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Food Safety Issues/Questions
| Subject | Date Asked | Expert |
| food | 6/11/2006 | Carol Schlitt |
| Q: How long will food last in a refridge when the power goe's out? A: If the refrigerator is full and you keep the door shut, the refrigerator will keep food cool 4 to 6 ... | ||
| eggs | 6/6/2006 | Carol Schlitt |
| Q: can you frezies eggs A: Yes -- you can freeze eggs. The following information is taken from the "Eggcyclopedia" -- a ... | ||
| Frozen turkey | 6/1/2006 | Carol Schlitt |
| Q: I have a turkey that has been in my freezer since November 2005. Is it still edible or should it ... A: Yes --it's safe to defrost, cook and eat. While the quality of the turkey may not be as good, it is ... | ||
| HACCP of Canning Corned Beef | 6/1/2006 | Carol Schlitt |
| Q: What are the steps or process of canning corned beef industrially? The heat/temperature when cooking ... A: For a generic HACCP plan for canning corned beef, see this website: ... | ||
| Sour cream | 5/29/2006 | Carol Schlitt |
| Q: Are there conditions under which sour cream could be dangerous to a person? Like if it were first at ... A: I'm not aware of a safety hazard of heating sour cream -- only that it tends to curdle (ie break ... | ||
| cookware safety | 5/26/2006 | Carol Schlitt |
| Q: Why is it that there is so little regulation on the safety of the cookware that is offered for use? ... A: I've forwarded this question on to the Cookware Manufacturer's Association (www.cookware.org) for ... | ||
| Beef Jerky | 5/23/2006 | Carol Schlitt |
| Q: When making jerky, how do I tell when the meat is dry enough to prevent spoiling? Thanks, Doug A: The meat is dry enough when a test piece cracks but does not break when it is bent. This usually ... | ||
| Safety of tea kettle with plastic inside whe cleaned with vinegar | 5/22/2006 | Carol Schlitt |
| Q: This is a "follow up" question from a previous question... I didn't know how to find you again so I ... A: Can't say I've ever had this question before snad really don't know the answer. I suugest you ... | ||
| fridge/freezer quite working | 5/21/2006 | Carol Schlitt |
| Q: My freezer quite working last night. I took the meat and put it in the fridge which was still ... A: If the refrigerator was holding food under 40 degrees when you discovered the food, then you could ... | ||
| Just bought meat, left out over night | 5/17/2006 | Carol Schlitt |
| Q: I went and bought some beef steak last night, and forgot to refridgerate them before I went to bed. ... A: Unfortunately, I can only recommend throwing the steak away at this point. Beef (and all animal ... | ||
| refridgeration | 5/17/2006 | Carol Schlitt |
| Q: I got your answer about refridgeration Please explain :- My Fridge does not have an 'Ice Box' unit ... A: So -- you are saying your refrigerator is ONLY a refrigerator and your freezer is ONLY a ... | ||
| refridgeration | 5/16/2006 | Carol Schlitt |
| Q: With Freezers and Fridges; Which area is the coldest Which area is the warmest (Top / Bottom) A: Do you mean within a refrigerator/freezer where is the coldest spot/warmest spot? If so...it ... | ||
| boiled eggs | 5/12/2006 | Carol Schlitt |
| Q: How long will boiled eggs keep? A: Home prepared hard cooked eggs can be safely refrigerated 4 to 5 days. Purchased hard cooked eggs ... | ||
| Room temp spaghetti sauce | 5/12/2006 | Carol Schlitt |
| Q: Just moved into a new house. One of my roommates made dinner, and after I ate it, I realized that ... A: Fortunately, botulism spores only vegetate (grow) in the absense of oxygen. Since you say the can ... | ||
| Safety of silicone gasket? | 5/8/2006 | Carol Schlitt |
| Q: I own a cermaic canister that closes shut with a metal clamp... When tightly closed the canister is ... A: I'm not aware of any health concerns associated with this type of gasket closure. The FDA has ... | ||
| Refreezing Partialy Frozen Foods | 5/7/2006 | Carol Schlitt |
| Q: My freezer is acting up and not freezing the food completely. Everything is about half frozen, I ... A: As long as ice crystals are present in the foods, they are safe. This means the food temperature ... | ||
| moldy cheese | 5/5/2006 | Carol Schlitt |
| Q: Can gray mold all over mozzerella cheese be removed and use the cheese? Also can garlic bulbs sold ... A: Soft foods (cream cheese, yogurt, cottage cheese, sour cream)with mold should be discarded as the ... | ||
| student invention idea | 5/2/2006 | Carol Schlitt |
| Q: Mrs. Schlitt, My name is Jake Luker and I am researching food-borne illness prevention. I am in ... A: I applaud you for wanting to invent a product to help consumers to identify foods that may be ... | ||
| corned beef/cabbage | 4/26/2006 | Carol Schlitt |
| Q: my hubby forgot to put the 'just made' corned beef, cabbage, carrots, potatoes, onions into the ... A: Unfortunately, potentially hazardous food (meat, cooked vegetables) left at room temperature and in ... | ||
| frezzer temps | 4/13/2006 | Carol Schlitt |
| Q: What is the safe range for frezzing foods in a school. I have a newer unit that keeps the food at ... A: -22 degrees F is very, very cold -- much colder than most freezers are capable. The FDA food code ... | ||
| olive oil | 4/5/2006 | Carol Schlitt |
| Q: Please may you advise if you can freeze olive oil? Please advise asap With Many Thanks and ... A: According to the Olive Oil Source: http://www.oliveoilsource.com/olivechemistry.htm "Freezing olive ... | ||
| Unrefrigerated Marinade | 3/12/2006 | Carol Schlitt |
