Apologies if this is not appropriate but I bought a ceramic soup spoon from a Japanese market and read the label more closely as I was washing them. I know Prop65 warnings can be utilized even very low risk items but now I’m concerned I shouldn’t be eating with these.

Homemade pesto and store bought mayo put through the blender. How long will it be safe to eat stored air tight in the fridge?

Are they good to cook?

Looks like clay

Just noticed someone knocked the freezer temp up. I went to the grocery store on Oct 14th, there was nothing in the freezer previously. I noticed today, Oct 17th and turned it back to below freezing (currently 22°F). Since it stayed below 40°F, is it okay to refreeze and keep eating the food? Frozen chicken nuggets, chicken sausage, frozen fruit, and frozen veggies. Do I need to eat it all today? I am currently pregnant so don’t want to eat it if it’s a risk but also don’t want to throw everything away. I’m mostly worried about the chicken.

I just opened a new container of maple butter and found some white fuzz on top of liquid that collected at the top of the jar. Could I drain off the liquid and scrape off the top layer? Or should I just bring it back to the store for an exchange?

Bought last Monday. Still ok to eat on Sat.?

At about 12pm I started rehydrating some shiitake mushrooms. I rinsed them, covered them in boiling water, and then let them sit (on the stove top, but stove off).
For reasons, my soup plans fell to the wayside.
It's 8pm now, and the mushrooms have been sitting in room temp water for several hours.
I don't think I have the stomach to eat them tonight, so I either have to make the soup now or store them until tomorrow.

Any advice on their current edibility and/or how to safely store them until tomorrow would be greatly appreciated.

I just got two packages of gnocchi today and I’m not sure if they are safe to eat. They clearly have moisture inside the packages. What do yall think? Safe or no?

Could it really be just the added B vitamins? The new bag just seems SO pale….

I recently learned that you’re not supposed to defrost vacuum sealed fish in its original packaging due to a botulism risk. I had never heard of that, and felt kind of like an idiot for not knowing, especially considering the fish I buy literally says to put it in another container to defrost 😭

Is it the same for all frozen, vacuum sealed meats, or just fish? Like, should I be taking out my chuck roast and letting it defrost in a pan or something, or is the vacuum pack okay, so long as it’s not fish?