Myths of safe food handling debunked

WASHINGTON, D.C. – It’s a question many of us have faced. We snag a forgotten container of leftovers from the back of the refrigerator, stick our faces into it, and inhale.

“This smells fine, so is it safe to eat?”  

September is National Food Safety Education Month and The Partnership for Food Safety Education offers these facts to help consumers reduce their risk of food-borne illness:

Myth: Leftovers are safe to eat until they smell bad. Fact: Most people would not choose to eat spoiled, smelly food. However, if they did, they would not necessarily get sick. This is because there are different types of bacteria, not all of which cause illness in people. Bacteria that do cause illness do not affect the taste, smell, or appearance of food. For this reason it is important to freeze or toss refrigerated leftovers within 3 to 4 days.

Myth: The more bleach and water I use to sanitize my countertops, the more bacteria I kill. Fact: There is no advantage to using more bleach. Overuse of bleach can be harmful because it is not safe to consume. To create a sanitizing solution it is recommended that you use 1 tablespoon of unscented liquid bleach per gallon of water. Flood the countertop with the solution, allow it to sit for a few minutes, then pat with clean, dry paper towels or allow to air dry.

Myth: I don’t need to wash my produce if I am going to peel it. Fact: You should wash fresh fruits and vegetables under running tap water before eating, cutting or cooking. Harmful bacteria could be on the outside of the produce. If you peel or cut it without first washing it the bacteria could be transferred to the part you eat.

Myth: The stand time recommended for microwaveable foods is optional. Fact: Stand time is an important part of the microwave cooking process. Stand times are usually just a few minutes and the time is necessary to bring the food to a safe internal temperature. To ensure safety with microwave cooking, read and follow package instructions, know your microwave’s wattage, and use a food thermometer to ensure food has reached a safe internal temperature.

Educational materials including a Mythbusters presentation, teacher materials, and other consumer-friendly tools are available for free download at fightbac.org. For more information on food safety, go to www.foodsafety.gov

Source: The Partnership for Food Safety Education