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Jewish Recipes --> Food and Health -- > Food Safety Education --> Molds On Food: Are They Dangerous?

You must consult Doctor on all health and medical and your Rabbi concerning all kosher and Jewish Law issues. This web site is for informational purposes ONLY.

Molds On Food: Are They Dangerous?

Must Homemade Shelf-Stable Preserves be Water-Bath Processed?

Yes, molds can thrive in high-acid foods like jams, jellies, pickles, fruit, and tomatoes. But these microscopic fungi are easily destroyed by heat processing high-acid foods at a temperature of 212 įF in a boiling water canner for the recommended length of time. For more information about processing home-canned foods, go to the National Center for Home Food Preservation at: www.uga.edu/nchfp/.

USDA United States Department of Agriculture
Food Safety and Inspection Service
http://www.fsis.usda.gov
September 2005

Sept 2005 - 2014 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods