We do not always have exact answers about whether food is “safe," but there are some best practices to keep in mind regarding food safety.

Oils usually are more healthful than solid fats, but oils tend to become rancid more quickly than solid fats.

We have many oil choices in the grocery store, and some of them are more healthful than others.

To avoid foodborne illness, be aware of food recalls and handle all food safely.

Many types of bacteria, including salmonella, E. coli O157:H7 and many others, can be present in meat and other foods.

Although water-bath canning is safe for acidic foods, such as jellies and pickles, vegetables, such as beans and peas, require a pressure canning process.

Be sure to protect your food from visible and invisible unwanted guests.

Cookie dough and cake batter usually contain raw eggs, which may be contaminated with salmonella.

I rarely write a food safety column with advice that I hope people do not need to follow.

You will need to do some advance preparation to be sure your perishable food remains cold and safe.