sunlight. The needed microorganisms will find this feast. In a few days it will start to bubble and smell sour. You know the smell. In places of heavy pollution (I live in New York City), there is a chance of picking up the wrong... (1 reply, last updated by DK May 3, 2005)

Healthier? Perhaps. As tasty? I don’t think so. There are (to my knowledge) 2 processes for rendering oysters “healthful” and devoid of harmful micro-organisms. One is to heat them. The other is to blast them with... (1 reply, last updated by bruce April 14, 2002)

As a general matter, the sugar protects against lots of nasty micro-organisms. If you boil the fruit—particularly once it’s in the jar and sealed—you should be safe. (2 replies, last updated by babette feasts July 15, 2005)

a starter tremendous oomph. Which is why I recommend the use of rye flour or rye grain to begin any starter, even if you make white flour bread or whole-wheat bread. Moreover, the wild microorganisms present in/on rye flour and... (5 replies, last updated by maria lorraine January 17, 2009)

Dry aged beef is hung in large (primal) cuts at near freezing, dehydrating the meat; as enzymes (and othr micro-organisms?) work to tenderize the meat. High cost reflects the weight loss and the loss from cutting off moldy... (3 replies, last updated by SiksElement November 19, 2007)

—a colony of some kind, blueish in color, that I suspected was a mold colony of some kind; also some patches of another kind of microorganism, white in color. I had predicted to myself that I would get some kind of top... (0 replies, last updated by Howard-2 November 29, 2003)

You might consider a water filtration system that can handle everything from micro-organisms to chlorine. We’ve had our Kinetico system for over 4 years, and I can’t honestly think of another investment I’ve... (5 replies, last updated by Bruce H. July 22, 2003)

There is indeed a difference. Sourdough starters are a mixed culture, that is there are at least two different types of microorganisms present, some sort of wild yeast that provides a great deal of flavor, and the carbon dioxide... (1 reply, last updated by No_Cool_Name February 29, 2008)

for microorganisms, so it is a poor environment for their growth. If water is mixed with honey, it loses its low water activity, and therefore no longer possesses this antimicrobial property. Acidity The pH of honey is commonly... (2 replies, last updated by lynnlato March 24, 2009)

How often and how long you open the container could be the answer. If microorganisms have less chance to float in, milk or half and half will take longer to spoil. (9 replies, last updated by atheorist October 15, 2007)

for making ya cai and the warm damp climate there is perfect for the microorganisms that develop during the fermentation, supposedly. It’s a required component of Yibin ran mian. zha cai usually comes in huge chunks or... (3 replies, last updated by ipsedixit August 29, 2009)

over the life of the food in question. Now, you will hear lots of people say they’ve ignored the danger zone and 4 hour rule with no ill effects. True. Keeping food in the danger zone too long does not guarantee that... (15 replies, last updated by Scargod February 6, 2009)

SF sourdough starter taken to an environment outside the SF Bay Area will be just any ole sourdough starter. To make genuine SF sourdough, you need San Francisco air, or two microorganisms in the air (Lactobacillus sanfrancisco... (11 replies, last updated by maria lorraine October 29, 2007)

! For flavor —————- You may need to let the microorganisms go a little longer by extending the time you’re feeding the starter or proofing the dough. This is because the acid production kicks in... (3 replies, last updated by tuskless January 26, 2005)

quickly....then again, there are some strange microorganisms floating around my neck of the woods these days! I’m waiting for cooler weather to try again. (3 replies, last updated by cheryl_h November 15, 2006)