19 Common Cooking Mistakes That Could Put You in Danger
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Cooking at home is generally considered a safer, more economical, and healthier alternative to eating out. However, the CDC statistics say that roughly 48 million Americans suffer from food-borne illnesses every year, resulting in approximately 3,000 deaths.
A number of these cases are attributable to improper food handling and cooking. Food-borne illnesses and other cooking mistakes could result in accidents, chemical exposure, or fire. Here are 19 cooking mistakes you don’t want to make.
Using Expired Ingredients
It may seem simple to use expired ingredients. They may contain bacteria, molds, or toxins that can make you sick. Consequently, consuming expired dairy products may cause gastrointestinal upset caused by harmful bacteria like Listeria.
You need to look for changes in smell, texture, or appearance. Keeping ingredients fresh helps to drive better flavors and lessens health threats.
Not Washing Hands Properly
According to Ada Smile Place, proper hand washing can reduce food-borne illnesses by up to 50%. However, many home cooks overlook the key to good hand hygiene after handling raw meat, eggs, or seafood.
If you don’t wash your hands properly, bacteria such as Salmonella or E. coli can remain on utensils, surfaces, and other ingredients. Good defenses are simple: warm water, soap, and scrubbing for at least 20 seconds.
Thawing Food at Room Temperature
Letting food sit at room temperature to thaw can be a perception of convenience, but the food will be in the dangerous zone between 4°C and 60°C, where bacteria can double every 20 min.
The USDA has warned that thawing meat this way may result in bacterial growth that cooking might not destroy. Safer methods include avoiding placing food within this dangerous temperature range using a refrigerator, microwave, or cold water.
Undercooking Meat
Eating undercooked meat can pose serious health risks, as Salmonella and E. coli thrive when poultry or beef is not sufficiently cooked.
Salmonella infections affect nearly 1.35 million people in the U.S. every year, and the Food and Drug Administration (.gov) often notes that infections are often caused by undercooked meat.
Unwashed Cutting Boards
Bacteria begin to fester once cutting boards are not properly cleaned, especially when raw meat is sliced on them. According to HGTV, a University of Arizona study found that a cutting board has 200 times more germs than a toilet seat.
To keep meat off produce, use separate boards and wash them with hot, soapy water after each use. Sanitizing with diluted bleach or a vinegar solution provides an extra layer of protection.
Storing Food Improperly
Proper food storage can result in spores, waste, and food-borne illness. Washington State Department of Health (.gov) standards state that foods left at room temperature for more than two hours may begin to grow bacteria.
It is recommended that refrigerators be kept at 40°F (4°C) or below and the freezer at 0°F (-18°C). Since perishable items contain a high moisture level, airtight containers will prevent them from contaminating other dry items due to humidity.
Tasting Food to Check Freshness
There’s a dangerous habit of tasting questionable food to determine its freshness. A little spoiled food can result in serious food-borne illness due to Listeria or Clostridium perfringens.
These bacteria contain toxins that aren’t detectable by taste or smell. Rather, use your sensory changes, such as odd odors, discoloration, or slime, to judge how unsafe food is.
Using the Same Utensils for Raw and Cooked Food
Mixing utensils between raw and cooked food is a critical error that can cause cross-contamination. According to an MDPI study, 17 percent of consumers mishandle utensils while preparing food.
Using the same knife or tongs with raw meat and never washing them can cause bacteria to grow on ready-to-eat food. Wipe utensils in hot, soapy water, or use a separate set for raw and cooked items.
Ignoring Expiry Dates on Spices
Although spices may not spoil normally, improperly stored spices may lose potency and contain mold or pests. The American Institute for Cancer Research has advised people to replace ground spices once every one to three years to retain their flavor and safety.
Spice containers should be inspected for clumping, discoloration, or an off smell to ensure they are effective and safe for your dishes.
Overcrowding the Pan
Overcrowding a pan affects cooking overall, meaning some food is not fully cooked and some is overcooked. According to the North Carolina Department of Health and Human Services (.gov), improperly cooked food can harbor bacteria, even if the outside of the food looks cooked.
You are guaranteed the same heat distribution and consistent doneness in batches, particularly for proteins and vegetables.
Leaving Cooking Unattended
Burnshield further reported that almost 31% of home fires originate from the kitchen, particularly those left alone.
One should quit standing at a distance while handling a stovetop or an oven, as this can lead to oil overheating the cooking surface, overboiling liquids, or even starting a fire. Staying close when cooking and setting alarms as a recall is always recommended.
Cooking with Non-stick Pans on High Heat
According to Healthline, non-stick cookware can release toxic fumes when heated above 500°F (260°C). These fumes contain dangerous chemicals such as polytetrafluoroethylene (PTFE), which we inhale when the cookware is on.
Cook at medium to low heat on your non-stick pans; stainless steel or cast iron pans are the heroes if you want to sear things.
Improper Canning and Preserving
Eating foods that have been improperly canned or preserved can cause an illness caused by Clostridium botulinum, a bacterium that causes botulism.
The CDC reported that botulism outbreaks in the U.S. are typically associated with home canning. You can reduce this risk by sterilizing jars and using pressure canners for low-acid foods.
Failing to Clean Appliances Regularly
If you don’t clean your appliances thoroughly, like blenders, coffee makers, and food processors, they can harbor bacteria. The NSF International study also found that 36 percent of blender gaskets tested positive for yeast and mold.
Because microbes build up after each use, disassembling and washing parts with hot water is necessary.
Using Abrasive Cleaners on Cookware
Abrasive cleaners can damage common cookware surfaces, leaving residue that later leaches into food when cooking. Scratches or chemical erosion occur most often with non-stick pans or cast iron.
Besides this, baking soda or dish soap can be used as mild cleaners to preserve cookware integrity and safety.
Not Cooking Eggs Thoroughly
Salmonella is common in undercooked eggs, and an estimated 1.35 million people get sick in the U.S. each year due to eating contaminated eggs.
Cooking your eggs until both yolks and whites are firm will raise the egg’s internal temperature to 160°F (71°C) and reduce your risk of illness.
Ignoring Allergy Cross-Contact
Cross-contact can be life-threatening for people with food allergies. Accidental allergen exposure occurs in shared kitchens.
Surfaces and utensils must be thoroughly washed between uses, and allergens must be kept in separate pieces of equipment.
Using Unsafe Kitchen Tools
Dull knives and damaged utensils cause kitchen injuries. Keeping sharp knives and replacing broken tools makes cooking more efficient and avoids accidents.
Overlooking Food Allergies and Labels
People are exposed to hidden allergens during dinners by ignoring ingredient labels in prepackaged foods. The FDA requires allergens, like nuts, dairy, and gluten, to appear marked. It’s a matter of reading labels carefully and ensuring all ingredients are okay for everyone at the table.
Disclaimer – This list is solely the author’s opinion based on research and publicly available information.
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