Questions tagged [food-poisoning]

Questions related to foodborne illnesses (illnesses which result from consuming contaminated food). Applies to all types of pathogens: bacteria, viruses, paracytes, protozoa (e.g. Cryptosporidiosis, giardiasis) or the toxins that they produce. If you know the agent, please add that tag.

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Food safety and implications of cooked food left un-refridgerated

Expanding on the question here: What are the health implications and safety hazards when one leaves food outside the fridge for longer periods (12-24hours for example) and how likely are those to ...
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Do preservatives spoil?

I once heard that a problem with common food preservatives in the US is that they tend to spoil once exposed to oxygen and left at room temperature, leading to the instruction "refrigerate after ...
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1answer
74 views

Is it safe to eat fruit with the skin having cleaned it only with water?

For fruits such as peaches and apples, which one might eat with skin, some people argue that water do not wash away some chemicals (i.e. pesticides) that get absorbed by the skin, thus advising to ...
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55 views

What is the LD50 on once-a-day vitamins?

Just because I want to know. For reference, here is the ingredient list for ONE A DAY Men's Health Formula: Vitamin A (14% as beta-carotene) 3500 IU 70% Vitamin C 60 mg 100% Vitamin D (as Vitamin D3) ...
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0answers
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What makes cooking tomatoes on copper unsafe?

I have heard that tomatoes were thought to be poisonous because they were prepared by cooking on a copper pan. Is this true and what compounds or chemicals are made that make it poisonous?
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Why does fish have a lower minimum safe-cooking temperature?

Food safety guidelines suggest cooking fish to at least 130F. Chicken, in contrast, should be cooked to at least 165F. Perhaps the bacteria/viruses found in fish die at lower temperatures. If so, why ...
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37 views

Does sausage-making inherently breed and hide bacteria?

If I leave some ground beef in my fridge for more than a day or two, it becomes visibly different, it browns, and just looks less appealing. I've been told that for ground meats it is especially ...