RW - foRWard Health & Wellbeing eMag - Feb26 - Flipbook - Page 26
myths
MYTH 4: Hamburgers can be
served rare.
Not true! Always cook
minced meat products like
burgers and sausages until
the inside reaches 75°C.
Bacteria on the outside of
the meat are mixed through
when it’s minced, so proper
cooking is essential.
MYTH 5: You can tell if food
is unsafe by smell or taste.
Bacteria can grow rapidly in
food left in the temperature
danger zone (between 5°C
and 65°C) without changing
how it looks or smells. If
food smells “off”, it’s usually
from spoilage bacteria, not
necessarily the kind that make
you sick, but still best avoided.
MYTH 6: It’s okay to cut
mould off food.
Even small amounts of mould
can produce mycotoxins —
poisons that can make you
unwell over time. If there’s
mould, play it safe and bin it.
Test Your Food Safety Know-How
Think you’re a food safety pro? Take the Food Safety
Myth Quiz on the Food Safety Information Council’s
website and see how much you really know.
