From drinking old milk to storing butter at room temperature to double-dipping chips.
The low-down:
Not necessarily, BUT you can’t tell from the outer shell or inside of the egg if it is contaminated, soRaw eggs have a chance of being contaminated with harmful bacteria such as salmonella, but since bacteria are microscopic, you won't be able to just weed the bad eggs out. The best practice is to refrigerate, handle, and cook eggs properly, says Cassell. Cook eggs until both the yolk and white are firm and cook any egg dishes until they are at an internal temperature of 160°F or hotterThe low-down:Double-dipping can spread harmful bacteria and viruses and is especially sketchy because a person doesn’t have to be visibly sick or sick at all to pass on germs."" says Cassell.
Food"Rule" #8: If you bring a homemade salad to work, you should refrigerate it immediately. Keeping it at room temperature will make it go bad by lunchtime.It all comes down to what kinds of ingredients you pack in your salad, but spoiler alert: They're most likely all perishable and should be refrigerated ASAP. Lettuce, dairy-based dressings, cheeses, and other produce in your salad, to name a few, should be stored properly at a temperature at 40°F or below.
meat, poultry, eggs, and seafood, should also be refrigerated within two hours of cooking or purchasing, or within one hour if the temperature outside is above 90°F,So basically, unless you're planning on a 10 a.m. lunch, you should store your salad in an insulated lunch bag with an ice pack, or just stick your Tupperware in the office fridge.
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