food-safety

Discolored meat prompts an immediate question: is discolored meat bad? Color changes in meat are common and often harmless, yet they can also signal spoilage or improper storage...

Thoroughly cleaning a turkey before cooking reduces the risk of foodborne illness and helps the bird cook evenly. This process begins with safe thawing, followed by careful rins...

An at-home fruit wash is a simple step you can take to help reduce surface residues, microbes, and some chemical traces on produce before you eat or cook it. It is not a disinfe...

Bacteria are typically destroyed when food reaches an internal temperature of 165°F (74°C), which is generally sufficient to kill most foodborne pathogens within seconds. High...

No, raw eggs should not be left out overnight at room temperature if they were previously refrigerated. In the United States, fresh shell eggs are washed and sanitized, which re...

Once opened, store spaghetti sauce in the refrigerator and generally use it within 5 to 7 days for best quality and safety. Treat this as a typical guideline for cooked tomato s...

Sell by, best if used by, and use by dates exist to guide quality and inventory, not safety in every case. Meat can often remain safe to eat beyond the sell by date if it has be...

For chicken wings to be both safe and juicy, they must reach a safe internal temperature while avoiding excessive dryness. This guide explains target temperatures, how to measur...

Hamburger meat often appears brown, and this is typically normal rather than a sign of spoilage. Color in ground beef results from myoglobin, oxygen exposure, and processing met...

Beef tartare carries a risk of foodborne illness because it is served raw and therefore can contain pathogens if contaminated. The short answer is yes, you can get sick from bee...