Seafood can be an iffy choice depending on the season and day of the week. With that said, you should be wary of these foods 24/7 - just in case. No one wants to get food poisoning, so take heed of these fishy food tips.
Tagged With food safety
When you cook food at home, you know you have two hours — arguably four if you really want to push it — to get your food out of the room-temperature air and into your belly. Any longer, and that plate of chicken salad is a bacterial brouhaha. But if you're picnicking in 30C+ weather, food goes bad faster — a lot faster.
Cruise ships are considered to be notorious hotbeds for illness, especially the "firing out both ends" kind. If you'd rather spend your trip soaking up sun and drinking Bahama Mamas than seeing your buffet dinner in reverse, follow these tips.
Due to its low-ish smoke point, olive oil isn't the best choice for searing meats or other single-layer, high-temperature cooking methods. However, as Chef Helen Rennie explains, that doesn't mean you can't crank up the heat when cooking a range of foods in olive oil - from caramelised onions to sauted potatoes.
Cities have plenty of forageable food available, from plants that grow as weeds to fruit trees and bushes that were either abandoned, or were planted just for looks. But is this food too polluted to eat? Probably not, according to two teams of scientists who have tested it.
Back in the office today? Go check the fridge. It's fairly likely to at least have a carton of milk that expired on Boxing Day.
Apparently this is less than ideal, and the Food Safety Information Council is urging workers and employers to avoid food poisoning by taking care of "that much neglected workplace kitchen".
Kombucha is a fermented tea that people enjoy for the taste, but also for probiotic benefits that can support healthier digestion. It's so popular that many kombucha lovers go the homebrew route to customise their own. The problem, though, is that when brewed incorrectly it can be a serious food safety risk.
New research released by the Food Safety Information Council for Australian Food Safety Week shows that 36 per cent of Australians are taking a risk by eating raw egg dishes with 10 per cent eating raw egg dishes at least once a month. Not only is this completely gag-worthy, but the consumption of raw egg dishes has been linked to increased numbers of salmonella outbreaks.