#food-safety

#food-safety

"You should be using a food thermometer to measure what the temperature is, and you must keep it at all times above 140 degrees Fahrenheit, even overnight," he added.

For best results, store arroz con leche in colder areas of the fridge, ideally at the back, and refrigerate it within the first 2 hours.

The plastic toys inside Kinder Surprise eggs have been deemed a choking hazard for children, leading to their ban in the U.S. under food safety regulations.

The Lakewood Farm in Burrsville, N.Y. represents a notable innovation by producing eggs that are not only fresh but also completely germ-proof, available for a premium.

Blue cheese may be mostly gluten-free, but those with celiac disease should exercise caution and verify ingredients due to potential contamination during production.

Employees at Mister Pan Bakery were using unclean gloves and bare hands to handle raw bread, risking serious contamination and hygiene issues.

Texas Governor Greg Abbott is considering a significant bill that would mandate food manufacturers to disclose on product labels if their ingredients are banned in other nations, aiming for increased consumer transparency.

People working with food in the kitchen, meat and produce areas "did not wash hands between entering and exiting the food preparation area and prior to donning gloves to handle food items."

Homemade pickled eggs must be refrigerated to prevent botulism, as eggs are tricky to pickle. The yolk absorbs the pickling solution much slower than egg whites.

Nissin's new Fugu Dashi Salt cup noodles combine innovative flavors, including pufferfish extract and yuzu, offering a unique yet safe experience for instant ramen lovers.

"The decision to remove TiO2 from Skittles comes after years of public outcry both within the United States and abroad, and nearly a decade after Mars Inc. pledged to remove the ingredient from all productions."

Frozen pizzas should not get you sick no matter how long they're in the freezer, as the low temperatures inhibit the formation of bacteria.

Despite the request, his meal arrived with the problematic accouterment, prompting a medical reaction that required the customer 'to seek the care of medical professionals,' per the complaint.

By contrast, glass is non-porous, so it doesn't leach toxins into food, regardless of temperatures. It's also resistant to chemical changes, so glass containers don't absorb food flavors, moisture, or bacteria.

"After hanging out in the sun with friends all day, the last thing foodies want is to tote home a half-full bowl of pasta salad."