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Costco Ahi tuna...sushi grade?

by cleopatra999 4 years ago

I am assuming the ahi tuna at Costco is not sushi grade. I am wanting to make ahi poke, and most of the recipes call ...


ScottZee commented 10 days ago

Question about canning safety

by NonnieMuss 13 days ago

I'm in about my third year of canning - mostly jams, pickles, and salsa so far, but I have a soup recipe I'd love to ...

NonnieMuss commented 13 days ago

How Come "Rare" Duck is Okay, but "Rare" Chicken is Deadly?

by Bacardi1 5 years ago

While I've enjoyed well-roasted duck for my entire life, I've never eaten or served it "rare", which has been the rag...


Madrid commented 17 days ago

How long should shredded chicken and chicken noodle soup last in the fridge?

by Crankyrobot 3 years ago

I ALWAYS do this. UGH. I froze about half of it, the rest, I had planned on eating, but didn't. We made it late on We...


monksteelers22 commented 19 days ago

Frozen roast left out way too long

by CLEeats 19 days ago

I know I screwed up. I pulled a frozen roast out to thaw on the counter yesterday morning, intending to put it in the...


ricepad commented 19 days ago

My roast chicken w red near thigh bone - is the whole chicken bad?

by lisaleira 23 days ago

Hello!! I just roasted a whole chicken and I didn't use a meat thermometer to check the thigh, I just cooked it fo...


Unkle Al commented 21 days ago

Apple mouldy at the core?

by FrenchSoda 7 years ago

I was happily munching my apple today when I got to the core and discovered copious amounts what looked like white mo...


FreetobeZoe commented 27 days ago

Baking Challah [moved from Kosher board]

by craigcep 5 years ago

I'm on vacation this week so I'm baking challah. Recipe says to let dough rise for an hour. Can I let it rise overn...


lburrell commented 28 days ago

Brie with brown discoloration - safe?

by blueartemis4 1 month ago

I just opened this Brie. The sell-by date is not until some time in late May. It has some brown discoloration over mu...

thegforceny commented 1 month ago

Bugs in Rice-Is it still edible?

by iLoveFood 11 years ago

I have a giant bag of jasmine reice I bought a few months ago and it now has these tiny little gray bugs in it. Some...


kraz4catzz commented 1 month ago

Does cooking sherry go bad?

by MIMIMOM 2 months ago

I bought a bottle of cooking sherry about 3 years ago to make some she crab soup. It got pushed to the back of my pa...


Indy 67 commented 1 month ago

Ziploc bags for sous vide, are they safe?

by zackly 2 years ago

I've been cooking sous vide for 7-8 years and have always used Ziploc (or another brand) bags to cook in because they...


AngelArs commented 1 month ago

How to know when dried shrimp has gone bad

by learntocookchinese 2 years ago

I'm going through Fuchsia Dunlop's Every Grain of Rice. For dried shrimp, she says "Stored in the refrigerator or fre...

hill food commented 1 month ago

How long can I leave eggs out of the fridge?

by foodsmith 8 years ago

I left a handful of eggs out today for 2 hours to make another Genoise cake. But I realized my oven won't be free for...

hotoynoodle commented 1 month ago

Moldy Salami

by TastyReuben 2 months ago

Yesterday I made pizza, and I knew I had some opened sliced Boar's Head salami that would work well. I hadn't had it ...


MikeG commented 2 months ago

Cheese in the Mail- Safe to Eat?

by ocmarie 2 months ago

I just received a package, sent by 2-day mail, containing (yay!) three bricks of Vermont cheese. Two are varieties of...

HeidiCooksSupper commented 2 months ago

Pawpaw seeds - just how poisonous are they?

by Full tummy 9 years ago

I have recently purchased a couple of pawpaw trees. We aren't talking papaya here, but the pawpaw that grows and pro...


ricepad commented 2 months ago

Aluminum clad stainless steel was stored in fridge for 2 days

by jennabelle_jo86 2 months ago

Hello. My mom made oatmeal and put the leftovers in the fridge. I just threw it out today because I am weird about my...


medlar commented 2 months ago

Is it safe to keep stock at 160F?

by nutellablop 2 months ago

Hey all, I made chicken stock by simmering it on a stove for a few hours, and then moving it into an oven at 180F ov...


nutellablop commented 2 months ago

Why can't we eat rare chicken?

by biggreenmatt 3 years ago

I'll apologize in advance for the duh of what may be a really, really obvious question. Various government agencie...


HFelker commented 2 months ago