Common Food Safety Mistakes Home Cooks Should Avoid

There are many ways to defrost frozen meat, but letting it thaw on the kitchen counter is not one of them. “It’s important to thaw raw meats, fish and poultry correctly because there are bacteria in and on the foods,” Resnick explained. “If these foods are held at a warm temperature (41 to 135 degrees Fahrenheit) for too long, the harmful bacteria will grow quickly.” 

If you’ve had a partially thawed piece of meat, you may think it is still safe. “Even if the middle isn’t thawed, the meat on the outside is exposed to this temperature for an extended period and can make your food unsafe to eat,” Resnick said.  

There are several ways to defrost meat, according to Baum: “Thaw in the refrigerator, thaw under cold running water, thaw as part of the cooking process or thaw in the microwave ONLY if it is cooked directly after thawing.” (These tips align with the Food and Drug Administration’s guidance.) And if you’re thinking, “I’ll just place the frozen meat in a bowl of water,” that’s also not a good option. Resnick explained that thawing meat in water is similar to thawing it on the counter. 

Not Using A Meat Thermometer

How do you know when your chicken has been cooked thoroughly? If you’re relying on what it looks like, that won’t tell you whether it’s food-safe. “Touching foods or looking at color will not provide accurate cooking information and could lead to undercooking,” Baum said. 

A more reliable method to ensure your meat is cooked sufficiently and you’re not at risk of getting sick is a meat thermometer. “Utilizing a meat thermometer to get an accurate internal temperature will minimize your risk of consuming undercooked meats, fish and poultry,” Baum explained. Maybe you only use a meat thermometer a couple of times a year to check if the turkey is cooked, but food experts recommend you put this handy gadget to use throughout the year. 

“Time and temp is one of those great equalizers — if you follow instructions, most of the pathogens that we’re concerned about are going to be easily inactivated. So making sure that we reach that killed temperature and having a meat thermometer is critical,” Schneider added. 

Each type of meat has a different required temperature that has been determined to reduce the levels of harmful bacteria. Check the U.S. Department of Agriculture guidelines for what is considered a safe cooking temperature. 

Cooking Raw Food In The Microwave