9 Food Poisoning Myths

REALITY: Mayonnaise does not cause food poisoning , bacteria do. And bacteria grow best on foods that contain protein and are at temperatures between 40-140 degrees F. Commercially prepared mayonnaise is safe to use. At greater risk for developing bacteria are the foods mayonnaise is commonly mixed with for picnics and potlucks, such as pasta, potatoes, eggs, chicken, or tuna. But even these will be safe if you keep your cooler below 40 degrees F. "Small, cut-up surfaces allow the bacteria to grow in the right environment," says Mildred Cody, PhD, RD, head of the nutrition division at Georgia State University. "Try taking whole foods like cherry tomatoes that are easy to eat and leave the mixed salads at home unless you can store them properly." MYTH: Washing your hands briefly before you start preparing food is enough to keep you safe. REALITY: Hands need to be washed often and properly, before and after touching food, and after using the bathroom, changing diapers, or handling pets. "Proper hand washing requires warm, soapy water; a clean paper towel; and 20 seconds of scrubbing between fingers, under nails, and up to your wrist," explains Britt Burton-Freeman, PhD, MS, nutrition director for the National Center for Food Safety and Technology. MYTH: As long as you cook eggs, they're safe to eat. REALITY: You can safely enjoy your eggs over easy, but not sunny-side up. "Cook the eggs by flipping once so that the egg white is completely cooked and the egg yolk is starting to gel to ensure a safe egg," says Egg Nutrition Center nutrition director Marcia Greenblum, MS, RD. MYTH: Using the same utensils, cutting boards, and plates for foods eaten at the same meal is safe as long as they start out clean. REALITY: Raw meat and other foods contain bacteria that can cross-contaminate other foods if not kept separate. Use separate utensils, cutting boards, and serving plates for meats and produce, or carefully wash them between tasks.
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