Latest news with #MattTaylor
Motor Trend
22-05-2025
- Automotive
- Motor Trend
2026 Chevrolet Silverado EV Review: Expert Insights, Pricing, and Trims
Reviewed by Matt Taylor The fully electric Silverado EV impressed us with its range and standard features when it made its debut for 2024, and Chevy has only refined its approach to full-size EV trucking since then. Meaningful updates keep the 2026 Silverado EV competitive against segment rivals like the Rivian R1T, Ford F-150 Lightning, and Tesla Cybertruck. What's New Basics With the deletion of the RST trim and the addition of the new Trail Boss, there are now three trims and multiple levels of equipment to choose from. Joining the existing Extended and Max Range Work Trucks, and Extended Range LT-trim trucks for 2026 are: Standard-range Work Truck trim Standard and Max Range LT trims Extended and Max Range Trail Boss trims New equipment packages include: Custom package, available on Standard Range Work Trucks. It includes 22-inch gloss-black wheels, black exterior trim, and black carpeting. Plus package, available on LT Extended Range and Trail Boss Extended Range. This adds the Comfort and Convenience package, Multi-Flex tailgate, offboarding power, and a manual tailgate function with an EZ Lift feature. Premium package, available on LT and Trail Boss with Extended Range and standard on LT and Trail Boss with Max Range. Features include Super Cruise, a Comfort and Convenience package, Tech package, head-up display, Multi-Flex tailgate, spray-on bedliner, Multi-Flex midgate, and fast Level 2 charging up to 19.2 kW. On Trail Boss-trim trucks, an off-road-oriented Terrain driving mode joins Sidewinder and off-road modes taken from the exiting RST trim package. Terrain mode sharpens the Silverado EV's 4-Wheel Steer to better control traction and torque during low-speed maneuvers on uneven ground. Exterior Three new paint colors are also available for 2026: White Sands Polar White Tricoat Magnus Gray Matte Metallic A package with Bronze 22-inch wheels is available on the LT-trim Silverado EVs. For LT and Trail Boss Silverado EVs, a new roof sunshade is also available. Unique to the new Trail Boss trim trucks are standard 18-inch wheels shod in trail-appropriate 285/75 all-terrain tires. To accommodate that extra beef, a specially tuned High Stance suspension and a 2-inch chassis lift are specced, as well, along with a front skidplate, front recovery hooks. Interior Inside, all LT and Trail Boss Silverado EVs gain Chevrolet Digital Key for 2026, allowing vehicle entry and power operation via smartphone. Front bucket seats covered in black Evotex material are standard on Work Truck and LT-trim trucks, while Trail Boss trucks receive front buckets with special black and Artemis yellow upholstery. What We Think We like the 2026 Chevrolet Silverado EV, but its sweet spot is well below the $90,000-plus prices that get you into a well-equipped GMC Sierra EVs. The Silverado EV is available in just one configuration: dual motor, four-wheel drive, short bed, crew cab. But with numerous trims encompassing a huge range of standard and optional equipment, it's a thoroughly customizable truck with great driving range—if you're willing to pony up the dough. Last year, the least expensive Silverado EV available outside of a fleet was $73,100, and even with a standard-range Work Truck model, it'll still be a pricey pickup. You should get a lot for your money, however. The 2026 Silverado EV drops the RST trim, positioning the LT trim trucks squarely in the middle of the range, and adds two new off-road-ready Trail Boss trims with revised front fascia for better approach angle, 35-inch all-terrain tires, high-stance suspension, lifted chassis, skidplates, red front recovery hooks, and Chevy's premium tech suite. We haven't been impressed by the Silverado EV's off-roading abilities in the past, but the new Trail Boss could change that. Top-Ranked Competitors: MotorTrend Tested For 2026, all trims will again be equipped with Chevrolet's Performance Torque Vectoring Dual Motor Electronic 4WD system. Power levels remain about the same, with most new equipment upgrades focused on improving tech, off-road capability, and range. The top-performing RST Max Range model from 2025 has been dropped, but the new Trail Boss trim's drivetrain will offer comparable output—up to 725 hp and 775 lb-ft of torque when equipped with the Max Range battery. We've tested the Silverado EV in RST form hitting 60 mph in only 4.0 seconds. That time may grow slightly for the Trail Boss trim with its raised suspension, larger tires and wheels, and other extras. Past Work Truck trims have