The Centers for Disease Control and Prevention (CDC) estimates every year more than 48 million Americans are sickened by food poisoning.  Even though many of the victims will only be sick for a few hours to a few days, 128,000 are sick enough to have to be hospitalized and 3,000 people will die.  Since there are many different disease-causing germs that can contaminate food, there are also many different foodborne infections. 

Typically, news media will report when a major foodborne illness outbreak occurs such as on a cruise ship or when it involves a restaurant.  But the vast majority of foodborne illness cases we never hear about.  That is because the majority of foodborne illnesses are caused due to mistakes people make within their own home on handling food properly.  Food safety is much more than simply getting rid of food past their expiration date or washing fruits and vegetables before eating them. 

To ensure that foods we prepare within our kitchens are safe and nutritious, here are 10 common yet potentially unsafe food handling mistakes to avoid so you are not a victim of food poisoning. 

1.  Tasting food to see if it’s still good

It is tempting to simply taste a food to check on if it has spoiled - but don’t do it.  Bacteria that cause food poisoning cannot be detected by smell, taste or sight.  Even just a tiny bite of an infected food can cause serious illness.  Any food that has expired, throw away.  Live by the mantras, “it is better to be safe than sorry,” and “when in doubt, throw it out.” 

2.  Putting cooked meat back on a plate that held raw meat. 

Very bad idea and you are only asking for trouble.  Raw meat and cooked meat should never “meet” as this can cause cross-contamination.  Raw meat can contain foodborne pathogens that are easily spread to ready-to-eat foods ending up causing food poisoning.  Live by the habit of using separate plates, cutting boards, and utensils to prevent raw meats, poultry, and seafood from coming in contact with ready-to-eat foods.

3.  Thawing food on the counter

This mistake is often made when we are in a hurry and want the food to thaw quickly.  The problem is when the food warms up between the danger zone of 40 to 140 degrees Fahrenheit, bacteria can rapidly multiple within the food.  Instead, always thaw foods in the refrigerator, cold water or in the microwave.

4.  Washing meat and poultry

Raw meat and poultry do not need to be washed and is not necessary.  The reason why this practice is discouraged is the water can easily spread bacteria to your sink, countertops, and other kitchen surfaces.  The only foods needing to be washed before eating is raw fruits and vegetables.  Learn more on the proper washing of produce.

5.  Letting food cool before putting it in the refrigerator

The rule here is to not let food that normally should be refrigerated, sit out at room temperature for more than 2 hours or one hour if it is over 90 degree Fahrenheit outside.  Again, when perishable food is kept between the danger zone of 40-140 degrees Fahrenheit, illness-causing bacteria can grow rapidly making the food unsafe to eat.  Always refrigerate food in a timely manner.  If you are eating outside such as at a picnic or tailgate, pack perishable foods in a well-insulated cooler with ice or cold packs.   

6.  Eating raw dough such as cookie, cake or other foods with uncooked eggs and flour

Many of us have done this but it is never a good thing to take a chance on – and children or pregnant women should never eat raw dough.   Raw eggs can contain Salmonella or other harmful bacteria.  Eggs need to be cooked thoroughly and avoid foods that contain raw or undercooked eggs.  Even raw dough that does not contain raw eggs should not be consumed as raw flour may contain E. coli and cause people to get sick. 

7.  Marinating meat or seafood on the counter or using raw meat marinade on cooked food.

Again, the danger zone is at play as harmful germs can multiply quite quickly when left at room temperature or between 40 to 140 degrees Fahrenheit. Always marinate raw meat, seafood and poultry in the refrigerator and only reuse marinade if you bring it to a boil just before using.

8.  Undercooking meat, poultry, seafood or eggs

To kill harmful bacteria, you need to cook it to a high enough internal temperature.  This means you need to use a food thermometer which is the only way to determine if cooked foods are safe to eat.  Do not rely on sight, smell, or taste to whether your food is done.

9.  Not washing your hands before and after handling food

One of the most basic means of reducing food poisoning is to always wash your hands before handling food.  Our hands carry bacteria including illness-causing microbes. Wash hands for at least 20 seconds with soap and warm, running water before and after handling food.

10.  Not replacing sponges and dish rags

One of the dirtiest tools in your kitchen can be your sponges and dish rags.   They can hold harmful foodborne pathogens increasing risk of food poisoning.  At least every other day, sanitize sponges and replace them every week or two.  Here is more information on sponge safety and how to sanitize your sponge.