Nausea, diarrhea, fever, colic: when it strikes us, food poisoning is not pleasant. So to be on our guard, the New York Post presents the most common mistakes, but also the most dangerous, that appear daily in our culinary habits.
The most common mistake and yet the most well-known: not washing hands. Cardinal rule in the kitchen, especially when handling raw meat. “It is common to take the container with spices and sprinkle the meat with it. It can therefore be contaminated by the meat you have just touched., warns Robert Gravani, professor emeritus at Cornell University. To ensure optimal washing, experts therefore recommend using soap and hot water for twenty seconds. This limits the risk of contamination.
Another mistake to avoid: rinsing poultry in the sink. While it is always a good idea to rinse fruits and vegetables, the same does not apply to raw meat. “The spray from your faucet can spread bacteria in your kitchen. Additionally, washing your chicken does not remove any pathogenic bacteria., says James Rogers, director of food safety research for Consumer Reports. But don’t worry about consumption: your oven makes short work of dangerous microorganisms.
And if you choose roasting, remember not to handle raw meat and that which is prepared with the same utensils. For example, when cooking a Bolognese, change the spatula when the meat is almost cooked to prevent any contamination.
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To avoid digestive disorders, the food must be stored in good conditions. Contrary to popular belief, it is not recommended to let your meal cool down, or at least not on the kitchen counter. In addition, fresh food that has been at room temperature for more than two hours must be discarded immediately, otherwise pathogenic bacteria can begin to multiply.
Also, pay attention to the duration of the consumption of leftovers left in the refrigerator: it is not unlimited. Better not to exceed four days, at the risk of putting yourself in danger. And in case you were wondering, it’s useless to taste and smell the food to determine if it’s still good. Just make sure to respect the specified deadline.
Likewise, marinating or thawing meat on the work surface must be prohibited. Germs can multiply quickly at room temperature, making raw meat a breeding ground for bacteria. “Put it in the fridge instead”, experts advise. And if you’re in a hurry, use your microwave and you’re done.
