they putting something on our food that could be harmful?
Dr. Bowser: "Most of the fake coals that I am aware of are lava rock or ceramic. These are natural substances that are relatively inert and safe."
Source(s):
Karin E. Allen, Ph.D., Utah State University, Dept. of Nutrition, Dietetics, and Food Sciences
Timothy J. Bowser, Ph.D., Oklahoma State University, Dept. of Biosystems and Agricultural Engineering
Catherine N. Cutter, Ph.D., Pennsylvania State University, Dept. of Food Science
Joe Regenstein, Ph.D., Cornell University, Dept. of Food Science