Few things bring as much joy to our lives as delicious food and drink. Who doesn’t love that first sip of coffee in the morning or a scoop of ice cream at night? But enjoying food comes with some risks. Bad oysters, spoiled leftovers, or the wrong mushrooms can lead to food poisoning, which is often a miserable experience.
Many of us know basic rules for food safety, like washing our hands before eating and checking food for odd smells. But surprisingly, a lot of what we think we know about food safety is incorrect. Misunderstandings can lead to unnecessary panic or, worse, ignoring genuine risks. Let’s clear up some common myths with insights from dietitian Kathleen Benson at VNutrition.
Myth 1: Food safety only matters in restaurants
Many people believe food safety is just for restaurants. This makes sense, as restaurants face strict regulations, and any errors could affect many customers. But many foodborne illnesses actually happen at home, often because of simple habits like not washing hands or cross-contamination. “A lot of foodborne illness happens in home kitchens,” Benson explains. Keeping our kitchens clean and understanding basic food safety can greatly reduce risks without creating fear.
Myth 2: Food lasts indefinitely in the refrigerator
We often think of the fridge as a magical place where food lasts forever. Kathleen Benson warns against this misconception. “Refrigeration slows bacterial growth but doesn’t stop it,” she says. Cooked meals should generally be consumed within three to four days. Being mindful of how long food has been in the fridge helps prevent waste and potential illness.
Myth 3: To thaw meat quickly, leave it on the counter
The fastest way to thaw meat isn’t leaving it on the kitchen counter. Doing so can allow harmful bacteria to grow while the inside remains frozen. Benson suggests thawing meat in the fridge, which is safe but takes time. If you’re in a rush, you can safely thaw under cold running water or use the microwave as long as you cook it immediately afterward.
Myth 4: You should toss any food that’s passed its expiration date
Expiration dates can be confusing. Many people think that food goes bad on the date printed on the package, but that’s often not true. “Many expiration dates relate to quality rather than safety,” Benson explains. Items may still be safe to consume after their “best by” dates. Always check the appearance and smell before discarding food.
Myth 5: Store-bought produce washes clean better than plain water
When washing fruits and vegetables, some people assume that store-bought washes work better than just water. However, Benson suggests that rinsing under running water is usually enough. Using soap or vinegar can actually introduce unwanted residues.
Myth 6: Organic food is always safer and more nutritious
Many believe that organic foods are solely safer and more nutritious. While they do have fewer pesticide residues, studies show little difference in nutritional value compared to conventional produce. “Overall diet patterns have a much greater impact on health than whether food is organic,” Benson adds, emphasizing that both organic and conventional foods are safe if handled properly.
Myth 7: Plastic packaging is dangerous
With rising concerns about environmental impacts, many consumers worry about plastic packaging. Although microplastics can be found in food, Benson reassures us that food packaging is regulated for safety. The key to food safety lies more in how we handle and store food than its packaging.
Myth 8: Brown meat is always dangerous
A common way to check if meat is fresh is by its color. However, brown meat isn’t automatically spoiled. “The color change is often due to exposure to oxygen,” Benson explains. The best indicators for freshness are smell and texture. If there’s something off, it’s better to err on the side of caution.
By debunking these myths, we can confidently enjoy our food while minimizing risks. For more details on food safety practices, check trusted resources like the USDA Food Safety and Inspection Service.
