31 Common Food, Cooking Mistakes That Could POISON You
- Eating undercooked meat
Invest in a digital food thermometer and you’ll never worry about undercooking (or overcooking) meat again. Beef, pork, lamb, and veal should have a minimum internal temperature of 145°F, while ground meats need to be cooked to an internal temperature of 160°F. Chicken on the other hand should be cooked until it reaches 165°F.
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31 Common Food, Cooking Mistakes That Could POISON You 👈 Begin here.
You should have a separate chopping board for raw meat, to reduce the risk of cross-contamination with other foods. Raw or undercooked meat is one of the main causes of food poisoning and having different chopping boards and knives for vegetables and meat will reduce the risk. At the very least, be sure to give your cutting board and knives an extremely good clean after they touch raw meat.
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31 Common Food, Cooking Mistakes That Could POISON You 👈 Begin here.
As simple as it sounds, this is one of the most common food hygiene mistakes. Hands are a breeding ground for bacteria, and washing them in warm soapy water for at least 20 seconds prior to any food preparation is recommended to prevent any risk of illness. Rinsing hands before and after touching raw meat, fish, or eggs is essential, too.
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31 Common Food, Cooking Mistakes That Could POISON You 👈 Begin here.
Don’t be tempted to keep raw meat and fish for too long. Ideally, cook or freeze fresh poultry, fish, and ground meat within two days of purchase, while beef, pork, and lamb can keep up to five days in the refrigerator. If you open and only use some of the food, store it correctly and check the label for when to use it by after opening.
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31 Common Food, Cooking Mistakes That Could POISON You 👈 Begin here.
Uncooked rice can contain spores of bacillus cereus bacterium, which can survive when rice is cooked and then left at room temperature – and grow into bacteria that cause vomiting or diarrhea. Always cool rice within an hour, keep leftover rice for no longer than one day, make sure any reheated is piping hot all the way through before consuming, and never reheat it more than once.
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31 Common Food, Cooking Mistakes That Could POISON You 👈 Begin here.
Washing raw meat, like chicken or turkey, is an old-fashioned food safety myth. Rinsing meat will splash bacteria all over your kitchen, sink, cloths, and utensils – and this can in turn increase your risk of food poisoning. Instead, it's recommended that you follow basic food hygiene while preparing meats like chicken, and cook it thoroughly to avoid contamination.
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31 Common Food, Cooking Mistakes That Could POISON You 👈 Begin here.
Never buy food where the packaging or seal is broken. Food could have become contaminated during the processing or transportation period, and therefore has a higher risk of food poisoning. If you notice a damaged product, report it to the store’s staff so they can remove it from the shelves.
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31 Common Food, Cooking Mistakes That Could POISON You 👈 Begin here.
Defrost frozen food as quickly as possible to avoid food poisoning – that means not leaving it out on the kitchen table all day. Defrosting food in the refrigerator overnight is the best option, as it keeps food out of the bacteria ‘danger zone’ – this is temperatures between 46-140°F. Defrost meat on a plate or in a container, too, so juices don't drip onto other foods.
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31 Common Food, Cooking Mistakes That Could POISON You 👈 Begin here.
When you’re grilling sausages and burgers on the barbecue, it’s easier to use one set of tongs or the same spatula, but you’re at risk of spreading harmful bacteria from raw to cooked meats and vegetables. Get two different colored utensils – one for raw and one for cooked food – and an extra utensil if you’re catering for anyone with dietary requirements.
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31 Common Food, Cooking Mistakes That Could POISON You 👈 Begin here.
Putting hot or warm food in the refrigerator raises the internal temperature and could put all the items in there at risk of bacteria growth. However, it's also important to chill dishes quickly after they've been cooked. To cool food down more rapidly, so it's at a suitable temperature to store in the refrigerator, divide it into smaller portions, spread food like rice on a tray and cover saucepans, and move to colder areas. The coldest part of a refrigerator should be below 41ºF.
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