What are /r/foodsafety's favorite Products & Services?

From 3.5 billion Reddit comments

I agree with the other comments here. If you don't have one already, get a meat thermometer and use it often.

This one is reasonably priced and has worked great for me - purchased in 2018 and still working fine:

https://www.amazon.com/gp/product/B013A81VW4/ref=ppx\_yo\_dt\_b\_asin\_title\_o00\_s00?ie=UTF8&psc=1

I recommend getting something like these to make sure your refrigerator stays within the safe zone:

https://www.amazon.com/gp/product/B07VVHZLLZ/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1

Get a meat thermometer like this one and you will never again have to question if your chicken or any other meat is undercooked. It's got a pretty nice feature set for being under $20, it's accurate, measures temps quickly, and has a magnet on it so you can stick it to your fridge and never have to go searching for it when you need it.

https://smile.amazon.com/gp/product/B07XXSYLL8/

I think the solution to your (luckily temporary!) Situation is sanitizing. Pick up a Quat based spray or make a bleach solution you can spray on surfaces to prevent cross contamination. Seal your food well if you store it with hers again to prevent CC. I like this Quat. I get it from Home Depot. Bleach solution is easy too. Here is an effective and safe dilution. For either of these check the contact time for a 7 log reduction of salmonella. The 3M one is 60 seconds I believe. You can let it air-dry.

One thing I recommend is a min-max thermometer. That way if your power goes and then back on you will know how hot it got inside of your refrigerator. This will help you to make a more informed decision about tossing vs keeping of foods.

The below is an example of what I am talking about:

Min-mox thermometer -- Amazon

Table 1 should calm your mind a bit. But as said before, refrigerate your food sooner next time.

https://www.semanticscholar.org/paper/Germination%2C-Growth%2C-and-Toxin-Production-of-as-by-Elliott-Schaffner/4424876b545bcadee4871e9cbb0144079f70e632

Just use water, soap will be worse.

If it is in packaging, you can wash that with soap and water, then remove the packaging and rinse the produce.

Soap contains surfactants that will enter the produce. May not alter the taste, but it can do long-term damage.

Water itself will be fine, a d actually do the same if not a little better than soap or veggie wash.

The best this is electrolyzed oxidizing water. Not commonly available unless you have an awesome aquarium or work with sanitizers.

Here is an older article diving into it, but I'd just Google "washing produce with soap or water".

You should purchase a small food thermometer.

https://www.amazon.com/Thermometer-Digital-Cooking-Kitchen-Temperature/dp/B08NXJ53XY/ref=mp_s_a_1_11?dchild=1&keywords=food+thermometer&qid=1621920060&sprefix=food+ther&sr=8-11

You can get a little thermometer to keep inside your fridge to get a better gauge on the temp. Residential fridges naturally fluctuate a lot more than commercial ones.

2 Pack Refrigerator Thermometer -30~30°C/-20~80°F, Classic Fridge Thermometer Large Dial with Red Indicator Thermometer for Freezer Refrigerator Cooler https://www.amazon.com/dp/B089NLQ7SF/ref=cm_sw_r_cp_api_fabt1_J5XQFb99VPKX7