A food-safety FAQ on beef: thaw only in the refrigerator, in cold water changed every 30 minutes, or in the microwave with cooking straight afterwards. Thawed ground beef keeps 1 to 2 days chilled and other cuts 3 to 5; frozen beef can be cooked, but never in a slow cooker.
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In the Kitchen
Kitchen tips, from cooking meat safely to washing produce.
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In the Kitchen
7 Tips for Cleaning Fruits, Vegetables
The FDA advises washing hands 20 seconds before and after handling produce, cutting away bruised areas, rubbing produce under running water and discarding the outer leaves of lettuce. Dr. Mercola notes contamination can occur at any stage from growing to storage.
In the Kitchen
FDA - 7 Tips for Cleaning Fruits, Vegetables (video)
FDA's Glenda Lewis explains how produce picks up contamination in the field, in handling and at home. The advice: wash hands 20 seconds, cut away bruised areas, rub produce under plain running water without soap, wash before peeling, scrub firm produce, and dry it.
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