From the ‘five-second rule’ to thawing raw meat on the counter, there are an abundance of food safety myths to grapple with.
But many don’t have any validity to them at all, and Australian nutritionist Kathleen Alleaume is happy to debunk some of the most common kitchen tales.
Many believe that bacteria on meat can be washed away with a simple rinse in the sink.
Australian nutritionist Kathleen Alleaume revealed that there is no truth to the tale that if you thaw meat, you can’t refreeze it – but you need to thaw it in the fridge, not the counter
But Alleaume warns against treating that steak or chicken like you would a head of lettuce or a bowl of fruit.
‘Splashing water on meat…particularly chicken…actually increases the risk of hazardous bacteria,’ Alleaume writes in Kidspot.
That’s because any combination of meat, liquid, and fresh air can be a breeding ground for bacteria.
Thus it’s better to stick to the tried and true method of cooking meat above boiling point, which destroys all bacteria.
Alleaume also warns against trusting the ‘sniff test’ to see if your food has gone bad, as some dangerous bacteria has no scent at all
Alleaume also warns against trusting the ‘sniff test’ to see if your food has gone bad, as some dangerous bacteria has no scent at all.
‘These hidden harms can pose significant health risks, so if food is out of date, put it out of harm’s way,’ she writes in Kidspot.
While it may seem like the freezer is the safest place to store food for long periods of time, there are still limits as ‘food quality deteriorates the longer it’s frozen’, Alleaume writes.
Soups stews, casseroles, and cooked meat should not be frozen for more than three months, while uncooked steal and poultry can chill in the freezer for up to a year.
While it may seem like the freezer is the safest place to store food for long periods of time, there are still limits as ‘food quality deteriorates the longer it’s frozen’
But there’s at least one debunked myth that will bring good news to your wallet.
Alleaume revealed that there is no truth to the tale that if you thaw meat, you can’t refreeze it.
‘It’s perfectly safe to refreeze defrosted meat or chicken or any frozen food as long as it was defrosted in a fridge running at five degrees C or below,’ she writes.
‘The only thing you compromise is a bit of taste, as defrosted meat can become slightly watery.’