Tasting food to check if "it's still good" is not safe because you cannot see, smell or taste harmful bacteria and ingesting just a small amount of contaminated food could lead to food-borne illness. For example, just a small taste of food contaminated with botulism toxin can lead to something as severe as Paralysis or even death produced by the bacteria, Clostridium botulinum. If in doubt, throw it out!
Rinsing your vegetables is great but not your raw poultry, meat or eggs! Their juices may actually help to spread bacteria to your sink, counters and / or kitchen surfaces that you are unable to see. All commercial eggs are washed before they are brought for sale, therefore washing them again at home is just increasing the risk for contamination, especially if the egg shell becomes cracked.
Using raw marinade from meat to season your food has great potential of spreading germs from the raw meat to your cooked food; reusing meat marinade is fine to do as long as it is brought to a boil before use.
Leaving perishable foods out for more than two hours is taking a risk because this gives bacteria enough time to grown and multiply. Refrigerate foods within two hours to eliminate bacterial growth. Decrease wait time to one hour in the summer because bacterial growth increases in warm environments.
Stuff safely during Turkey time! Stuffing should be prepared and stuffed into the turkey right before it's placed in the oven. Mix the wet and dry ingredients for the stuffing separately and combine just before using. Whether its cooked inside or outside the turkey, all stuffing and dressing recipes must be cooked to a minimum temperature of 165 °F. but for prime safety and more even cooking, cook your stuffing separately in a casserole dish.
"Kuvuta chakula ili kuangalia kama ""bado ni nzuri"" si salama kwa sababu huwezi kuona, kunusa au ladha bakteria hatari na kula kiasi kidogo tu ya chakula cha uchafuzi inaweza kusababisha ugonjwa wa chakula." Kwa mfano, ladha ndogo tu ya chakula kilichochafuliwa na sumu ya botulism inaweza kusababisha kitu kikubwa kama kupooza au hata kifo kinachotokezwa na bakteria ya Clostridium botulinum. Ikiwa una shaka, itupe nje! Kuosha mboga zako ni jambo zuri lakini si kuku wako mbichi, nyama au mayai! Mchuzi wa maji ya mimea hiyo unaweza kueneza bakteria kwenye sinki, meza, na sehemu za jikoni ambazo huwezi kuona. Mayai yote ya kibiashara huoshwa kabla ya kuuzwa, kwa hiyo kuosha tena nyumbani ni kuongeza tu hatari ya uchafuzi, hasa kama ganda la yai litakapofyatua. Kutumia marinade mbichi kutoka nyama kwa msimu chakula chako kina uwezo mkubwa wa kueneza vijidudu kutoka nyama mbichi hadi chakula chako kilichopikwa; kutumia tena marinade ya nyama ni sawa kufanya maadamu imepelekwa kuchemsha kabla ya matumizi. Kuondoa vyakula vinavyoweza kuharibika kwa zaidi ya saa mbili ni hatari kwa sababu inatoa bakteria muda wa kutosha kukua na kuongezeka. Weka vyakula katika friji kwa muda wa saa mbili ili kuondoa ukuzi wa bakteria. Punguza muda wa kusubiri hadi saa moja wakati wa kiangazi kwa sababu ukuaji wa bakteria huongezeka katika mazingira ya joto. Vitu salama wakati wa Uturuki! Vipodozi vinapaswa kutayarishwa na kuingizwa ndani ya Uturuki kabla ya kuwekwa ndani ya tanuri. Mchanganyiko wa maji na kavu kwa ajili ya stuffing tofauti na kuchanganya tu kabla ya kutumia. Ikiwa ni ndani au nje ya Uturuki, lazima utayarishe chakula chako kwa kiwango cha chini cha joto la 165 ° F. Kwa usalama wa hali ya juu na kwa usawa zaidi, kuoka chakula chako kando katika sahani ya casserole.