I had a thermos of turkey chilli today for lunch, but I forgot to eat it and ended up leaving it in my locker(room temp); by the time I get to it tomorrow, it would have been sitting in the thermos for more than 24 hours.

I don’t think mold can grow that fast but can I salvage the thermos and will the chili have gone bad? I know it won’t be safe to eat but will it be obviously spoiled?

I think all raw meat has a funky smell so it’s really hard to tell if it smells off

I looked it up and I'm worried that this might be a fungus?

I ate some grapes a week ago that I also looked like this but didn't finish the whole container. I also can't tell if they look like this before they were frozen. I always freeze my grapes. That's how I like to eat them. I don't know if this is just an effect of them being frozen because I've never seen this before but does anyone know what the black spots are? It's not on all my grapes just some of them, I'm not eating the ones with the black spots.

Has been on the freezer since before the freeze by day

Just normal chicken soup… 🤷‍♂️

Noticed a giant sliver of wood in a block of Tillamook cheese after eating half lol 😭

https://preview.redd.it/ekqqv56jjx4e1.jpg?width=3024&format=pjpg&auto=webp&s=bc8420c6cb168261c032a5150c3e687a4d1a2a04

Not sure when we bought them, but I been seeing Grimmway farms carrots have a recalled, mainly the organic ones. Problem is these don't have a specific label besides coming from grimmway, are these safe? they are the 2lb ones.

I have some carrots from a farm that haven’t been cleaned or peeled, after peeling away the dark spots and some of the mold they look and feel fine on the inside. Are they safe to cook or pickle..etc?

my dad made chicken yesterday and those are the leftovers. Is it undercooked?

I got canned tomatoes yesterday for chili and noticed a few had these spots. Can looked fine and smells fine. Is it just one bad tomato in the bunch?

There’s this thick white substance in the holes of this chicken sausage. I’ve never seen this before. Any ideas what it is? It’s in every piece.

Im not sure if this is the correct sub maybe someone can help or guide me where to find this answer.

To start, my tap water is pretty bad for drinking for various reasons. So I buy 4Litre/1 gallon distilled water bottles like this one https://imgur.com/a/llsOpB4. I drink the water, use it for cooking, use it for my dog etc. Each bottle takes me a couple days to go through. I never drink out of the bottles, or touch the opening of the bottle or contaminate anything to do with the bottle besides just general contamination from air. I just pour the water out of the bottle and close it.

Once the bottle is empty I close it and hang on to it for lets say 1 week empty. Then I will gather all my empty bottles and there is a city public water faucet where i can fill the water up with clean filtered city water. I fill up all the bottles and use them again for drinking, cooking, etc. When they are empty I usually will recycle them at this point because they have been used for lets say 14 days since purchased and will buy more new bottles. Again, I never put anything in the bottles except clean water and dont contaminate the insides with anything but water.

My question is: Can I go another refill or two before I recycle them? Or would you say that is too much general bacteria entering the bottle when I open and close them and using them daily? Or would you say they are still very clean and not going to cause any issues to keep reusing them without cleaning?

Im just wondering if I can save some money and plastic by reusing them more before I recycle. I just worry about having bacteria in the bottles after a certain amount of time just from general atmosphere bacteria.

I just drank about a mouthful of organic pulp OJ from Whole Foods (it says not from concentrate and the only ingredient is orange juice). Thankfully it’s pasteurized, but it had a really weird taste. It tasted sour or musky and had a very faint sour smell to it as well (it took me a few tries to actually pick up on the weird sour smell). A part of me almost thinks it kind of tasted like the wax stuff they put on citrus peels which is bizarre. OJ hadn’t expired but I’m slightly paranoid I’m going to get sick from this. Any thoughts on what it could be? Maybe just unripe oranges that were used in this batch? I drank a bunch of water after hoping that it would reduce changes of getting sick but there’s probably no basis for that

So, I just ordered from red lobster because I wanted a taste of my childhood before they close down for good, if they do. They left out the tartar sauce I ordered (first red flag) and then I start eating the lobster bisque, and it’s chunky. I had one spoonful, said “naw, no way” then had a second, and the chunks were creamy… spoiled lobster bisque?

Hi everyone! I feel like I need to say something before I go insane on this sub. You don't have to be afraid of botulism in the way that you guys are.

