Foodborne illness: myth or fact?

The Institute of Food Technologists (IFT) spokesperson Christine Bruhn, director of the Center for Consumer Research at University of California-Davis, dispels some of the most common myths about foodborne illness and offers tips on how to prevent it.

#1: The taste of food will tell you if it’s bad.
Myth. Not true at all! Foods that are contaminated with Listeria, E. coli, Salmonella, etc, can all taste great.

#2: Once a food is cooked, it’s safe to leave out for hours.
Myth. If you’ve cooked something and have leftovers, you’ve got two hours to get those leftovers in the refrigerator and get them cold in order to prevent the spread of bacteria. Thin-walled metal, glass or plastic containers that are shallow (no more than 5 cm deep) are ideal for storage. Bags, foil and plastic wrap also work well, especially if you have a piece of food that is large or oddly shaped.

#3: You can tell by your eyes if something is adequately cooked.
Myth. Not so. You need to use a food thermometer. Recent research from Kansas State University showed that a quarter of burgers turned brown before they reached the recommended 71°C.

#4: Foodborne illness can happen within a few hours.
Fact. The most common illnesses caused by organisms such as Staphylococcus or Clostridium happen within a few minutes to a few hours, and you can feel really awful for a day or so. However, some of the more serious illnesses such as those resulting from Salmonella or certain strains of E. coli contamination take longer to appear. It can be two months between consuming food contaminated with Listeria and the appearance of symptoms, and sufferers can then get really sick.

#5: Preventing foodborne illness is easy.
Fact. The most common way to avoid foodborne illness is by implementing good hygiene procedures. Keep preparation areas spotlessly clean; keep preparation equipment spotlessly clean; insist on hand washing, gloves, hair and beard nets; keep food storage areas spotlessly clean, including refrigerators and cool rooms; keep all food below 4°C or above 71°C.