returned a 0–60-mph time of 5.8 seconds, and that should stay about the same this year for Extended Range models. The rare Standard Range Work Truck will be a bit slower but still plenty quick enough for everyday use. 2026 Chevrolet Silverado EV Power and Torque Standard Range models: Work Truck: 510 hp, 490 lb-ft LT: 510 hp, 580 lb-ft Extended Range models: Work Truck: 510 hp, 580 lb-ft LT: 645 hp, 765 lb-ft Trail Boss: 625 hp, 775 lb-ft Max Range models: Work Truck: 510 hp, 580 lb-ft LT: 760 hp, 765 lb-ft Trail Boss: 725 hp, 775 lb-ft EV Range and Charging Outside of fleet-spec trucks, three batteries are available in the 2026 Silverado EV: Standard Range, Extended Range, and Max Range. For 2025, depending on equipment, manufacturer-rated range for the Silverado EV starts at 283 miles and tops out at 493 miles. In a change from last year, the Work Truck Max Range is now the top of the heap. Charge speed is quick, whether you're Level-2 charging at home or Level-3 fast-charging in public. Every 2026 Silverado EV charges at 11.5 kW, and some can go as high as 19.2 kW. Fast charging for non-fleet models starts at 220 kW on Standard Range models, upgrades to 300 kW on Extended Range models, and tops out at 350 kW for Max Range models. With recharge rates as fast at 350 kW, Max Range 2025 Silverado EVs could add 100 miles in 10 minutes Safety Features Standard across the Silverado EV range is Chevrolet's Assisted Driving package, which includes: Enhanced Automatic Emergency Braking Reverse Automatic Braking Rear Cross Traffic Braking Intersection Automatic Emergency Braking Rear Pedestrian Alert Safety Alert Seat Side Bicyclist Alert Traffic Sign Recognition A 360-degree camera Adaptive cruise control In addition, Chevrolet equips Silverado EVs with these features as standard: Forward Collision Alert Following Distance Indicator Automatic high-beams LATCH system child restraints Buckle to Drive seat-belt safety system Teen Driver configurability OnStar Capability Cargo Space and Interior Room At 5 feet, 11 inches, the 2026 Chevrolet Silverado EV's bed is longer than average—the 2025 Cybertruck can claim just 1 inch greater length, and the F-150 Lightning falls short of the Chevy by 4 inches. When equipped with the Multi-Flex Midgate with pass-through, LT and Trail Boss trims can accommodate cargo up to 9 feet in length, and nearly 12 feet with the tailgate down. The Silverado EV's frunk is larger than most competitors as well, adding 10.7 cubic feet of cargo space to complement its roomy cabin. Technology Infotainment For 2026, an 11.0-inch digital driver display and 17.7-inch digital infotainment screen are standard across the board, upgrading the smaller screens previously featured in Work Truck trims. Google built-in functionality is included, with navigation, connected apps, personalized settings, and Natural Voice Recognition. Charging needs are addressed with two USB-C ports up front and two more in the rear, standard across all trims, and stepping up the LT trim or better gains a fifth port in the center console. In addition, the Silverado EV provides 12-volt and 120-volt outlets inside and a 110-volt outlet in the frunk as standard equipment. Opting for an Extended Range Work Truck trim or better adds one 240-volt and four 120-volt outlets to the bed of the Silverado EV. Sound System A six-speaker audio system is standard on all but the LT Max Range and Trail Boss Max Range trims, which get a seven-speaker Bose system. This system is also on the LT Extended Range and Trail Boss Extended Range trims when properly equipped. Value Standard Features The Silverado EV boasts an impressive list of standard features. Along with dual motors and four-wheel drive across the lineup, all Silverado EVs are equipped with: Variable Regen and one-pedal driving capability Adaptive Cruise Control with automatic speed-limit matching Super Cruise hands-free driving capability Wi-Fi hot spot capability Remote start preconditioning LED cargo lighting Locking tailgate Hitch View, Hitch Guidance, and Trailer Brake Controller Also standard for 2026 is Vehicle-to-home, which allows the Silverado EV to provide electrical power to your home in a blackout when properly equipped. Recommended Trim All things considered, we just might spring for the 2026 Silverado EV in Trail Boss trim with the Extended Range battery pack. This package gets you a comprehensive list of equipment and off-road swagger for relatively little money—its $72,095 starting price is just $1,000 more than an Extended Range LT-trim truck and many thousands cheaper than both LT and Trail Boss Max Range trucks—and retains excellent driving range.
