Tagged: Food-Safety
5 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.
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.
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 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.
Beginner