Many people keep using the same kitchen sponge for days or leave takeout pizza out overnight without realizing the risks. While these habits may seem harmless, microbiologists warn they can lead to the spread of dangerous bacteria and toxins. Experts offer practical tips to help keep your kitchen safer.
Cross-contamination is a common cause of foodborne illness. Dr. Siyun Wang, a food safety professor at the University of British Columbia, explains that bacteria like E. coli, salmonella, and listeria can easily transfer from raw foods to surfaces such as fridge handles or faucet taps. These bacteria can survive for weeks if not cleaned properly.
To reduce the risk, wash your hands thoroughly with warm water for at least 20 seconds, then dry them using a clean towel dedicated solely for this purpose. Avoid rinsing raw meat, especially chicken, as splashing water may spread bacteria through tiny droplets in the air.
Sanitizing surfaces is critical. Dr. Jae-Hyuk Yu from the University of Wisconsin-Madison recommends cleaning with a bleach solution, an EPA-approved kitchen disinfectant, or an alcohol-based spray, especially after handling raw meat. Use gloves and ensure good ventilation when using cleaning chemicals. Regularly clean fridge shelves and keep your refrigerator temperature below 40°F (4°C) to prevent bacterial growth.
Cooking meat thoroughly is essential. Follow USDA guidelines: cook whole cuts of beef, pork, lamb, veal, and fish to 145°F (63°C) with a three-minute rest, ground meats to 160°F (71°C), and all poultry to 165°F (74°C). Dr. Yu prefers plastic cutting boards for meat since wooden boards can harbor microbes in grooves. Regardless of the type, wash cutting boards with hot water and antibacterial soap after use.
Kitchen sponges can harbor dangerous bacteria. Dr. Yu warns against using the same sponge for cleaning raw meat utensils and other dishes. If you use a sponge, microwave it wet for 1–2 minutes daily or run it through a dishwasher’s heat-dry cycle. Replace sponges every one to two weeks. Dishcloths that can be sanitized daily in hot laundry cycles are safer alternatives.
Proper thawing of meat is another important step. Thawing at room temperature allows the outer parts of meat to stay too warm, encouraging rapid bacterial growth. Instead, thaw meat in the refrigerator. If you need to thaw quickly, use a microwave or submerge sealed meat in cold water, changing the water every 30 minutes.
Leaving food out overnight poses serious risks. A microbiologist known as Morticia warns that bacteria multiply when food sits at room temperature, producing heat-resistant toxins that can cause vomiting and illness. Starchy foods like rice and pasta are especially risky if left out for hours. Refrigerate leftovers within two hours, or within four hours if at a controlled indoor event. In hot outdoor settings, reduce this window.
The FDA and USDA advise consuming refrigerated leftovers within three to four days. Freezing food extends its safety indefinitely.
Pay attention to “best before” dates, but also trust your senses. Dr. Alvaro San Millan, a bacteria expert from Madrid, says expired packaged snacks may be safe if unopened and stored properly. However, some harmful bacteria can cause infection without changing the food’s smell or taste. Eating spoiled food can lead to mild stomach upset or, in rare cases, serious illness caused by listeria, salmonella, or botulinum toxin.
Mold on cheese needs careful handling. According to Dr. Wang, soft cheeses like cottage or cream cheese should be discarded entirely if mold appears, as it spreads throughout. For hard cheeses such as cheddar, cutting at least one inch around the mold is usually safe, but avoid touching the mold with your knife to prevent contamination.
Using spices, salt, or acid does not guarantee food safety. Although these can slow spoilage in certain conditions like jerky or sauerkraut, they do not eliminate harmful bacteria. Outbreaks of listeria and salmonella have occurred from pickled foods.
Organic foods are not necessarily safer than conventional produce. Morticia notes no significant difference in bacterial contamination, though locally sourced food may have a lower risk due to shorter supply chains and less handling.
Food safety depends not only on personal habits but also on regulatory oversight. Dr. Yu warns that recent budget cuts to the FDA have reduced inspections and testing, increasing the risk of contaminated food reaching consumers. High-risk foods like meat, eggs, shellfish, sprouts, and leafy greens require extra caution, especially bagged lettuce, which is often mixed from multiple farms and processed in bulk.
In response to weaker regulations, Morticia has changed her diet to prioritize safety by going vegan and cooking more meals thoroughly. “Cooking lowers the risk significantly,” she says.
By following these expert guidelines—washing hands, sanitizing surfaces, cooking meat properly, handling leftovers safely, and being mindful of food quality—you can reduce your risk of foodborne illness and keep your kitchen a safer place.
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