BBC News
12-04-2025
- Sport
- BBC News
Gloucestershire seamers keep pressure on Glamorgan
Rothesay County Championship Division Two, Seat Unique Stadium, Bristol (day two)Gloucestershire 546 (37.5 overs): Bancroft 163, O Price 101, Hammond 54; Leonard 3-122Glamorgan 146-3 (40.5 overs): Northeast 50Gloucestershire 3 pts, Glamorgan 1 ptMatch scorecard Gloucestershire's seam bowlers produced a disciplined performance to keep Glamorgan on the back foot at the halfway stage in a classy 50 from Sam Northeast the Welsh county were 146-3, still a mammoth 400 behind, when bad light stopped play with 11.1 overs Gloucestershire took their first-innings score to 546 with Miles Hammond hitting 54 and Graeme van Buuren last out for van der Gugten and Zain Ul Hassan claimed two wickets each in a belated Glamorgan's target of 397 to avoid the follow-on, and probably save the match, still looks a long way off. In cloudier conditions on the second morning, Glamorgan's bowlers limited the damage already caused on day one, despite ironic applause when the extras tally passed der Gugten (2-67) dismissed nightwatchman Matt Taylor and fizzed one through the defences of Miles Hammond, who had reached an attractive reached four batting points with ease but gifted Glamorgan a second bowling point with the last ball of the 110 overs, when James Bracey was run out for 25 after a poor call by van Dent played a bright cameo of 27 before being caught behind off Ned Leonard, before Ul Hassan (2-66) won a generous lbw decision against Tom Price (21) to break his own wicket drought and then had Zaman Akhter caught at slip for Buuren was last out for 48 swinging at Shoaib Bashir after a flurry of big shots, but that still left Glamorgan with a marathon task to save the Hassan got them off to a bright start with six boundaries in his 28 before Tom Price found the edge, while pacy change bowlers Ajeet Singh Dale and Zaman Akhter caused early it was Matt Taylor who returned to have Eddie Byrom caught behind for 28, although Northeast drove fluently with nine fours on the way to a relatively untroubled Singh Dale found extra pace in the evening gloom to induce Northeast to fence to rival captain Cameron Bancroft at Carlson got through a jumpy start to battle alongside Colin Ingram until the heavy cloud cover frustrated the home side and brought the first weather interruption of the county season.
