Microbehunter – under construction
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Kitchen Sponges and Bacteria — Why They Can Be Dirtier Than Toilets and How to Reduce Risk
The kitchen sponge you use every day may contain more bacteria than a toilet. While sponges are designed to clean surfaces, they can also become ideal environments for microbial growth. Understanding why bacteria thrive in kitchen sponges and how to handle them properly can help improve kitchen hygiene and reduce the risk of contamination. Why…
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Wooden vs Plastic Cutting Boards — Which Is Safer for Food Hygiene?
Cutting boards are an essential part of every kitchen, but which type is safer from a microbiological standpoint — wood or plastic? The answer is not as straightforward as it might seem. Food safety depends less on the material itself and more on how the cutting board is cleaned and maintained. This article explains how…
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Why Does Bread Have Holes? The Science Behind Yeast and Bread Rising
Bread has a light, soft texture filled with small holes or air pockets. But where do these holes actually come from? The answer lies in the activity of yeast — tiny living microorganisms that produce gas inside the dough. Understanding how yeast works explains why bread rises, why it becomes fluffy, and why bread without…
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How to Tell When Eggs Go Bad—and How to Keep Them Fresh Longer
Eggs spoil when bacteria enter through pores or tiny cracks in the shell and break down proteins, releasing the familiar rotten-egg smell. Keeping eggs cold, dry, and intact is the key to long freshness and lower risk of contamination.
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Can You Eat Brown Apples? How to Tell Bruising from Real Spoilage
Brown spots on apples don’t always mean they’ve gone bad. Sometimes it’s just harmless browning from bruising and oxidation, and the apple is still perfectly safe to eat. Other times, mold and fungi are involved—and then you should throw the whole apple away.
