Food safety myths may not sound very serious. But they may cause food handling mistakes that can lead to food poisoning, severe illness, and even death. So it's important to get the facts straight.
Here are the myths -- and the facts – Till date:
Myth: I serve a vegetarian diet, so I don't have to worry about food poisoning.
Fact: Fruits and vegetables are an important part of a healthy diet. But just like other foods they carry a risk of foodborne illness. Always rinse and sanitise, including fruits and vegetables with skins and rinds that are not eaten.
Myth: Freezing foods kills harmful bacteria that can cause food poisoning or foodborne illness.
Fact: Bacteria can survive freezing temperatures. Freezing food is not a method for making food safe to eat. When food is thawed, bacteria can still be present and may begin to multiply. Cooking food to the proper internal temperature is the only way to kill harmful bacteria. Always use a thermometer to measure the internal temperature of cooked foods.
Myth: Locally grown, organic foods will never result food poisoning.
Fact: Any food from any source can become unsafe if it is not handled and stored properly. That is why it is important to reduce your risk of food poisoning by practicing the four steps to food safety: Clean, Separate, Cook, and Chill.
Myth: Plastic or glass cutting boards don't hold harmful bacteria on their surfaces like wooden cutting boards do.
Fact: Regardless of the type of cutting board you use, it should be washed and sanitised after each use. Solid plastic and hardwood cutting boards are dishwasher safe. However, wood laminates don't hold up well in the dishwasher. Once cutting boards of any type become excessively worn or develop hard-to-clean grooves, they should be discarded.
