Common Food Safety Issues
Shanthi Appelo
| 4 min read
There are more than 30 million cases of foodborne illness annually in the U.S., according to the Centers for Disease Control and Prevention (CDC). Many of these cases are preventable with proper cooking, handling and storing practices. Learning proper food preparation practices and getting rid of unhealthy habits in the kitchen can prevent food poisoning and safety issues.
The importance of preventing foodborne illness
Many foodborne illnesses are caused by bacteria such as staphylococcus, E. coli, listeria and salmonella. Most cases of foodborne illness and food poisoning last 12-48 hours, but some cases are consequential: more than 100,000 people are hospitalized and more than 3,000 people in the United States die from foodborne illnesses each year. Listeria can be especially dangerous for people with a weakened immune system, people over the age of 65 and pregnant women, unborn and newborn babies.
What are the most common food safety issues?
Foodborne illnesses are preventable, especially when contamination happens at home. Here’s a look at the most common food safety issues found at home and how to avoid contaminating food while preparing, cooking or storing.
Mishandling or washing raw chicken
Raw chicken is the most reported food associated with foodborne illness. Mishandling and washing raw chicken can introduce bacteria from the chicken to the surrounding area and other food from water splashing off the meat. According to a 2022 survey published in the Journal of Food Protection, more than 70% of respondents reported having washed raw chicken. However, the U.S. Department of Agriculture recommends against this practice. Handwashing after touching raw chicken is important to avoid cross-contamination to surfaces around your kitchen. Cooking will destroy bacteria that may be on raw meat. Use a thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
Thawing meat on the counter
Thawing meat on a counter, in hot water or anywhere at room temperature is dangerous as it results in meat sitting in the “danger zone” for more than two hours. The danger zone temperature, between 40 and 140 degrees Fallows bacteria to multiply quickly. Even if parts of the meat remain frozen or cold, bacteria can still multiply and spread if any part of the meat reaches unsafe temperatures. While it takes a bit of planning ahead, thawing meat in the refrigerator overnight is one of the best options. It is also safe to thaw food in the microwave or in cold water, by changing the water every 30 minutes to keep the temperature below 40 degrees F. Cooking food directly from being frozen is also acceptable for food safety, except for in a slow cooker.
Cooking raw food in the microwave
Microwaves can cook unevenly and result in different temperatures in different parts of raw foods, especially meats. For this reason, it is important to rotate and turn over food a few times throughout the cooking process. Make sure to always test the internal temperature of cooked meats, and test in multiple places if using a microwave. Uncovered raw foods and meats can also contaminate nearby surfaces, dishes and utensils, including the inside of the microwave.
Putting warm food in the refrigerator to cool
Putting warm or hot food directly into a refrigerator or freezer to store can result in the food reaching temperatures between 40 and 140 degrees F that promotes bacterial growth as it cools. Large amounts of warm or hot food can also increase the temperature in the freezer or refrigerator, affecting the safety of other foods in storage. Place foods like roasts or soups into smaller, more shallow containers to cool and store. This allows the food to cool more quickly and effectively. Two-stage cooling is also a recommended practice. For two-stage cooling, food should be cooled from 140 or above to 70 degrees F within two hours of cooking, before being cooled to under 40 degrees F within four hours.
Shanthi Appelö is a registered dietitian and health and wellness spokesperson at Blue Cross Blue Shield of Michigan. For more food safety information, as well as recipes and tips, visit AHealthierMichigan.org.
