Food safety is a crucial concern in everyday life, as we consume food to nourish and sustain our bodies. However, many myths and misperceptions about safe practices can jeopardise our health. Is everything we hear true? This guide clarifies some of these beliefs and offers an accurate overview of how to handle, prepare and store food safely.
Is it safe to trust the look and smell of food?
No! Most of the micro-organisms that affect our health do not alter the appearance or odour of food. Only good storage and preservation practices guarantee food safety.
Is it safe to defrost food at room temperature?
No! This practice can contribute to the multiplication of microorganisms, jeopardising the quality of the food. Defrost food in the fridge or in cold water to ensure safety.
Does frozen food always stay in good condition?
No! Although freezers preserve food for a long time, the quality can diminish due to changes in texture, flavour and nutritional value. Label and date food to keep track of storage time and maintain quality.
Can food that suffers from frostbite be eaten?
No! Freezer burn is not harmful to health, but it does affect the texture and flavour of the food. In these cases, discard the food.
Can food be frozen and defrosted several times?
No! Freezing and defrosting food several times jeopardises the quality and safety of the food, increasing the risk of bacteria growth.
Does putting food in salt replace refrigeration?
No! Salt helps preserve food for a short time, but it is no substitute for refrigeration. Refrigeration keeps food safe and prevents the growth of bacteria over time.
Do foods with high sodium levels need to be refrigerated?
Yes! Although sodium helps with preservation, foods containing this substance must be refrigerated to ensure they are safe to eat.
Do fruit and vegetables need to be washed before being peeled?
Yes! Wash fruit and vegetables with water to remove dirt and other contaminants, even if you’re going to peel them. For more thorough sanitising, use a solution of vinegar and water, as vinegar has antimicrobial properties that help eliminate germs and bacteria.
If the food falls on the floor, can we eat it if we pick it up in 5 seconds?
No! The idea that you can pick food off the floor in less than 5 seconds is a myth, as micro-organisms can remain on the surface of the food and, in some cases, cause illness.
Should eggs be washed before being stored in the fridge?
No! Washing eggs can remove the natural protective layer and allow bacteria to enter through the shell. Store them directly in the fridge without washing.
Should hot food be cooled before putting it in the fridge?
Yes! Putting hot food in the fridge can increase the internal temperature of the equipment, promoting the growth of bacteria. Allow food to cool for about two hours before storing it.
Is eating rare meat safe if it’s high quality?
No! Regardless of its quality, undercooked meat can contain harmful bacteria such as salmonella. It’s important to cook the meat well to eliminate these risks.
Does cross-contamination only occur between meat and vegetables?
No! Cross-contamination can occur between any type of food, kitchen surfaces, utensils and dirty hands. Use separate cutting boards and utensils and wash your hands frequently.
Are slightly swollen tins of tinned food safe to eat?
No! Canned foods that are slightly swollen can be a sign of bacterial contamination, such as Clostridium botulinum, which can cause botulism, a serious illness.
Ensuring that the food we eat is safe and maintains its quality is a fundamental step towards guaranteeing our health. By debunking some myths and proving some facts, it is possible to adopt safer practices.
