The five-second rule is not protecting your food from bacteria. The second that potato chip hits the ground a food-borne illness could already be attached to it. This is just one of many myths that need busting in the world of food.

Helping to get to the bottom of these common food misconceptions, Lisa Peterson, a University of Illinois Extension Nutrition and Wellness Educator came by to share her expertise. A perfect way to enter September, as it is food safety education month.

Food-borne illnesses are an odorless, tasteless, and colorless contaminant. Peterson says the best way to ensure your food is safe to eat is by keeping track of when you bought the product. Peterson gives an example of raw chicken, as the raw meat will only be good for about 3-4 days in the fridge. The United States Department of Agriculture (USDA) utilizes the FoodKeeper App which acts as a reminder system for your food, letting users know when that food item is ready to be thrown out.

A popular myth that Peterson addressed is the differences between local, organic, and natural foods. Peterson says simply, there is no difference in nutritional quality. The difference, Peterson notes, is the better environmental effects that these food items possess.

For information about food safety, you can visit the U of I Extensions website at, https://extension.illinois.edu/cjmm.