15 Important Food Safety Myths and Mistakes to Avoid For The Sake Of Your Family’s Health

Many of us take food safety for granted. Our activity in the kitchen is so routine that we seldom think of observing any form of safety thinking that nothing can really happen as long as we practice basic hygiene. You could not be more wrong because it so happens that what you may be doing in your kitchen could be extremely harmful for you and your family’s. Here are 15 myths and mistakes to avoid in the kitchen as per the food safety website of the US government. Simple mistakes and myths can be grave mistakes causing long-term consequences.

1Myth 1. There’s no big deal about food poisoning, you just have to manage it for a day or two

Wrong! Foodborne diseases can result in permanent or long term illness. 3000 Americans die every year from food-related illnesses or are affected for a long time due to food poisoning. The figures are here.

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2Myth 2. You can thaw meat on a counter because it’s frozen

Bacteria can grow rapidly at room temperatures and that’s why you should never thaw meat on a counter. Instead, thaw it in the refrigerator (in the nonfreezer section) or cold water, or alternately in a microwave or you could even cook without thawing although that increases cooking time by 50% but what’s that in terms of your health.

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3Myth 3. Using more bleach kills bacteria

If you think using more bleach to kill bacteria will make it safe for your family then you are wrong again. To clean a kitchen add 1 teaspoon of unscented liquid bleach to 1 quart of water. There is nothing beneficial about using more bleach.

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4Myth 4. There is no need to wash vegetables that need peeling

When peeling, bacteria is transferred from the rind to the inside of the vegetable and fruits. You need to wash all vegetables even if you are going to peel them.

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5Myth 5. Rinse juices of meat, seafood and poultry to get rid of bacteria

This could increase the risk of food poisoning by juices being splashed all over your kitchen and bacteria being spread to your sink and kitchen tops. Cook your meat seafood and poultry by cooking it up to the right temperature. Eggs too shouldn’t be washed. The USFDA does not recommend meat be washed before cooking. Any bacteria coming out of the packet will be killed in the proper cooking time and temperature.

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6Myth 6. Microwaved food needs to sit for a few minutes just to prevent you from getting burnt

The main reason why microwaved food needs to sit a few minutes is to allow the food to cook completely by giving time to the colder areas to absorb the heat from the hotter parts of the food.

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7Myth 7. You can safely eat leftovers as long as they don’t smell or taste bad

Bacteria that cause food poisoning do not affect the taste, smell or looks of food which makes it even more dangerous. Refer to a storage time’s chart so you will know the exact time to store food or throw out food.

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8Myth 8. You need not worry once food is cooked and bacteria has been killed

Believe it or not, the risk of bacteria growth increases after food has been cooked due to the drop in temperature that enables the bacteria to thrive. Cooked foods should be warmed or kept at the correct temperature and this is one of the most vital aspects of food safety.

The danger zone in which food poisoning causing bacteria can thrive is between 40 to 140 degrees Fahrenheit. Checking food for spoiling by smell and taste alone is not an advisable way to determine bad food. Keeping a food thermometer is a good idea for any kitchen and so is referring to a food temperature chart.

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9Myth 9. Acidic marinades can kill bacteria so I can marinate on the kitchen counter

Bacteria grow rapidly at room temperature even in an acidic marinade. The best way to marinate food is to do so in a refrigerator.

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10Myth 10. To keep food safe, wash fruits and vegetables with soap before use

Are you serious?? Never wash your vegetables with detergents as they can linger on the foods making it unsafe for consumption. Use clean tap water and wash the produce thoroughly. This is the safest and best way of cleaning them. Melons and cucumbers should be scrubbed with a firm produce brush. Dry the produce with a clean towel or paper towel. Packaged foods marked pre-washed are safe to use without washing.

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Mistakes

11Mistake 1. I can put cooked meat on a plate that had raw meat

Certainly not! The bacteria from the raw meat can easily be transferred to the cooked food. Separate plates should be used for raw and cooked meat. Follow the same practice for seafood and poultry.

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12Mistake 2. Letting food cool before putting it in the fridge

Bacteria can start growing in perishable foods in just two hours if kept out in the open. Refrigerate such foods within 2 hours or 1 hour if you find the temperature is 90 degrees F.

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13Mistake 3. Eating cookie dough, raw dough and other foods with uncooked flour or uncooked eggs

Uncooked eggs and, raw dough can contain bacteria like Salmonella, E. Coli and other harmful germs. Make sure you cook eggs thoroughly and bake flour properly. Never consume food that contains raw or half cooked eggs. Raw dough should always be kept out of reach of children. Hands and utensils should be washed after coming in contact with raw dough and flour.

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14Mistake 4. Undercooking meat poultry, seafood and eggs

Once food is cooked at a high enough temperature, and then only is it safe when all harmful bacteria are killed. Most foods have a minimum cooking time when they are considered safe for consumption.

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15Mistake 5. Rinsing utensils and cutting boards briefly or wiping clean

All utensils and cutting boards are at risk of bacteria being lodged in cracks and crevasses. All such items should be washed with warm water and soap. To sanitize all utensils, use 1 tablespoon of unscented liquid chlorine bleach to 1-gallon water and use this on the utensils.

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