According to the U.S. Center for Disease Control and Prevention (CDC), about one in six people in the United States get food poisoning every year (approximately 48 million people). The ones we hear about the most are linked to restaurants and major food manufacturers. The ones we don’t hear about are the ones that take place at home or social gatherings and are the most common. In debunking some of these myths, I found myself “historically” guilty of a few. So, if you find yourself guilty of a few, don’t feel bad; just change it up.
Leftover pizza in a delivery box.
Photo credit: Doug Miles- stock.adobe.com
Myth1: I can eat pizza left out overnight.
Sadly no. Pizza is a perishable food; therefore, bacteria can grow rapidly between 40°F degrees and 140 °F degrees. It is best to remove leftover pizza from the box, wrap it in aluminum foil, and store it in the refrigerator. For more information, see HGIC 3502, Effects of Temperature on Food.
Myth 2: I can thaw frozen meat on the counter.
For the same reason that you can’t leave pizza out overnight, frozen meats left on the counter thaw too slowly and will be in the temperature danger zone—40 °F degrees to140 °F degrees–too long to be safe to consume. (Please contact your local Food Systems and Safety Agent to review safe thawing methods.)
Myth 3: I don’t need to wash my fruits or vegetables if I’m going to peel them.
Again, not true. If there is bacteria on the skin of the produce, it could easily be transferred to the knife and from the knife to the edible parts of the product. Produce must be washed before being prepared. The exception to this is packaged produce that is labeled “ready to eat,” “washed,” or “Triple Washed.”
Myth 4: Rinsing my meats, poultry, or fish helps get rid of bacteria.
Killing bacteria takes place when these proteins are cooked to at least their minimum internal temperatures. There is a possible danger in rinsing meat because the juices can get on the counter or other surfaces, which may result in contamination.
Myth 5: Leftovers are safe to eat until they smell bad.
Most bacteria that cause food poisoning do not affect food’s look, smell or taste. For more information, see HGIC 3480, Food Selection and Storage.
Myth 6: My hamburger is cooked when the juices run clear and is brown in the center.
Color is not a good way to determine if your hamburger is cooked correctly. Using a food thermometer to determine that the internal temperature is at least 160 °F degrees is the safest method. For the correct minimum cooking temperature for different proteins, see HGIC 3544, Food Safety for Community Suppers.
Myth 7: I don’t need to wash my hands because I use hand sanitizing gel.
Though sanitizing gel can kill some germs on your hands, it is not a substitute for good handwashing practices. You should wet hands with warm water, lather with soap and clean thoroughly. Rinse and dry with a clean towel. If you wish to use a sanitizing gel as a second preventive barrier, apply it after handwashing.
Myth 8: Cutting boards made from plastic and glass hold less bacteria than other materials.
Regardless of what material they are made of, all cutting boards can hold harmful bacteria. Cutting boards should be washed and sanitized after each use. Most cutting boards are dishwasher safe. If you have a cutting board that has deep cuts or grooves, it is best to discard it.
Myth 9: Microwaves kill bacteria.
Microwaves themselves do not kill bacteria. The heat that they generate can kill bacteria. It’s important to know that microwaves heat unevenly, leaving areas that are not heated, which leaves bacteria that could be harmful. Letting your microwaved food sit for a couple of minutes allows time for the heat to distribute itself throughout most food items.
Myth 10: If you drop food on the floor and pick it up within five seconds, it’s safe to eat.
The so-called “five-second rule” is a dangerous one. Picking up food off the floor within five seconds doesn’t prevent germs or bacteria from forming on the product.
Four Simple Steps to Prevent Food Poisoning
There are four simple steps to keeping your family and friends safe from accidental food poisoning.
- Clean: Wash your hands and kitchen surfaces often.
- Separate: Try to keep cooked food away from uncooked food.
- Cook: Cook all foods to the proper temperature.
- Cool: Refrigerate food promptly.
For more information, see HGIC 3500, Basics of Safe Food Handling.
