7 Common Food Safety Mistakes

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Here’s a number that may surprise you: Each year 48 million Americans get sick from foodborne diseases! How we handle our food has a lot to do with how healthy we stay. Here are 7 common food safety mistakes we all make.

Mistake No. 1: Tasting food to see if it’s still good. A quick taste may seem like the best way to tell if something belongs in the garbage, but even a tiny amount of spoiled food can get you seriously ill. Check package dates instead and when in doubt, throw it out.

Mistake No. 2: Washing meat, poultry or eggs. Rinsing these products may seem like a good way to get rid of bacteria, but in fact you’re only spreading it to your sink and other areas of your kitchen.

Mistake No. 3: Thawing food on the counter. If you want to make sure tonight’s dinner is safe, that package should go from the freezer to the fridge, not the counter. Germs multiply rapidly at room temperature.

Fourth on the list: putting marinade that was used on raw meat on cooked food. Reusing marinade can spread germs. So, does that mean you should throw it out? Not necessarily. Experts say boiling it will kill all that bad stuff.

Mistake No. 5: undercooking meat or poultry. Do you know the safe minimum cooking temperatures for your favorite foods? The internal temperature of ground beef should hit 160 degrees. Steak-145 and chicken 165.”

“Up sixth: letting food cool before putting it in the fridge. This popular old wives’ tale could set your stomach churning! Dangerous bacteria can grow in perishable food within two hours unless you refrigerate it.”

“And mistake number seven: not washing your hands thoroughly. Your hands may be the biggest germ carriers of all! Remember to wash them for 20 seconds with soap and water every time you handle food.

I’m Brigitte Kali for Know More TV. Live smart, be healthy, know more.