Category Archive: Food Safety

Canned food is a staple in many households due to its convenience, long shelf life, and variety. Whether it’s a quick meal after a long day or an emergency option when you’re low on groceries, canned food is a go-to for many. However, one common question often arises:

Does canned food need to be heated up before consumption? And is it safe to eat canned food straight from the can? Let’s explore the answers to these questions and take a look at the safety behind consuming canned food.

Is It Necessary to Heat Canned Food Before Eating?

The short answer is: It depends on the type of canned food and personal preference.

Most canned foods are fully cooked during the canning process. The process involves sealing the food in the can and heating it to a high temperature to kill bacteria, enzymes, and microorganisms that could spoil the food. This method not only preserves the food for an extended period but also ensures that it’s safe to consume directly from the can.

For many types of canned food, such as soups, vegetables, beans, and even fish like tuna or sardines, heating is not necessary from a food safety standpoint. You can eat these items straight from the can without heating them. However, heating them can improve their flavor and texture, making them more enjoyable to eat.

Is There Any Bacteria in Canned Food?

One of the primary reasons canned food is so safe is because of the canning process itself. Canning involves heating the food to a temperature that destroys harmful bacteria, including Clostridium botulinum, which can cause botulism, a rare but serious form of food poisoning. The canning process is designed to eliminate the bacteria responsible for foodborne illnesses, which is why canned food can remain safe to eat for a long time when stored properly.

Once the food is sealed in the can, it’s also protected from contamination by external bacteria, provided that the can is not damaged or compromised. However, if you come across a can that is dented, bulging, rusted, or leaking, it is recommended to discard it, as the seal may have been compromised, potentially allowing bacteria to enter.

Is It Safe to Eat Unheated Canned Food?

In most cases, yes—it is safe to eat canned food without heating it. Since the food is already cooked during the canning process, it’s safe to consume cold. However, some canned foods are designed to be heated for a better culinary experience, such as soups, stews, and sauces. Heating these items brings out their flavors and aromas, making them more appetizing.

However, there are some exceptions:

Raw or semi-cooked foods: Some types of canned food, like certain types of meat or seafood, might need further cooking after opening. Be sure to read the label to confirm whether the product is ready to eat or needs additional preparation.

Baked goods or meals in cans: If you’re dealing with canned bread, cakes, or complete meals like lasagna or casseroles, heating is usually recommended for both food safety and taste.

When You Should Heat Canned Food

While most canned food is safe to eat cold, there are instances when heating is advised:

Improved Taste and Texture: Some canned items, like soups, sauces, and pasta, may taste bland or unappealing if eaten straight from the can. Heating them enhances the flavor, softens the texture, and gives the dish a more homemade feel.

Killing Potential Bacteria (if the can is compromised): If you’re concerned about the can being slightly damaged or suspect it was stored in poor conditions, heating the food to a high temperature can act as an extra layer of safety, just in case. It’s a good idea to bring the food to a boil, especially if you have doubts about the can’s integrity.

Important Tips for Consuming Canned Food

Inspect the Can: Always check for damage, such as dents, bulging, or rust. A compromised can could allow bacteria to enter, making the food unsafe to eat.

Check Expiry Dates: While canned food has a long shelf life, it’s still important to check the expiration date. Eating canned food past its expiry may not cause harm but may affect the flavor and nutritional quality.

Read the Label: Some canned foods, especially those containing raw ingredients or semi-cooked items, will instruct you to heat them before consumption. Always follow the manufacturer’s guidelines.

Refrigerate After Opening: Once you’ve opened a can, any uneaten portion should be transferred to a sealed container and stored in the refrigerator. This helps prevent bacterial growth, as the can is no longer sealed and sterile.

Conclusion: Heat or No Heat?

To sum up, heating canned food is not necessary for safety, as most canned foods are already cooked during the canning process. However, heating improves flavor and texture, especially for soups, stews, and meals. Always inspect your cans for damage and read labels carefully, especially for raw or semi-cooked items.

If you’re in a rush, feel free to dig into that canned food without heating it—just make sure it’s fresh and the can is intact!

