Food Safety
How to keep food safe. The science behind temperature danger zones, expiration dates, foodborne illness, and preservation.
Most foodborne illness is preventable. The bacteria and molds that make people sick follow predictable rules. Temperature, time, acidity, water activity: these are the variables that control whether your food is safe or a risk.
These articles explain the microbiology and chemistry behind food safety. Understanding the why makes the rules easier to follow and easier to apply to situations the rules didn’t anticipate.
Cross-Contamination: How Foodborne Illness Actually Spreads
Cross contamination prevention starts with understanding how pathogens move through your kitchen. Here's the science behind safe food handling.
BeginnerExpiration Dates: What 'Best By' Actually Means
Do expiration dates actually mean food is unsafe? Learn what 'best by,' 'sell by,' and 'use by' really mean and when dates actually matter.
BeginnerFermentation Safety: When Good Bacteria Go Bad
Is homemade fermented food safe? Learn the science behind lacto-fermentation safety, what can go wrong, and how to tell success from spoilage.
BeginnerFood Irradiation: What It Is and Why It's Not Radioactive Food
Food irradiation safety is well-established by WHO, CDC, and FDA. Here's how it works, what it does to food, and why 'radioactive food' is a misconception.
BeginnerFreezing and Thawing: What Happens to Food at the Molecular Level
Does freezing kill bacteria? No, and that changes everything about how you thaw food safely. Here's the molecular science behind freezing and food safety.
BeginnerHome Canning Science: Why Botulism Is the Real Risk
Is home canning safe? It depends entirely on the food's acidity and your method. Here's the science behind botulism and pressure canning.
BeginnerMold on Food: When to Cut and When to Toss
Is it safe to cut mold off food? It depends on the food. Here's the science behind mycotoxins, hyphae penetration, and the cut-or-toss rule.
BeginnerRaw Milk: Unpasteurized Science
Is raw milk safe? We look at what the evidence actually says about pasteurization, nutrition claims, and the real pathogen risks of unpasteurized milk.
BeginnerThe Rice Reheating Problem: Bacillus Cereus Explained
Is reheated rice safe? It can be, but only if it was stored correctly. Here's why rice has a unique bacterial risk and how to manage it.
BeginnerThe Temperature Danger Zone: 40°F to 140°F Explained
The temperature danger zone is 40°F to 140°F (4°C to 60°C). Food left in this range allows bacteria to multiply to dangerous levels. Here's the science behind the rule.
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