Eating at a restaurant is not as hygienic as eating at home, a view many people agree with. But can cooking at home once and for all solve the problem of food safety? In fact, the latest research from the U.S. Centers for Disease Control and Prevention shows that nearly 25% of foodborne illnesses are caused by eating meals cooked at home. The following cooking misconceptions are ones you should try to avoid in your cooking. Misconception one: Washing your hands before cooking keeps things hygienic
Washing your hands before you start cooking is indeed a good habit, but washing once is far from enough. Experts remind us that every time you switch from one task to another, you must remember to wash your hands, otherwise you might cross-contaminate bacteria. For example, after cutting meat, before washing vegetables; or after washing vegetables, before peeling onions and garlic, you must not forget to wash your hands.
Misconception two: Wash vegetables as soon as you get them home
Keeping vegetables fresh and clean is a good thing, but researchers have found that if you wash them before putting them in the refrigerator, the residual water can breed bacteria. Therefore, the best approach is to wash them only when you need to cook them. Additionally, for vegetables like lettuce and cabbage, you only need to tear off the outermost leaves and then rinse them clean with water. Misconception three: Only wash fruits that are eaten with the skin on
Fruits that cannot be eaten with the skin, such as watermelon and oranges, are not necessarily as hygienic as we might think. When you cut a watermelon, the bacteria on the rind may have already been transferred to the flesh by the knife. So, is washing it with water before cutting enough? Of course not. To wash such fruits, you need to use a brush to scrub off the dirt and bacteria on the surface, and then thoroughly clean the brush. Misconception four: Clean the kitchen while cooking
Many people think that wiping down the kitchen counter while cooking is both hygienic and time-saving. However, they often use the same dishcloth to clean everything, which leads to cross-contamination of bacteria. In fact, this is unnecessary. If you want to clean the counter, you can simply use a cloth to dry your hands first, and then use special kitchen degreasing paper towels and antibacterial disinfectant to clean the cutting board and countertops. However, while cooking, never put unwashed ingredients directly on the counter, especially raw meat. You can place them on plates, which is more hygienic and makes cleanup easier later. Misconception five: Putting cooked food in the oven or on the stove
Research shows that food is most prone to bacterial growth between 5°C and 57°C. Therefore, placing cooked food on an oven or stove that has just been used is very dangerous. Even staples like rice or pasta should not be placed on a still-warm oven. Furthermore, some people believe that as long as leftovers are reheated, they are safe. This is not the case. The longer food sits, the more likely it is to breed bacteria, and some bacteria can even survive reheating. Therefore, it is best to store leftovers in the refrigerator and take them out to reheat when you are ready to eat. Putting leftovers in smaller, shallower plates will help them cool down faster. Misconception six: The lower the refrigerator temperature, the better
To ensure that food is stored at the optimal 4°C, the best way is to buy a thermometer, place it inside the refrigerator, and check it once a month. It's also a good idea to put a thermometer in the freezer to ensure the temperature is below -18°C.