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Advice on Food Handling and Kitchenware

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FAQs about Shelf Life: Tortillas, Pancakes, Wine, and More

Aug 20, 2012

pancakesThe two most commonly asked questions about shelf life are these:  How long will this food last?  What can I do to make it last longer? As you read the answers in these FAQs, remember these two points: 1) Shelf life is NOT about safety; it's about quality. 2) The "use-by" date on a product generally refers only to the unopened item.  If you want to know how long the contents in an OPENED container will remain at its best, you can find the answers for hundreds of foods by using the search box on this site's home page.  Now, onward to the questions we've been asked recently.

Shellfish and Shelf Life Aid from the Canadian Maritime Provinces

Aug 10, 2012

lobsterDid your grammar school teachers begin the school year by assigning an essay about your summer vacation?  Mine did, so I've never gotten out of the habit of summarizing my summer travels.  What's my excuse for posting this kind of piece on Shelf Life Advice?  Travel, in most cases, not only broadens the waistline but also one's knowledge of food and what can be done with it.  In July, my husband, daughter, and I took a bus tour of three of Canada's maritime provinces--Nova Scotia, New Brunswick, and Prince Edward Island.  We enjoyed tasting some new food combinations and found a Canadian-made product that can rejuvenate foods that have become too dry. Here's our story.

"Is It Safe To….?" FAQs Answered by our Advisory Board

Aug 08, 2012

lemon in drinkFive FAQS from the Shelf Life Advice users are answered below by the scientists serving on our Advisory Board:

 

 

Q: Is it safe to have a restaurant put a slice of lemon or lime in your beverage? Is there a risk of contamination from the fruit?

 

Is the Food Safety Modernization Act Making Our Food Supply Safer?

Jul 30, 2012

people eatingWith much jubilation, the Food Safety Modernization Act (FSMA) was signed by President Obama on January 4, 2011.  It was the largest, most significant overhaul of the U.S. food safety system in more than 70 years.  Since FSMA became law, announcements of food recalls have continued via the news media, so you may be wondering if FSMA is actually helping to keep our food supply safer.  Perhaps you've been contacted (as I have) by an advocacy group begging recipients to call the President and urge him to take action to get rules related to the law out of committee and working for the public good. I researched the causes of the delay and asked the scientists on the Shelf Life Advice Advisory Board to comment on it and the current impact of the Act. Here's what I've learned.

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