French supermarket fridge cyberattack: what happens to food when refrigeration fails?
A cyberattack disrupted refrigeration in French supermarkets. Here's why temperature matters and what UK shoppers should know about defrosted food.
Valentina Colazzo
Valentina Colazzo è giornalista, SEO specialist e Direttrice Responsabile della testata giornalistica The Cooking Hacks e del supplemento AnteprimaVolantino.it.
Da oltre 15 anni si occupa di editoria digitale, strategie SEO e produzione di contenuti informativi destinati al grande pubblico. Coordina l'attività editoriale delle pubblicazioni del network The Cooking Hacks e supervisiona quotidianamente contenuti dedicati ad alimentazione, salute, cucina, grande distribuzione organizzata, promozioni retail e risparmio per i consumatori.
Nel corso della sua attività ha sviluppato progetti editoriali specializzati nella divulgazione e nell'analisi delle offerte commerciali, delle abitudini di consumo e delle strategie promozionali della distribuzione moderna, con particolare attenzione alla verifica delle fonti e all'affidabilità delle informazioni pubblicate.
Boiled, steamed or microwaved broccoli: what cooking really changes
Boiling, steaming and microwaving affect vitamin C, glucosinolates, colour and texture differently. Here's what the research actually shows.
Soybeans, soy milk or soy protein? What changes and what to check before you buy
Soybeans, soy milk and protein isolates come from the same ingredient but are not nutritionally identical. Here's what processing changes and what to check on the label.
Fresh chestnuts in fridge, freezer or pantry? How to store them without mould
Fresh chestnuts contain more moisture than most nuts. Learn where to store them, how to reduce mould and drying, and when freezing makes sense.
Can you eat a Halloween pumpkin? How to use the flesh without wasting it
Not every Halloween pumpkin is meant for eating. Learn which pumpkins are edible and how to save the flesh and seeds safely while carving.
Hard or ripe pears, where to store them and how to tell when they are ready to eat
Hard or ripe pears, learn how to tell when they are ready to eat, when to leave them on the counter and when to move them to the fridge.
Packed lunch safety, how long can food stay out of the fridge?
How long can a packed lunch stay out of the fridge? Learn which foods need cooling, how to use ice packs and how to transport lunch safely.
Firm or soft persimmons, why some are astringent and how to ripen them at home
Why can some persimmons be eaten firm while others need to become soft? Learn how tannins cause astringency and how to ripen persimmons at home.
Filtered or unfiltered coffee, why brewing method changes what ends up in your cup
Paper filter, espresso and French press do more than change flavour. Brewing method also affects how much cafestol and kahweol reaches your cup.
Why cut apples turn brown and how to slow browning
Why do cut apples turn brown? Learn what causes enzymatic browning and how lemon juice, refrigeration and proper storage can help slow it.
Where should food go in the fridge? Why knowing the rules does not always mean following them
Raw meat, eggs, leftovers and produce should not simply go wherever there is space. Research shows why knowing food-safety rules does not always translate into safer habits.
Olive oil in dark glass, tins or plastic, how much does the container really matter?
Dark glass, metal, plastic and bag-in-box packaging do not protect extra virgin olive oil in the same way. Here is what the latest research means at home.