Food Safety Myths

Today we'll be looking at some coming Food Safety misconceptions....

Myth 1: Food poisoning isn’t that big risk to health. Sufferers will just have to tough it out for a day or two and then it is over.

Many people don't realise it but, some foodborne illnesses will usually lead to long-term health conditions. There are more than a million food poisoning cases in England and Wales each year, the number of deaths per year is around 1000.

Myth 2: When cleaning the kitchen, the more bleach used, the better! More bleach kills more bacteria, so it’s safer!

There is no advantage to using more bleach or cleaning substances than needed. Using too much cleaning equipment can often lead to cross contamination of food if an excess residue is left behind.

Myth 3: To get rid of any bacteria on meat, poultry and seafood, you should rinse off the juices with water first.

Rinsing meat, poultry and seafood with water will likely increase your chance of food poisoning by splashing juices (and any bacteria they might contain) onto your sink and counters. The most effective way to cook meat, poultry, or seafood safely is to make sure it if cooked correctly for the relevent amount of time..

Myth 4: Leftovers are safe to eat until they start to smell bad.

Most kinds of bacteria that cause food poisoning do not affect the look, smell, or taste of food. To be safe make sure you know the right time to throw food out.

Myth 5: Marinades and dressing are acidic, which kills bacteria—so it’s OK to marinate foods on the counter.

Even in the presence of acidic marinade, bacteria will grow very quickly at room temperatures. To marinate foods safely, it’s important to marinate them in the fridge.

If you'd like to see more blog articles like this, please share with others who might find it useful to support us. You can use the buttons below;