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Food Safety
Last December my husband and I stayed in the home of
a very good friend of ours while he was away for the Holidays. My husband
is a self-proclaimed fretter and well, he became very concerned that our
friend was going to end up dead from food poisoning. His concern made
me concerned for I had never bought condiments-- salad dressings, mayonnaise,
catsup, etc. in large containers. And I had never heard what the shelf
life for these items was. I believed that surely, they would spoil quickly.
I did share my research with our friend...confessing that we almost threw
all of his opened food away! C:
I went to the Internet and asked many university food extensions about
the shelf life of condiments---you know, those opened bottles of things
in the doors of our refrigerators. These are some of the responses that
I received....and boy did I learn how wrong my husband and I were! I
have been cooking since I was eight years old and I learned a lot from
the following responses.--Sharon
Sharon -
All of the foods you mention are acidic condiments, sauces or dressings.
This category of foods are very resistant to spoilage because of their
acidity. When stored refrigerated after opening, they should remain free
of spoilage for many months and possibly up to a year. Although they will
remain free of spoilage, this is not to say that they are of the highest
quality with respect to flavor. The flavor of these foods can diminish
with time and is caused by exposure to oxygen (and in the case of mayonnaise,
to light as well) that causes the flavor to diminish. For quality reasons,
I recommend that you try to use these foods within 3 months after opening.
Best Regards,
Don Zink
Consider a few basics of food preservation, beginning with your shopping
habits. First, be realistic about how much you buy. Ask yourself how much
you're likely to use in a reasonable time--this applies even to staples.
A gallon of olive oil may cost less per ounce than a pint bottle, but
it isn't a bargain if it turns rancid when you're only a quarter of the
way through it.
Unless the inside of your car is as cold as a refrigerator, head directly
home after shopping. Once there, put away your purchases promptly--before
you make that quick phone call or read the mail. In warm weather, minutes
matter when it comes to keeping perishables fresh. If you know you'll
be delayed, bring an ice-packed cooler with you to the store.
The three principles of real estate valuation--namely location, location,
location--apply to food storage as well. Cold or cool spots are generally
preferable, so leave the cabinets next to your oven and range for pots
and pans and designate those in a cooler corner for dried herbs and spices,
grains and beans, packaged products and canned goods. An unheated pantry
or porch on the north side of the house is ideal in cool climates; a cool,
dry basement is another possibility. An extra refrigerator and freezer
are big pluses in year-round warm climes and for summertime anywhere.
The right packaging can also make a big difference in preserving freshness.
Keep a supply of wrappers on hand for different storage needs: small and
large seal-locking bags (including some suitable for freezing) and paper
bags in various sizes. I have numerous wide mouthed glass gallon jars,
perfect for storing whole grains and beans, and small jars for herbs and
spices. Canning jars of all sizes come in handy for other foods.
Finally, always follow the rotation principle: first in, first out. If
you can keep track of which box of spaghetti or bag of almonds you bought
first, more power to you. Otherwise, date packages as you add them to
the pantry, refrigerator and freezer, and use the oldest ones first. Another
method, if you have adequate space, is to tuck new purchases behind like
items on the shelf.
--Carol Hodds
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About food safety and spoilage.
Author/s: Carolee Bildsten
Issue: Jan, 1999
Since December 1991, The American Dietetic Association (ADA) has
operated the Consumer Nutrition Hot Line to provide objective and
timely answers to food and nutrition questions from consumers. Below
are some of the more frequently asked questions a bout food safety
and the answers provided by registered dietitians who staff the
hot line.
Is the green under the potato skin toxic? Yes, if eaten in amounts
that exceed safety guidelines. The substance that appears as a green
shade under the skin and in the eyes of potatoes is an alkaloid
called solanine. It is a natural pesticide that protects the potato
plant as it grows. Potatoes normally contain trace amounts (1-5
mg) of solanine. According to FDA regulations, 20 mg of solanine
per 100 g of potato renders it unfit to eat. Solanine has a bitter
taste and its level is increased in potatoes that are sunburned
or blighted. Eyes of the potato and green patches on and below the
skin should be trimmed away. Consequences of solanine toxicity can
range from a minor upset stomach to serious illness.
Can I eat foods that have mold on them, such as fruit or cream
cheese? Most food items that have mold growing on them should be
discarded because some types of mold are toxic and some are carcinogenic.
One exception is hard cheese (such as Cheddar or Swiss); few of
the molds that grow on hard cheeses produce toxins. However, just
to be on the safe side, you should cut away the mold on cheese to
a depth of 1 inch, then rewrap it with fresh, clean wrap to store.
On the other hand, soft cheeses such as cream cheese, brie, and
cottage cheese should be discarded because unseen mold spores may
have spread throughout the cheese.
To differentiate between harmless molds on mold-ripened cheeses,
such as blue, Gorgonzola, Roquefort, and Stilton, and potentially
toxic molds, check the color and pattern. If they are different
from the usual blue or green veins and you see furry spots or specks
of other colors, discard the cheese.
All moldy fruit, vegetables, and breads should be tossed. As with
soft cheeses, mold spores can spread easily throughout these foods.
Cooking will not destroy the toxins that can make you sick.
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