Is it safe to eat leftover food that was left out on the counter to cool at dinnertime, then forgotten until morning? Will additional cooking kill the bacteria that may have grown

All poultry should reach a safe minimum internal temperature of 165 °F. (Sources: Kitchen Thermometers; Use a Food Thermometer) See similar questions...

Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of Focus on Freezing, which lists optimum freezing times for best quality. If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. See similar questions...

Lucidyne offers both color recognition and black and white models. The main difference is black and white models do not recognize the color of the crayon or chalk. Color recognition is not needed in applications where only one grader is involved. In situations where two or more graders are utilized, knowing the grade lines of each is important management information. See similar questions...

Yes, it is safe to eat chicken and other poultry products that have been fully-cooked (fried, boiled or grilled). Do not eat poultry meat that is still pink or half-cooked/half-boiled eggs. See similar questions...

Keep uncooked products under refrigeration as much as possible. If you are not going to cook and eat the product the same day as purchased, it is generally advisable to freeze it until use. Cooked, left over, meats and poultry should be refrigerated within 2 hours after cooking. If it is necessary to keep cooked meats and poultry without refrigeration longer than 2 hours maintain their temperature at or above 140 degrees Fahrenheit. See similar questions...

No, meat and poultry should never be thawed in the conventional oven or at room temperature. There is greater danger of bacterial growth and food spoilage for food thawed at room temperature. Thaw meat and poultry in the refrigerator in the original wrappings. To speed thawing, loosen the wrapping. To keep other foods safe, put the thawing meat and poultry in a pan on the bottom shelf. For a quicker method, immerse meat or poultry in a watertight bag into cold water. Thaw until it is pliable. See similar questions...

Slaughtered meat and poultry should be put under refrigeration (32 - 36°F) immediately to remove animal heat from the carcass. Prompt and thorough chilling is important to reduce bacterial growth and decrease the action of enzymes which can lower the quality. Bone souring in beef and pork may also occur if carcasses are not properly chilled. Chill pork, lamb or veal 24 hours; beef 5 to 7 days. See similar questions...

Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Cut the freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons. See similar questions...

Tinea Versicolor, a skin condition, caused by a microscopic fungus from the scalp, falls onto arms, shoulders, and other body parts and leaves bleached-looking areas on the skin, which can spread. It is treatable with topical aids such as leaving the active ingredient in Selsum Blue dandruff shampoo on for 10 minutes along with applying Tea Tree oil twice daily for mild cases. For more resistant conditions, your doctor may prescribe pills for treatment. See similar questions...

Inflammation caused by acne leads to redness of the skin. Redness usually starts when the acne lesion is active. Even after the acne lesion has improved, however, inflammation may continue deep in the skin, causing persistent redness of the skin. Inflammation also stimulates the production of the pigment molecule called melanin, leading to brown or black discoloration. See similar questions...

What you actually see is the color of the blood running through the veins. The veins themselves are white. See similar questions...

White light is the combination of all the colors in the visible light spectrum. When separated from each other, the different frequencies create different colors: the lowest frequency light is the color red, and increasing frequencies result in orange, yellow, green, blue, indigo, and finally, the highest frequency visible color, violet. See similar questions...

The Bichon Frise is a white dog. The contrast between the white coat and the black nose, halos, eye rims, and etc. is what the ideal specimen is known for and should be adhered to. There is some allowance made in the AKC Standard for shadings in small amounts. Puppies are often born with shadings of buff, cream, or apricot (see this puppy's ears). However, these shadings usually disappear by the time the dog is 12 months old. See similar questions...

ANSWER: White spots on the nail is perhaps the most common nail disorder and are called leukonychia, which literally means "whiteness of the nails." There are many types of nail whiteness, some of which indicate serious illness; fortunately, by far the most common cause of white spots on the nail is minor injury to the nail matrix. Caused by trauma or minor injury to the nail matrix, these spots will grow out from the matrix with the nail plate and eventually disappear. See similar questions...