04/27/2026
Food Safety: Fact or Fiction?
It's OK to thaw meat on the counter. Since it starts frozen, bacteria isn't really a problem.
Fiction: Actually, bacteria grow surprisingly fast at room temperature, so the counter is one of the most dangerous areas for thawing or marinating food. Instead, thaw foods the right way either in the refrigerator, microwave or in cold water.
When cleaning my kitchen, the more bleach I use, the better. More bleach kills more bacteria, so it's safer for my family.
Fiction: Rinsing utensils, countertops, and cutting boards with water won't do enough to stop bacteria from spreading, but there is no advantage to using more bleach than needed. To clean kitchen surfaces effectively, you only need one teaspoon of liquid, unscented bleach for every one quart of water.
I don't need to wash fruits or vegetables if I'm going to peel them.
Fiction: Because it's easy to transfer bacteria from the peel or rind while 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. effectively cleaning fruits and vegetables is easy - just cut away any damaged or bruised areas; rinse produce under running water; scrub firm produce - like melons or cucumbers - with a clean produce brush; and dry it with a paper towel or clean cloth.
Rinsing meat, poultry, or seafood with water increases your chance of food poisoning.
Fact: Actually, rinsing meat, poultry, or seafood with water can increase your chance of food poisoning by splashing juices (and any bacteria they might contain) onto your sink and counters. The best way to cook meat, poultry, or seafood safely is to make sure you cook it to the right temperature.
Once food has been cooked, all the bacteria have been killed, so there is no concern for foodborne illness once it's "done."
Fiction: Actually, the possibility of bacterial growth increases after cooking because the drop in temperature allows bacteria to thrive. Bacteria that cause food poisoning multiply quickest in the "Danger Zone" between 40? and 140? Fahrenheit. This is why keeping cooked food warmed to the right temperature is critical for food safety. To make sure your food stays above the safe temperature of 140F, use a heat source like a chafing dish, warming tray or slow cooker.
Using clean running water is the best way to clean fruits and vegetables before eating.
Fact: It's best not to use soaps or detergents on produce since these products can linger on foods and are not safe for consumption. Instead, use clean running water to effectively remove bacteria and wash produce safely. Bagged produce marked "pre-washed" is safe to use without further washing.
