| Subject | Date Asked | Expert |
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| raw meat handling prior to cooking | 9/11/2006 | Carol Schlitt |
Q: Carol, I recently had a discussion with friends over my handling of some raw steaks prior to ...
A: The recommendation in the US for marinating meat is to do it in the refrigerator. Harmful bacteria ...
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| refrigerated cooked meat | 9/11/2006 | Carol Schlitt |
Q: I read your comment on a 2-3 day shelf life for refrigerated prime rib. While prime rib is ...
A: The recommendation for all cooked meat is 2-3 days for refrigeration after cooking. After 3 days the ...
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| salad dressing safety | 9/9/2006 | Carol Schlitt |
Q: I want to prepare my 'special dressing' and give it to some friends. It has mayonaise and sour ...
A: Unfortunately, with the ingredients of mayonaise and sour cream -- both potentially hazardous foods ...
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| bacteriological anaylsis of frozen pork | 9/9/2006 | Carol Schlitt |
Q: i want full detail on how different bacteria can be responsible for the spoilage of frozen porkmeat, ...
A: I don't quite understand your question. Are you asking what bacteria is present in pork that could ...
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| freezing chicken and veggie kabobs | 9/7/2006 | Carol Schlitt |
Q: I had fresh chicken that I marinated for an hour, made kabobs with mushrooms, pineapple and ...
A: Yes -- this is very okay!!! In fact you would not have had to freeze the kabobs. Fresh chicken ...
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| Trashbag Sanitation | 9/5/2006 | Carol Schlitt |
Q: My husband had the same surgery and has perfect vision now. I hope your surgery has been just as ...
A: I've been thinking a lot about your questions and really think that the propbability of transfering ...
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| Trashbag Sanitation | 9/1/2006 | Carol Schlitt |
Q: My husband and I are continually at odds on trash day. Mainly because my husband has trash detail ...
A: Sorry to have taken so long in answering your question. I had lasik surgery on my eyes Friday and ...
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| food microbiology | 8/31/2006 | Carol Schlitt |
Q: Many years ago I took several courses in microbiology. the conclusion at the time was that for most ...
A: This is a very good question that I'll try to answer. Since we don't have 100% accuracy on ...
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| 14 year old canned tomatoes | 8/29/2006 | Carol Schlitt |
Q: In our new (used) home, we have found on a basement shelf, 15 jars of canned tomatoes. I can't ...
A: Wow -- 14 year old home canned tomatoes!!! Our general rule of thumb is that home canned foods that ...
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| cooking sausages | 8/28/2006 | Carol Schlitt |
Q: I own a chipy van and it is quiet busy at times.I cook my sausages from frozen in a fryer a deep ...
A: I'm not familiar with the term "chipy" van but I assume you mean a portable van that has a ...
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| marinating chicken | 8/27/2006 | Carol Schlitt |
Q: How long can you safely marinate chicken in a sause with vinigar and oil in the fridge? Thank you ...
A: Sorry to have taken so long in responding -- my computer connections was down all weekend!! Your ...
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| Peaches | 8/27/2006 | Carol Schlitt |
Q: Why do peaches grow mold so quickly? I bought some peaches, and literally, by the second evening, ...
A: Sorry to hear your peaches molded quickly. Mold thrives in moist foods and ripe peaches do fit this ...
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| Food Safety | 8/20/2006 | Carol Schlitt |
Q: Can olive oil spoil over time when the can is unsealed but covered with a cap?
A: Yes, all oils, including olive oil, can eventually go rancid. A great website that explains the ...
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| Lasagne | 8/4/2006 | Carol Schlitt |
Q: Can I refreeze Lasagne after it has been cooked from frozen ?bki
A: Sorry for the delay in answering your question -- computer problems and just got back up working ...
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| Cookware question | 8/2/2006 | Carol Schlitt |
Q: I am researching TP316L surgical stainless steel for the saladmaster cookware. I am having a hard ...
A: Have you tried contacting the Cookware Manufacturers Assocation? Here is their address and contact ...
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| Eating Food Left Out | 7/30/2006 | Carol Schlitt |
Q: what happens if you eat food that has been sitting out over night? i ate some chicken that i left in ...
A: You've asked a very good question, one that I get asked all the time. Everyone wants to know if ...
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| baking in my home | 7/28/2006 | Carol Schlitt |
Q: I would like to know what the regulations are here in Louisiana about baking goods in my home and ...
A: I suggest your first phone call should be to your local health department, environmental services ...
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| how long is it good for | 7/28/2006 | Carol Schlitt |
Q: after cooking a prime rib how lomg does it stay good for in a walk in cooler
A: Prime rib...yum,yum!!! Cooked meats that are refrigerated should be used within 3-4 days. If you ...
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| Re-freezing defrosted meat | 7/27/2006 | Carol Schlitt |
Q: My freezer was accidentally turned off for a couple of days. When discovered, the meat in it was ...
A: The general rule of thumb is if meat still has ice crystals, then it can be safely refrozen. You ...
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| Home made jelly | 7/26/2006 | Carol Schlitt |
Q: Is it alright to use the jars and lids to make homemade jelly from the jars/lids from store bought ...
A: No -- commercial lids are considered "one-trip lids" and are not to be reused. The sealing compound ...
