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To answer parts of the literal question: You can’t edit a post after the first few minutes if you aren’t registered. You also can’t comment on it without the “comment everywhere” privilege or delete it. That simple. Edit to clarify: The original question about the jar of pasta sauce was posted by an unregistered account, note the turquoise gravatar. The ...


8

Please read How does deleting work? What can cause a post to be deleted, and what does that actually mean? What are the criteria for deletion?, particularly the sections of the accepted answer discussing "When can't I delete my own post?" and "If I flag my question with a request to delete it, what will happen?". Questions and answers are meant to help the ...


7

Without surveying users here, these questions appear to be predominantly from American users. I think there are cultural differences between the US and Europe that explain some of it, but the differences are due to larger issues than just food. In many countries (e.g. most of the EU), a mild case of food poisoning leads to a couple of days of ...


6

I'm all for this. Both sound good - partial cooking first, or general reheating of presumed safe food. I'm not aware of one existing for either, though I'm sure people have written the answer plenty of times by now on the more specific instances. The general "left at room temperature" one does obliquely address this, but I think it's sometimes tough for ...


4

A little later in answering this, but as someone who has answered a lot of food safety questions on this site and who has spent a lot of time reading detailed scientific sources on food safety in the process of writing answers, I can conclusively say a few things: Most people's intuition about food safety is wrong in many cases. They may be right in most ...


4

As a preface, I'd distinguish between overly concerned questions and cautious answers. We do indeed get questions where the answer is "no, that's totally fine." There are a lot of people out there in the world, and some of them are naturally going to have incomplete information and be worried based on what they do/don't know. We should be kind when answering ...


2

This sounds like a good fit for Gardening & Landscaping Stack Exchange. As per the site’s Help Center: This site is for professional and amateur gardeners and landscapers to ask questions about the care and maintenance of gardens and landscapes. If your question is about: the general care and feeding of plants; gardening problems ...


2

First of all: Thank you very much for actually taking the tour before posting! That said, our sister site Medical Sciences could be what you are looking for. From their help: What topics can I ask about here? If your question is about... Environmental or nutritional factors that affect health The ways that diseases and injuries affect people The health ...


1

The real core subject of the question seems to be about "popular understandings of food safety, and the scientific/legal truth or untruth behind them". I can see how this would be relevant to an amateur or professional cook or chef, given he has some responsibility for the eater's safety, and should answer such concerns responsibly and correctly...


1

My general understanding is that part of why we close so many "is this thing I left on the counter/in the car/crock pot didn't turn on still safe to eat" as a dupe is that we can not be liable for giving people unsafe food consumption advice. If someone follows an answer that says "ah, I've never gotten sick and I do that all the time"... and then gets ...


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