Myth:The last meal I ate caused my foodborne illness (food poisoning).
Fact:With the exception of some toxins and viruses, most harmful microorganisms take longer than a few hours to make you sick. Symptoms of foodborne illness can begin several hours to several weeks after eating contaminated food. So don't be so quick to blame the restaurant where you ate for lunch today for your illness; you may have gotten sick from something you ate a few days ago. Please contact yourlocal health departmentif you suspect you have a foodborne illness or would like to file a complaint about unsafe food handling practices at a restaurant.
Myth:The worst thing that can happen to you with a foodborne illness is an upset stomach.
Fact:Most cases of foodborne illness are mild and only cause symptoms for a day or two. But a foodborne illness can cause more than just an upset stomach. Other common symptoms include fever, diarrhea, vomiting and dehydration. Sometimes these symptoms are serious and require medical attention. Less common, but potentially serious, conditions of foodborne illness include paralysis, meningitis and death.
Myth:Leftovers are safe to eat if they look and smell good.
Fact:Most people would not choose to eat rotten, smelly food. But if they did, they wouldn't necessarily get sick. This is because there are different types of bacteria: some cause disease in humans and some do not. The types of bacteria that cause disease do not affect the taste, smell or appearance of food. That's why it's important to freeze or throw away refrigerated leftovers within 3-4 days. If you're not sure how long your leftovers have been in the refrigerator, don't risk it; when in doubt, throw it away!
Myth:The meat is done when the juices run clear and the hamburger is done when the center turns brown.
Fact:Using color is not a good way to determine if meat has been cooked to a safe internal temperature. What matters is how much heat is in the center of the meat. The only way to know if meat has been cooked to a safe internal temperature is to use a food thermometer. Be sure to cook meat to the following minimum temperatures:
- Whole or ground turkey, chicken or other poultry: 165 degrees F.
- Ground beef, pork, hamburger or scrambled eggs: 160 degrees F.
- Whole cuts (steaks, steaks, chops) of beef, pork, veal and lamb: 145 degrees. Let the meat "rest" for 3 minutes before cutting or eating.
- Hot dogs, sausages: 165 degrees F.
- Show: 145 degrees F.
Myth:You should not put warm food in the refrigerator.
Fact:Hot food can be placed in the refrigerator. Large quantities of food should be divided into small portions and placed in shallow containers so that they can cool more quickly in the refrigerator. Perishable foods should be placed in a refrigerator at a temperature of 40 degrees or lower within 2 hours of cooking. If you let the food cool and forget about it after 2 hours, throw it away. Bacteria can grow quickly if food is left at room temperature for more than two hours. If food is left in a room or outside where the temperature is 90 degrees F or higher, the food should be refrigerated or discarded within just 1 hour.
Myth:When I microwave food, the microwaves kill the bacteria.
Fact:Microwaves do not kill the bacteria; it is the heat generated by the microwaves that kills the bacteria in food. Microwave ovens save a lot of time and kill bacteria in food when heated to a safe internal temperature. However, food can be cooked unevenly because it has an irregular shape or varies in thickness. Even microwaves equipped with a turntable can cook food unevenly and leave cold spots in the food where harmful bacteria can survive.
Myth:If you leave the food out for more than 2 hours, you can make it safe by reheating it very hot.
Fact:Sommige bacteriën, zoals stafylokokken (stafylokok) enBacillus cereus, produces toxins that are not destroyed by high cooking temperatures. Store perishable foods within 2 hours in a refrigerator temperature of 40 degrees or lower.
Myth:Freezing food kills harmful bacteria that can cause foodborne illness.
Fact:Bacteria can survive temperatures below freezing. Freezing is not a method of making food safe to eat. Once the food has thawed, bacteria may still be present and begin to multiply. Cooking food to the correct internal temperature is the best way to kill harmful bacteria.
Myth:You cannot refreeze food after it has thawed; you must cook it or throw it away.
