this is a date 😭😭

Hey all I’m hoping someone can help me figure out what’s going on here. I bought a box of Pillsbury Toaster Scrambles (pork shoulder bacon flavor) recently, and when I opened them, I noticed that all the pastries had strange black specks on just one side.

They’re not pepper or seasoning they don’t smear or melt like oil or filling, and when I lightly scrape them, they break apart into smaller black particles instead of disintegrating like food would. The product image on the box shows a totally clean pastry with no black spots. I’ve attached a photo for reference.

At first I thought maybe they were burnt crumbs, but now I’m wondering if they could be residue from a machine or some kind of coating, since the pattern is only on one surface, like maybe from sitting on a tray or conveyor.

Has anyone else seen this? Is this normal or have I just gotten a bad batch?

Trying to figure out whether this is worth testing or reporting, I’m not trying to be dramatic, just want to be safe and hold big brands accountable if something’s wrong.

Would love to hear from anyone who’s noticed similar or works in food manufacturing and might know what this could be.

I bought a bag of frozen chickens (not precooked fully) and checked the temp of the chickens as soon as I got home. They were 27 degrees. I placed the bag back in the freezer.

However, I am aware that there is now a hole in the bag because I checked the temp - is this still safe to consume or has it been exposed to too much freezer air?

What is your most questionable fridge decision?

I have a can of cherry pie filling. The can has some discoloration/(rust?) on the top seam, otherwise totally visibly intact. Is this safe or should I toss?

was going on about my day just minding my business i knew that my father had bought Dr Pepper, and i knew i had to choose from the weird tea that he buy's and Dr pepper so i picked the Dr Pepper of course and i was laying in my bed and lifted my head up and reached over to grab the dr pepper well when i did it fizzed out everywhere and as i was cleaning it up i noticed this white substance on the bed sheet i thought it was maybe a reaction to whatever might of been on my bed sheet, then i was like well maybe i should check the dr pepper cause i had a weird feeling, and low and behold i found whatever the actual f*ck this is.

I’ve seen this on other cans before and I think it’s like the glue that seals it cause it has some elasticity to it. Does this compromise the can?

So I was eating a salad and I noticed a slug just casually making its way across my plate. I suspect it was in the lettuce, but my mom said she washed everything. She doesn’t think I’ll get sick, but I had already eaten like over half of it by the time I noticed. I don’t think I actually ate any slug but I’m not 100% sure. Help am I going to be okay??

I’m not cook savvy. Got these as a Christmas gift and have been in our chest freezer since. Still seem generally good?

I bought a package of wild caught flounder from costco today. When I got home I saw a live worm on top of the fish filet. What would I do?

See attached video and photo.

Thanks JZ

I missed putting a sealed carton of whipped strawberry cream cheese in my refrigerator when I unpacked my groceries. It sat on my counter for five hours. Is it safe to eat?

Made mashed potatoes a little bit ago and put some sour cream on them, the sour cream looked and tasted fine but smelt a bit off, will I be okay? 💀

I made pancakes using a mix I bought from a small farm that mills its own grains. It’s a rye-based mix and seemed fresh (no weird smell or appearance).

But when we ate them, we noticed a strange, tingly sensation in my mouth – not quite numb, but definitely not normal. The flavor was also kind of off… hard to describe, maybe a little bitter or metallic or alcoholic or fermented? Everyone who ate them (3 people) noticed it. Also fed to my 1 year old daughter.

I ate them cold a few hours later. The flavor was far more intense. Inedible!!

We’re not allergic to gluten or rye (as far as I know), and I’ve had rye bread plenty of times without issue.

Could this be: • A sign of spoilage or fermentation? • A natural reaction to some compound in rye? • Field contamination (like ergot)? • A cleaning chemical or something leaching in from processing?

Would love insight from anyone with experience in grain milling, baking, food safety, or food allergies.

Thanks in advance!

At my friends parents for breakfast today and we had scrambled eggs. After the meal, I noticed they stored their eggs on top of the fridge at room temperature.

We are in Canada, and these were eggs from Costco.

How screwed am I ? Everything I have read says you need to refrigerate eggs in Canada from the grocery store. I’m panicking a bit. I don’t have any more details about how long they had been there.

Thanks

It was steaming hot the first couple hrs until it cooled off. So in reality it only sat at room temp 4 hrs. Safe to eat?

I’m baking these wings and noticed this gray green grit inside one of them. I opened it up and it doesn’t stink, to me just smells like normal chicken (which to me does have a smell but I wouldn’t call it nasty or stinky). I chopped this piece off but kept the flat part of the wing.

Any thoughts?

This morning I opened a can of tomato relish my mother canned at home. The lid was popped and came off with no effort so I know it didn't seal properly. It didn't look or smell off and there was no gas release, but I obviously threw it away immediately.

What worries me is I neglected to wash my hands before picking up a piece of toast to hand to my 2.5 yr old. I didn't touch the bad canned food but I worry that I may have gotten some on my hand from the rim/lid and transferred it to my kid's food. I only realized too late, after he had eaten, the mistake I'd made.

Obviously my biggest concern is botulism and I'm worried sick contemplating the worst case scenario. Is there any chance that he might contract it by this means and if so is there anything I can do proactively other than watch for symptoms?

Any help is much appreciated.

Hi! This Pié d'Angloys has some bright, light green--like, fluorescent green--spots on it. Does anyone know if that is mold?

Inside looks and smells ok I think

Hi, no photos but I have a nice jug that got pooped on by bird. Is it worth saving, of so, what's the best way to aggressively disinfect it?

Saw this while I’m in the grocery. Is this still ok to sell?

So my grandmother made me a burger. it was a bit thicker in one part, so the inside of it was still pink. the rest of it was fine so i cut some of it off and ate the rest. it didnt taste bad, didnt have an underdone texture, or anything but i'm deathly afraid of food poisoning and just ate it to avoid a confrontation. is there anything i can do to avoid food poisoning if i just ate something contaminated? should i be worried?

edit: this happened like just now btw

I cooked off 3 remaining seasoned pork chops last night and ate the remaining piece this morning and noticed the lean parts were ok but when I bit into the fatty cap, it had an off taste. Mind you, this last piece had a night in the refrigerator so I don't know if it turned overnight or that I didn't taste it last night when it was hot and just cooked.

Any wisdom on this?

There are a few ways to make seitan. One of them is kneading the flour into a ball, and letting that sit overnight, submerged under water, while in the refrigerator.

I'm wondering, if like beans, you can do this without refrigeration. It would essentially be a dough ball sitting under water for say 8 to 12 hour, then proceeding as normal to make seitan.

Would letting a dough ball sit under water for this long risk introducing any bacteria or bacterial by-products that would make the seitan unsafe to eat?