food myths debunked

Today I’m working with the Unites States department of Food Safety to share with y’all some common misconceptions about food safety. Tell me if you’ve ever heard of any of these:

MYTH #1: “If I microwave food, the microwaves kill the bacteria, so the food is safe.”
MYTH #2: “Of course I wash all bagged lettuce and greens because it might make me sick if I don’t.”
MYTH #3: “I don’t need to use a food thermometer. I can tell when my food is cooked by looking at it or checking the temperature with my finger.”
MYTH #4: “I can’t re-freeze foods after I have thawed them – I have to cook them or throw them away.”

So… what do you think? Are you guilty of thinking some of these myths were false? ( Me too.)

Let’s address them:

MYTH #1: “If I microwave food, the microwaves kill the bacteria, so the food is safe.”

Microwaves aren’t what kill bacteria- heat kills. Just because you microwaved something- if it didn’t reach the proper temperature to kill bacteria- chances are, there’s still some there. Tip: Be sure to rotate and stir food while cooking, and use a thermometer to ensure proper temperature throughout.

{source: The Partnership for food safety education}

MYTH #2: “Of course I wash all bagged lettuce and greens because it might make me sick if I don’t.”

I personally have to admit, I don’t wash pre-bagged lettuce. But in case you do, here’s what The department of Food Safety has to say:

If it says “ready to eat” or “pre-washed” you don’t have to worry. You’re actually risking contamination by attempting to wash it again. Did you know that the kitchen sink is one of the dirtiest places in your home? { Unless you disinfect it daily}

MYTH #3: “I don’t need to use a food thermometer. I can tell when my food is cooked by looking at it or checking the temperature with my finger.”

I have to admit, I’m a rare steak girl, and I’m a chicken cooker by looking to see if it’s still pink. Uh-oh! Am I in trouble? Let’s see what The department of Food Safety has to say:

The only sure way to be sure something is cooked properly is by checking the temperature. Obviously, our fingers don’t have accurate built in thermometers, so the best was to ensure proper temperatures is by using a thermometer.

MYTH #4 “I can’t re-freeze foods after I have thawed them – I have to cook them or throw them away.”

Truth: Raw foods such as meat, poultry, egg products, and seafood thawed in the refrigerator, may be safely re-frozen without cooking for later use. Never let raw foods thaw sitting on the kitchen counter. If raw foods are thawed outside of the refrigerator, for example in the microwave or in cool water, they should be cooked immediately. Never re-freeze raw or not fully cooked foods that have been thawed outside of the refrigerator. ” source: foodsafety.gov

For more fun & fascinating facts, visit FoodSafety.gov

{This post was done as a courtesy to educate consumers, I did not receive any compensation for this post.}

Please follow and like us: