When you are trying out a new recipe you found on social media, making a quick snack, or cleaning your kitchen, it's important to avoid these 10 food safety mistakes. By being diligent when preparing food, you can prevent foodborne illnesses, keeping you and your loved ones safe and healthy.
Mistake #1: Not cooking meat, chicken, turkey, seafood, or eggs thoroughly.
When foods are not cooked properly, this can lead to germs that may make you sick. To help you cook foods appropriately, use a food thermometer and follow this detailed list of foods and cooking temperatures. BONUS TIP: If you aren't serving hot food right away, it's important to keep it hot (140°F or above) until you serve it.
Mistake #2: Eating raw batter or dough, including cookie dough, and other foods with uncooked eggs or uncooked flour.
Who doesn't want to lick the spoon after preparing a fresh pan of brownies or chocolate chip cookies? We know it may taste good, but uncooked flour and eggs may contain common harmful bacteria, such as E. coli and salmonella. It's important to cook any dishes with flour and eggs thoroughly, as well as not eating foods that contain raw or undercooked eggs or raw/uncooked dough or batter. BONUS TIP: If you are cooking with flour, raw eggs, and raw dough, be sure to wash your hands, work surfaces, and utensils thoroughly when you are done.
Mistake #3: Thawing or marinating food on the counter.
Did you know harmful germs can multiply quickly at room temperature? It's no different than when you thaw or marinate food on your kitchen counter. It's best to thaw food safely, which can be done in the refrigerator, by running under cold water, or in the microwave. BONUS TIP: Always marinate food in the refrigerator, no matter what kind of marinade you are using.
Mistake #4: Leaving food out too long before putting it in the fridge.
You start putting leftovers in a container and then forget to put them in the fridge - it happens. But, this is when harmful germs can grow in perishable foods (i.e., meat, chicken, turkey, seafood, etc.) - some can grow within two hours. The solution is to put perishable foods in the fridge within two hours or within one hour if the food is exposed to a temperature over 90°F (like in a hot car). It's OK to put warm or hot food into the refrigerator, as long as it's packaged in amounts small enough to cool quickly. BONUS TIP: Divide roasts and large portions of food, like pots of chili, into smaller containers so they will cool faster.
Mistake #5: Peeling fruits and vegetables without washing them first.
When you are at the grocery store, it's very likely that people have touched produce, some of which you eventually buy and take home. Because of this and many other factors, fruits, and vegetables may have germs on their peels or skins. When you cut them, it's easy for the germs to get on the inside of the fruits or vegetables. That's why it's best to wash all fruits and vegetables under running water, even if you're going to peel them. It's not recommended to wash fruits and vegetables with soap, detergent, or commercial produce wash.
Mistake #6: Not washing your hands.
Your hands can be germ magnets, which is why it's especially important to wash hands before, during, and after preparing food. Certain germs that get on your hands can also get on food and make it unsafe. BONUS TIP: Wash your hands the right way - for at least 20 seconds with soap and warm running water.
Mistake #7: Eating risky foods if you are more likely to get food poisoning.
Truth is, everyone is susceptible to food poisoning. However, some people, like those who are pregnant, have a weakened immune system, are 65 or older, and are under 5 may be at more risk of getting food poisoning. If you are at high risk of getting food poisoning, you should choose and prepare food carefully.
Mistake #8: Putting cooked meat back on a plate that held raw meat.
We get it - you are trying to save a dish that you'll have to wash or put in the dishwasher later, but this is where cross-contamination can happen and when germs from raw meat can spread to cooked meat. You should always use separate plates for raw meat and cooked meat. This rule applies to chicken, turkey, and seafood.
Mistake #9: Tasting or smelling food to see if it's still good.
Unfortunately, you can't see, taste, or smell the germs that cause food poisoning. If you are smelling your milk or tasting a small bite of something, you should stop right there and remember, "when in doubt, throw it out." Tasting only a tiny amount of bad food can make you very sick. You can check with this storage times chart to see how long you can safely store certain foods.
Mistake #10: Washing meat, chicken, or turkey.
If you were told to wash your meat before cooking it - hold up. Washing raw meat, chicken, turkey, or eggs can spread your germs to your sink, countertops, and other kitchen surfaces. The germs can be transferred to other foods, like salads or fruits, and can make you sick. Instead of washing meats and poultry, just cook them, as cooking these foods thoroughly will kill harmful germs. But, don't forget to refer back to mistake #1 for all of the details.
Sometimes, all it takes is one simple mistake in how food is prepared or handled to get people sick. By keeping your kitchen, cooking surfaces, and utensils in tip top shape, you can be sure you prevent food poisoning and keep those around you healthy while enjoying a delicious meal or snack.
Information shared in this article comes from the Centers for Disease Control and Prevention (CDC).