| Q: I have some marinade that was not refrigerated for about 3 months after opening. Is it still ok to ... A: Lee, They should be tossed. Marinades, while an acidic product, should always be refrigerated ... | ||
| Selling homemade pasta from home | 3/8/2006 | Carol Schlitt |
| Q: Can i sell homemade pasta (dried) at flea markets, bazaars, with just a homemade label on the ... A: While I do not live in NJ, most states require that food items made for sale must be produced in an ... | ||
| food handling | 3/3/2006 | Carol Schlitt |
| Q: I work in the food service field, and have completed a culinary certificate, which includes food ... A: Yes -- double dipping, licking of fingers or a spoon and putting them right back into the food is ... | ||
| cooked spiral ham | 2/28/2006 | Carol Schlitt |
| Q: I cooked a spiral ham on Friday. Can I use it to make split pea and ham soup safely if I make it ... A: Yes -- you can make split pea and ham soup safely with ham that has been cooked and refrigerated for ... | ||
| mushrooms | 2/28/2006 | Carol Schlitt |
| Q: I have some cooked mushrooms I would like to save for a few days.Is it advisable to freeze ... A: Cooked mushrooms will be safe to use if refrigerated after preparing for 2-3 days. For longer ... | ||
| Freezing Pork Chops | 2/21/2006 | Carol Schlitt |
| Q: I recently bought a package of pork chops with appx. 40 pork chops in it. I wasnt thinking and stuck ... A: Yes -- you can defrost them in the refrigerator until they can be pulled apart. You can then ... | ||
| alumminum foil | 2/16/2006 | Carol Schlitt |
| Q: One side of aluminum foil is shinny and the other is matte. Which side should we wrap the food ... A: Foil is shinny on one side and matte on the other from the way it comes through the rollers when it ... | ||
| refreeze if defrosts | 2/15/2006 | Carol Schlitt |
| Q: mistakenly our freezer was set too low, to give you an idea, the sherbert push -ups beecame mushy, ... A: As long as the food has ice crystals (which from your description it did) then the food is safe to ... | ||
| Spaghetti Sauce | 2/13/2006 | Carol Schlitt |
| Q: Good morning Carol, My wife spent most of yesterday preparing a very large pot of spaghetti sauce ... A: I wish I could be the bearer of better news but the recommendation is that potentially hazardous ... | ||
| Butter | 2/13/2006 | Carol Schlitt |
| Q: Can butter be left unrefridgerated? Thank You Ken A: Butter can be left unrefrigerated but it will go rancid much faster than if it were refrigerated. ... | ||
| Peeling Pan on meat | 2/10/2006 | Carol Schlitt |
| Q: My wife was cooking some porkchops and mushroom soup in a pan, when she forgot to grease the pan. ... A: Peeling teflon? If that is the case you should definately not eat the food. It is recommended that ... | ||
| home food preservation | 1/26/2006 | Carol Schlitt |
| Q: which preserves food longer, zip lock or aluminum foil? A: It depends -- if they both are wrapped tightly so no air can get to the food -- they are both ... | ||
| My wife is addicted to Diet Coke, what will happen ?? | 1/26/2006 | Carol Schlitt |
| Q: My wife is addicted to Diet Coke, and I'm wondering what will happen to her in the long run. This ... A: Wow -- twelve, 24-ounce bottles a day? That's 288 ounces of liquid (over 2 gallons) -- and that's a ... | ||
| deli turkey breast sandwich | 1/18/2006 | Carol Schlitt |
| Q: On Sunday my husband got a turkey breast sub from our local grocery store. The sandwich was made ... A: Wow -- black spots on turkey -- that's not something you see very often. I assume you had this ... | ||
| I have some homemade spaghetti... | 1/10/2006 | Carol Schlitt |
| Q: I have some homemade spaghetti sauce that has been frozen for about two years. Would it still be ... A: As long as the spaghetti sauce has remained frozen for the entire time it will be safe to eat. The ... | ||
| Food safety | 1/7/2006 | Carol Schlitt |
| Q: My wife died earlier this year so now I am the cook in my house. I have picked up enough info to get ... A: Fresh eggs have a 5-6 weeks fresh shell life -- ie they can be kept refrigerated 5-6 weeks after ... | ||
| Keeping cooked meats | 12/30/2005 | Carol Schlitt |
| Q: How long is it safe to keep left over cooked meats such as Turkey and Ham in a standard larder ... A: It is recommended to hold cooked meats no longer than 4-5 days. For longer storage you can always ... | ||
| cooking ground meat | 12/30/2005 | Carol Schlitt |
| Q: When cooking ground meat for a recipe, I use a spoon or spatula to break up the meat while it cooks. ... A: I'd switch to a clean spoon once the meat is fully cooked. The chances for transferring raw meat ... | ||
| Curing Salt | 12/20/2005 | Carol Schlitt |
| Q: I regularly make jerky with venison at home with a dehydrator. I have read numerous recipies that ... A: Curing salt is used to change the osmotic pressure in the meat mixture which in turn decreases the ... | ||
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Food Safety Issues
Answers by Expert:
Carol Schlitt
Top Expert on this page
Expertise
I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience
I am a former Extension educator, nutrition, wellness and food safety, having retired August 1, 2010. I am a certified HACCP manager, a food safety instructor for the Illinois Department of Public Health and a 3rd party food safety and OSHA auditor of restaurants.
Organizations
International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, St. Louis Culinary Society.
Education/Credentials
BS - University of Illinois
MS - Southern Illinois University at Edwardsville
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