Have you ever noticed the shiny, polished appearance of apples in the grocery store, almost as if they have a protective layer? This coating feels waxy on the apple skin and is hard to rinse off.

This sheen is attributed to the waxy coating applied to apples. What is this waxy substance, its origin, and does it pose any health concerns?

Understanding the Waxy Coating on Apples:
The natural wax found on apples serves as a protective layer, preserving the fruit’s freshness and preventing moisture loss. This wax is crucial for maintaining the apple’s crisp texture and vibrant appearance, making it more visually appealing to consumers.

Just-picked produce, including apples, actually produce a natural wax coat all on their own to help prevent them from drying out and becoming mushy. Before these products are delivered to markets for sale, they are washed and rinsed of dust and chemical residues, but about half of the original wax coating is lost during this cleaning process. As a result, FDA-approved edible coating or wax is added to make sure that produce is protected during transport, storage, and sale, to hinder the growth of mold, as well as to make them look more appealing and appetizing. What’s more: only a few drops of the edible wax is applied to your apple to provide a microscopic coating.

Types of Waxes on Apples:
There are two primary types of wax used on apples: natural wax and food-grade synthetic wax. Natural wax is produced by the apple itself as a protective barrier against environmental factors.

In contrast, food-grade synthetic waxes, such as carnauba or shellac wax, are applied post-harvest to enhance the fruit’s appearance. Synthetic waxes may be obtained from insects (e.g. beeswax and shellac) or plants (e.g. carnauba wax and candelilla wax). These waxes, as kinds of food additives, have been evaluated by the Joint FAO/WHO Expert Committee on Food Additives, an international food safety authority and are considered that their uses in foods are not of safety concern.

Health Concerns:
While the presence of wax on apples might raise eyebrows, it’s essential to note that these waxes are considered safe for consumption. Regulatory bodies, including the FDA and European Food Safety Authority, have approved certain food-grade waxes for use on fruits. These waxes are inert and do not penetrate the fruit’s flesh, ensuring they remain on the surface.

Washing Apples:
To minimize exposure to any residual wax and potential contaminants, it’s advisable to wash apples thoroughly before consuming. Simple rinsing under cold, running water and scrubbing it with a brush or knife can help remove surface residues. If you’re still not comfortable with the wax on the skin, simply peel off the skin before eating.

Conclusion:
The waxy coating on apples is a natural and safe part of the fruit’s defense mechanism. While food-grade synthetic waxes may be applied post-harvest, they are strictly regulated to ensure consumer safety. So, the next time you bite into a crisp, shiny apple, rest assured that the waxy coating is a friend, not a foe, contributing to the fruit’s appeal and freshness.

Pre-washed, triple-washed bagged salads are generally considered safe to eat without further washing. The triple-washing process is designed to reduce the risk of contamination and make the salads ready to eat. However, it’s essential to follow some guidelines to ensure food safety:

Check the Expiry Date:

Always check the expiry or “use by” date on the packaging. Consuming the salad before this date helps ensure its freshness and safety.

Justin Sullivan/Getty Images

Refrigeration:

Store bagged salads in the refrigerator to maintain their freshness. Temperature control is crucial to prevent the growth of harmful bacteria.

Inspect the Packaging:

Inspect the packaging for any signs of damage, tears, or punctures. If the packaging is compromised, it increases the risk of contamination, and the salad should not be consumed.

Handle with Clean Hands:

When handling the salad, make sure your hands are clean to avoid introducing contaminants.

While pre-washed salads are generally safe, there are some precautions to consider:

High-Risk Individuals:

Individuals with weakened immune systems, pregnant women, young children, and the elderly may be more susceptible to foodborne illnesses. In such cases, additional precautions like washing the salad again may be considered.

Cross-Contamination:

If the salad is intended to be mixed with other ingredients or served with additional items, ensure that any cross-contamination risks are minimized. Clean cutting boards, utensils, and hands should be used.

Unwashed Ingredients:

If the salad mix includes items like herbs or other greens that are typically not pre-washed, consider giving them a quick rinse before consumption.

Ultimately, the decision to wash pre-washed salads again depends on personal preference and individual health considerations. If you have concerns or fall into a high-risk category, washing the salad again under clean, running water can provide an extra layer of reassurance.

