Salmonella
How to Safely Dehydrate Food: Temperature, Water Activity, and Jerky Rules
USDA jerky rules exist because dehydrators may not kill Salmonella before moisture is removed. Learn water activity science and two-step dehydration methods.
IntermediateIs Sous Vide Safe? Low-Temperature Pasteurization Explained
Sous vide pasteurizes food at lower temperatures by holding them longer. Learn the time-temperature tradeoff, Douglas Baldwin's tables, and the anaerobic vacuum risk.
IntermediateRaw Cookie Dough: The Flour Risk Nobody Warned You About
Raw flour is a recognized E. coli O157:H7 source. The 2016 flour recall sickened 45 people across 21 states. Learn why raw dough is risky even without eggs
BeginnerRaw Eggs: What's the Actual Risk and When Should You Worry?
About 1 in 20,000 eggs carries internal Salmonella. Here's how to calculate the actual risk, who should worry, and when pasteurized eggs make sense.
BeginnerSalmonella in Food: Sources, Symptoms, and How to Prevent It
Salmonella causes 1.35 million US infections yearly. Learn where it hides, why eggs are a special case, and the temperatures that kill it.
BeginnerShould You Wash Raw Chicken? Why the CDC Says No
Washing raw chicken spreads bacteria up to 3 feet via water splatter. Cooking to 165°F kills everything on the chicken. Rinsing does not. Here's the evidence.
BeginnerWhy Sprouts Are One of the Riskiest Foods You Can Eat Raw
Sprouts have been linked to more than 30 US foodborne illness outbreaks since 1996. Learn why the sprouting process makes pathogen control nearly impossible
Intermediate