Fact: Rinsing leafy greens that are ready to eat (those labeled “washed,” “triple washed,” or “ready to eat”) will not enhance safety and could actually increase the potential for cross-contamination. This means harmful bacteria from your hands or kitchen surfaces could find their way onto the greens while washing them.
Myth: “I don’t need to rinse this melon for safety. The part I eat is on the inside!”
Fact: A knife or peeler passing through the rind can carry harmful bacteria from the outside into the flesh of the melon. The rind also touches edible portions when cut fruit is arranged or stacked for serving and garnish. Rinse melons under running tap water while rubbing with your hands or scrubbing with a clean brush. Dry the melon with a clean cloth or paper towel.
Myth: “Be sure to rinse or wash raw chicken, turkey, or other poultry before cooking it!”
Fact: Rinsing poultry is an unsafe practice because contaminated water may splash and spread bacteria to other foods and kitchen surfaces.
Myth: “Cross-contamination doesn’t happen in the refrigerator…it’s too cold in there for germs to survive!”
Fact: Some harmful bacteria can survive and even grow in cool, moist environments. Keep fresh produce separate from raw meat, poultry, seafood, and eggs. For tips on how to clean and disinfect your refrigerator, go to http://bit.ly/1DeqVeO.