Skip to content
Natural Nutrition
Articles by topic

Food safety

Food-safety guidance on handling, cooking, storage, spoilage signs and when food should be discarded.

Inside the library

Explore this collection with more context

Quinnoa currently groups 320 articles under Food safety.

The food families most represented in this topic are:

Grains & pseudocereals · Food safety

Rice Syrup: What It Is, How It Is Made, and What to Know About Arsenic

Rice syrup is a sweetener made by breaking down rice starch with enzymes and concentrating the soluble sugars produced. It commonly contains maltose, glucose, and short glucose chains, with little or no fructose depending on processing. The best-known safety question is arsenic: rice can accumulate more inorganic arsenic than many other grains, and some can carry into rice-derived ingredients, although concentrations vary widely among raw materials and products.

5 min read
Fish & seafood · Food safety

Smoked Salmon: Is It Raw or Cooked, and How Is It Made?

“Smoked salmon” can describe two very different processes. Cold-smoked salmon is cured with salt and exposed to smoke at low temperature without a full cooking treatment, leaving a silky texture similar to cured raw fish. Hot-smoked salmon receives enough heat to cook and coagulate the fish proteins, producing a firm, flaky texture. Refrigerated cold-smoked salmon is ready-to-eat but deserves particular attention because of Listeria risk.

4 min read
Eggs · Food safety

Cracked Egg: When You Can Use It and When You Should Throw It Away

A crack breaks an egg's main physical barrier. USDA advises against buying eggs that are already cracked because bacteria on the shell can enter. If a refrigerated intact egg cracks accidentally at home, it can be handled immediately: transfer the contents to a clean covered container, refrigerate, and use within a short period, preferably fully cooked. If an egg cracks during hard cooking, USDA says it is safe.

4 min read
Vegetables & mushrooms · Food safety

How Long Does an Opened Bag of Salad Last in the Refrigerator?

Once opened, bagged salad loses its protective package environment and cut leaves become more exposed to oxygen, moisture, and handling. There is no universal day count that replaces package directions, but using it within a few days is more sensible than automatically stretching it to the unopened-package date. Keep it at 40 °F (4 °C) or below and discard slimy leaves, abnormal odor, or excessive liquid.

4 min read