Meat thermometers key to safe summer BBQs
Blog
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How can colour blindness affect cooking food?
A meat thermometer is a vital tool for people with colour blindness as they can’t see the colour of meat so need to use it to know when meat is fully cooked.
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If you buy convenience foods that need to be heated, always check the use-by date, store the food properly in your fridge, avoid any damaged packaging, and don’t store and reheat leftovers, ready-meals are only meant to be heated once,” advises Safefood’s Dr Mairead McCann
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How to keep your veg fresh for longer
We often get asked about buying and storing vegetables to avoid cross contamination and food waste.
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What to do if you get food poisoning from a restaurant
Our chief specialist in food science, Dr Linda Gordon was recently on Lunchtime Live with Andrea Gilligan, Newstalk radio, discussing what to do if you think you have food poisoning from a restaurant. Here’s an outline of the conversation.
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Don’t stress, you can freeze fresh meat
We get asked lots of questions about freezing and defrosting meats, particularly mince meat. Never fear, Lillian Murphy, our helpline expert, has all the answers you need.
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The food safety facts on slow cooking
Slow cooking is a method of cooking which uses relatively low temperatures (79°C – 93°C) for a long period of time to cook food. By Sarah Norberg, Technical Executive in the Food Science Department at safefood.
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Burnt toast and how much is too much
When we’re not quite sure what a "safe" level is or how dangerous a chemical can be is when problems arise. A good example of this is the news reports this week about something called acrylamide and food like burnt toast. By James McIntosh, Chief Specialist in Toxicology at safefood.
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