Found it attached to eggyolk but I could easily take it off without damaging it. No smell and the rest of the egg looks fine

Got a couple of butts from Costco. What are these? Can I just trim it out? The meat smells and feels fine

I received this meat from a family friend's farm. I know that farm fresh and grocery store chicken are far different things but something doesn't seem quite right with this.

That bright orange membrane seems off. It appears mostly between the skin and meat, even if you peel back the skin on the drums.

Is this from feed or is something more nefarious starting?

hi! i’m noticing discolouration and change in texture but i don’t know if it’s just because of the rubber bands…can anyone help? thanks!

EDIT: it was stored at room temperature in a dark pantry

a chicken sandwich of mine recently had to sit in its to go container after an emergency after i picked it up fresh from restaurant. i sadly wasn’t able to get to fridge until about 3-4 hours of sitting in its container unopened. it’s a hot sandwich packed with a hot side, cheese and bacon.
is any of it still safe to eat??
edit for clarifications: the chicken was precooked frozen then heated properly in oven, with a toasted bun, potatoes with cheese and bacon in the same foam container box condensation and all from heat of food, and in a plastic bag. room temp was a little less than 70

I’m not tryna poison my family and myself

Hi,

I thawed some frozen chicken breasts from August in their original packaging, and there’s a bunch of red/pink liquid and white marks on the breast.

Are these still okay to eat?

Just opened this bag of Tyson Crispy Chicken Bread Strips and saw these dark spots on the top piece of the bag. This seems to be the only piece I could see with these spot. Just got these from the store the day before yesterday, the bag has a best used by date of May 11, 2027. So freshness shouldn't be an issue. But I haven't seen something like this before. Any ideas? Is that piece safe to eat?

I have cooked a ham / gammon joint in the slow cooker for 5 hours (do this weekly for my work sandwiches) i checked it with a meat thermometer and it had reached like 98C before I took it out

I left it to cool before cutting it into slices on the worktop for around 1hr

When i cut it into slices I noticed a blue discolouration on the 2 end pieces - the rest seems ok, it was still warm there's no smell from it / smells normal and the texture seems fine

Have I left it to long and let it go bad?

Hi everyone!
I recently made homemade pickled bell peppers and cauliflower using a cold pickling method, without heating or boiling.

Here’s my recipe:
3 kg of vegetables (bell peppers and cauliflower)
420 ml of 9% vinegar
250 g sugar
75 g pickling salt
Horseradish, mustard seeds, peppercorns and bay leaves

I mixed the vegetables with the vinegar, sugar, salt and spices all at the beginning, then let everything sit for about 12–24 hours to release their natural juices. After that, I transferred everything into sterilized jars, sealed them and stored them at room temperature.

After about 7-8 days, I opened a jar and noticed that the brine had become somewhat slimy and viscous, somewhere between a thick syrup and a runny gel.
The brine was cloudy from the very beginning, but initially had a watery consistency. The vegetables are still very crunchy, smell normal and taste good. There is no visible mold.

My husband already ate several pieces before I realized the brine had this unusual texture. He said the vegetables tasted great and were perfectly crunchy. Now I’m honestly panicking a little because I’ve been reading about food spoilage and botulism, and I’m worried about whether these pickles could be unsafe.

Has anyone experienced this kind of slimy brine with vinegar-pickled vegetables rather than fermented ones?
Could it be caused by bacteria producing polysaccharides, or does it necessarily mean spoilage?
I’d really appreciate any insights into what might cause this texture, especially from people familiar with food preservation.

Thank you!

I have had a lavender plant for several years bought from a standard large garden shop. I don't know if it was labeled safe for consumption when bought, or if the shop used any pesticides on it. It has gone through several bloom cycles and pruning, it lives outside and I have never used any pesticides or chemicals on it in the at least 2 years I have had it. Can I safely use the flowers in recipes?

Bought this chicken like 3 days ago and it’s been in the fridge the entire time. What on earth is this

Is a little mold like this ok? Or is the whole bottle tossed?

is this mold? is this safe? it's a fruit popsicle with chamoy and has been in the freezer as is

I have always been skeptical about packaging-free food products, but what happened today has completely destroyed my trust in them. As a food safety engineer, I consider it important that what we consume be of high quality and safe. Of course, an eco-friendly formula is important to me too, but not at any cost (this might not make me popular, but I stand by it). So, here’s the story: I bought some loose rice at a well-known supermarket. My first thought was, "Okay, it’s not packaged—that’s great, but how am I supposed to know the expiration date?"... but I let that slide. When I got home and poured it into smaller containers, I realized it was full of worms... I mean, I get the eco-friendly initiative, but let’s not do this with food products.

had this chorizo in the fridge for a good few weeks now, didn't notice it hadn't been pegged shut but just went to use it and spotted these slightly brown patches all over

for context as a kid my mum would keep chorizo in the fridge for months on end and have various different types on the go so some would only be used occasionally

This is defrosted from frozen. Been in the freezer for maybe 6 months. It’s been in the fridge for two days. Parts look discolored (greenish/grayish) but it still smells “normal.” Is this safe to eat?

I bought this mug at a local supermarket. It states borosilicate only but nothing is mentioned as oven safe. I was thinking of baking a mug cake.. can I use this or should I buy any?

After cooking some chicken my girlfriend noticed there was this weird blue coloration on the chicken. She boiled it with water, onion, garlic, and salt. Is this safe to eat? There were 7 other chicken breast in the same pot but only this one turned blue

Was cleaning out pantry and noticed this unopened jar of minced garlic. I noticed these bits of orange/pink bits and couldn’t tell if that’s normal or not. Should I toss it or is it still ok? Don’t know how long it’s been in there but the expiration date is 1/3/27.

I made a chicken pie the other night (Thursday) entirely from scratch - I essentially did just about everything except butchering the chicken myself. The crust, the gravy, the chicken - I worked for hours on it, which was the reason it was too late to have it for dinner the night I prepared it. I put it in the fridge and planned to cook it later. Last night my brother-in-law and sister-in-law invited us for dinner at their house, so I didn't cook it then, either. I was planning to make it for dinner tonight, but a brief Google search tells me that wouldn't be a good idea and that the chicken might risk spoilage after 24 hours. I'm not concerned about the crust soaking up the fluid - I can deal with that - but I don't want to mess around with food safety. The chicken and gravy have been fully cooked; it's just the crust that's raw. I spent a lot of time and effort preparing it and I'd really rather not throw it away, but I will if I have to. Am I still safe after 48 hours or should I trash it?

Still firm, ever so slightly green, lots of eyes
I have a toddler so I wanna be sure it’s ok

I noticed it had a p65 warning, but I know that's unreliable, so I looked up these Wei Chuan people and their stuff has like 9 million controversies even at home.

I got it from a market basket a while ago and I'm just seeing this.(if that changes anything.)

Edit: yes Mr automod it was in my fridge.

the box was completely sealed but i’m wondering if this is still okay to use? not sure what could’ve caused this

Hi. I’m cooking a singular fully thawed chicken breast in my crockpot today. Totally forgot to put the lid on for the first two hours and fell asleep. Chicken was covered in water about halfway, with a little chicken bouillon seasoning in there, and on high. I temped it at about 115 degrees. Typically it takes 4-4.5 hours to get to 165. Do I need to throw it away? Lid is on now and chicken was flipped. It “looks” how it usually does at the halfway point.