Common Mistakes in Food Safety

Food safety means more than checking expiration dates before consuming a product. In the kitchen, important details about food safety can sometimes be overlooked. Sabri Ülker Vakfı, which draws attention to this issue, shares valuable information on food safety.

Since its establishment in 2009, Sabri Ülker Vakfı has continued its work with the goal of contributing to the development of awareness in food, nutrition and healthy living, and conveying the most accurate, current and scientific information on these subjects to society. The foundation draws attention to common mistakes made regarding food safety. Contrary to what is believed, food safety means much more than checking expiration dates or consuming fruits and vegetables after washing them. In fact, mistakes made regarding food safety can bring significant health problems as well. Let us take a look together at Sabri Ülker Vakfı's warnings on food safety. Do not touch food without washing your hands: Bacteria that cause disease can survive in many environments, and hands rank first among the environments where bacteria survive. For this reason, you must always wash your hands with soap for at least 20 seconds before coming into contact with food, kitchen utensils and equipment. Otherwise, bacteria on your hands will transfer to food and reach your body. Do not invite food poisoning: You should not taste a beverage or food stored in your refrigerator at home to check whether it has spoiled. This is because you cannot taste, see or even smell all the bacteria that cause food poisoning. Bacteria are invisible. For this reason, you should not forget that you can experience food poisoning even when you consume only a small taste of spoiled food.

Use different cutting boards for raw meat and vegetables:

Raw red meat, poultry or fish and other foods with high protein content are among the foods with the highest rate of bacterial multiplication and thus the highest potential for causing food poisoning. For this reason, you should not use knives, cutting boards, plates and other utensils used for these foods for other foods without thoroughly washing and ensuring their cleanliness. Foodborne pathogens found in raw meat can easily contaminate other foods and cause food poisoning.

Do not thaw frozen foods at room temperature:

Refrigerator temperature is 4 degrees Celsius. The range between 5 and 60 degrees Celsius is considered a microbiologically dangerous temperature range. Harmful microorganisms from foodborne sources multiply rapidly within this dangerous temperature range. Thawing frozen foods at room temperature creates conditions for food spoilage for this reason. Instead of leaving food at room temperature, you should thaw foods in the refrigerator at 4 degrees Celsius, under cold running water, or in a microwave oven. Do not wash meat, poultry or fish: Many people wash meat, poultry or fish before cooking, but this is not the correct practice. This is because water does not, as commonly believed, remove pathogenic microorganisms. On the contrary, it can cause bacteria to spread easily to sinks, countertops and other kitchen surfaces and contaminate other foods. Cool cooked meals quickly and refrigerate: If you are not going to consume the food you have cooked immediately, do not leave it at room temperature to cool. Instead, you should cool it quickly in containers filled with cold or icy water and then store it in the refrigerator. Wash eggs just before use: Washing eggs and storing them in the refrigerator is incorrect due to the risk of salmonella. You should store eggs directly in the refrigerator and wash them just before use. Do not forget that consuming raw batters and sauces prepared with eggs can also lead to salmonella risk. Replace your dish sponges and cloths frequently: The sponges and cloths you use in your kitchen can harbor harmful foodborne microorganisms and cause them to contaminate other utensils and equipment. Keeping dish sponges and cloths from becoming wet and replacing them at appropriate intervals depending on use helps reduce this risk.