How we choose these numbers

• Every number comes from an official food-safety source (government agencies, national health services, universities) and is linked to the exact sentence of the document.
• When sources disagree, we show the most cautious value.
• Fridge times of perishable foods (meat, fish, dairy, eggs, leftovers) are shown only when a second, independent institution confirms them.
• When no source gives a value, we show "-". We never fill a gap with a guess.
• Food names and labels are translated; the source quotes are kept in their original language.