(Introduction) The kitchen is the heart of the home, but it can also be a source of danger if we do not follow basic safety rules. Some habits that we consider simple might be a gateway for bacteria and germs to enter our food. Learn about these common mistakes to avoid them and maintain your family’s health.
(Content)
- Washing raw meat and chicken:
- Mistake: Many people believe that washing chicken or meat removes bacteria.
- Truth: Washing them under water leads to the spread of bacteria (such as salmonella) around the sink, on surfaces, and nearby utensils, increasing the risk of contamination.
- Solution: Cooking at a suitable temperature is the only way to kill bacteria. Make sure to cook chicken to at least 74°C.
- Thawing food at room temperature:
- Mistake: Leaving frozen meat to thaw on the kitchen table.
- Risk: The warm area is an ideal environment for bacteria to multiply quickly.
- Solution: Safe thawing is done in the refrigerator, in cold water (changing the water every 30 minutes), or in the microwave using the defrost setting.
- Not separating raw food from cooked:
- Mistake: Using the same cutting board or knife for raw meat and then for vegetables without washing it.
- Risk: Cross-contamination, where bacteria transfer from raw food to ready-to-eat food.
- Solution: Use separate cutting boards and utensils. Color-coding boards is a great idea (e.g., red for meat, green for vegetables).
- Not washing hands properly:
- Mistake: Washing hands quickly without using soap.
- Solution: Wash your hands with warm water and soap for at least 20 seconds before and after handling food, especially after touching raw meat or eggs.
- Leaving food out of the refrigerator for too long:
- Mistake: Leaving leftovers to cool on the table after finishing a meal.
- Risk: Bacteria multiply rapidly in the "danger zone" (between 4°C and 60°C).
- Solution: Put leftovers in the refrigerator within two hours of cooking them.
