Cooking errors you make in kitchen that could cause you food poisoning

These are some common mistakes you might be doing in the kitchen, and they could get you sick. Food poisoning is not pretty.

After reading our straightforward food hygiene tips, your kitchen will be considerably safer for everyone.

The facts and recommendations provided by the US Department of Agriculture, the British Food Standards Agency, and the NHS have been cross-checked with the following guidance.

Buying frozen goods at the beginning of your shop

The freezer aisle is typically located near the end of supermarket layouts for a reason. Always buy frozen goods towards the end of your shopping trip to prevent the food from thawing as you browse the other aisles.

Buying food in broken packages

Food with damaged packaging or seals should not be purchased. Food has a higher risk of food illness because it may have gotten contaminated during manufacturing or shipping.

Throwing raw meat and other produce into your shopping cart together

The first step in practicing good food hygiene is entering the kitchen. To prevent cross-contamination, keep raw meat and other produce separate in your shopping basket at all times.

Using the wring chopping boards

In order to prevent cross-contamination of meals, raw meat should be chopped on a different cutting board. One of the main causes of food poisoning is undercooked or raw meat; this risk can be decreased by using separate chopping boards and knives for vegetables and meat. Make sure your knives and cutting board are well cleaned after handling raw meat, at the very least.

Reheating rice

Bacillus cereus spores have been found in raw rice. When cooked rice is kept at room temperature, the spores can survive and develop into bacteria that can induce diarrhea or vomiting. Rice should always be cooled within an hour, leftovers should only be stored for a day, and any rice that has been reheated should be thoroughly hot before eating. Additionally, avoid heating rice more than once.

Not washing berries

Though they may appear difficult to wash, delicate soft fruits like strawberries and raspberries can harbor dangerous bacteria and viruses that were transferred by tainted water or during the collecting and processing process. Just to be sure, give them a quick rinse in cold water. Pro tip: Because moisture shortens berry shelf life, wash berries right before you want to eat them.

Not washing melon rind

Because listeria bacteria can grow on the rough skin of fruits like cantaloupe, watermelon, and honeydew melon and transfer to the flesh, these fruits carry a significant risk of food poisoning. To be extra safe, wash your melons well and remove the flesh from the peel.

Cooking with open wounds on your hands

A minor scrape can harbor pathogenic bacteria and serve as a major entry point for food poisoning. No matter how tiny the cut, cover it with an adhesive bandage. The bandages in professional kitchens are always easily visible because they are brilliant blue in color.

Smelling food to see if it’s off

While most of us have smelled milk to see if it has gone sour, not all bacteria do. You shouldn’t rely just on your sense of smell to identify food poisoning, even if it can be a reliable indicator in certain situations. Verify the use-by dates and avoid taking any chances.