Food Safety: Fact Or Fiction?

Food Safety: fact or fiction?

Knowing food safety facts can mean the difference between life and death. Food poisoning can be mild. But in the worst cases, it can cause serious illness and even death. So knowing the facts about food safety can help protect you and your family from food borne illness.

Here are some food safety myths that you’ve most likely heard, along with the real facts.

1. Thawing meat on the kitchen cabinet is okay since it was frozen.

Fact: Germs can grow quickly at room temperatures. To thaw foods safely, it’s best to either thaw in the fridge, in cold water changing the water every 30 minutes, or using the microwave thaw setting and cooking the food immediately.

2. Food poisoning is like any other illness, and it will probably go away on its own.

Fact: Food poisoning can be serious. It causes about 3,000 deaths a year in the U.S. Long-term health problems from food poisoning may include kidney failure, nerve and brain damage or chronic arthritis.

3. Peeling fruits and vegetables makes them safe, so there’s no need to wash them first.

Fact: When cutting the peel or rind, you can move the germs to the inside of fruits or vegetables. So, always wash them before peeling. Rinse with water only, as soap will stay behind and isn’t safe to eat.

4. I should wash all meat, seafood and poultry before cooking.

Fact: Wash produce such as fruits. But don’t wash meat, seafood and poultry since juices and germs can splash onto kitchen surfaces and be left behind to cause food borne illness. You should also cook food fully and keep it hot after cooking. Germs can grow very quickly at temperatures of 40˚ to 140˚ Fahrenheit. Consider using a meat thermometer when cooking.

5. If my food looks normal and smells and tastes okay, it must be safe.

Fact: The types of germs that cause food poisoning can’t be seen, tasted or smelled. Always follow safety rules when storing food, and check expiration dates on labels.

6. I should always let hot food cool down before putting it in the fridge. Fact: It is not necessary to let food cool. You should refrigerate perishable foods as soon as possible. Don’t wait more than two hours since germs can grow quickly and cause food poisoning. Refrigerate within one hour if the temperature is above 90˚F.

7. It’s safe to marinate foods on the kitchen cabinet since the acid in marinades will kill bacteria.

Fact: Acid in marinades won’t to stop the rapid growth of germs at room temperature. Always marinate foods in the fridge to keep them safe for eating.

8. If I wash foods before preparing and eating them, there is no need to wash my hands, too.

Fact: Wash hands for 20 seconds with soap and running water before and after preparing food since germs on your hands can spread to the foods that you or others eat.

Knowing food safety facts is one of the best ways to help keep you and your family healthy.

Source: U.S. Department of Health & Human Services