Many myths regarding food safety, whether they have been passed down for generations or spread in the media, need to be addressed. Here are a few popular myths that are proven to be false.
Myth: Microwaving food kills any bacteria that may be on it.
If a food that is reheated by a microwave reaches a sufficient internal temperature, it is indeed possible for some of the bacteria to be killed, however, the microwave radiation alone is not capable of killing all bacteria (or for that matter, viruses and parasites) Microwaves often heat food in an uneven pattern, and it is not guaranteed that every area will reach a sufficiently high temperature to kill unwanted pests and pathogens. Check and double check internal temperatures!
Myth: Strawberries are only safe to eat after deep soaking them.
A viral Tiktok video in mid-2020 showcased the aftermath of soaking their strawberries in salt water for 30 minutes which revealed maggots and other small bugs. This video caused an uproar on the social media platform, but it was soon revealed that soaking strawberries in salt water is unnecessary and a quick rinse under water is sufficient. Any small bugs that live within a strawberry are not going to be noticed by the consumer. Consuming any small bugs will not make someone sick. But more problematic, is that soaking strawberries does NOT get rid of hepatitis A, E. coli, Salmonella and myriad other pathogens. Washing thoroughly under running water is the best strategy.
Myth: Putting food in the freezer kills bacteria.
Freezing foods slows the growth of microorganisms and their ability to reproduce, however, freezing does not kill the bacteria or many viruses. The only way to ensure that the bacteria and viruses are killed after thawing food is to cook it to the proper internal temperature. Some bacteria can even grow in freezing conditions!
Myth: Wood cutting boards are more harmful than plastic ones because bacteria can seep through.
Every kind of cutting surface, whether it be plastic, wood, or sealed stone can carry bacteria, especially older ones that develop grooves. The only difference with wood cutting boards is that they should not be placed in the dishwasher because they will deteriorate faster than other materials. deterioration and damage provide comfy locales in which pathogens can hide. Best bet? Use separate cutting boards for fresh vegetables and raw meats – the two should never be use interchangably.
Myth: Old leftovers are safe to eat if they do not smell or look weird.
Many varieties of bacteria that cause foodborne illnesses do not alter the appearance, odor, or taste of food. Due to this fact, it is important to discard leftover meals after 2-3 days of being in the refrigerator. And, when eating leftovers, do not simply warm them, but heat them to appropriate temperatures needed to kill pathogens.