Yahoo
23-02-2025
- Health
- Yahoo
A Food Expert Is Sharing The Most Common Ways People Get Sick From Food In Their Own Home And You Are Probably Doing All Of These Things
You open up your fridge all the time — out of hunger, boredom or simply a need to find something to cook for dinner. As great as it is to have food standing by whenever you need it, there are also dangers lurking in that chilly appliance. Is there bacteria brewing in three-day-old cooked rice? Or on the fresh salad greens? Or maybe that raw chicken that's dripping everywhere? We talked to experts about the foods that can pose the greatest danger to health. First, it's important to understand your level of risk. 'The truth is, all food can potentially cause food poisoning,' said Dr. Daniel Atkinson, clinical lead at an online health care service company. 'Food that's been left out too long, has been kept in the fridge past its use-by date or leftovers that aren't reheated properly can all be contaminated with harmful bacteria.' Be careful with high-protein foods, fresh vegetables and cooked rice. There are general categories of food that deserve extra care in their storage. If you're looking for the most likely culprits, 'Think of those high-protein foods that pathogens love, like meat, fish, milk, cheese and eggs,' said Matt Taylor, senior manager of food consulting at the NSF, a nonprofit organization that develops and certifies standards for food safety and sanitation. His view was echoed by consulting food scientist Bryan Quoc Le, who pointed to other high-protein culprits like Mexican soft cheese, smoked fish and unpasteurized milk. Another concern is what's called 'ready to eat' meat or poultry, which includes deli meats sliced at the counter, said University of Connecticut associate professor Dennis D'Amico, whose expertise includes food microbiology and safety. He also said that pathogens can contaminate fresh produce, including mushrooms, leafy green prepackaged salads and sprouts. 'Most fresh produce should be washed and scrubbed with a produce brush at home,' he said. 'Just remember to clean and sanitize the scrubbing brush.' Another possible danger comes in cooked rice, which Atkinson explained: 'Before it's even cooked, rice can contain spores of a bacteria known as Bacillus cereus,' he said. 'This bacteria can still pose a threat after rice has been cooked, and the risk of becoming ill from eating it is much higher if cooked rice isn't handled the right way.' He warned that rice should never sit out on a countertop at room temperature. 'Refrigerate rice as soon as it's cooled down, and eat it within 24 hours. One misconception might be that rice that's unsafe to eat will show visible signs of being off, such as being moldy or having an unusual smell. But this might not always be the case.' And, he said, you need to be just as cautious with takeout rice, which might have even more potential to do harm. 'Additives and spices in fast-food rice might mask signs that it needs discarding, and there's no way of knowing how long it was stored before being cooked to order,' he said. 'For this reason, you should probably avoid putting it in your refrigerator altogether and toss it out when the meal is over.' Sight and smell can't always save you (nor can refrigeration). If you think you'll be able to use your senses to uncover food dangers, that may not necessarily be the case, the experts said. 'Don't believe that if it smells good, it's safe to eat,' said registered dietitian Tracee Yablon Brenner. 'Actually, a good deal of harmful bacteria, such as salmonella and listeria, don't influence the smell, taste or appearance of food. Bacteria that's spoiled might make some food smell terrible, but bacteria also can flourish unnoticed.' As handy as refrigeration is, it's not foolproof, said Jason Reese, an attorney who specializes in foodborne illnesses and personal injury. 'One of the biggest misconceptions I've seen is the belief that cold temperatures and refrigeration completely stop the growth of bacteria,' he said. 'While it can slow growth, it doesn't totally eliminate it, especially for dangerous pathogens, including listeria.' Still, keeping your fridge at the proper temperature is very important. 'Higher refrigerator temperatures can facilitate pathogen growth, which increases the risk of illness and more serious complications,' D'Amico said. 'The preferred refrigeration temperature is 2° to 4° Celsius (35.6° to 39.2° Fahrenheit), but studies have shown that average consumer refrigerator temperature is closer to 7° C (44.6° F).' Lazy mistakes you should stop making. If you're in the habit of tossing a half-eaten bowl or can of food directly into the fridge, you may want to rethink that, Le said. 'Uncovered foods can easily incubate and spread microorganisms, as the air in the refrigerator is constantly moving and can transport spores around to other foods.' If you've served a meal and are enjoying just sitting around the table afterward, don't forget that food needs to be refrigerated quickly, said Mitzi Baum, CEO of the nonprofit Stop Foodborne Illness. 'Bacteria are always on the move and can grow in perishable foods like meat, eggs, salads, cut fruit and casseroles within as little as two hours,' she said. And if you happen to hear something on the news about a food recall, don't ignore it. 'Take recalls seriously,' she added. 'When a product is recalled, consumers should act quickly to remove it from their homes.' Give yourself permission to waste food. 'If you aren't sure how long food has been in the fridge, throw it away,' Taylor said. But to prevent future food waste, he had this handy idea: 'Keep a roll of painter's tape and a permanent marker in your kitchen, so you can easily label items with names and dates when you store them. Always review food labels for expiration and 'best by' dates, as well as serving and safe storage directions.' 'If you're serious about avoiding getting sick from the food you eat, it always makes sense to make practical decisions,' Atkinson said. 'The old adage 'if in doubt, throw it out' is a solid rule of thumb when it comes to food safety, and while it might feel wasteful at times to throw out food that's suspect, you'll feel better knowing you're taking fewer risks.'This article originally appeared on HuffPost.
