10 of the most common food-safety myths, debunked

When it comes to food, it's often hard to determine what's accurate and what's false when it comes to safety. Do eggs really need refrigeration? Does mayo actually cause illness? These and several other questions often haunt us when we're at the grocery store, when we're about to cook a meal or even make a snack.

Yes, it's never easy determining exactly what is actually "safe" regarding our food choices. With that being said, thanks to a little help from FoodSafety.gov, we're giving it to you straight and debunking 10 common food-safety myths you seriously need to know for now and in the future. Take a look below.

Photo: Getty

1) Food poisoning isn't that big of a deal

While many people aren't aware of it, foodborne illnesses can actually lead to long-term health conditions. Get the facts on long-term effects of food poisoning.

2) It's okay to thaw meat on the counter

Bacteria actually grows rapidly at room temperatures, so the counter isn't a very safe place you should thaw foods.

3) When cleaning my kitchen, the more bleach I use, the better

There is actually no advantage to using more bleach than needed.

4) I don't need to wash fruits or vegetables if I'm going to peel them

It's easy to transfer bacteria from the peel, so it's important to wash ALL produce.

5) To get rid of any bacteria on my meat, poultry, or seafood, I should rinse off the juices with water first

Actually, rinsing meat, poultry, or seafood with water can increase your chance of food poisoning by splashing juices onto your sink and counters.

6) The only reason to let food sit after it's been microwaved is to make sure you don't burn yourself on food that's too hot

Actually, letting microwaved food sit for a few minutes helps your food cook more completely.

7) Leftovers are safe to eat until they smell bad

The kinds of bacteria that cause food poisoning do not affect the look, smell, or taste of food. To be safe, FoodSafety.gov's Storage Times chart.

8) Once food has been cooked, all the bacteria have been killed

The possibility of bacterial growth actually increases after cooking, because the drop in temperature allows bacteria to thrive.

9) It's okay to marinate foods on the counter

Even in the presence of acidic marinade, bacteria can grow very rapidly at room temperatures.

10) I should wash fruits and veggies with soap or detergent before I use them

It's best not to use soaps or detergents on produce, since these products can linger on foods.

Click through below for more health food myths you should know:

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