More FAQs about Minimum Safe Cooking Temperatures: Pork and Other Perishables

By Ethel Tiersky

Oct 17, 2012

food thermometerIf you've ever purchased a food thermometer (and I certainly hope you have), you probably found it packaged with a list of minimum safe temperatures for cooking different types of perishable foods.  For meat and fish, it's 145°F; for eggs, it's 160°F; for poultry, it's 165°F; and so on. Shelf Life Advice has also told you that leftovers should be heated to165°F. Perhaps you've been wondering why there's so much variation in recommended safe cooking temperatures. The following Q/As delve into the reasons.

Food Definitions: Umami, Locavore, Fruit, Heirloom, and Artisan

By Ethel Tiersky

Oct 02, 2012

umamiWords fairly recently added to English (such as "locavore"), words originating in other languages (such as "umami"), and familiar words used in obscure ways (such as "heirloom")--all these may need defining to eliminate confusion. 

 

A definition may also help folks tell a fruit from a vegetable.  The problem here is that what's considered a fruit by the average person is somewhat different from the scientist's classification.   We've consulted various expert sources to find authoritative definitions and help your food vocabulary become larger and more accurate.

Tips About 4 Popular Beverages: Wine, Coffee, Water, and Soda

By Ethel Tiersky

Sep 21, 2012

wineHere 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.

Meet Your Beef--Via Bar Code Info

By Ethel Tiersky

Aug 28, 2012

RFID tagHow much would you like to know about the animal that may be contributing a roast to your dinner?  Would you like to meet in "person"? Probably not (though some people would). Would you like to see its photo? Maybe not. But what if, by scanning the bar code on the package, you could learn this type of information: where the animal was raised, what hormones or antibiotics (if any) it was treated with, what vaccines were administered, what type of diet it was fed, and how old it was when slaughtered? 

Food and Water Safety During a Hurricane, Flood, and/or Power Outage

By Ethel Tiersky

Aug 28, 2012

HurricaneWhen a hurricane, flood, or other natural disaster cuts off electricity, gas, and/or the water supply in a particular area, three of many difficult tasks residents have is trying to keep perishable food safe, determining which perishable foods must be discarded, and maintaining a supply of safe water to drink. Part of the solution is preparedness; the other part is following the advice of experts.  Fortunately, the federal government posts a great deal of information online that answers questions about food and water safety. What follows is one of these articles (from foodsafety.gov) plus links to many more.  We hope you won't need this information, but, at this writing, Isaac is rushing toward the Gulf Coast, and serious damage and flooding is threatening.

 

 

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

By Ethel Tiersky

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

By Ethel Tiersky

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

By Ethel Tiersky

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?

By Ethel Tiersky

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.

Scientists Answer Two FAQs about Egg Safety

By Ethel Tiersky

May 29, 2012

EggsSince the major egg outbreak and recall in 2010, Shelf Life Advice visitors are asking more questions about the safe handling and consumption of eggs.  Recently, Chicagoan Kay M. sent us two egg-related questions; one about organic eggs and another about raw egg whites. Here are her questions and the responses from 4 scientists.

 
 

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