There's a lot of different recommendations and prohibitions when it comes to cooking and food in general, and it's hard to keep track of all of them.
But according to Shared, there are some that are non-negotiable, since it can have some serious repercussions for every family's health.
The same outlet claimed that food can easily go 'from delicious to dangerous,' exposing some of the most common mistakes when thawing and handling any kind of meat.
This is really useful for people who are not accustomed to cooking and just order takeout everytime they come home late, and it includes poultry and seafood.
The most important thing is placing frozen meat in hot water, as thawing meat in hot water creates the perfect breeding ground for bacteria.
Source: Food Network
The right thing would be to place it in a bowl of cold water, making sure the temperature of the water is below room temperature. Change the water every half an hour to prevent bacteria from forming.
Defrosting on the countertop is also a bad idea, as leaving it out for more than two hours runs the risk of it getting spoiled. Without putting it on a plate or in a bowl, it's exposed to even more bacteria. It's better to thaw it in the refrigerator.
Also, storing meat on the top shelf of the fridge isn't recommended, as the juices of the raw meat can easily drip onto other foods when stored on the top shelf of a fridge. Make room for raw meat on the bottom shelf.
Handling food with dirty hands is also one of the common mistakes. It's mandatory to wash your hands before and after, and make sure to do it with soap in warm water.
Cooking without thawing is also a big problem, as cold meat becomes quite tough when it comes in contact with intense heat, not being able to cook properly on the inside.
Cross contamination is also a big mistake. It is recommended to put plates and utensils in the sink and soak it in water after finished using whatever that came in contact with the raw meat.
Not properly washing sponges or dish rags creates many problems too because pieces of raw meat or meat juices that are still on these old rags or sponges bring bacteria on them and can be easily transferred around the kitchen.
Marinating the wrong way could bring more problems, as leaving meat marinating outside will expose it to dangerous bacteria. Best to do it in a plastic bag or a closed container in the fridge.