Top 10 Food Safety Myths
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1
I can eat it if it tastes OK. Fact: Don't
count on your senses to tell you if food
is spoiled. Even a tiny taste can torment
you – just 10 bacteria can cause food borne
illness (FBI).2
I'll only get sick from the food I just ate. Fact: It can take from half an hour to six
weeks to get FBI.3
Why worry? I'll just get an upset stomach. Fact: With FBI you can experience fever,
diarrhea, dehydration and worse.4
I've never gotten food poisoning, so my
guests should be OK. Fact: Some people
are more vulnerable to FBI, including young
children, infants, seniors and pregnant women.5
I probably just had the flu. Fact:
Gastrointestinal symptoms such as nausea,
vomiting and diarrhea are more common with
FBI. Flu symptoms include respiratory problems
such as cough, runny nose and sore throat.6
Food is safe if I cover it. Fact: Just one
bacteria in food left at room temperature
for seven hours can multiply to more than
2 million. Refrigerate food after two hours.
On hot days (90° F or higher), refrigerate
within one hour.7
If food sits out, I'll just heat it up really hot. Fact: Some bacteria produce toxins that
aren't destroyed by high cooking temperatures.8
Ground beef is properly cooked if it's
brown in the middle. Fact: You can't tell
how well a hamburger's cooked by its color.
Use a food thermometer when you're grilling
this summer – it's the only way to tell if food
is cooked properly.9
I should wash bacteria off of meat and
poultry before cooking. Fact: Washing can
spread bacteria to kitchen utensils and counter
surfaces.10
I'm scared to eat anything! Fact: Keep
it safe by cleaning your hands and food
preparation surfaces; separating raw meat
and poultry from other foods; cooking foods
properly; and refrigerating foods promptly.
