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The wash-up on coronavirus and food
Here’s what resident expert and senior food microbiology consultant, Cathy Moir, had to say on all things food and coronavirus...
What’s in your porcini packet? You may find a new species … or three
Mycologists – scientists who study fungi – estimate there are up to five million species of fungi on Earth. Of these, only about 2%, or 100,000 species, have been formally described. So where are the other 98% of fungi hiding?
More food safety myths: are the sniff test, the five-second rule and rare burgers safe?
There are many rules in food safety lore, some that have a basis in fact, and some that are purely grounded in convenience. But it’s important to look at the evidence to see which category common rules fall under.
Going cold turkey: how to store your Christmas bird
The Christmas countdown has begun in earnest and many Australians are now braving the supermarkets to buy the centrepiece of most feasts – a turkey.
Health Check: is it safe to cut mould off food?
The short answer is that it’s a lot safer than not cutting it off.
Explainer: what is raw milk and why is it harmful?
Milk is a highly nutritious food, and an important source of amino acids and minerals such as phosphorus and calcium, which contributes to bone health.
Salmonella: what is it, and how can you protect against it?
The 2016 outbreak of Salmonella in leafy greens was cause for concern for many Australians.
You can thaw and refreeze meat: five food safety myths busted
This time of year, most fridges are stocked up with food and drinks to share with family and friends. Let’s not make ourselves and our guests sick by getting things wrong when preparing and serving food.