FOOD SAFETY MYTHBUSTERS

It’s a question more than a few of us have faced. We pull a forgotten container of leftovers from the back of the refrigerator, stick our faces into it, and inhale deeply. “This smells fine, so is it safe to eat?”

September is National Food Safety Education Month, and Texas A&M AgriLife Extension Service joins with the Partnership for Food Safety Education (PFSE) to introduce consumers to “Food Safety Mythbusters.” The myths are presented with the facts consumers need to know to help reduce their risk of foodborne illness:

            Myth: Leftovers are safe to eat until they smell bad.

Fact: Most people would not choose to eat spoiled, smelly food. However, if they did, they would not necessarily get sick. This is because there are different types of bacteria, some of which cause illness in people and others that don’t. The types of bacteria that do cause illness do not affect the taste, smell, or appearance of food. For this reason, it is important to freeze or toss refrigerated leftovers within 3-4 days.

            Myth: I use bleach and water to sanitize my counter tops, and the more bleach I use the more bacteria I kill.

Fact: There is no advantage to using more bleach. In fact, overuse of bleach can be harmful because it is not safe to consume. To create a sanitizing solution, it is recommended that you use 1 tablespoon of unscented liquid bleach per gallon of water. Any leftover sanitizing solution can be stored, tightly covered, for up to one week before losing its effectiveness.

Myth: I don’t need to wash my produce if I am going to peel it.

Fact: You should wash fresh fruits and vegetables under running tap water just before eating, cutting, or cooking. Harmful bacteria could be on the outside of the produce. If you peel or cut it without first washing it, the bacteria could be transferred to the part you eat. 

For more information on food safety, contact the Wise County Extension office.