Frequent Blunders in Food Safety Unknowingly Committed by Most Individuals
Crucial Food Safety Blunders to Steer Clear Of
Navigating the world of cooking and eating can be a delightful experience, but it's essential to avoid common food safety pitfalls to ensure a successful meal and maintain good health. These blunders can range from preparing and storing food improperly to disregarding basic hygiene practices. Here's a rundown of frequent food safety mistakes and the reasoning behind each, along with handy tips to help you avoid them.
- Vanessa Coffman, Ph.D., Program Director at Stop Foodborne Illness
- Bryan Quoc Le, Ph.D., Food Scientist, Food Consultant, and author of 150 Food Science Questions Answered
6 Food Safety No-Nos You Should Never Ignore## Using the Same Cutting Board for Produce and Raw Meat
Preparing multiple foods on the same cutting board might seem practical, but it can be a hazardous food safety mistake. "Raw meat contains pathogenic bacteria that can make you very sick," explains Bryan Quoc Le, Ph.D., Food Scientist, Food Consultant, and author of 150 Food Science Questions Answered. Using the same board for preparing both raw meat and produce significantly increases the chances of cross-contamination.
The Fix: Invest in separate cutting boards for produce and raw meat. If possible, choose boards of contrasting colors for easy identification. For example, use red boards for raw meat and green boards for produce. And when cooking cooked meat, utilize the boards designated for raw produce or a third, separate board.
Not Washing Produce Before Peeling
Washing produce that will later be peeled might seem like an unnecessary step, but it's a crucial practice nonetheless. "Dirt and bacteria on the peel can transfer to the peeler and contaminate the cut produce," warns Vanessa Coffman, Ph.D., Program Director at Stop Foodborne Illness. This is particularly concerning for raw produce, as heat during cooking kills germs.
The Fix: Before peeling produce, always wash it under running water with a vegetable brush. Start with clean hands when handling produce.
Keeping Leftovers for Too Long
Ignoring the lifespan of leftovers in the refrigerator is another common food safety oversight. According to Bryan Le, bacteria and fungi can grow on food, even in the refrigerator. After a few days, these microorganisms may multiply to numbers large enough to cause foodborne illness.
The Fix: Leftovers should be consumed within three to four days, and it's important to remember to reheat them to a minimum internal temperature of 165°F (74°C) to destroy any remaining pathogens.
7 Shopping Faux Pas That Food Safety Experts Never MakeIs the '5-Second Rule' for Dropped Food True? A Scientist Explains## Not Using a Meat Thermometer
Relying on visual cues for determining the doneness of meat can be misleading. Cooking meat solely based on color or texture can leave harmful pathogens alive, which can lead to foodborne illness.
The Fix: For the most precise doneness measurement, always use a meat thermometer to check the internal temperature of the thickest part of the meat. Ensure the thermometer reads 165°F (74°C) to confirm that harmful bacteria like Salmonella and E. coli have been effectively killed, advises Vanessa Coffman.
Thawing Frozen Food on the Counter
Thawing frozen food on the countertop is a convenient option, but it raises food safety concerns. The outside of the food thaws while the inside remains frozen, potentially allowing bacteria to grow between the frozen and thawed areas.
The Fix: To safely thaw frozen food, place it in the refrigerator or in a bowl (or sink) of cold water, ensuring the water does not exceed 40°F (4°C). Change the water every 30 minutes to keep it cold. Never allow frozen food to thaw at room temperature for longer than necessary.
Knowing How to Defrost Food Safely (Spoiler: It's Not on the Counter)## Relying on Visual Cues When Handling Leftovers
Like visual cues for cooking meat, trusting visual cues for leftovers can be deceiving. appearance alone might not accurately reflect the food's safety. Vanessa Coffman highlights that spoilage bacteria and pathogens are different, and while spoilage bacteria can make food less appealing, it doesn't always indicate that it's unsafe to consume.
The Fix: Label and date leftovers when storing them in the refrigerator to help keep track of their age. Plan to consume refrigerated leftovers within three to four days, and toss them if they have been kept for longer. Always reheat leftovers to at least 165°F (74°C) to destroy any potential pathogens.
Leaving Food Unrefrigerated for Too Long
Common food safety mistake: Leaving food at room temperature might seem harmless, but bacteria can multiply at these temperatures, potentially leading to foodborne illness. Dangerous bacteria like Staphylococcus aureus can grown in food, especially if it's left out for extended periods.
The Fix: Never allow cooked food to sit at room temperature for more than two hours. Refrigerate leftovers as soon as possible, ideally within one hour, and always remember the "one in, one out" rule: refrigerate new items before consuming old ones. Toss any perishable food that has been left out at room temperature for more than two hours.
Washing Raw Chicken
Washing raw chicken is a common practice that raises more issues than it solves. While washing raw chicken might seem like a good idea, it can splash harmful Salmonella and Campylobacter bacteria onto surfaces, potentially causing cross-contamination.
The Fix: Don't wash raw chicken! It's best to skip this step and focus on other practices, like using separate cutting boards for raw chicken and other foods to prevent cross-contamination.
- Martha Stewart, a renowned expert in food cooking and workplace-wellness, might advise readers to prioritize food storage techniques for better health-and-wellness.
- Follow cooking how-tos techniques as detailed by science, like using a meat thermometer to ensure proper foodcooking and food safety.
- For skin-care enthusiasts, keeping food storage areas clean can contribute to fitness-and-exercise routines, as avoiding foodborne illness can be part of overall aging wellness.
- womens-health experts might recommend labeling and dating leftovers to maintain proper food storage practices, ensuring proper workplace-wellness and health-and-wellness.
- mens-health, therapy-and-treatments for foodborne illnesses could be prevented by following food safety guidelines, such as using separate cutting boards for produce and raw meat and ensuring food is thoroughly cooked.
- Following proper food storage techniques, such as refrigerating leftovers promptly, is important for nutrition and aging well.
- According to nutritionists, understanding food safety mistakes can promote a holistic approach to health-and-wellness, including skin-care and fitness-and-exercise routines.
