14 Cooking Habits That Could Be Poisoning Your Family
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Indeed, cooking for the ones you love is an act of care and love, but not all of our well intended habits in the kitchen are as healthy as they seem. Everything from storage techniques to shortcuts in the kitchen can put your family’s health at risk. Although these habits may not seem like much now, they can over time lead to foodborne illnesses, chemical exposures, and even long term health complications.
The good news? Even just small changes in your cooking routine can make all the difference in the world. Let’s take a look at some common kitchen habits that might actually be doing more harm than good—and the fixes.
Storing Potatoes and Onions Together
It may appear as if potatoes and onions belong together in the pantry, but storing them next to each other spells faster spoilage. Onions give off gas that can cause potatoes to sprout or rot more quickly. They will keep better if you keep them separate.
Nonstick Cookware Over High Heat
While nonstick pans are convenient, using them on high heat can break down the coating and release harmful fumes. If you need a high temperature sear, choose stainless steel or cast iron, and stick to medium or low heat for nonstick.
Cutting Board for Everything
The wooden cutting board you love? Perhaps it’s a silent troublemaker. Cross contamination is on fast track when you use the same board for raw meat and veggies. Get yourself a different cutting board for raw proteins and produce, and make sure to scrub them hot, soapy water after every use.
Cooling Food for Too Long Before Refrigerating
Waiting too long for food to cool down before putting it in the fridge means bacterial growth, but many people think food should be cooled completely before going in the fridge. Leftovers should be refrigerated within two hours to keep them safe, advises the USDA. If you worry about heating up your fridge, spread food in shallow containers to cool it faster.
Reusing Marinades
Marinating chicken or beef gives great flavor, but using the marinade again as a sauce without cooking it is a recipe for trouble. Raw meat can leave bacteria in the liquid which could harm your health. If you want to use marinade as a sauce, bring it to a boil, a few minutes, to kill any harmful bacteria.
Not Replacing Kitchen Sponges Too Soon
Bacteria breed in kitchen sponges. It is known that sponges can harbour E. coli and Salmonella after cleaning, according to an NIH study. Microwave or boil them to disinfect, and replace them every two weeks.
Leaving Cooked Food Out for Grazing
Whether it’s a pot of soup or a spread of appetizers, cooked food that’s been sitting out for hours can become a breeding ground for bacteria. The USDA calls it food between 40°F and 140°F the “danger zone.” To keep everyone safe, serve food in smaller portions and refrigerate what isn’t immediately eaten.
Frozen Meat Left on the Counter to Thaw
The temptation to leave frozen meat to thaw on the counter in order to speed up the process can actually create a breeding ground for bacteria. Meat can thaw in the fridge, in cold water, changed every 30 minutes, or in the microwave if it’s a hurry.
Overloading the Fridge
You may think that a fridge jam packed with food is great, but it can get in the way of proper cooling. The cold air needs to circulate so that food will remain safe. A fridge left at 40°F or below will slow bacterial growth.
Tasting Food to Determine if It has Spoilt
You have probably taken a sniff or a nibble of unknown leftovers before, but tasting to see if something is spoiled is a dangerous game. Bacteria like Clostridium botulinum can’t be detected by taste or odor, but can still make you very sick. If you’re not sure, toss it. It’s not worth the gamble.
Using Rancid Oil to Cook
The bottle of oil you’ve been half using, and continuing to store in your cupboard, could be hurting you more than helping. Oils go rancid over time, creating unhealthy compounds that can affect your health. To extend the life of your oils, check for a sour or off smell and store oils in a cool, dark place.
Rinsing Raw Chicken
Rinsing raw chicken to clean it might sound like common sense, but it’s a huge no no. Running chicken under the faucet can splash Salmonella–contaminated water on your sink, counter and everywhere else. The chicken’s bacteria should be cooked to death. It’s your stove, trust it to do its job — it knows better than your kitchen faucet!
Ignoring Meat Thermometers
While cooking meat “by eye” might seem like a mark of a seasoned chef, it’s a gamble you don’t want to take. E. coli or Listeria – harmful bacteria – can lurk in undercooked meat. The CDC says using a food thermometer can significantly reduce the risk of foodborne illness. You’ll want to aim for 165°F for poultry and 145°F for beef and be confident your meal is safe.
Overlooking Handwashing
It’s easy to get so caught up in the food that we forget about clean hands. One of the simplest ways to avoid getting foodborne illness is to wash your hands with soap and water before and after handling raw meat. A quick rinse just won’t do the trick—make sure you’re thorough, and sing a song as you scrub to get to the 20 second mark.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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