Food safety is an essential part of maintaining good health, yet, according to the national food poisoning lawyer, Tony Coveny, many people unknowingly rely on outdated or incorrect information when it comes to handling, preparing, and storing food. These food safety myths, passed down through generations or spread through social media, can lead to dangerous practices that increase the risk of foodborne illness. Believing these myths can make you or your loved ones sick. Understanding and correcting them is key to preventing food poisoning and keeping meals safe.
Myth #1:You can tell whether food is safe to eat by its smell, taste, or appearance.
People often assume that if food looks and smells fine, it’s safe. However, many harmful bacteria, such as Salmonella, Listeria, or E. coli, do not alter the food’s smell, taste, or appearance. A piece of cooked chicken left out for several hours may look and smell perfectly normal, but it could be teeming with bacteria capable of causing serious illness. Relying on your senses alone is not a reliable way to judge food safety. Instead, follow time and temperature guidelines for food storage and preparation.
Myth #2: Washing raw meat or poultry removes bacteria.
In fact, washing raw meat under the tap can actually spread bacteria to surrounding surfaces, utensils, and other foods through splashing water. This cross-contamination can lead to food poisoning. The U.S. Department of Agriculture (USDA) advises against rinsing meat. Cooking it to the proper internal temperature is the only reliable way to kill harmful bacteria. Using a food thermometer ensures meat is safe to eat without the risk of spreading germs during preparation.
Many people also believe that once food is cooked, it’s safe to leave it out at room temperature for several hours. This myth is especially common at potlucks, picnics, or holiday dinners, where food is often left sitting out. The reality is that perishable foods should not be left at room temperature for more than two hours—or just one hour if the temperature is above 90°F (32°C), as it often is in the summer. Bacteria multiply rapidly in the “danger zone” between 40°F and 140°F. Leftovers should be promptly refrigerated in shallow containers to cool evenly and quickly.
Myth #3: Freezing food kills bacteria.
While freezing does stop the growth of bacteria, it doesn’t kill them. Once the food is thawed, bacteria can become active again and multiply if the food isn’t handled or cooked properly. This is why it’s important to thaw frozen foods safely—preferably in the refrigerator, cold water, or microwave—and to cook them to the correct temperature to ensure any bacteria are destroyed.
People also often believe that microwaving food kills all bacteria instantly. While microwave ovens are convenient, they don’t always cook food evenly. Cold spots in the food can allow bacteria to survive. This is particularly true when reheating leftovers or frozen meals. To ensure food is reheated safely, it should reach an internal temperature of 165°F (74°C) throughout. Stirring the food and allowing standing time can help eliminate cold spots and ensure even heating.
Myth #4: Vegetarian or plant-based foods are immune to foodborne illness.
Although meat, poultry, and seafood are common sources of food poisoning, fruits, vegetables, grains, and plant-based products can also be contaminated. Outbreaks of E. coli linked to lettuce, Listeria in cantaloupe, and Salmonella in peanut butter show that no food group is completely risk-free. Washing produce thoroughly and following safe handling practices for all types of food is essential.
Myth #5: Food poisoning isn’t serious and only causes temporary discomfort.
It is true that many people recover quickly from mild cases. However, foodborne illness can cause severe complications, especially in vulnerable populations like young children, older adults, pregnant women, and those with weakened immune systems. Some infections can lead to long-term health issues such as kidney damage, chronic digestive disorders, or even death. Dismissing food poisoning as trivial undermines the importance of food safety and the need for caution.
Final Note
Food safety myths are widespread and potentially harmful. Whether it’s trusting your senses to judge food safety, washing raw meat, or relying on microwaves to kill all germs, these misconceptions can lead to unsafe practices that increase the risk of illness. Replacing myths with scientifically proven food safety practices—such as using food thermometers, storing food at the correct temperatures, and understanding the real risks of all food types—can help protect your health and the health of those around you. Awareness and education are the best defenses against foodborne illness, and the truth about food safety is something everyone needs on their plate.
