Tagged With food safety

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Meat is not for everyone. If you didn't grow up in a meat-eating household, or if you're a former vegetarian, cooking it can seem a little daunting. It is, however, not that hard to cook, but there are some common concerns people have when they first embark down the path of cooking animals.

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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.

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On a scale from "1" to "listeria" the amount of stomach trouble I would expect a bowl of rice to give me falls around a "2", but apparently the seemingly innocuous grain can inflict a lot of pain if it isn't stored properly.

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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".

Shared from Gizmodo

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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.

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Sell by, best if used by, expires on, display until; the shelf life of food seems like it's a well regulated, concrete affair, but it's not: It differs by region and type of food. In the end, those labels mean almost nothing, which leads to both food waste and an assumption of safety.

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A brand of SPC tinned tomatoes has been recalled from Coles, Woolworths and IGA for potentially exploding in customer's faces. No really. Apparently, increased air pressure in the can is to blame.

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You get told a lot of things throughout your life. Everybody has a few nuggets of 'facts' they would like to share with you. Many of them relates to how to prepare and store edible goods to avoid food poisoning. Australia's government agency for scientific research CSIRO is aware of this and has decided to use science to debunk five prevailing food safety myths.