We all enjoy a good home-cooked meal, but sometimes our kitchen routines can work against us. Without even realizing it, certain habits might be putting our health at risk. It’s not just about what you cook, but how you cook it. Things you do every day might be the culprit but the good news is they’re easy enough to identify and change once you know.

Two people cutting vegetables, including cucumbers and bell peppers, on a wooden cutting board in a kitchen. One person is holding a knife, and another is adding greens to a bowl in the background.
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Not Washing Your Hands

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Skipping hand washing before cooking spreads bacteria and germs to your food, which can make you sick. Always wash your hands with soap and water for at least 20 seconds before you start prepping your meals. This simple habit is one of the most effective ways to prevent contamination and ensure that harmful pathogens don’t make their way into your food.

Cross-Contamination

Knife and fork on a cutting board.
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Using the same cutting board or utensils for raw meat and veggies without washing them in between can transfer harmful bacteria. Make sure to use separate boards or wash thoroughly to avoid contamination. Cross-contamination is a common cause of food poisoning and can be easily avoided. To prevent this, always use separate cutting boards for meat and produce, or thoroughly wash your boards and utensils with hot, soapy water between uses.

Undercooking Meat

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Not cooking meat to the proper temperature can leave dangerous bacteria like salmonella or E. coli alive in your food. These bacteria can cause severe food borne illnesses. To ensure your meat is safe to eat, always use a meat thermometer to check that it has reached the recommended internal temperature. For example, chicken should be cooked to at least 165°F (75°C), and ground beef should reach 160°F (71°C).

Improper Food Storage

Three glass jars filled with rice and vegetables.
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Leaving perishable foods out at room temperature for too long or not storing them properly in the fridge can lead to bacterial growth. Bacteria multiply rapidly in the “danger zone” between 40°F and 140°F (4°C and 60°C). To keep your food safe, refrigerate perishables within two hours of cooking or purchasing. Make sure your fridge is set to 40°F (4°C) or below and your freezer is at 0°F (-18°C).

Using Expired Ingredients

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Cooking with expired or spoiled ingredients can introduce bacteria and toxins into your food, posing serious health risks. Always check expiration dates and the freshness of your ingredients before using them. If something smells off or looks discolored, it’s best to toss it out. Keeping a well-organized pantry and fridge can help you keep track of expiration dates and ensure you’re using fresh ingredients.

Not Cleaning Cooking Utensils Properly

A close-up of a frying pan with a wooden spatula scraping off cooked food residue and oil.
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Residual food particles on cooking utensils can harbor bacteria, contaminating your next meal. Make sure to clean all utensils thoroughly after each use to keep your kitchen safe. Hot, soapy water and a good scrub are usually enough to remove food residue, but for items like cutting boards and knives, consider using a disinfectant or running them through the dishwasher.

Reusing Marinades

A glass bowl filled with marinated chicken pieces mixed with herbs and spices sits on a wooden surface. Ginger, cherry tomatoes, and peppercorns are scattered around the bowl.
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Using marinades that have touched raw meat as a sauce without boiling them first can spread bacteria. Always boil marinades before using them as a sauce to ensure they’re safe. Marinades can pick up harmful bacteria from the raw meat, which can then contaminate cooked food if not properly treated. Boiling the marinade kills any bacteria, making it safe to use as a sauce.

Ignoring Food Allergies

Peanuts on a wooden table.
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Not being mindful of potential allergens in your cooking can cause severe reactions in those with food allergies. Always check for any dietary restrictions and label ingredients clearly. Not being mindful of potential allergens in your cooking can cause severe reactions in those with food allergies. When cooking for others, it’s important to be aware of common allergens like nuts, dairy, and gluten. Using separate utensils and cookware for allergen-free meals can also help prevent cross-contact and keep everyone safe.

Overusing Nonstick Cookware

A scratched frying pan sits on a wooden surface next to a slotted spatula and a wooden utensil.
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Damaged nonstick cookware can release harmful chemicals into your food. If your nonstick pans are scratched or peeling, it’s time to replace them to avoid potential health risks. Opt for high-quality nonstick cookware and use wooden or silicone utensils to avoid damaging the surface. Regularly inspect your cookware for signs of wear and tear to ensure it’s safe to use.

Using Too Much Salt and Sugar

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Excessive salt and sugar can lead to health issues like high blood pressure and diabetes. Try to use these ingredients in moderation and look for healthier seasoning alternatives. Excessive salt and sugar can lead to health issues like high blood pressure and diabetes. Try to use these ingredients in moderation and look for healthier seasoning alternatives. Herbs, spices, and citrus can add flavor without the need for extra salt or sugar.

Stay Away From These 10 Foods That Are Not as Safe as You Think

Raw meat, seafood, vegetables and grains spread out.
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When it comes to what we eat, not everything on our plates is as safe as it appears. Despite their popularity or even the health benefits they’re touted for, some foods carry hidden risks that might surprise you. In this article, we’ll uncover ten common foods that food safety experts suggest you might want to avoid or handle with extra care. From everyday groceries to the occasional indulgence, find out what’s lurking in your kitchen that could be doing more harm than good.

Read it Here: Stay Away From These 10 Foods That Are Not as Safe as You Think

10 Dangerous Fish with High Mercury Levels and Safer Swaps

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Mercury levels in seafood can be a hidden danger that many people overlook. Some popular fish contain high amounts of mercury, posing a risk if consumed too frequently. But there’s good news — safer and equally tasty alternatives are available. Here are the dangerous fish with high mercury levels so you know what to avoid and can find some alternatives to enjoy instead.

Read it Here: 10 Dangerous Fish with High Mercury Levels and Safer Swaps

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Founder and Writer at Running to the Kitchen | About

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.

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