The homemade lasagna are in the fridge for 2 days, we can still eat them ...
True. But we must not delay ... In theory we must not exceed 3 days and provided we have to respect the good refrigeration: when we put the remains of a meal in the fridge, we must ensure that the dish is cold (without leaving it for more than 2 hours at room temperature) before putting it in the refrigerator. If the dish can not be eaten within this period, draw the plan B: put the dish in a bag or a freezer and freeze it
Good to know : If you never refreeze a thawed product, you can still freeze a dish made with some frozen ingredients and then cooked in the dish of arrival like, for example, ground beef in homemade lasagna.
Slices of ham bought at the butcher, it is 3 days of maximum conservation.
True. We do not joke with ham. Pork is likely to contain salmonella and especially can transmit toxoplasmosis. In addition, deadlines for consumption (DLC) are never indicated on deli meats and cuts. So no matter how much confidence you have in the butcher's shop, do not take any risk with ham, sausage and other deli meats.
Good to know : this rule applies to all fresh food purchased at the cut at a butcher's, butcher's and caterer's.
I can eat an old yogurt
True. It is a characteristic of yogurt which contains, like cheese, ferments. However, this rule does not apply to cream desserts, often stored in the same shelves in supermarkets. It is best not to exceed the date indicated especially for all that is egg cream, chocolate mousse ....
Good to know : Milk does not meet the same hygiene criteria as yoghurt. Raw milk must be consumed within 48 hours or until the date indicated but never again. A pasteurized or micro-filtered milk, once opened must be drunk within 48 hours. Finally, the sterilized milk can be kept off the fridge if it remains closed. Once opened, it is kept cool and used within 3 days.
Eggs must be eaten up to 28 days after the laying date
False . 28 days is the date of "minimum durability" indicated on the shells by the letters DCR (date of recommended consumption). Sold at room temperature, it is better then to keep the eggs cool because the cold delays their aging and allows to keep them longer. The main risk with eggs? Salmonellosis, related to the presence of salmonella but the farms are regularly checked to ensure that the hens are free of salmonella and do not transmit this bacteria to eggs. On the other hand, mistrust with eggs with shells cracked or soiled by the droppings of the hens: by breaking the shell, one risks a bacterial contamination ... And a good gastro on the arrival.
Good to know : for some preparations with the egg that remains raw (mayonnaise, chocolate mousse ...), it is better to use very fresh eggs. Why ? Because over time, the egg becomes dehydrated (its shell is porous) and the protective film of the egg changes and deteriorates a little. It then becomes better to cook it. Aging eggs are perfect for home baking.
The main risk of shellfish: toxins
False. In fact, the main risk is to catch listeriosis. Toxins only affect shellfish, not shellfish. They are produced by microalgae enclosed in shellfish and are responsible for serious food poisoning.
Good to know : to consume these products of the sea without putting in danger: one buys them already cooked or, if they are raw, shellfish and crustaceans must be alive. They are then stored in a cool place and the seafood platter is eaten at the latest within 48 hours.
To go faster you can use hot tap water for cooking food.
False. Even if the public water that arrives in our kitchens is constantly monitored (a report accompanies our annual water bill), as a precaution, for cooking, we do not use hot tap water. Indeed, impossible to really know what is happening in the pipes. Their walls can be covered with metal elements that will dissolve when the hot water passes and finish in the pan. And as the government's food portal reminds us: "in some municipalities, hot tap water may have undergone additional treatment. "
Good to know : once a month, it is advisable to immerse the diffusers located at the end of the tap in a glass of diluted white vinegar to descale and clean them.
A fruit that ages too much is no longer edible
True . Because it develops molds that are actually tiny fungi and some strains - including fruit - can be very toxic. And cut the moldy part is not enough, unfortunately, not: these mycotoxins send into the flesh of the fruit their toxic substances.
For more information on the Food portal of the Ministry of Agriculture, Agri-Food and Forestry,