10 Dangerous Food Safety Mistakes

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We all want to keep our families safe and healthy. But sometimes a simple mistake in how we handle and prepare food can lead to serious sickness. With some germs like Salmonella, just a small amount in undercooked food is enough to cause food poisoning. And just a tiny taste of food with botulism toxin can cause paralysis and even death.

You can protect your family by avoiding these mistakes.

Mistake #1: Not cooking meat, chicken, turkey, 

seafood, or eggs thoroughly

Why It’s a Mistake: Undercooked foods may have germs 

that can make you sick.

Solution: Use a food thermometer to make sure you cook food to a safe internal temperature.

Get a detailed list of foods and safe temperatures. Also, if you won’t be serving hot food right away, keep it hot (at 140°F or above) until serving.

Mistake #2: Eating raw batter or dough, including cookie dough, 
and other foods with uncooked eggs or uncooked flour

Why It’s a Mistake: Uncooked flour and eggs may contain

 E. coli, Salmonella, or other harmful bacteria.

Solution: Cook or bake flour and eggs thoroughly. Don’t eat foods that contain raw or undercooked eggs, such as runny eggs, homemade mayonnaise, hollandaise sauce, and eggnog. Don’t eat raw (uncooked) dough or batter that contains contains flour or eggs. Keep raw dough away from children, including play dough. Wash hands, work surfaces, and utensils thoroughly after contact with flour, raw eggs, and raw dough.

Mistake #3: Thawing or marinating food on the counter

Why It’s a Mistake: Harmful germs can multiply very 

quickly at room temperature.

Solution: Thaw food safely. You can thaw it:

• In the refrigerator,
• In cold water, or
• In the microwave.

Always marinate food in the refrigerator no matter what kind of marinade you’re using.

Mistake #4: Leaving food out too long before putting it in the fridge

Why It’s a Mistake: Harmful germs can grow in

 perishable foods (including meat, chicken, 

turkey, seafood, eggs, cut fruit, cooked rice, 

and leftovers) if you leave them out of the 

refrigerator 2 hours or longer.

Solution: Put perishable foods in the refrigerator within 2 hours or within 1 hour if the food is exposed to a temperature over 90˚F (like in a hot car). Divide roasts and large portions of food, such as pots of stew or chili, into smaller containers so they will chill quickly. It’s OK to put warm or hot food into the refrigerator, as long as it’s packaged in amounts small enough cool quickly.

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