WA Health is reminding Western Australians to stay alert to common food safety myths as part of Australian Food Safety Week 2025 (8–15 November).
This year's theme, "Don't swallow the myth. Food safety myth busting", focuses on debunking widespread misconceptions about food preparation and storage that can put families at risk of foodborne illness.
Managing Scientist Food, Mr Peter Gray, said food safety myths often spread quickly and had potential to lead to unsafe practices at home and in the workplace.
"Simple mistakes such as eating food dropped on the floor, washing raw chicken, or assuming you can 'smell' if food is safe can all increase the risk of food poisoning," he said.
"We want people to enjoy their food safely by following evidence-based advice, rather than myths passed on by friends or social media."
Common food safety myths include:
- Hand sanitiser is better than handwashing.
- Washing raw chicken makes it cleaner and safer.
- Food dropped on the floor is safe if picked up within five seconds.
- Food must be thrown out after its "best before" date.
- Rare hamburgers are safe to eat.
- Contamination can be detected by taste or smell.
- Cutting mould off food makes it safe to eat.
"Food poisoning affects an estimated 4.1 million Australians each year," Mr Gray said.
The most common foods linked to food poisoning in Western Australia, are raw and undercooked meat (especially chicken and minced meat), eggs and seafood.
They are considered the most high-risk foods that allow for the growth of harmful bacteria and viruses when they're not handled, cooked or stored safely.
"By improving food safety awareness, we can reduce these risks and keep families safe, especially during the warmer months and festive season," Mr Gray said.
For more tips and to test your food safety knowledge, visit: HealthyWA – Food safety.