Fact:Once raw foods such as meat, poultry, egg products and shellfish have been thawed in the refrigerator, they can be safely refrozen for later use. Never thaw raw food by leaving it on the counter. If raw materials are thawed outside the refrigerator, for example in the microwave or in cold water, they must be prepared immediately. Never refreeze raw or uncooked food that has been thawed outside the refrigerator.
Myth:Plastic or glass cutting boards do not harbor harmful bacteria, as wooden cutting boards do.
Fact:Any type of cutting board can harbor harmful bacteria on its surface. Regardless of the type of cutting board you use, it should be washed and disinfected after each use. Sturdy plastic, tempered glass, sealed granite and hardwood cutting boards are dishwasher safe. However, wooden laminates do not hold up well in the dishwasher. Any type of cutting board should be discarded if it becomes excessively worn or has grooves that are difficult to clean.
Myth:I eat vegetarian, so I don't have to worry about foodborne illness.
Fact:Fruits and vegetables are an important part of a healthy diet, but like other foods, they can carry a risk of foodborne illness. Fresh vegetables and fruit should be washed under running tap water just before eating, cutting or cooking. Harmful bacteria can be on the outside of the product. If you peel or cut it without washing it first, the bacteria can be transferred to the part you eat. Wash delicate products such as grapes or lettuce under cold running water. Pat dry with a clean tea towel or paper towel. Rub fruits and vegetables with firm skin under running tap water or scrub them with a clean brush. Never use detergent or bleach to wash fresh fruits or vegetables.
Myth:Lettuce and vegetables should always be washed in bags.
Fact:While it is important to wash most fresh fruits and vegetables thoroughly, produce does not need to be washed at home if packaged vegetables are labeled "ready to eat," "washed" or "triple washed." Pre-washed vegetables have immediately gone through a cleaning process before they go into the bag. Re-washing and handling greens creates opportunities for contamination.
Myth:This food is local, organic or natural and therefore safe.
Fact:Organic and locally grown foods can have environmental benefits, such as using fewer pesticides, fertilizers and fossil fuels. But these foods, like others, can be exposed to harmful bacteria during the growing and harvesting process. It is important that farmers and distributors follow good hygiene practices to minimize food contamination. Consumers should always prepare and cook food correctly, regardless of where it comes from.
Myth:I don't need to wash my hands because I used hand sanitizer gel.
Fact:While hand sanitizers can effectively kill some bacteria on your hands, they do little to reduce the surface tension between your skin and dirt, oil, and bacteria. The disinfectant only affects the outer film layer of your hands. The best way to clean your hands is to first wet your hands with warm water, lather them with soap for at least 20 seconds, rinse with warm water and then dry with a clean towel.
Myth:I've never gotten sick from the food I cook, so I don't have to worry about feeding it to others.
Fact:Some people are at greater risk for foodborne illness. Foods that you can safely eat can make others sick. People at higher risk for foodborne illness include infants, young children, pregnant women, older adults, people with weakened immune systems, and people with certain chronic diseases.
Myth:If you drop food on the floor and pick it up within five seconds, you can eat it safely.
Fact:The "five-second rule" or other timed variations do not prevent bacteria and other germs from landing on dropped food. If you cannot wash the food that has fallen on the floor, do not eat it. Sometimes adults, often jokingly, tell this myth in the presence of children. It is important to teach children that the "five-second rule" is not true and that they should not eat food that has fallen on the floor.
Myth: Washing or rinsing raw chicken or turkey before cooking removes harmful bacteria.
Fact: Roasting chicken and turkey to 165°F is the best way to kill harmful bacteria such as Campylobacter and Salmonella. When you rinse raw meat, bacteria can spread to your sink, countertops, and other surfaces in your kitchen. This can contaminate other foods, such as salads or fruit. Washing or rinsing raw meat is not necessary and should be avoided to prevent cross-contamination and foodborne illness.
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Food safety tips
Content source:Food safety program
