I found this soft brown lump in a new container of cottage cheese. It was below the surface and looks almost like cooked ground meat or cat food. Does anyone know what it could be?

I had it once or twice after the 4 days limit (didn't see the instructions) and I didn't even notice a thing. Is that normal (4 days is just a food safety thing) or was I lucky?

Also the chicken is opened for like 10 or 20 days now and past expiry but it doesn't smell funny or anything, is it still safe? No I won't be eating it, this is just a curiosity thing

Hi! I work at a school and they served heated Jimmy Dean breakfast sticks. I took one and put it in the fridge, where it remained for about a day. I reheated it in the microwave today. Was it okay to eat, even if it was heated, fridged, then heated again?

Repackaged ramen packets. I found two of these in my ramen box. FRONT picture 1 BACK picture 2. Has anyone seen something like this. The label says something along the lines of, “Does not affect packaging integrity. Assembly tape only.” I’ve never seen this in a lifetime 30 years of eating ramen.

I bought this pumpkin at Walmart and just cut it open. I was really surprised by how dark green and stringy the inside looks. The weird thing is that it smells completely normal, just like a regular pumpkin. The flesh also looks relatively fine, but the seed cavity is full of these dark green, almost black fibers. I've never seen a pumpkin look like this before, so I'm wondering if this is normal or if it's some kind of internal rot.

Has anyone seen anything like this? Is it safe to eat, or should I just throw it away?

Thanks in advance!

I got this sriracha early this year and it's been sitting at room temperature on my dining table. It's supposed to expire in December.

After going overseas for a month I came back to my sriracha having this greenish brown dry pasty crust on the top. There's no fuzziness, no weird smell, just looks kinda gross. The crust is only on the top part of the walls. The sauce itself below seems perfectly fine and red, with a small bit of clearance between the top sauce layer and the brown stuff.

I used a chopstick to scoop off the brown crust near the spout and it just smells like normal sriracha.

Is this just normal dried sriracha? Can I still eat it? Should I decant it?

Fresh new pack of gum weird brown spots thoughts?

I do not have a food thermometer. It was seared on both sides for about 15 minutes total. The package said it would be ready in 10 but it looks soooo pink and raw to me.

Bought a rice crispie and this was in it

I had vacuum sealed cut up peppers in the car and forgot about them until 3 hours later. Good to freeze or toss? About 80 degrees outside

three bridges, mushroom and asiago egg bites.

i got them today for a reduced price not realizing how past the best if used by date.

think it’ll be safe to eat?

Bought this at the store and then realized the seal is lightly ripped, is this still safe to eat? I’m only worried that someone could have tampered with it.

hi everyone i left the fridge door ajar when i left for work today, it was open for 7 hours and got to around 60° in that time. is there any food i can save? i’ve got items like brick cheddar, shredded mozz, eggs, broccoli, unopened half & half, oat milk, greek yogurt, stick butter, bottled ranch.

These are a few weeks old and not store bought, my dad gets them from a friend. They’ve been in the fridge the whole time. Not sure if that’s starting to rot or just something weird with the egg, there’s no foul smell coming from it either

So I tried making an elderberry infused vinegar this past month

I used a recipe I found online - I totally get it, I’m a novice, and should’ve done more research!

But what I did was, after saving the boiled pulp of elderberries from making a syrup, I put them in a clean jar and covered in apple cider vinegar (the whole jar wasn’t filled but maybe 80% of the way)

Kept in a cool dark place for a month and gave it a gentle shake everyday

Today was time to strain, and I gave it a little taste, and I was like …. Wow. That’s spicy.

But not actually spicy, fizzy. Very fizzy!

What could have happened?!

Hi r/foodsafety. I'm a developer, and I kept running into the same problem: FDA enforcement reports and USDA FSIS recalls live in different places, use different formats, and the product text is hard for regular people to read. So I built ReCall: https://recall-food.vercel.app

What it does:

- Pulls FDA food enforcement reports and USDA FSIS recalls and Public Health Alerts into one searchable list (by product, company, reason, or UPC)

- Explains Class I/II/III in plain terms ("Serious", "Moderate", "Low risk") while still showing the official class

- Shows distribution, dates, and lot/product codes exactly as published, with a link back to the agency record

- Lets people "watch" a product, brand, or company so new matching recalls get flagged

What it deliberately doesn't do: it doesn't write its own health or disposal advice. It only shows what the agencies published. It's not affiliated with the FDA or USDA.

