Tagged: Bacteria
6 articles with this tag.
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.
BeginnerFermentation: How Microbes Transform Your Food
Fermentation is how microbes convert carbohydrates into acids, alcohol, and CO2, transforming ordinary ingredients into complex, flavorful foods. Here's how it works
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.
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 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.
BeginnerYour Gut Microbiome: A Beginner's Guide to the Ecosystem Inside You
Learn what the gut microbiome is, what it does, and what the science actually says about probiotics, prebiotics, and diet.
Beginner