Home Food Safety Mythbusters

Myhtbusters Logo Over the years we have all heard advice related to food safety. Some of this advice rings true, while other guidance is just plain wrong. To help you protect yourself and your family from foodborne illness, the Partnership for Food Safety Education has created new materials for consumers and educators that debunk common home food safety myths. Brush up on safe food handling advice with Fight BAC!


Mythbusters 2017 – Top 10 Home Food Safety Myths and Facts

The Partnership for Food Safety Education has compiled its ten most popular home food safety myths and facts from over the years in order to continue to support you in your efforts to protect yourselves, your families, and your communities against foodborne illness. To view these ten home food safety myths and facts, click here!

Mythbusters 2015

Bacteria that can cause illness grow rapidly in the “danger zone” between 40 °F and 140 °F.  Keeping a constant home refrigerator temperature of 40 °F is one of the most effective ways to reduce cases of listeriosis and other foodborne diseases.   There are a lot of “myths” around temperature control, including that people can know the temperature of their refrigerator even without measuring it!  This year the Partnership for Food Safety Education takes on consumer “myths” and ideas around the home refrigerator.

Myth 1: I know my refrigerator is cold enough – I can feel it when I open it! Anyway, I have a dial to adjust the temperature. Get the fact flyer.    JPEG Myth 2: Cross-contamination doesn’t happen in the refrigerator – it’s too cold in there for bacteria to survive! Get the fact flyer.    JPEG  Myth 3: I left some food out all day, but if I put it in the fridge now, the bacteria will die. Get the fact flyer.  JPEG  Myth 4: I don’t need to clean my refrigerator produce bin because I only put fruits and vegetables in there. Get the fact flyer.    JPEG  computer for webinar Webinar Recording: 9/2/2015 “Go 40 or Below! Home Food Safety Myths and Facts”

Mythbusters 2014

Myth 1: It’s OK to wash bagged greens if I want to.  There’s no harm. Get the fact flyer. Myth 2: Cross – contamination doesn’t happen in the refrigerator — it is too cold in there for germs to survive! Get the fact flyer. Myth 3: It’s only important to rinse fresh fruits and vegetables for safety.  I don’t need to dry them too. Get the fact flyer.  Myth 4: I don’t need to rinse this melon for safety — the part I eat is on the inside! Get the fact flyer. 

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computer for webinar Webinar Recording: 9/4/2014 “What Lies Beneath The Science Behind Contamination”

Mythbusters 2013

Myth 1: Only kids eat raw cookie dough and cake batter.  If we just keep kids away from the raw products when adults are baking, there won’t be a problem!  Get the fact flyer. Myth 2: When kids cook it is usually “heat and eat” snacks and foods in the microwave.  They don’t have to worry about food safety – the microwaves kill the germs!  Get the fact flyer. Myth 3: When kids wash their hands, just putting their hands under running water is enough to get the germs off.  Get the fact flyer. Myth 4: My kids only eat pre-packaged fruits and veggies for snacks because those snacks don’t need to be washed before they eat them.  Get the fact flyer.

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computer for webinarWebinar Recording: 9/5/2013 “Kids Home Food Safety Mythbusters

Mythbusters 2012

Myth 1: If I microwave food, the microwaves kill the bacteria, so the food is safe.  Get the fact flyer. Myth 2: Of course I wash all bagged lettuce and greens because it might make me sick if I don’t.  Get the fact flyer. Myth 3: I don’t need to use a food thermometer.  I can tell when my food is cooked by looking at it or checking the temperature with my finger.  Get the fact flyer. Myth 4: I can’t re-freeze foods after I have thawed them – I have to cook them or throw them away.  Get the fact flyer.

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computer for webinarWebinar Recording: 9/14/2012 “Home Food Safety Mythbusters

Mythbusters 2011

Myth 1: Freezing foods kills harmful bacteria that can cause food poisoning.  Get the fact flyer. Myth 2: I eat a vegetarian diet, so I don’t have to worry about food poisoning.  Get the fact flyer. Myth 3: Plastic or glass cutting boards don’t hold harmful bacterial on their surfaces like wooden cutting boards do.  Get the fact flyer. Myth 4: Locally grown, organic foods will never give me food poisoning.  Get the fact flyer.

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 Mythbusters 2010

Myth 1: Leftovers are safe to eat until they smell bad.  Get the fact flyer. Myth 2: I use bleach and water to sanitize my countertops and the more bleach I use the more bacteria I kill.  Get the fact flyer. Myth 3: I don’t need to wash my produce if I am going to peel it.  Get the fact flyer. Myth 4: The stand time recommended for microwaveable foods is optional, it’s just so you don’t burn yourself.  Get the fact flyer.

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Mythbusters 2009

Myth 1: Lemon Juice and salt will clean and sanitize a cutting board.  Get the fact flyer. Myth 2: Putting chicken in a colander and rinsing it with water will remove bacteria like salmonella.  Get the fact flyer. Myth 3: Once a hamburger turns brown in the middle it is cooked.  Get the fact flyer. Myth 4: You should not put hot food in the refrigerator.  Get the fact flyer.

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