Do you ever find yourself using the same kitchen sponge for days, or leaving last night’s pizza out on the bench, thinking, ‘She’ll be right’?
You’re not alone. Many of us have kitchen habits that, while convenient, could be putting our health at risk.
Food poisoning isn’t just an unpleasant inconvenience—it can be downright dangerous, especially as we get older and our immune systems aren’t quite as robust as they once were.
We’ve gathered the latest advice from top microbiologists and food safety experts to help you avoid the pitfalls that can lead to foodborne illness.
Whether you’re a seasoned home cook or just reheating leftovers, these tips will help keep you and your loved ones safe.
1. Cross-contamination: The invisible culprit
Dr Siyun Wang, a professor of food safety engineering, warns that cross-contamination is one of the most common ways bacteria like E. coli, salmonella, and listeria spread in the kitchen.
It’s not just about raw chicken on the cutting board—these nasties can linger on fridge handles, taps, and benchtops for weeks.
What to do:
- Wash your hands thoroughly and often—20 seconds under warm water, then dry with a clean towel reserved just for hands.
- Don’t rinse raw meat (especially chicken). Splashing water can send bacteria flying around your kitchen.
- Use separate cutting boards for raw meat and other foods. Plastic boards are easier to sanitise than wood, but whatever you use, wash it well with hot, soapy water after each use.
2. Sanitise surfaces like a pro
Dr Jae-Hyuk Yu, a bacteriology professor, recommends regular sanitising of kitchen surfaces, especially after handling raw meat.
A simple bleach solution (one tablespoon of bleach per four litres of water) or an alcohol-based spray will do the trick.
Don’t forget to clean fridge shelves monthly and keep your fridge below 4°C (40°F) to stop bacteria in their tracks.
3. Cook meat thoroughly—no guesswork
Undercooked meat is a classic source of food poisoning. The United States Department of Agriculture (USDA) recommends:
- 63°C (145°F) for whole cuts of beef, pork, lamb, veal, and fish (let it rest for three minutes)
- 71°C (160°F) for ground meats
- 74°C (165°F) for all poultry
A meat thermometer is your best friend here—don’t just rely on colour or texture.
4. Sponges and dishcloths: Bacteria’s favourite playground
Kitchen sponges are notorious for harbouring bacteria. If you use a sponge, microwave it (wet) for one to two minutes daily, or run it through the dishwasher on a hot cycle.
Replace sponges every week or two. Dishcloths are a better option—they can be swapped out daily and washed in hot water.
5. Thaw meat safely
Thawing meat on the bench might seem harmless, but it allows the outer layers to reach the ‘danger zone’ (between 4°C and 60°C), where bacteria multiply rapidly.
Instead, thaw meat in the fridge, or if you’re in a hurry, use the microwave or submerge it (sealed) in cold water, changing the water every 30 minutes.
6. Don’t leave food out overnight
Leaving food out at room temperature is like sending an open invitation to bacteria. Some, like Bacillus cereus (often found in rice and pasta), can produce toxins that aren’t destroyed by reheating.
Refrigerate leftovers within two hours (or one hour if it’s hot outside). At parties, food can stay out for up to four hours indoors, but less if it’s a scorcher.
7. Respect ‘best before’ dates—but use your senses, too
Dr Alvaro San Millan, a bacteria expert, says that while some foods (like unopened snacks) may be fine after their best-before date, others can harbour dangerous bacteria even if they look and smell okay.
If in doubt, throw it out—especially with high-risk foods like deli meats, soft cheeses, and ready-to-eat salads.
8. Mouldy cheese: To cut or not to cut?
If you spot mould on soft cheese (like cottage or cream cheese), bin the whole thing. Mould can spread invisibly through soft cheeses.
For hard cheeses (like cheddar), you can cut off at least 2.5cm (1 inch) around and below the mouldy spot and eat the rest—just don’t let the knife touch the mould.
9. Don’t rely on spices, salt, or acid alone
While salting, pickling, and spicing can slow spoilage, they don’t guarantee safety. Outbreaks of listeria and salmonella have occurred in pickled foods, so don’t assume your homemade chutney is immune to nasties.
Bonus: Is organic food safer?
Not necessarily. Organic and conventional produce carry similar risks when it comes to bacteria. However, buying local can reduce the number of hands your food passes through, potentially lowering the risk of contamination.
A word on food safety in Australia
While Australia has robust food safety standards, regulatory oversight can fluctuate. During periods of reduced inspections, it’s wise to be extra cautious with high-risk foods like leafy greens, eggs, and shellfish.
Remember, most foodborne illnesses are zoonotic (originating from animals), so proper cooking and handling are your best defences.
Your turn: Share your food safety tips!
Have you ever had a close call with food poisoning? Do you have a tried-and-true method for keeping your kitchen safe? We’d love to hear your stories and tips in the comments below. Let’s help each other stay healthy and enjoy our meals with peace of mind!
Also read: Food safety alert: Coles pulls lunch product over potential health risk
