Debunking Common Food Safety Myths: What You Need to Know

We all think that we know what we are doing when it comes to preparing food in our own homes. We remember our mothers, grandmothers, or perhaps even fathers or grandfathers doing these things and no one ever got sick. However, as science gets better, and we learn more about how food can make us sick, we should heed the science. So how many of these myths do you think are safe?

Myth: It’s okay to thaw meat on the counter.

Fact: Thawing meat at room temperature can allow bacteria to multiply rapidly. The safest methods for thawing meat are in the refrigerator, under cold running water, or in the microwave using the “defrost” setting (1).

Myth: Washing poultry or meat before cooking removes bacteria.

Fact: Washing raw meat or poultry can actually spread bacteria around your kitchen through splashing water. Cooking to the appropriate temperature (e.g., 165°F or 74°C for poultry) will kill any harmful bacteria (2).

Myth: Food that looks and smells fine is safe to eat.

Fact: Harmful bacteria may not always alter the taste, smell, or appearance of food. The best way to ensure safety is to follow proper storage and cooking guidelines, as well as recommended expiration dates (3).

Myth: Freezing food kills bacteria.

Fact: Freezing can slow the growth of bacteria but does not kill them. When you thaw and reheat frozen food, any bacteria that were present before freezing can become active again, so proper cooking is essential (3, 4).

Myth: Marinating food at room temperature is safe.

Fact: Marinating food should be done in the refrigerator to prevent bacteria growth. If you want to use marinade as a sauce, reserve a portion before adding it to raw meat (5).

Myth: Leftovers can be safely stored at any temperature.

Fact: Leftovers should be promptly refrigerated (within two hours of cooking) and stored at or below 40°F (4°C) to prevent bacterial growth. Reheat leftovers to 165°F (74°C) before consuming (6).

Myth: It’s safe to taste raw cookie dough or cake batter.

Fact: Raw cookie dough and cake batter may contain raw eggs, which can carry the risk of salmonella. It’s safer to enjoy the finished, baked product (7).

Myth: Foodborne illness is rare and not a serious concern.

Fact: Foodborne illnesses affect millions of people each year and can lead to serious health complications. Practicing proper food safety is essential to reduce the risk (8).

Myth: The “five-second rule” makes dropped food safe to eat.

Fact: There’s no scientific basis for the “five-second rule.” Once food touches a contaminated surface, it can pick up bacteria instantly. If it falls on a clean surface, it’s still best to be cautious and avoid eating it (9).

Myth: Food can be stored indefinitely in the freezer without quality or safety concerns.

Fact: While freezing can preserve the safety of food, it doesn’t maintain quality indefinitely. Over time, frozen food can develop freezer burn, leading to changes in texture and flavor (10).

Food safety myths can contribute to unsafe food handling practices and increase the risk of foodborne illnesses. It’s important to debunk these myths with accurate information.

It’s important to educate yourself and others about food safety to reduce the risk of foodborne illnesses and promote safe food handling practices in the kitchen.

Don’t forget to wash your hands, stay well and practice good food safety wherever you go.

Sources:

1. The Big Thaw — Safe Defrosting Methods. (n.d.). Retrieved September 13, 2023, from https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods
2. Washing Food: Does it Promote Food Safety? (n.d.). Retrieved September 13, 2023, from https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/washing-food-does-it-promote-food
3. Matthews, K. R., Kniel, K. E., & Montville, T. J. (2017). Food Microbiology: An Introduction: Vol. 4th Edition. John Wiley & Sons. 145-307, 343-371, 493-494
4. Freezing and Food Safety. (n.d.). Retrieved September 13, 2023, from https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety
5. Poultry: Basting, Brining, and Marinating. (n.d.). Retrieved September 13, 2023, from https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/poultry-basting-brining-and-marinating
6. Leftovers and Food Safety. (n.d.). Retrieved September 13, 2023, from https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety
7. Office of the Commissioner. (2021, December 2). Raw Dough’s a Raw Deal and Could Make You Sick. U.S. Food and Drug Administration; FDA. https://www.fda.gov/consumers/consumer-updates/raw-doughs-raw-deal-and-could-make-you-sick
8. Travel-, M. (n.d.). Table 2. Estimated annual number of episodes of illnesses caused by 31 pathogens transmitted. Retrieved September 13, 2023, from https://www.cdc.gov/foodborneburden/pdfs/scallan-estimated-illnesses-foodborne-pathogens.pdf
9. Miranda, R. C., & Schaffner, D. W. (2016). Longer Contact Times Increase Cross-Contamination of Enterobacter aerogenes from Surfaces to Food. Applied and Environmental Microbiology, 82(21), 6490–6496. https://doi.org/10.1128/AEM.01838-16

10. Freezing and Food Safety. (n.d.). Retrieved September 13, 2023, from https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety