Food Safety Myths

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

Myth 1: It’s fine to defrost meat on the counter. Since it starts out frozen, bacteria isn’t really a problem.

Bacteria grows surprisingly rapidly at room temperatures. The counter is never a place you should thaw foods. Instead, thaw foods in the fridge.


Myth 2: There is no need to wash fruits or vegetables if I’m going to peel them.

Because it’s easy to transfer bacteria from the peel or rind you’re cutting to the inside of your fruits and veggies, it’s important to wash all produce, even if you plan to peel it.


Myth 3: The reason let food sit after it’s been microwaved is to make sure you don’t burn yourself on food that is too hot.

In fact, letting microwaved food sit for a few minutes (also know as the 'standing time') helps your food cook more thoroughly. This is done by allowing colder areas of the food time to absorb heat from hotter areas.


Myth 4: Once food has been cooked, all the bacteria have been killed, so I don’t need to worry once it’s “done.”

The possibility of bacterial growth actually increases after cooking, this is due to the drop in temperature which allows bacteria to thrive. This is why keeping cooked food warmed to the right temperature is critical for food safety.


Myth 5: If I really want my produce to be safe, I should wash fruits and veggies with soap or detergent before I use them.

 It’s best not to use soaps or detergents on food produce, these cleaning products can linger on foods and are not safe for consumption. Using cl


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