Eggs · Food safety
Hard-boiled egg smells strongly of sulfur: when it is normal
A sulfur smell can be normal in an overcooked hard-boiled egg; putrid odor, slime, mold, or poor refrigeration point to a different problem.
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Food safety
Food-safety guidance on handling, cooking, storage, spoilage signs and when food should be discarded.
Eggs · Food safety
Egg white with small white spots: what they are
Smooth white specks are often chalazae or dense albumen, normal egg structures. Unusual colors, fuzz, or bad odor call for a different assessment.
Grains & pseudocereals · Food safety
Condensation inside a bag of sliced bread: why it happens and when to worry
Droplets can come from temperature changes, but persistent dampness, mold, unusual odor, or sticky bread are reasons to discard the affected package.
Dairy & cheese · Food safety
Whipped cream releases water: why it happens and whether it is still safe
A little liquid can come from foam collapse, but sour odor, slime, mold, or poor refrigeration are reasons to discard whipped cream.
Food safety
Butter with dark yellow or translucent areas: what it means
Dark yellow or translucent edges often come from oxidation, drying, or temperature changes; rancid odor, mold, or unusual stickiness are stronger reasons to discard butter.
Food safety
Mozzarella with cloudy or slimy liquid: when to throw it away
Milky brine can contain harmless cheese particles, but slime, viscous liquid, strong sour odor, mold, or a swollen package are reasons to discard fresh mozzarella.
Food safety
Sliced cheese feels sticky or slimy: when to discard it
Slices may stick from pressure and softened fat, but a slimy film, sour odor, mold, unexpected liquid, or package swelling are reasons to discard cheese.
Food safety
How to tell if milk is bad: smell, curds and texture changes
Milk should be discarded when sour odor, new curds, ropy or slimy texture, swollen packaging, or known temperature abuse show that freshness or safe storage has been lost.
Food safety
Liquid cream with lumps or separation: how to tell if it is bad
Cream may separate from fat movement or freezing, but persistent curds, sour odor, ropiness, slime, swollen packaging or temperature abuse indicate it should be discarded.
Fruit · Food safety
Dates with white crystals on the surface: sugar or mold?
White material on dates is often crystallized natural sugar. Dry gritty crystals are a quality change; fuzzy growth, dampness, musty or sour odor point toward mold or fermentation.
Fruit · Food safety
Raisins with a white coating: sugar crystallization or spoilage?
USDA recognizes visible sugar crystals on raisins as “sugaring.” Dry gritty white crystals differ from fuzzy mold, especially when mold is accompanied by dampness or musty odor.
Fruit · Food safety
Fresh figs leaking liquid or tasting fermented: when to discard them
Fresh figs are naturally soft and juicy, but alcohol, vinegar, fizz, cloudy leakage, watery brown collapse or mold point to souring and decay rather than normal ripeness.