Yahoo
22-02-2025
- Health
- Yahoo
These Are The Most Dangerous Foods In Your Refrigerator, According To Foodborne Illness Experts
You open up your fridge all the time — out of hunger, boredom or simply a need to find something to cook for dinner. As great as it is to have food standing by whenever you need it, there are also dangers lurking in that chilly appliance. Is there bacteria brewing in three-day-old cooked rice? Or on the fresh salad greens? Or maybe that raw chicken that's dripping everywhere? We talked to experts about the foods that can pose the greatest danger to health. First, it's important to understand your level of risk. 'The truth is, all food can potentially cause food poisoning,' said Dr. Daniel Atkinson, clinical lead at an online health care service company. 'Food that's been left out too long, has been kept in the fridge past its use-by date or leftovers that aren't reheated properly can all be contaminated with harmful bacteria.' Be careful with high-protein foods, fresh vegetables and cooked rice. There are general categories of food that deserve extra care in their storage. If you're looking for the most likely culprits, 'Think of those high-protein foods that pathogens love, like meat, fish, milk, cheese and eggs,' said Matt Taylor, senior manager of food consulting at the NSF, a nonprofit organization that develops and certifies standards for food safety and sanitation. His view was echoed by consulting food scientist Bryan Quoc Le, who pointed to other high-protein culprits like Mexican soft cheese, smoked fish and unpasteurized milk. Another concern is what's called 'ready to eat' meat or poultry, which includes deli meats sliced at the counter, said University of Connecticut associate professor Dennis D'Amico, whose expertise includes food microbiology and safety. He also said that pathogens can contaminate fresh produce, including mushrooms, leafy green prepackaged salads and sprouts. 'Most fresh produce should be washed and scrubbed with a produce brush at home,' he said. 'Just remember to clean and sanitize the scrubbing brush.' Another possible danger comes in cooked rice, which Atkinson explained: 'Before it's even cooked, rice can contain spores of a bacteria known as Bacillus cereus,' he said. 'This bacteria can still pose a threat after rice has been cooked, and the risk of becoming ill from eating it is much higher if cooked rice isn't handled the right way.' He warned that rice should never sit out on a countertop at room temperature. 'Refrigerate rice as soon as it's cooled down, and eat it within 24 hours. One misconception might be that rice that's unsafe to eat will show visible signs of being off, such as being moldy or having an unusual smell. But this might not always be the case.' And, he said, you need to be just as cautious with takeout rice, which might have even more potential to do harm. 'Additives and spices in fast-food rice might mask signs that it needs discarding, and there's no way of knowing how long it was stored before being cooked to order,' he said. 'For this reason, you should probably avoid putting it in your refrigerator altogether and toss it out when the meal is over.' Sight and smell can't always save you (nor can refrigeration). If you think you'll be able to use your senses to uncover food dangers, that may not necessarily be the case, the experts said. 'Don't believe that if it smells good, it's safe to eat,' said registered dietitian Tracee Yablon Brenner. 'Actually, a good deal of harmful bacteria, such as salmonella and listeria, don't influence the smell, taste or appearance of food. Bacteria that's spoiled might make some food smell terrible, but bacteria also can flourish unnoticed.' As handy as refrigeration is, it's not foolproof, said Jason Reese, an attorney who specializes in foodborne illnesses and personal injury. 'One of the biggest misconceptions I've seen is the belief that cold temperatures and refrigeration completely stop the growth of bacteria,' he said. 'While it can slow growth, it doesn't totally eliminate it, especially for dangerous pathogens, including listeria.' Still, keeping your fridge at the proper temperature is very important. 