Food safety remains a critical public health issue, yet numerous misconceptions persist in home kitchens and food handling practices. Food microbiologists and safety experts have identified common myths that contribute to preventable foodborne illnesses, offering evidence-based corrections to replace misinformation with science-backed recommendations.

One prevalent myth is that rinsing raw chicken or poultry removes harmful bacteria. In reality, research confirms that washing raw meat can spread pathogens like Salmonella and Campylobacter through splashed water droplets, contaminating sinks, countertops, and nearby utensils. The only effective way to eliminate bacteria is cooking poultry to an internal temperature of 165°F (74°C).

Another widespread misconception is the “five-second rule

See Full Page