September is National Food Safety Month! In order to celebrate, we thought we would share some of the most common myths about food safety.
- Myth: Once food has been cooked, all the bacteria have been killed, so I don’t need to worry once it’s “done.”
- Fact: The possibility of bacterial growth increases after cooking, because the drop in temperature allows bacteria to thrive. This is why keeping cooked food warmed to the proper temperature is critical for food safety.
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- Myth: It’s OK to thaw meat on the counter. Since it starts out frozen, bacteria isn’t really a problem.
- Fact: Bacteria grow surprisingly rapidly at room temperatures, so the counter is never a place you should thaw foods. Instead, thaw foods in the refrigerator.
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- Myth: Marinades are acidic, which kills bacteria—so it’s OK to marinate foods on the counter.
- Fact: Even in the presence of acidic marinade, bacteria can grow very rapidly at room temperatures. To marinate foods safely, it’s important to marinate them in the refrigerator.
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- Myth: If I really want my produce to be safe, I should wash fruits and veggies with soap or detergent before I use them.
- Fact: It’s best not to use soaps or detergents on produce, since these products can linger on foods and are not safe for consumption. Using clean running water is actually the best way to remove bacteria and wash produce safely.
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- Myth: To get rid of any bacteria on my meat, poultry, or seafood, I should rinse off the juices with water first.
- Fact: Rinsing meat, poultry, or seafood with water can increase your chance of food poisoning by splashing juices (and any bacteria they might contain) onto your sink and counters. The best way to cook meat, poultry, or seafood safely is to make sure you cook it to the right temperature.
For more information about proper food safety procedures and National Food Safety Month visit: www.foodsafetymonth.com
Source: Foodsafety.gov
Linda Altenburger, Senior Nutritionist, SNAP-Ed