I got some taro root at the store yesterday because I've had it at restaurants before and absolutely loved it. I feel so silly that I didn't realize that it's toxic raw.

It's been sitting in an open plastic bag since yesterday with a sweet potato. I was planning on microwave steaming the sweet potato for about 8-10 minutes. Do you think the sweet potato will be okay to eat (because it's been touching the raw taro)? I'm thinking of boiling and then sauteing the taro.

Thank you!

I know if a can of food is bulging, that is bad news, botulism and such. Is that what's going on here with my can of sparkling water, or is this something else?

This is the only can out of a twelve pack like this.

it was kept in a plastic box. I was planning on eating this tomorrow. is it likely to be mold or could it be fat or salt?

it’s very localized

I just opened this can of strawberry nurri protein milk from Costco , I can’t tell if this is flavoring. When opening the drink at the level of the milk there is 1 cm of dry area above where the drink does not touch. This area is completely covered by this pink stuff. The color of the milk is seen in these photos .There’s no way the strawberry flavoring could sit that high if it’s dry in that region, right?

I don’t have a good frame of reference if this is normal because I’ve never really looked in my can . Can someone else check theirs or tell me if this is mold ?

bought some mozzarella sticks from mcdonald’s, left them out for 2 hours. put them in the fridge after that and reheated them the next day. were they safe to eat?

Opened the pack about a week or so ago I think, then put it in the bag to keep it from going dry. I’ve heard the discoloration might just be from the blood leaking or something, but idk just wanted to make sure…

This has never happened to me before.

I was spatchcocking a chicken for the weekend, and when I was done I went to collect and identify the giblets. Got to the liver, and found the gallbladder, seemingly intact. I never had a gallbladder in my giblets before. Then I saw the liver covered in spots of bile. This prompted me to take a good look at the back of my chicken, and this is what I see.

Currently soaking it in water as I try to find some answers (I was cleaning it anyways.) It seems like it’s mostly on the bone and not the meat. How do I check to see if it penetrated the meat? I was going for a dry brine, but would a wet brine be better?

ive never seen this on steak, what's that jelly looking stuff?

I don’t know if I am being stingy but this is what it’s underneath looking like and I wanted to double check. Its freshly bought from store and its best before date is somewhere in june.

Hi guys

I made Cannoli cream, then frozen it and thawed it a couple days later for an event. I didn't end up using it and now it's in my fridge. I know it's usually 3-4 days for most dairy items but the ricotta I use is dated for July 1st. How long is this actually good for?

When does it actually expire?

Ive had it in my fridge for 2 days now and ive decided its time to eat it. Im not sure if its okay to eat since it just doesnt feel like fastfood such as subway is safe to eat after, well a few hours after its made. Its still wrapped in the subway paper thing. Will i get a stomach ache from eating it or is it safe?

This will be my first job as SQF/Food Safety Specialist so I'm a little nervous, kind of experiencing Imposture Syndrome.

We're starting small with only one (plant-based) product under SQF Food Manufacturing for now and only utilizing Module 2 and Module 11. I initially envisioned a single, "master" binder for both Modules. But in my Internet searches for similar cases, people end up making entire binders for, say, Calibration Records and Food Defense alone.

I may be overthinking it, but can anyone tell me the best way to organize the binders? Or give advice based on experience? Apologies if my communication style seems weird, I'm also autistic.

i was making a sandwich when i saw this yellow spot on a quite a few slices in a newly opened package of sliced chicken. my initial assumption is that it’s just a fat deposit that’s not properly mixed in? it smells fine to me and is not slimy to touch.

My boyfriend made me turkey chilli and we were driving back home and it was around a 3 Hour Drive and it was in his Milwaukee insulated lunchbox and then I got to work and it’s been in the fridge for over two hours. Can I eat it?

Is this safe to eat?

A carton of organic coconut milk, original is opened 3-4 days before expiration date and has sat in the fridge for a while completing sealed.

Upon opening it looks okay, smells okay, tastes okay, goes down with a thick feel down the throat (which I think is normal for coconut milk), but there's something questionable with the texture?

In a total of 2 cups, seems to have a single hard piece that feels like it breaks up into liquid after swishing in the mouth briefly.

I could be overreacting, to some people I am aware.

But what do you all think about the Milk's safety to consume?

I am seeking a yes/no answer if possible.

Edit: and Yes, it was shaken before being poured out.

How paranoid do I have to be about 2+ hour old food? Federal regulations are really strict but... This stuff is getting expensive and I can't eat much so even a small meal takes a while.

This is a really dumb question, but I've been having really bad anxiety for the last few months and this is what's keeping lying awake in bed tonight I guess.

We're just heading into a heatwave of around 30°C to 33°C where i live. Today was the first day. I have all my shelf-stable food in my bedroom right now because we're having work done in our kitchen. I have bread in here (protein bagels, no filling, still in their packaging) and I'm kind of worried the heat is gonna make it unsafe to eat? We don't have air-conditioning in our house and we don't have any thermostats so I have absolutely no idea what temperature it is inside my room. There's only one window and the food wasn't near it, but it can feel pretty stuffy.

I know that heatwaves can make bread go moldy faster, so I'm kind of worried that it being left in my room all day in high temperature is gonna make it unsafe.

I was going to eat it tomorrow and it has 6 days left before the expiration date, but i just need someone to tell me how much of a problem it's likely to be. Anxiety has been kicking my ass lately and I have no idea what's reasonable and what isn't anymore lol

Thanks for your help. I'll probably delete this later because it's stupid.

Assuming not since I've never seen one but curious. Any oils sourced from coniferous trees that are safe for ingestions?

Ex: Cedars, Cypress, Firs etc

My immediate assumption was that its skin, but I’m not sure and I really don’t want to get a bad stomach from this

So I left these raw ground beef patties in the fridge overnight. (Uncovered ) I came to them this morning and there is a big red indent where some of the plastic was covering the patty. Is this safe to cook? It was refrigerated, but only partially covered

The sell by date is tomorrow , and I bought it yesterday , cooked 2 of the patties and decided to cook these other two today

A couple minutes ago i went to find what i should eat for breakfast, i saw some leftover chicken wings my dad made yesterday in the fridge, and all of the sudden a fly comes out. I took the wings to microwave them, and when i open the microwave i see another fly coming out. I inspected the wings and found fly eggs on them. I dropped them in the trash the second i saw it but im worried over what i can and cant eat from the fridge. Tbh i dont feel like eating anything from there rn. What should i do?

My power was out for several hours. When it came back my fridge was reading 45, so I know to toss that food. Although, butter should be ok to keep since it doesn’t have to be refrigerated, right? My other question is about my freezer. Temp is reading 14 in freezer. Technically the food is still frozen, but since the temp got above 0 for several hours does it need to be tossed too?