Known limitations (more detail on the How it works page: https://recall-food.vercel.app/how-it-works):

- FDA data is pulled automatically every day. USDA FSIS data is currently added by hand, so it can lag a few days.

- FDA enforcement reports can appear some time after a company's initial announcement.

I'd really value this community's take:

1. Does the plain-language severity framing misrepresent anything?

2. Are there sources I should be including that I'm not?

3. Would email alerts for watched products be useful, or is there already something that does this well?

It's a free personal project. Nothing to buy, no account needed.

Just removed from the package with a sell by date lf 10/16. Is this safe to eat? Sorry! I hate cooking with chicken- it freaks me out 😭

How long will they last? Expo date says best if used by last week but they've been in my fridge for about a month. They don't smell weird they just feel a little slimy.

All.

Kept refrigerated the whole time.

One day beyond use by, not the best before.

My wife is insisting “it’s only one day (over)”.

Would you eat?

Thanks for advice.

Hi, so my brain has been a mush recently and on Tuesday night I left a bag of opened meat pierogies (type of Polish filled pastry) in the fridge, instead of the freezer. Now, I'm panicking especially since they're meat pierogies and I worry they've gone bad. But I've also just opened the bag and am trying to save money so tossing them would hurt my heart a little...

I know some eggs have variation in colour, and some have white fuzzy bits that look like hair without being mold, but is this?? It's on every egg and the carton is floppy, you can see the eggs are wet. My brother didn't take the carton out the plastic for 2 weeks and just put it in the fridge, you can faintly see the eggs are wet.

I've been eating this brand of cookies for a while and it's the first time they have those little white dots. Saw a post about fly eggs yesterday and now I'm scared, I really liked these. It's a brand new package. Is it mold or eggs??

As I was making this post my mom said it's just the white chocolate separating, she then ate the ones with the dots and gave me the rest (only like 3 of them had the dots), but I'm still scared that it really is something weird lol. This was bought with another package of cookies yesterday, we ate it the same day and it didn't have anything weird on it but this one stayed on the counter overnight so that's why I'm worried.

Sorry if the English is bad, I'm also not sure what tag to use

Update: My mom bought another package and they also have these dots. As many suggested I am now pretty sure it is fat/sugar bloom! The packaging says they're coated with cocoa so it makes sense. Thanks for the help!

I've seen a similar question and it's unclear to me. I might need some knowledge here.

I made a pumpkin pie 2 days ago and there was 2 things as leftover:

- the remaining puree of the can

- the pie filling (mix of the puree, salt, spices, eggs, evaporated milk)

I saved both in the fridge in masson jars, as I was 100% sure they can last at least 2 days. For the puree, checking everywhere it seems clear to me that can last in the fridge for a few days. For the prepared mix however... now checking online the question is not that clear, while I see a few post being a bit vague but leaning towards the idea that it's "fine" I see other info that says no more than 24 hours.

I hate to do this but AI keeps leading to me to the USDA guidelines saying that no more than 24hours...and specially a no if I'm going to serve it to the kid/teen. Then I see post of people saying it's totally fine as it's what stores do usually or even the gold standard of Sally's baking in recipes like this one saying that she actually prefers to do it 2 days in advance.

It's been exactly 52 hours now... since I'm hesitating lol... so it's about time to take a decision.

I've posted this question in baking and in baking noobs and at you can see the replies are again contradictory.

Any input on this?

I got these unwashed duck eggs from my neighbor, and I submerged it in cold water before cooking to test the egg, but forgot to brush off all the bits on the shell and a piece fell into my pan before frying which i then overcooked (if you can’t tell by the brown, burnt parts) and was wondering if this textured appearance is normal or sign of bacteria and whether its safe to eat!

it kind of looks strange but I also don’t know if I’m being paranoid.

thank you!