'Higher refrigerator temperatures can facilitate pathogen growth, which increases the risk of illness and more serious complications,' D'Amico said. 'The preferred refrigeration temperature is 2° to 4° Celsius (35.6° to 39.2° Fahrenheit), but studies have shown that average consumer refrigerator temperature is closer to 7° C (44.6° F).' Lazy mistakes you should stop making. If you're in the habit of tossing a half-eaten bowl or can of food directly into the fridge, you may want to rethink that, Le said. 'Uncovered foods can easily incubate and spread microorganisms, as the air in the refrigerator is constantly moving and can transport spores around to other foods.' If you've served a meal and are enjoying just sitting around the table afterward, don't forget that food needs to be refrigerated quickly, said Mitzi Baum, CEO of the nonprofit Stop Foodborne Illness. 'Bacteria are always on the move and can grow in perishable foods like meat, eggs, salads, cut fruit and casseroles within as little as two hours,' she said. And if you happen to hear something on the news about a food recall, don't ignore it. 'Take recalls seriously,' she added. 'When a product is recalled, consumers should act quickly to remove it from their homes.' Give yourself permission to waste food. 'If you aren't sure how long food has been in the fridge, throw it away,' Taylor said. But to prevent future food waste, he had this handy idea: 'Keep a roll of painter's tape and a permanent marker in your kitchen, so you can easily label items with names and dates when you store them. Always review food labels for expiration and 'best by' dates, as well as serving and safe storage directions.' 'If you're serious about avoiding getting sick from the food you eat, it always makes sense to make practical decisions,' Atkinson said. 'The old adage 'if in doubt, throw it out' is a solid rule of thumb when it comes to food safety, and while it might feel wasteful at times to throw out food that's suspect, you'll feel better knowing you're taking fewer risks.'This article originally appeared on HuffPost.
Buzz Feed
22-02-2025
- Health
- Buzz Feed
These Are The Most Dangerous Foods In Your Refrigerator, According To Foodborne Illness Experts
You open up your fridge all the time — out of hunger, boredom or simply a need to find something to cook for dinner. As great as it is to have food standing by whenever you need it, there are also dangers lurking in that chilly appliance. Is there bacteria brewing in three-day-old cooked rice? Or on the fresh salad greens? Or maybe that raw chicken that's dripping everywhere? We talked to experts about the foods that can pose the greatest danger to health. First, it's important to understand your level of risk. 'The truth is, all food can potentially cause food poisoning,' said Dr. Daniel Atkinson, clinical lead at an online health care service company. 'Food that's been left out too long, has been kept in the fridge past its use-by date or leftovers that aren't reheated properly can all be contaminated with harmful bacteria.' Be careful with high-protein foods, fresh vegetables and cooked rice. There are general categories of food that deserve extra care in their storage. If you're looking for the most likely culprits, 'Think of those high-protein foods that pathogens love, like meat, fish, milk, cheese and eggs,' said Matt Taylor, senior manager of food consulting at the NSF, a nonprofit organization that develops and certifies standards for food safety and sanitation. His view was echoed by consulting food scientist Bryan Quoc Le, who pointed to other high-protein culprits like Mexican soft cheese, smoked fish and unpasteurized milk. Another concern is what's called 'ready to eat' meat or poultry, which includes deli meats sliced at the counter, said University of Connecticut associate professor Dennis D'Amico, whose expertise includes food microbiology and safety. He also said that pathogens can contaminate fresh produce, including mushrooms, leafy green prepackaged salads and sprouts. 'Most fresh produce should be washed and scrubbed with a produce brush at home,' he said. 