Mistakes that many people make when preparing food

Wash raw meat

The CDC believes that washing raw meat doesn’t kill bacteria, but instead transfers it to the sink, counter, or many other places in the kitchen.

Experts recommend good preparation to ensure hygiene and safety. If you still want to wash raw meat, a Drexel University food safety study recommends using kitchen paper to absorb and remove surface fat from the meat before washing. Food surfaces must be properly disinfected to prevent cross-contamination.

Cook pork, seafood… raw

Undercooked meat, seafood, and even eggs can harbor pathogens. Food should be prepared and eaten as soon as it is ready. When cooked food is left at room temperature, it cools and creates the right conditions for bacteria to grow. The longer the time, the greater the risk of infection. It should be noted that the elderly and young children have weaker resistance and digestion, so they should eat cooked food, drink boiling water, and limit most foods that are not well cooked.

Also, you shouldn’t let food cool down to room temperature for a long time before putting it in the fridge. Perishable foods such as meat, seafood, eggs, fortified fruits…when stored at room temperature for 2 hours or more, harmful bacteria can grow.

Experts say it’s okay to put hot food in the fridge as long as it’s covered with food wrap thin enough to cool quickly. If there is a lot of food left, cut it into smaller pieces so that it cools quickly.

Thaw or marinate food at room temperature

Harmful bacteria in food can multiply quickly at room temperature. It is ideal to defrost food in the refrigerator, in cold water or in the microwave.

After marinating, store marinated foods in the refrigerator.

Taste or smell the food.

You might think that testing can help determine if a food is safe, but that’s not the case. You won’t be able to taste, smell, or see the bacteria that cause food poisoning. When food spoils, even a little taste can lead to food poisoning… Your best bet is to look at the expiration date on the food packaging and throw away spoiled food that has expired.

don’t wash your hands

Don’t forget that bacteria from your hands can contaminate food. It is therefore important to wash your hands with soap and running water for 20 seconds before, during and after preparing food.

Do not wash fruits and vegetables before peeling and slicing them.

The peel of fruit and vegetables can contain many bacteria that are easily transferred to fruit and vegetables when peeling them with a knife or by hand. Therefore, it is advisable to wash all fruits and vegetables under running water, even if the skin is not eaten. However, it is not recommended to use fruit and vegetable cleaners to clean tubers and fruits.

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