EXCLUSIVE: I’m an ex-FDA food safety expert and here are the 10 things I would NEVER do in the kitchen

Paying attention to expiration dates and keeping raw meat away from other foods are well-known, golden rules of safe cooking.

But speaking to DailyMail.com, food safety experts warned that there are many more vital habits we should be practicing in the kitchen — but few Americans are.

Even seemingly innocent kitchen practices, like ordering from a grocery delivery service like Instacart, are a recipe for an upset stomach, according to a former FDA hygiene consultant.

Approximately 48 million Americans suffer from foodborne illness each year. About 128,000 end up in hospital According to the CDC, 3,000 die.

Examples of bacterial, parasitic and viral infections caused by food include salmonella, toxoplasma, listeria and norovirus, as well as E.coli.

The most common virus is norovirus, which affects one in fifteen people each year, although all infections can lead to serious illness and some can even be fatal.

Luckily, two leading specialists have given you their must-have tips to keep you out of the hospital.

Do not leave food out for more than two hours

Leaving food out of the refrigerator for more than two hours can lead to a risky temperature drop, Dr. Darin Detwiler, a food safety expert at Northeastern University in Boston and a former food safety advisor to the FDA and USDA, told DailyMail.com.

If the food’s temperature drops below 140 degrees Fahrenheit – and is not refrigerated to 40 degrees F – it runs the risk of harboring insects like salmonella and Staphylococcus aureus.

These infections can lead to nausea, vomiting, diarrhea, dehydration and low blood pressure.

Dr. Detwiler suggests defrosting food in the refrigerator rather than on the counter to reduce this risk.

SAY GOODBYE TO INSTACART

Grocery delivery services like Instacart, Shipt and Amazon Fresh are convenient ways to shop when you don’t have time to visit the grocery store.

Dr. However, Detwiler says this shorter route comes with risks.

If you’re not at the grocery store yourself, it’s harder to spot signs that the food has gone bad.

For example, if a bag of spinach is bulging with air, it means the food has spoiled and bacteria are causing gas.

Dr. Detwiler says people don’t tend to check food coming from a delivery like they do in the store.

“It can be helpful, but think about it: You’re essentially handing over all the responsibility and decision-making in the grocery store to them,” said Dr. Detwiler.

“There are a lot of things we have to ask ourselves when we look for indicators in the supermarket, and you can’t necessarily trust a stranger to do that for you.”

Weigh the food before cooking it

Dr. Detwiler never cooks food without knowing how much it weighs.

This is because the time it takes to reach a safe temperature depends on how much the food, especially meat, weighs.

For example, if you cook two different sized pieces of chicken for the same amount of time, the larger one is more likely to be undercooked.

Toby Amidor, a dietitian and food safety expert in New York City, recommends using a meat thermometer to determine whether foods are fully cooked, especially large cuts of meat.

‘Visual cues aren’t good enough to tell if your meat, poultry and fish are done – so I always use a thermometer inserted into the thickest part of the food to see if the food is done,’ she told DailyMail . com.

AVOID PREPARED SALAD BAGS

“I will never eat one of those ready-made salads from the supermarket,” Dr. Detwiler said. “It’s just too risky.”

He said this is because bagged salads have been the subject of numerous recalls in recent years, including dozens recalled earlier this year due to possible listeria contamination.

Salads are made in processing factories, with large numbers of employees that pose risks of contamination.

Pathogens are known to thrive in such environments, while a head of lettuce does not pose that risk.

Symptoms of a listeria infection typically include flu-like symptoms: chills, fever, aches, nausea, and vomiting. In high-risk populations, such as pregnant women, this can lead to miscarriage, stillbirth, premature birth and death of newborn babies.

STICK TO SMALL CONTAINERS

Storing foods in large jars or containers can make them vulnerable to germs, Dr. Detwiler said.

He gives the example of storing foods such as mashed potatoes and pasta, which are often stored in the refrigerator in the container in which they were prepared, covered with foil.

But this can affect the temperature of food because it cools at different rates, making the inner layers vulnerable to bacterial growth.

“Whether it’s a large piece of ham, a large roast or a large turkey, cut it into smaller portions and place those smaller portions in the refrigerator or freezer,” says Dr. Detwiler.

Dr. Detwiler suggests placing foods like chili, soup, and sauces in shallow dishes, such as lasagna dishes or pie pans, so they can cool evenly.

TURN ON THE CUTTING BOARDS AND TOOLS

Using the same knife and cutting board for different types of food can be a recipe for cross-contamination.

For example, chopping vegetables with the same knife you used for chicken can spread bacteria like salmonella, which usually lurk in animal products.

Dr. Detwiler recommends purchasing a new cutting board and utensils if you need to start preparing a different type of food instead of rinsing them; traces of bacteria may remain.

Washing utensils, dishes and prep tools in the dishwasher is also a good idea to kill pathogens, he said, because of the high temperatures.

CHUCK LEFTOVERS AFTER FOUR DAYS

Large numbers of American workers prepare their meals at the beginning of the week to save them the hassle after a busy day.

But experts say you should never prepare food a week in advance.

“Store leftovers in the refrigerator for only three to four days,” Dr. Detwiler said.

‘I hate the idea of ​​someone preparing all their food on Sunday until Friday or Saturday. It’s too long.’

After four days, bacteria can begin to grow even when food is kept cold and safe in insulated containers.

Another option, Dr. Detwiler suggests, is to freeze the food at the beginning of the week, which will keep it safe for longer.

BAN YOUR DOG FROM THE KITCHEN

Dr. Detwiler recommends keeping man’s best friend out of the kitchen while you’re cooking.

If you are handling food and you let your dog lick your hand, for example, you could be contaminating the food with pathogens that pets carry.

One of the most common germs is Capnocytophaga, which does not make dogs or cats sick, but can cause blisters, fever, vomiting and diarrhea in humans, according to the Centers for Disease Control and Prevention (CDC).

If your pet does wander into the kitchen, avoid petting him until you have finished eating and washed your hands.

NEVER RINSE THE MEAT BEFORE COOKING

Never rinse your meat, warns Mrs. Amidor.

“Although people think that rinsing meat can help get rid of some of the bacteria on the meat, it actually increases the risk of contaminating your sink and countertop because of everything splashing around,” she said.

USDA research found that a quarter of participants who washed raw poultry transferred those bacteria to lettuce.

Soaking meat in salt water, also called brining, adds flavor, but the USDA states that it “serves no food safety purpose.”

MAKE SURE DAIRY IS PASTEURIZED

Dr. Detwiler urges caution with foods that have not been pasteurized.

While most produce you find at the grocery store is pasteurized, produce from farms and smaller markets may not be — and may contain harmful pathogens.

Pasteurization involves sterilizing foods such as milk and eggs using heat, which protects them from germs and extends their shelf life.

Dairy products that have not undergone this process can lead to diseases such as E. coli and salmonella, which can be fatal to vulnerable populations such as pregnant people and the elderly.

“There are outbreaks and recalls happening left and right involving unpasteurized milk,” Dr. Detwiler said.

“The most vulnerable populations – the very young, the elderly, pregnant women or those with compromised immune systems – are likely to end up in hospital or die.”