'Just remember to clean and sanitize the scrubbing brush.' Another possible danger comes in cooked rice, which Atkinson explained: 'Before it's even cooked, rice can contain spores of a bacteria known as Bacillus cereus,' he said. ' This bacteria can still pose a threat after rice has been cooked, and the risk of becoming ill from eating it is much higher if cooked rice isn't handled the right way.' He warned that rice should never sit out on a countertop at room temperature. 'Refrigerate rice as soon as it's cooled down, and eat it within 24 hours. One misconception might be that rice that's unsafe to eat will show visible signs of being off, such as being moldy or having an unusual smell. But this might not always be the case.' And, he said, you need to be just as cautious with takeout rice, which might have even more potential to do harm. 'Additives and spices in fast-food rice might mask signs that it needs discarding, and there's no way of knowing how long it was stored before being cooked to order,' he said. 'For this reason, you should probably avoid putting it in your refrigerator altogether and toss it out when the meal is over.' If you think you'll be able to use your senses to uncover food dangers, that may not necessarily be the case, the experts said. 'Don't believe that if it smells good, it's safe to eat,' said registered dietitian Tracee Yablon Brenner. 'Actually, a good deal of harmful bacteria, such as salmonella and listeria, don't influence the smell, taste or appearance of food. Bacteria that's spoiled might make some food smell terrible, but bacteria also can flourish unnoticed.' As handy as refrigeration is, it's not foolproof, said Jason Reese, an attorney who specializes in foodborne illnesses and personal injury. 'One of the biggest misconceptions I've seen is the belief that cold temperatures and refrigeration completely stop the growth of bacteria,' he said. 'While it can slow growth, it doesn't totally eliminate it, especially for dangerous pathogens, including listeria.' Still, keeping your fridge at the proper temperature is very important. 'Higher refrigerator temperatures can facilitate pathogen growth, which increases the risk of illness and more serious complications,' D'Amico said. 'The preferred refrigeration temperature is 2° to 4° Celsius (35.6° to 39.2° Fahrenheit), but studies have shown that average consumer refrigerator temperature is closer to 7° C (44.6° F).' Lazy mistakes you should stop making. If you're in the habit of tossing a half-eaten bowl or can of food directly into the fridge, you may want to rethink that, Le said. 'Uncovered foods can easily incubate and spread microorganisms, as the air in the refrigerator is constantly moving and can transport spores around to other foods.' If you've served a meal and are enjoying just sitting around the table afterward, don't forget that food needs to be refrigerated quickly, said Mitzi Baum, CEO of the nonprofit Stop Foodborne Illness. 'Bacteria are always on the move and can grow in perishable foods like meat, eggs, salads, cut fruit and casseroles within as little as two hours,' she said. And if you happen to hear something on the news about a food recall, don't ignore it. 'Take recalls seriously,' she added. 'When a product is recalled, consumers should act quickly to remove it from their homes.' 'If you aren't sure how long food has been in the fridge, throw it away,' Taylor said. But to prevent future food waste, he had this handy idea: 'Keep a roll of painter's tape and a permanent marker in your kitchen, so you can easily label items with names and dates when you store them. Always review food labels for expiration and 'best by' dates, as well as serving and safe storage directions.' 'If you're serious about avoiding getting sick from the food you eat, it always makes sense to make practical decisions,' Atkinson said. 'The old adage 'if in doubt, throw it out' is a solid rule of thumb when it comes to food safety, and while it might feel wasteful at times to throw out food that's suspect, you'll feel better knowing you're taking fewer risks.' HuffPost.