Cheese is a much-loved and versatile food that comes in an extensive range of varieties and prices, from artisanal and aged to processed square-sliced cheese that’s individually wrapped. Among the latter, processed cheese slices have found their way into countless homes, restaurants and stalls in the form of sandwiches, burgers, and snacks. While they offer convenience, yumminess, and a creamy texture, many wonder if indulging in a slice of processed cheese every day can have adverse consequences on their health.

What Is Processed Cheese?
Processed cheese is a type of cheese product made from natural cheese (usually cheddar, colby, or a similar variety) along with additional ingredients such as emulsifiers, preservatives, and flavor enhancers.

Processed cheese is produced by blending shredded natural cheese of varying maturity with emulsifying salts and other ingredients. The mixture is heated under vacuum with continuous agitation until a homogeneous plastic mass is obtained.

The Nutritional Profile of Processed Cheese
Processed cheese does provide some nutritional value. It contains protein, calcium, and fat, but it also has a few drawbacks:

High in Sodium: Processed cheese is notorious for its high sodium content. Excessive sodium intake can contribute to high blood pressure and an increased risk of heart disease.

Low in Nutrients: Compared to natural cheeses, processed cheese generally contains fewer vitamins and minerals. This is because some nutrients are lost during the processing and blending.

Added Ingredients: Processed cheese often contains food additives and preservatives that may not be present in natural cheese. These additives could potentially harm our health.

Issues Arising from Daily Consumption
While enjoying a slice of processed cheese occasionally isn’t likely to cause significant harm, consuming it on a daily basis can lead to several potential health issues, such as:

Weight Gain: Processed cheese is calorie-dense due to its fat content. Consuming it daily without moderation can contribute to weight gain and obesity if not balanced with a healthy diet and physical activity.

High Sodium Intake: This is the main concern. The excessive sodium in processed cheese can lead to high blood pressure, kidney disease, and an increased risk of heart disease. It’s especially concerning when combined with other high-sodium foods and lack of water intake.

Reduced Nutrient Intake: Relying on processed cheese as a primary source of dairy may mean missing out on essential nutrients available in natural cheeses, such as vitamin K2 and beneficial bacteria (probiotics).

Digestive Issues: Some individuals may experience digestive discomfort when consuming processed cheese regularly, as it contains emulsifiers and additives that could disrupt gut health.

Increased Risk of Processed Food Additives: Regular consumption of processed cheese exposes you to a higher intake of food additives and preservatives that may have unknown long-term health effects.

Moderation and Alternatives
The key to enjoying processed cheese without compromising your health is moderation. If you appreciate the convenience and taste of processed cheese slices, there’s no need to eliminate them entirely. Instead, consider the following:

Balance Your Diet: Ensure that your overall diet is rich in fruits, vegetables, lean proteins, and whole grains to offset the potential negative effects of processed cheese.

Read Labels: Choose processed cheese products with lower sodium and the least additives when possible.

Explore Natural Cheeses: Incorporate natural cheeses into your diet for a broader range of flavors and nutrients.

Portion Control: Be mindful of portion sizes and avoid excessive consumption of processed cheese.

Enjoying a slice of processed cheese every day may have negative health implications due to its high sodium content, additives, and reduced nutritional value compared to natural cheeses. However, you can still indulge in the occasional cheese without significant harm to your health when eaten in moderation along with a well-balanced diet and drink sufficient water.  Remember that diversity in your food choices is key to a healthy and enjoyable diet.

Many of us, including myself, have found ourselves in the situation where we take raw meat out of the freezer to defrost, only to realize that we won’t be able to cook it as planned. Maybe we have a change of plans, or we simply forgot to take the meat out of the refrigerator in time. In these cases, we might wonder if it’s safe to refreeze the meat after it has thawed.

The short answer is: it depends. There are some guidelines to follow to ensure that refreezing raw meat won’t lead to foodborne illness.

The Danger Zone

First, it’s important to understand the concept of the “danger zone” when it comes to food safety. The danger zone is the temperature range between 40°F and 140°F (4°C and 60°C) at which bacteria can multiply rapidly, potentially causing foodborne illness. To keep food safe, it’s important to keep it out of the danger zone as much as possible.

