10 Ways Your Cooking is Making Your Family Sick

The kitchen is where I spend some of my happiest moments, whipping up meals for my family and creating memories around the dinner table. But as much as I love cooking, I’ve learned the hard way that it can also be a place where mistakes happen—mistakes that could make you or your loved ones sick.

From how you handle raw ingredients to the little habits you might not think twice about, it’s easy to overlook things that could cause trouble. Keeping a clean and safe kitchen isn’t about being perfect—it’s about being mindful of how to protect the people you’re feeding. With just a few simple tweaks, you can avoid these 10 mistakes and keep your happy place from becoming a source of regret.

Keep Your Spice Containers Germ-Free

I used to sprinkle spices straight from the jar while handling raw meat until I realized how easily bacteria could hitch a ride on my spice containers. Every time I reached for salt or paprika, I was spreading germs without even thinking about it.

These days, I measure out my spices before touching meat or use a clean spoon to avoid contaminating the jars. It’s such a small change, but it keeps my kitchen cleaner and my family safer. Plus, no one likes scrubbing sticky spice jars later!

Always Switch Utensils for Raw and Cooked Meats

It’s easy to grab the same tongs for flipping raw chicken and then serving it up once it’s cooked. But using the same utensils without washing them is a surefire way to spread harmful bacteria. I’ve learned this the hard way—cross-contamination is no joke when you’re cooking for your family.

Now, I always have a clean set of utensils on hand or wash them in between uses. It’s a simple step that gives me peace of mind, knowing the food I’m serving is as safe as it is delicious.

Don’t Rely on Smelling or Tasting Food to Check Freshness

I used to think a quick sniff or tiny bite would tell me if food was still good. But germs that cause food poisoning? They don’t play fair—you can’t see, smell, or taste them. Now, I live by the rule: “When in doubt, throw it out.” It’s just not worth the risk of getting sick over questionable leftovers.

Instead of guessing, I rely on simple storage guidelines to know how long foods are safe. Sure, it might mean tossing something occasionally, but my family’s health is worth it every time.

Never Put Cooked Meat Back on a Raw Meat Plate

I’ve been guilty of this one, trying to save a plate from the sink pile. But here’s the deal—reusing the same plate for cooked meat that held raw meat is a fast track to cross-contamination. Those germs from raw meat? They don’t disappear just because the plate looks clean. Now, I always grab a fresh plate or platter for cooked meat, no matter what.

It’s a habit I stick to with chicken, turkey, seafood—everything. Trust me, a little extra washing beats worrying about what’s lurking in your dinner.

Handwashing: The Kitchen Habit You Can’t Skip

The kitchen might be my happy place, but it’s also a hotspot for germs, especially on my hands. Whether I’m cutting chicken or just opening a package of veggies, I’ve learned how important it is to wash my hands—before, during, and after cooking. Skipping this step is like inviting bacteria to dinner.

I make it a habit to wash for at least 20 seconds with soap and warm water. It’s a quick, easy way to keep germs from spreading and to make sure the meals I’m proud to serve are safe for everyone at the table.

Always Wash Fruits and Veggies—Even If You’re Peeling Them

Grabbing fresh produce at the store is one of my favorite parts of meal planning, but let’s face it—those apples and zucchinis have been touched by who knows how many hands. Even if you’re peeling them, germs on the outside can sneak onto your knife and end up in your food. That’s why I always rinse fruits and veggies under running water before prepping.

No need for fancy soaps or produce washes—just plain water does the trick. It’s one of those small steps that makes a big difference, especially when you’ve got little ones relying on you to serve up something safe and healthy.

Thawing or Marinating Food on the Counter Is a Big No

It might seem harmless to let chicken thaw on the counter while you go about your day, but germs love room temperature. Before you know it, they’re multiplying faster than you can say “dinner.” I’ve learned to always thaw food safely—whether it’s in the fridge, under cold running water, or using the microwave. It might take a little extra planning, but it’s worth the peace of mind.

When it comes to marinating, I keep everything in the fridge. Even the best marinades won’t save you from harmful bacteria if you leave food sitting out. Plus, keeping it cold just feels fresher, doesn’t it?

Don’t Let Leftovers Linger Too Long

It’s easy to forget about that leftover pasta sitting out while you clean up the kitchen. But here’s the thing—perishable foods like meat and seafood can become germ magnets in as little as two hours. If it’s hot outside or the food’s been in a warm car, that window shrinks to just one hour.

These days, I get leftovers into the fridge right away, even if they’re still warm. Dividing big dishes like chili into smaller containers helps them cool faster, and I can breathe easy knowing my family’s eating safely later.

Undercooked Meat, Poultry, Seafood, and Eggs Can Wreck Your Day

There’s nothing worse than putting love into a meal, only to have it make someone sick. Undercooking chicken, turkey, seafood, or eggs is a surefire way to let harmful bacteria like salmonella crash the party. That’s why I always keep a food thermometer in my kitchen drawer. Guesswork? No thanks—I’d rather spend an extra minute checking than dealing with a stomach bug later.

If dinner’s running late and the food’s just sitting there, keep it warm—at least 140°F. It’s such a simple habit that helps me stress less, knowing I’m serving something safe and delicious.

Raw Dough and Batter: A Tempting No-No

We’ve all been there—sneaking a little cookie dough off the spoon feels like a small win. But after learning raw eggs and flour can carry nasty bacteria like salmonella and E. coli, I had to rethink that habit. Trust me, those cookies taste way better baked than the stomachache you’ll regret later.

These days, I keep it safe by cooking everything thoroughly. And after baking? I’m scrubbing hands, counters, and tools like a pro. It’s just one of those things that keeps my kitchen happy and my family healthier.