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It is not good news that one in six Americans experience ill health caused by consuming contaminated foods. While people may know something about food safety, only a few take the time to learn the subject's nuances. Aside from keeping the kitchen clean, there are other food safety concerns to be aware of when cooking. Below are a few of them.

1. Ground meats should reach 160°F on fire

According to the USDA, ground meat is a major food item that causes contamination during cooking. This is why they recommend that this ingredient reaches a temperature of 160°F before consumption. Some people indeed love the taste of raw ground meat in certain cuisines. However, a few seconds on fire only takes care of harmful microorganisms and does not necessarily affect taste or flavor. If anything at all, the designated temperature enhances the aroma. The USDA advises that the temperature be extended to 165°F, with a three-minute rest time when dealing with ground pork. Ideally, your safest bet is to thoroughly cook these meats, but if that is not your preference, it is advisable to stick to the USDA recommendations.

2. Cook egg dishes at a minimum of 160°F

E-coli and salmonella are common organisms in raw eggs. However, they can be eliminated with temperatures of 160°F and above. That is what you should be doing for your eggs. It is impossible to tell if an uncooked egg contains these harmful microorganisms. Therefore, the safest route is to ensure that the internal temperature reaches the mentioned temperature value or above. Ideally, when the yolk and egg white are firm, there is a greatly reduced chance of contamination.

3. Substandard basement kitchens contaminate food

Some basements are designed to be food storage areas. Usually, these are built to maintain safe temperatures for food items. Moreover, these types of basements are well-ventilated to avoid mildew and mold. If your basement kitchen fails to meet these standards and has water damage, you may inadvertently contaminate your food. Since mold spores are airborne, you are likely to contaminate your food in compromised basements. It is advisable to find credible basement water damage companies if you have this problem. When repairs are done, you can resume using your basement kitchen.

4. Avoid tasting raw batter or dough

For cooking fanatics, this can be quite the challenge. Many people like to taste batter or dough to ensure all the ingredients are in the right quantities. However, because they contain raw eggs and other ingredients, it is better not to taste them. Remember that your dough has been in contact with rolling pins and cutting boards that have a high chance of contamination. The tasting may transfer life-threatening bacteria into your digestive system. 

5. Refrigerated leftovers must be tossed out in three to four days

Photo by Kristina Snowasp: https://www.pexels.com/photo/person-slicing-vegetables-on-chopping-board-9986235/