Onions, peaches and cold cuts, oh my — these are just some of the risky foods lurking in your kitchen.
reveals the 10 kitchen staples most often linked to food recalls from 2017 to 2022, and some might shock you.
Instead, consumers should know the “importance of following best food safety practices with all of your foods, including knowing how to track, and respond, to food recalls when they happen.” Much of the nation’s lettuce comes from California and Arizona, so one affected facility can lead to widespread problems.
Thaw frozen meat in the refrigerator, and cook ground beef and pork to an internal temperature of 160° F and whole cuts, like steak, to 145° F to kill any bacteria. Promptly refrigerate leftovers.Getty Images/iStockphoto CR recommends cooking chicken and turkey in all forms to 165° F and not rinsing the birds to reduce the risk of spreading salmonella around the kitchen.
“In commercial facilities, with fruits and vegetables processed in one place, it can create opportunities for cross contamination.”
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