We all love a good home-cooked meal, but ensuring your food is safe to eat is just as important as making it taste great. Simple missteps in the kitchen can lead to potentially serious health risks, often without us even realizing. Cut through the confusion and get straight to the point with these common mistakes many home cooks make.
Keeping Leftovers Too Long
Leftovers are great for quick meals, but they can become a problem if kept too long. Bacteria love leftovers, and after three to four days in the fridge, they can turn your tasty snack into a health risk. So, try to enjoy your leftovers within a few days to keep things safe.
Not Cooking Meat Thoroughly
Undercooked meat can be a real danger zone for bacteria. To avoid any nasty surprises, always use a meat thermometer to check that your meat reaches the recommended safe internal temperature. This little gadget can make a big difference in keeping your meals safe.
Eating Raw Batter or Dough
Sneaking a taste of raw batter or dough might be tempting, but it’s best to wait until it’s fully cooked. Raw ingredients can contain harmful bacteria like salmonella. Practicing patience ensures you enjoy your treats safely and deliciously.
Thawing Food on the Counter
Thawing food at room temperature is a no-go because it can lead to bacterial growth. Stick to safer methods like thawing in the fridge, using cold water, or the microwave. This keeps your food at safe temperatures and reduces the risk of contamination.
Leaving Food Out Too Long Before Refrigerating
Letting cooked food sit out for too long is an open invitation for bacteria to multiply. Always refrigerate perishable foods within two hours of cooking, or one hour if it’s hot out. This simple step helps prevent foodborne illnesses.
Not Cleaning or Replacing the Sponge Often Enough
Your kitchen sponge can quickly become a breeding ground for bacteria. Make sure to clean it daily by microwaving it for a minute, running it through the dishwasher, or soaking it in bleach. Replace it every week, and toss it immediately if it starts to smell funky.
Not Washing Fruit Before Peeling or Cutting
Fruits might look clean, but bacteria on their skin can transfer to the flesh when you cut or peel them. A quick wash before you start can prevent this and keep your fruits safe to eat.
Not Washing Your Hands
Washing your hands is one of the easiest ways to prevent bacteria from contaminating your food. Make it a habit to wash thoroughly before and during cooking. This simple practice is a cornerstone of good kitchen hygiene.
Using the Same Plate for Raw and Cooked Meat
Using the same plate for raw and cooked meat can reintroduce harmful bacteria to your cooked food. Always use separate plates to avoid cross-contamination. It’s a small step that makes a big impact on food safety.
Rinsing Chicken, Meat or Turkey
Rinsing raw meat under the tap can splash bacteria around your kitchen. Skip the rinse and focus on proper cooking techniques to eliminate any bacteria. This reduces the risk of spreading germs and keeps your kitchen cleaner.
Placing Warm Food in the Refrigerator
Putting hot leftovers straight into the fridge can keep them in the “danger zone” temperature range where bacteria thrive. Let food cool down a bit first, and spread it out in shallow containers to cool faster. This helps keep your leftovers safe to eat.
Mishandling Cutting Boards
Using the same cutting board for everything can lead to cross-contamination, especially with raw meat and vegetables. Dedicate specific cutting boards for different food types and clean them thoroughly after each use. This keeps bacteria from spreading and your meals safer.
15 Foods You Want To Eat Raw To Get The Most Benefits
When it comes to what we eat, sometimes simpler is better. Raw foods often hold more nutrients and enzymes than their cooked counterparts, offering a boost to your health that cooking might diminish. Find out which foods make the most sense to enjoy raw and what benefits you’ll enjoy if you do.
Read it Here: 15 Foods You Want To Eat Raw To Get The Most Benefits
10 Controversial Food Ingredients Used In America That Are Banned Globally
Around the globe, countries take varied approaches to food safety, setting their own rules on which ingredients and production methods are deemed acceptable. What’s routine in the U.S. food industry often faces stricter scrutiny abroad. With the U.S. grappling with high rates of chronic illnesses and food-related disorders, it begs the question: could certain widely-used, yet overseas-banned, additives be contributing to America’s public health challenges?
Read it Here: 10 Controversial Food Ingredients Used In America That Are Banned Globally
Select images provided by Depositphotos.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
