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MythBusters: Dishing Up Food Safety Fact From Fiction
Date:8/26/2009

n, does not mean it is free of disease-causing bacteria!

  • Myth: Putting chicken in a colander and rinsing it with water will remove bacteria like Salmonella. Fact: Rinsing chicken in a colander will not remove bacteria. In fact, it can spread raw juices around your sink, onto your countertops, and onto ready-to-eat foods. Bacteria in raw meat and poultry can only be killed when cooked to a safe minimum internal temperature, which for poultry is 165 F, as measured by a food thermometer. Save yourself the messiness of rinsing raw poultry. It is not a safety step and can cause cross-contamination.

  • Myth: Once a hamburger turns brown in the middle, it is fully cooked. Fact: You cannot use visual cues to determine whether food has been cooked to a safe minimum internal temperature. The ONLY way to know that food has been cooked to a safe minimum internal temperature is to use a food thermometer. Ground meat should be cooked to a safe minimum internal temperature of 160 F, as measured by a food thermometer.

  • Myth: You should not put hot food in the refrigerator. Fact: Hot foods can be placed directly in the refrigerator. A large pot of food like soup or stew should be divided into small portions and put in shallow containers for quicker cooling in the refrigerator. If you leave food out to cool and forget about it, then toss it! Bacteria grow rapidly in the "danger zone" between 40 F and 140 F. Always follow the "two hour rule" for cooked foods - eat them or refrigerate them within two hours at a refrigerator temperature of 40 F or below. And, if left out in a room or outdoors where the temperature is 9
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SOURCE U.S. Food and Drug Administration
Copyright©2009 PR Newswire.
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