7 Dangerous Myths About Cooking and Food Safety You Should Never Believe
Cooking involves more than just preparing a meal; it’s about doing so safely to prevent foodborne illnesses and ensure everyone enjoys a healthy meal.
There are numerous myths about food safety that have been passed down through generations, often without proper understanding.
In this article, we’ll debunk seven of the most common cooking and food safety misconceptions to help you avoid dangerous practices in the kitchen.
Raw Flour in Cookie Dough Is Safe to Eat
For years, the main concern with raw cookie dough has been the presence of raw eggs and the risk of salmonella. While this is a genuine concern, there is another, potentially more dangerous risk: raw flour.
Flour, being a raw agricultural product, can carry harmful bacteria such as E. coli. The Centers for Disease Control and Prevention (CDC) has reported outbreaks of E. coli linked to the consumption of raw flour.
To ensure safety, avoid eating raw cookie dough or opt for flour that has been treated to kill any harmful pathogens. Baking the dough thoroughly also eliminates the risk.
Rinsing Pasta After Boiling Is a Cooking Mistake
Rinsing pasta after boiling is a common practice in many households, but it’s actually a mistake if you’re aiming for the perfect pasta dish.
Rinsing removes the starch that helps sauces adhere to the pasta. When you rinse it off, the pasta becomes slippery, and the sauce slides off instead of clinging.
The only time you should rinse pasta is when preparing a cold dish, such as pasta salad, where you need to cool the pasta quickly. In all other cases, skip the rinse for the best result.
Raw Meat Can Be Safely Consumed If Prepared Properly
There’s a belief that certain raw meats, such as steak or fish, can be eaten safely if prepared with high-quality, fresh ingredients. While this may be true in some instances, it’s essential to understand the risks involved.
For example, raw ground beef can be dangerous because bacteria on its surface are spread throughout during grinding. In contrast, with a whole cut of steak, bacteria are typically only on the surface and can be safely removed by searing.
To ensure safety when consuming raw meat, use fresh, high-quality ingredients and follow proper food safety guidelines for handling and preparing raw dishes such as steak tartare or sushi.
Pink Chicken Is Safe to Eat as Long as It’s Juicy
Some people mistakenly believe that a slightly pink chicken is safe to eat as long as it’s juicy.
However, consuming undercooked poultry can expose you to dangerous bacteria, such as Salmonella and Campylobacter, which can lead to food poisoning.
To avoid these risks, always use a food thermometer to ensure your chicken reaches an internal temperature of at least 165°F (74°C). This guarantees that harmful bacteria are eliminated and the meat is safe to eat.
Washing Chicken Before Cooking Is a Safe Practice
Many people still wash chicken before cooking it, believing it will remove bacteria. In reality, washing chicken can spread bacteria all over your kitchen.
Water splashes can contaminate your sink, countertops, and other surfaces, increasing your risk of cross-contamination.
The best way to eliminate harmful bacteria in chicken is to cook it to the proper internal temperature of 165°F (74°C). Washing it beforehand is unnecessary and potentially dangerous.
You Can Cut Away Moldy Spots on Cheese or Bread, and It’s Fine
One of the oldest food safety myths is the idea that cutting away moldy spots from cheese or bread makes the rest of the food safe to eat.
In reality, mold can penetrate deep into soft foods like bread or cheese, and cutting away the visible mold may not remove all of it. While hard cheeses or vegetables may be safe to salvage if you cut away the mold, soft foods are best discarded.
It’s safer to throw away any food that has mold, especially if it’s soft and likely to have spores spread throughout.
Expiration Dates Are Always Accurate for Determining Food Safety
Expiration dates on food products are often mistaken for a reliable indicator of food safety. While they serve as a guideline for quality, they do not necessarily mean the food is unsafe after that date.
Many foods, such as canned goods or dry grains, can last well beyond their expiration date if stored correctly.
To determine whether a food is still safe to eat, use your senses and check for any off smells, discoloration, or unusual textures. For eggs, a simple water test can tell you if they’re still fresh.
Place the eggs in a bowl of water: fresh eggs will sink to the bottom, while older eggs will float because air has built up inside the shell.
Conclusion
Understanding food safety is key to avoiding potential health risks in the kitchen.
By debunking these common myths, you can ensure you practice safe cooking methods and prepare meals that are both delicious and safe for everyone to enjoy.
Always rely on science and proper guidelines to make informed decisions about food preparation.