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| Safety of cooked pork | 7/25/2006 | Carol Schlitt |
Q: I cooked a pork roast (cut in 5" pieces) yesterday in the crock pot for six hours. It was fully ...
A: I wish I had better news but the recommendation is that potentially hazardous food (meat, dairy, ...
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| unrefrigerated sour cream | 7/24/2006 | Carol Schlitt |
Q: When canoe camping, how long is unrefrigerated sour cream safe for?
A: Sour cream is considered a potentially hazardous food (phf) (ie --it can support the growth of ...
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| How long will canned foods last out of the can? | 7/22/2006 | Carol Schlitt |
Q: I'm going backpacking soon and am wondering how long canned foods (like fruit, chicken, tuna) will ...
A: The general rule of thumb for potentiall hazardous foods (meats, dairy, eggs) is 2 hours. Once you ...
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| Deep fat frying | 7/20/2006 | Carol Schlitt |
Q: Is it safe to reuse deep fat frying oil in which chicken has been cooked?
A: Yes -- you can reuse cooking oil. Normally, you can use the oil several times before it begins to ...
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| help! | 7/8/2006 | Carol Schlitt |
Q: if beef steak has been partially cooked and then put in the fridge is it still ok to finish cooking ...
A: The more times potentially hazardous food (meat is one of these foods) goes through the Danger Zone ...
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| Freezer Burn | 7/6/2006 | Carol Schlitt |
Q: Is it safe to eat beef (any meat) that has complete or part freezer burn? Is there a time limit on ...
A: Freezer burn is not unsafe to eat -- only untasty. The recommended time for beef is as low as 2-3 ...
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| Baked Goods | 7/5/2006 | Carol Schlitt |
Q: I am interested in selling a very distinctive and flavory dessert that no one else is selling at ...
A: Yum --your dessert sounds marvelous. If you want to bake them from your home you must have a ...
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| Is it safe? | 7/4/2006 | Carol Schlitt |
Q: My husband put ribs on the smoker my granddaughter turned it off. He checked it about 5 hours later. ...
A: What was the temperature of the ribs when you discovered them 5 hours later? Do you have any idea ...
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| food storage | 7/3/2006 | Carol Schlitt |
Q: Schlitt: I am a horticulturist who was once with all experts, so I appreciate you. I'm ...
A: You have some very good questions and I'll try my best to answer them. Food has changed in the past ...
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| Canned Goods/Sun | 7/2/2006 | Carol Schlitt |
Q: We moved recently. After about three weeks we found some canned goods in a box in the Sun Room. ...
A: Congratulations on your move. The recommendation is to not store foods above 95 degrees F. Under ...
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| Raw Meat Safety | 6/29/2006 | Carol Schlitt |
Q: Please give me some indicators for raw, refrigerated, meat that has spoiled and is not safe to eat. ...
A: Good question -- and I hope you bet your husband -- because you win!!! Change in color alone does ...
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| thawing hamburger | 6/27/2006 | Carol Schlitt |
Q: If you take hamburger from the freezer in the morning can it sit out for a couple hours to thaw and ...
A: Thawing at room temperature is not recommended and here's why: Meat is not sterile, it contains ...
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| Left my freezer open like a dummy | 6/26/2006 | Carol Schlitt |
Q: Apparently the last thing I did before I left for work was go in my freezer and like a dumb dumb I ...
A: The key thing to know is "were there ice crystals in the meat products? Do you remember? Or were ...
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| how do I store bananas in the kitchen | 6/26/2006 | Carol Schlitt |
Q: how do I store banksranas in the kitchen? Can bananas be frozen?
A: If you want to slow down the ripening process, refrigerate them. If yoy want to speed up the ...
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| Meat spoilage | 6/24/2006 | Carol Schlitt |
Q: I left a whole boneless pork loin in my car overnight, from about 7:45 pm to 6:45 am. The meat was ...
A: Wish I could give you a difinitive answer. All we know is that all meat is not sterile (ie contains ...
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| Silicone | 6/19/2006 | Carol Schlitt |
Q: We were always told that teflon was safe. It was added to our pop corn packages, pots,pans, sheets, ...
A: Good question -- wish I knew the definitive answer. At the present time there is no know human side ...
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| Hamburger Meat | 6/19/2006 | Carol Schlitt |
Q: I bought hamburger (ground beef 73/27 lean) about two weeks ago. I put it in the freezer as soon as ...
A: The general rule of thumb is 3-4 days. Just as you would have 3-4 days in the refrigerator if you ...
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| curing salt | 6/19/2006 | Carol Schlitt |
Q: I understand that curing salt is important when making dried sausages. However I have been told that ...
A: Curing salt typically contains a combination of high grade salt, sugar, both sodium nitrate and ...
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| Pizza baking stone | 6/15/2006 | Carol Schlitt |
Q: I acquired a used pizza baking stone (circle) with a 10" unglazed center and a glazed outer 6" ...
A: Yes -- you can place a pizza on the stone that covers both the unglazed and glazed portion. Many ...
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| marinating meat on the counter | 6/12/2006 | Carol Schlitt |
Q: I like to marinate steaks on the counter for 2-3 hrs before grilling, they`re awesome but is this ...
A: Sorry to have taken so long to answer your question. I'm in a location with limited internet access ...
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