Thawing Meat

When it comes to thawing meat, the best and safest way is to do it in the refrigerator. This method is slow but ensures that the meat stays out of the danger zone. Plan ahead and allow enough time for the meat to defrost in the refrigerator, allowing approximately 24 hours for every 4-5 pounds of meat.

Another option for thawing meat is to do it in cold water. Submerge the meat in a leak-proof plastic bag and change the water every 30 minutes until it’s fully thawed. This method is faster than thawing in the refrigerator, but it’s important to ensure that the water temperature stays below 40°F (4°C) to prevent the meat from entering the danger zone.

Refreezing Meat

Once raw meat has thawed, it’s safe to refreeze it, but only under certain conditions. If the meat has been kept in the refrigerator and has not entered the danger zone, it can be refrozen without issue. However, if the meat has been thawed in cold water, it should be cooked immediately and not refrozen. Thawed meat that has been left at room temperature for more than two hours should also not be refrozen, as it has likely entered the danger zone and can harbor harmful bacteria.

Additionally, refreezing meat can affect its quality, causing it to become dry and tough. Therefore, it’s important to consider whether it’s worth refreezing the meat or if it would be better to cook it and store it in the refrigerator or freezer for future use.

Conclusion

In summary, it is possible to refreeze raw meat that has thawed, but it should be done carefully and only under certain conditions. To ensure food safety, thaw meat in the refrigerator or cold water, and only refreeze it if it has not entered the danger zone. Consider the quality of the meat before deciding whether to refreeze or cook it. By following these guidelines, you can help keep your food safe and reduce the risk of foodborne illness.

Ever since I became a SAHM and have been cooking and deep freezing food quite a bit, I have always wondered how long frozen cooked food can be safely eaten. I also always wonder if it is safe to wash meat (bought from the market) first before putting them into the freezer. Now that I am doing quite a bit of deep freezing of Baby’s food, I wonder if the cooked food can be thawed and refrozen without cooking. Again I did a Google search and found this information:

Technically freezing keeps food indefinitely. It won’t ever be dangerous to eat no matter how long it stays in the fridge however the quality diminishes. It gets freezer burnt and just isn’t tasty anymore. I would say six months tops. For meats I would invest in one of those new Handi-Vacs by Reynolds. They are about $8.99 at the grocery store and they vacuum seal your plastic bags. This will make your meats last even longer.

The following information source is from the Food Safety and Inspection Service, Consumer Education and Information, obtained from Yahoo Answers UK and Ireland:

Q. What foods can be frozen?
A. Almost any foods can be frozen. Some exceptions would be eggs in shells and cans of food. However, once the food is removed from the can, you may freeze it.

Q. How does freezing keep food safe?
A. Food stored constantly at 0°F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.

Q. Does freezing destroy bacteria and parasites?
A. Freezing to 0°F inactivates any microbes — bacteria, yeats, and molds — present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Thorough cooking will destroy bactera.
Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. It is not recommended to rely on home freezing to destroy trichina. Thorough cooking will destroy all parasites.

Q. How can freezer burn be prevented?
A. Freezer burn is prevented through proper packaging. It is safe to freeze meat or poultry directly in its supermarket wrapping but this type of wrap is permeable to air. Unless you will be using the food in a month or two, overwrap these packages. Use airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a plastic bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or to freeze food from opened packages. If a package is torn or opened while in the freezer, it is still safe to use. Overwrap or rewrap it.

Q. How can quality of foods by retained when freezing them?
A. Foods frozen at the peak of their quality emerge tasting better than foods frozen near the end of their useful life. Store all foods at 0°F or lower to retain vitamin content, color, flavor, and texture.

Q. Should meat and poultry be rinsed before freezing?
A. No, it is not necessary to rinse meat and poultry before freezing.

