Canned food is safe, but cans are often lined with polymers that can release harmful chemicals, especially into fatty foods.
Articles on Food preservation
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Nigeria’s soft cheese, wara, could be made more widely available with new techniques to extend its shelf life.
Do your ice taste funny? Is there ‘freezer burn’ on your meat? This is why your freezer probably isn’t as clean as you think – but it only takes a few simple steps to fix it.
UK supermarket chains have dropped the use of “best before” date labels to reduce the amount of food being thrown out when it’s still perfectly edible. It’s just as big a problem in Australia.
Fruit cake may last a century, but it’s got nothing on honey.
Anyone for a 2,512-day-old burger?
Top contributors
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Assistant lecturer, Coventry University
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Honorary Associate Professor, University of Leicester
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Senior Lecturer in Chemistry, University of Birmingham
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Senior Lecturer in Human Nutrition, Coventry University
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Associate Professor of Marketing, Tasmanian School of Business and Economics, University of Tasmania
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Associate Professor in Chemistry and Associate Head Learning and Teaching, University of Tasmania
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Swinburne University of Technology
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Professor of Microbiology, Swinburne University of Technology
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Lecturer in Food Science and Technology, Obafemi Awolowo University
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Estudiante de Doctorado en el programa de Innovación en Seguridad y Tecnologías Alimentarias, Universidade de Santiago de Compostela
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Doctora en el área de Innovación en Seguridad y Tecnologías Alimentarias, Universidade de Santiago de Compostela