Eating Undercooked Eggs
Cracking open a runny egg and dipping toast into the golden yolk feels comforting, but it comes with a hidden danger: salmonella. According to the Centers for Disease Control and Prevention (CDC), about 1 in every 20,000 eggs in the U.S. is contaminated with Salmonella bacteria. While that seems rare, it still adds up to thousands of cases each year. People with weakened immune systems, children, and the elderly are particularly at risk for serious illness. Even though many recipes call for raw or lightly cooked eggs—think homemade mayonnaise, cookie dough, or hollandaise sauce—the CDC strongly advises against it. Studies from 2024 show that outbreaks from eggs are still happening, mostly linked to home kitchens rather than restaurants. To play it safe, always cook eggs until both the yolk and white are firm.
Washing Raw Chicken
A lot of people (nearly 69%, based on a 2022 USDA survey) believe washing raw chicken before cooking makes it safer. In reality, it can actually make your kitchen a lot more dangerous. Water splashing from rinsed chicken can spread harmful bacteria like Campylobacter and Salmonella across your sink, countertops, and even onto other foods. Research has found bacteria can travel up to three feet from where you wash poultry. The best practice, according to food safety experts, is to skip the rinse and go straight to cooking. High heat kills germs much more effectively than water ever could.
Reusing Marinades Without Boiling
Marinades that have touched raw meat or poultry are delicious, but they’re also a breeding ground for bacteria. The U.S. Department of Agriculture warns that using these marinades as a sauce or glaze—unless you boil them first—can cause foodborne illness. Harmful bacteria from the raw meat can survive and end up on your cooked food. If you want to use leftover marinade, bring it to a rolling boil for at least three minutes to kill any lurking pathogens. Alternatively, set aside some fresh marinade before you add the raw meat, so you have a safe batch ready to go.
Eating Raw Dough or Batter
Sneaking a taste of cookie dough is a nostalgic pleasure for many, but both raw eggs and raw flour pose real health risks. The CDC has repeatedly warned that outbreaks of E. coli and Salmonella have been traced back to raw flour and eggs. In 2024, another multi-state outbreak linked to flour sickened dozens. Flour isn’t treated to kill bacteria, and even a small bite can make you sick. To stay safe, wait until cookies or cakes are fully baked before sampling.
Storing Open Cans in the Fridge
Popping an open can of beans or tomatoes in the fridge seems harmless, but it can actually lead to a metallic taste and potential chemical contamination. The USDA advises transferring canned foods to glass or plastic containers before refrigerating. When food sits in an open can, especially one that’s partially full, the acids inside can leach metals from the can’s lining. This risk is higher for acidic foods like tomatoes, pineapple, or fruit juices. Always move leftovers to a food-safe container to keep them fresher and safer.
Using the Same Cutting Board for Meat and Vegetables
Cross-contamination is a major source of foodborne illness, and it often happens right on your kitchen counter. Chopping raw chicken, then using the same cutting board for salad veggies without washing it, can transfer bacteria like Salmonella and E. coli. The CDC recommends using separate cutting boards for raw meats and ready-to-eat foods, or at least washing boards thoroughly with hot, soapy water between uses. Studies have shown that even a quick rinse isn’t enough to remove harmful bacteria, so a deep clean is a must.
Ignoring Expiration Dates on Perishables
It can be tempting to ignore expiration dates, especially if food looks and smells fine. However, recent studies indicate that certain bacteria can grow without changing the taste, smell, or appearance of food. Listeria, for example, can multiply in refrigerated foods past their “use by” date, putting you at risk even if you don’t notice anything off. The USDA advises consumers to stick to expiration dates for perishable items like dairy, deli meat, and prepared salads. It’s better to be safe than sorry, even if it means tossing out that “almost” expired yogurt.