Botulism is a toxin that stops your nervous system from communicating with your lungs and heart and kills you.. sounds pretty bad I know. And it is bad if you get it.

In 2021 there were 82 confirmed cases of Botulism In all of EU/EEA. And out of 30 countries 19 reported 0 cases. (European Centre for Disease Prevention and Control. Botulism. In: ECDC. Annual Epidemiological Report for 2021. Stockholm: ECDC; 2023.)

Out of around 450 million people in the EU, 82 is a pretty low number. Around 1 in 5,5 million. The disease is extremely rare and I'm so fed up on people throwing away huge amounts of food because of some god dame dent on a can!

I hope you will be able to enjoy eating food and cooking food without as much fear and anxiety of this deadly but extremely rare toxin in the future now that you have a bigger perspective.

Wash your hands after you've been to the toilet and don't lick raw chicken.

PS. Yal are over cooking your food like crazy.

Best regards a Swedish Chef ❤️❤️

If they’re on a buffet style line? Do they have coolers/warmers in those areas?

I know kidney beans from dry are toxic and cannot be cooked in the slow cooker without soaking and boiling first (time varies but i think 30 minutes to be careful)

I am cooking white navy beans with ham and I soaked them overnight, they were plump the next day but there was very little extra water so maybe i could have used more water?

I drained off what there was and added them to a pot of new water (boiling for about 12 minutes). Google says anywhere from 10-30 boiling for beans to remove toxins. Is this enough?

After they were done i drained them again and added them to my crockpot with the stuff.

Will these be safe to eat?

I bought this pesto this morning (04/12) and as I was boiling my pasta I noticed that it expired on 01/12. it was sealed and kept in a fridge the whole time. smell and taste don't feel off, is it safe to eat?

Two days ago, I wanted to make some trendy recipe of soaking dried figs in olive oil. At first I was planning to leave them for two weeks before consuming. I remember hearing that I should rinse them off beforehand, but I did not let them properly dry (use a paper towel, they were damp) before adding the olive oil. Now I’ve just learned of botulism for the first time. Would they be safe to consume immediately or would it be best to scrap it? They have been in a pretty warm environment (~70°F+)

I was breaking down a Turkey I got today and noticed this stuff under the skin of the breast. Was not anywhere else and no odors

So, about a week ago I spotted a cockroach on our kitchen counter right next to the coffee machine. After talking to my husband we figured out we both actually spotted one or two baby roaches during the past couple of weeks (not realising they're roaches until I saw an adult). We immediately took precautions, chucked most of the food that has been opened and put the rest in a sealed box and contacted a professional to get rid of them. We're now staying with the in-laws until it's 100% roach-free.

Now, I made some gingerbread cookies about 2 weeks ago, they're quite a lot of work to make. I left them on the counter for 1 night before putting them in a plastic bag on the window sill.

I then moved them to the sealed box. It's been a week since we last ate them and no one got sick. But theoretically, roaches could have touched them about two weeks ago when they were left on the counter. BUT no one has been sick, it's been a week and since then the roaches couldn't have touched them. They also contain a lot of spices that I'm told roaches hate - like cinnamon, anise etc.

I know the go-to advice is chuck them, if you're not 100% sure they're safe. But they really did take a lot of time and effort to make and I do think they should be safe, considering we ate them a week ago and are completely healthy and they contain the spices that roaches hate. Also, we caught the roaches super early and only ever saw a couple of them. They got to our apartment from the neighbours, apparently (that's what the exterminator said).

So, what do you think? Are they safe to eat?

I picked up some chicken thighs when I went grocery shopping yesterday. I noticed a sulfur smell coming from my fridge this morning, and I realized it was coming from the package with the chicken thighs. In the past I’ve noticed the same smell coming from chicken thighs, but it was less noticeable and I didn’t have any issues after cooking them. I was planning on cooking the chicken thighs today before I noticed the smell this morning.

Hi! I’m making pickled red onions as Christmas gifts to give away next week.

I’ve sterilised the jars (washed with warm, soapy water then placed into oven at 120c for 20 mins) and placed onions into hot jars with hot brine (1:1 water:white vinegar, salt, sugar) along with a cinnamon stick and peppercorns.

They were sealed hot, and wondering if it’s safe to keep these at room temp with instructions to refrigerate when opened.

I think it’s ok, but want to be sure! Any guidance would be very appreciated :)