Q. Can food thawed in the refrigerator be refrozen without cooking?
A. Yes, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

The other day, my hubs bought a pack of expensive Emborg Dutch Gouda cheese. After eating just a couple of slices, I noticed small spots of greyish mold sprouting out on the sides of the cheese. I was horrified as I had just eaten a slice of the cheese. That evening, we returned it to the mini mart where we bought it from and got a replacement pack. Before I took the new pack of cheese home, I scrutinized the cheese and did not see any mold. The next day and 1 slice of cheese eaten, again I noticed tiny spots of hairy mold sprouting out on the cheese. And again off we went to the mini mart to show the moldy cheese to the shop keeper. This time, I took another type of cheese – Cheddar cheese but of the same brand. Thankfully, there was no mold this time round. My hubs and I ate the cheddar cheese slice everyday to quickly finish off the pack, for fear of mold sprouting again. After these 2 incidents, we vowed never to buy Emborg Gouda cheese again.

The question I have in mind is, is mold on cheese harmful if eaten? After all, cheese is a fermented food. I did a google search and found this information:

The cheese you buy in the store probably had mold on it at one time before it was packaged. As cheese ages or ripens, mold grows on the outside just as it does at your house or mine. Aged cheese is allowed to mold naturally. It is what gives cheese that sharp taste and if you eat blue cheese, the blue part is mold. If you get mold on your cheese block, just cut off a thin layer of cheese till the mold is gone and throw the moldy part in the trash. If you get mold on shredded cheese, its a total loss because its impossible to get that mold off. If you eat the mold, it isn’t harmful, just don’t eat a lot of it. This same mold on cheese is where the drug penicillin (an antibiotic) was formed from.
The answer is: not dangerous at all.

However according to The University of Missouri Extension “If the surface is moldy, scraping it off does not make it safe. While some molds are not harmful on cheese, there are types of mold that produce a toxin (a type of poison) that may cause serious health problems. Even if mold growth is just starting to appear, the amount of growth below the surface could be enough to be dangerous. Cheese showing mold growth should be discarded or returned to the distributor. No one should ever sniff mold because of the possibility of sending mold spores into the respiratory tract and perhaps causing serious illness. This is especially important for individuals who are allergic to mold because it could cause a severe reaction. ”
The answer is: It’s possible and not worth the risk.

Who has a more definite answer on whether it is safe to eat cheese that has turned moldy but with the molds scraped off?

I love eating bean sprouts, lightly cooked ones as they are crunchier and sweeter this way.  Ipoh bean sprouts are the best in the world.  They are fat, crunchy and really sweet. I also like adding raw alfalfa sprouts to my bowl of veggie salad but have stopped eating raw alfalfa after reading an article on the dangers of eating raw sprouts. I found out recently that eating raw or lightly cooked sprouts can be harmful.

Here’s a an interesting article by FoodSafety.gov on eating sprouts:

Do sprouts carry a risk of illness? Like any fresh produce that is consumed raw or lightly cooked, sprouts carry a risk of foodborne illness. Unlike other fresh produce, seeds and beans need warm and humid conditions to sprout and grow. These conditions are also ideal for the growth of bacteria, including Salmonella, Listeria, and E. coli.

Have sprouts been associated with outbreaks of foodborne illness? Since 1996, there have been at least 30 reported outbreaks of foodborne illness associated with different types of raw and lightly cooked sprouts. Most of these outbreaks were caused by Salmonella and E. coli.

What is the source of the bacteria? In outbreaks associated with sprouts, the seed is typically the source of the bacteria. There are a number of approved techniques to kill harmful bacteria that may be present on seeds and even tests for seeds during sprouting. But, no treatment is guaranteed to eliminate all harmful bacteria.

Are homegrown sprouts safer? Not necessarily. If just a few harmful bacteria are present in or on the seed, the bacteria can grow to high levels during sprouting, even under sanitary conditions at home.

What can industry do to enhance the safety of sprouts? In 1999, the FDA provided the sprout industry with guidance on reducing the risk of contamination of sprouts by harmful bacteria. The FDA and other Federal and state agencies continue to work with industry on detecting and reducing contamination and keeping contaminated sprouts out of the marketplace.

What can consumers do to reduce the risk of illness?

* Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).
* Cook sprouts thoroughly to reduce the risk of illness. Cooking kills the harmful bacteria.
* Request that raw sprouts not be added to your food. If you purchase a sandwich or salad at a restaurant or delicatessen, check to make sure that raw sprouts have not been added.