When it comes to food preparation, there are several mistakes that people make that could lead to illness. In some cases, these mistakes can be easily avoided by following proper food safety measures.

Here are ten common mistakes in food preparation that could make you sick:.

1. Not Washing Hands

One of the most important steps in food preparation is washing your hands. Many people forget to wash their hands before handling food, which can lead to the transmission of harmful bacteria and viruses.

2. Cross-Contamination

Another common mistake is cross-contamination. This occurs when germs from one food item are transferred to another food item, usually through a cutting board or knife.

Cross-contamination can cause foodborne illness and should be avoided by using separate cutting boards and utensils for different types of foods.

3. Thawing Food at Room Temperature

Thawing food at room temperature is an unsafe practice. When food is left to thaw at room temperature, the outer layer of the food can reach a temperature where bacteria can grow, while the inner portion is still frozen.

This creates an ideal environment for bacteria to multiply, which can lead to food poisoning.

4. Cooking at Too Low of a Temperature

Cooking at too low of a temperature is another mistake that can lead to foodborne illness. If food is not cooked to the proper temperature, bacteria can survive and cause illness.

Use a meat thermometer to ensure that meat is cooked to the proper temperature.

5. Leaving Food Out Too Long

Leaving food out at room temperature for too long can also lead to food poisoning. Bacteria can grow rapidly on foods that are left out for more than two hours, especially in warm temperatures.

Keep hot foods hot and cold foods cold to prevent bacteria growth.

6. Not Cleaning Produce

Produce can carry harmful bacteria, so it’s important to clean it thoroughly before consuming. Rinse produce under running water and scrub if necessary to remove any dirt or debris. This will help to prevent foodborne illness.

7. Reusing Marinade

Reusing marinade is a mistake that many people make. Marinade that has come into contact with raw meat can contain harmful bacteria, so it should never be reused. Make a fresh batch of marinade for each use to avoid cross-contamination.

8. Not Properly Storing Leftovers

Leftovers should be stored properly to prevent the growth of harmful bacteria. Store leftovers in airtight containers in the refrigerator or freezer. Food should be reheated to an internal temperature of 165°F to kill any bacteria that may be present.

9. Using Expired Food

Using expired food is a mistake that can lead to food poisoning. Food that is past its expiration date can contain harmful bacteria and should be discarded. Check expiration dates before consuming any food items.

10. Improperly Cooking Eggs

Eggs should be cooked to an internal temperature of 160°F to prevent the risk of Salmonella. Avoid recipes that call for raw or undercooked eggs, as these can increase the risk of foodborne illness.

Conclusion

By avoiding these ten common mistakes in food preparation, you can reduce your risk of foodborne illness.

Always wash your hands, use separate cutting boards for different foods, thaw food in the refrigerator, cook food to the proper temperature, store leftovers properly, and avoid using expired food. By following these simple steps, you can ensure that your food is safe and free from harmful bacteria.