I’m a Food Safety Expert, Here Are 4 Kitchen Mistakes I’d Never Make
A lawyer who has handled numerous foodborne illness cases reveals habits that can land people in the hospital.
Personal injury lawyer Steve Wagner, who has represented numerous clients affected by contaminated food, warns that common kitchen mistakes are responsible for many foodborne illness cases in the United States. Wagner emphasizes that pre-washing certain items does not guarantee safety, as the label only covers what occurred before packaging.
He advises consumers to wash pre-washed bagged greens and salads again at home, purchasing whole lettuce heads and discarding the outer layers. Using a food thermometer is crucial to ensure leftovers reach a safe internal temperature of 165 degrees Fahrenheit, as refrigeration does not kill existing bacteria.
Wagner also cautions against eating raw high-risk vegetables and fruits and recommends washing herbs separately and scrubbing firm produce with a brush. He highlights that symptoms of foodborne illnesses may not appear for a week, complicating the identification of the source of contamination.
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