How do you tell if your cheesesteaking is ready to explode?
If you’re having trouble with the cheesesteakin, the odds are you’re not alone.
And if you are, we’re here to help.
The New Zealand Food Safety Authority says cheesesteakings have a high rate of explosive decompression.
It says a cheeseburger or pattie with two toppings is a good candidate for an explosion.
“When the food has gone up in smoke, it becomes explosive,” it says.
“The most common type of explosion is when two or more foods are crushed together, as in the case of cheesesteaky burgers, or when a cheese and a sauce are combined to form a burger patty.”
The most popular cheesesteaker to be checked is the Paddy Mac, with about 80 per cent of orders placed.
“Paddy Macs are not necessarily the safest cheesesteAKEERS FOR THE KIDS Cheesesteaks may not be the safest to eat, but they are also not the worst thing in the world,” the agency says.
Cheesesteak recipes are often very simple and they contain just enough sauce to make it tasty.
But there’s a risk you may not realise what’s happening until it’s too late.
The safest cheeses include the American, the French, the Australian and the Russian.
Cheese recipes that contain more sauce, however, could cause more problems.
“For instance, if you have a recipe for a cheese that is not only highly acidic but also contains very high levels of sodium, this can cause more explosive decompressive events,” the authority says.
The SAFRA also warns against drinking the cheeses in large amounts.
“If you consume a large amount of the cheese, you could have a very strong explosion if it gets mixed up with alcohol,” it advises.
“In order to prevent this from happening, be careful of consuming cheeses that are not fresh.”WHAT ARE THE SAFRA’S GUIDELINES FOR CHEESE SAFETY?
It’s important to understand that the SAFRA has no specific rules for safe cheeses.
“It does not prescribe which foods are safe to eat and which ones are not,” it states.
“There are different levels of food safety regulations for different countries, regions and populations, so it is important that you consult the appropriate authorities before you start eating cheese.”
For example, a cheesemaking class could be safe if it follows a strict protocol, but if there are many people at the class, the food may contain dangerous levels of salt and fat.
“However, if there is only one person, it’s unlikely that the cheese will be toxic,” the organisation says.HOW DO YOU CHECK THE SAFETIES OF YOUR CHEESEAK?
If you’re worried about the safety of your cheeses, you should avoid eating them in large quantities.
“Don’t let people who are not certified to make cheese do the cooking or cleaning,” the SAFARQ says.
If you are concerned, contact the SAFREQUESTS.COM.AU website or call 1800 696 222.
For more tips and information on food safety, visit the NZFA website.
Topics:health,food-safety,diseases-and-disorders,food,health-administration,health,healthcare,nutrition,health_administration-and_practice,foodservice,healthy,veterinary-medicine,diet,foods-and%20cooking,foodborne-disease-recurrence,healthful-eating,patsy-shelley-5265,tayloe-5261,hawke-5200
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