Summertime a good time to go over some common food myths

Now that summer’s here, you’re likely to be enjoying more potato salad, as well as grilled chicken and marinated meats. There are some myths associated with these popular dishes, but like many myths, they’re not based on fact. The following tips should help set the record straight.

Don’t blame mayonnaise for the dangers of potato salad. It isn’t true that the mayonnaise in potato salad is a cause of food poisoning. Commercially prepared mayonnaise actually contains ingredients that curb bacterial growth. Homemade mayonnaise made with raw unpasteurized eggs is unsafe, but commercial products use pasteurized eggs. They also contain vinegar and lemon juice, which create a high-acid environment that lowers or even inhibits the growth of bacteria.

It’s actually the low-acid ingredients in the salad (hard-cooked eggs, onions and potatoes) that are most susceptible to bacterial growth. To ensure safety, do not let potato salad sit out at room temperature for more than two hours – or one hour when it’s 90 degrees or above. One way to keep potato salad safe at a picnic or backyard barbecue is to set the salad bowl in a larger bowl or container filled with crushed ice.

Cooking – not washing – is the key to poultry safety. Many recipes call for washing raw chicken or turkey to reduce bacteria that can cause foodborne illness. However, the U.S. Department of Agriculture warns against this step because bacteria from raw meat and poultry can be spread to other foods, utensils and surfaces. Rinsing poultry can move bacteria from the bird to the sink, where it can come in contact with food that will be eaten raw, such as vegetables and fruit. Cooking to the recommended temperatures – 180 degrees in the thigh and 170 degrees in the breast – is the best way to destroy any bacteria.

Another popular misconception is that color is a good indication of thorough cooking. The truth is, the color of safely cooked poultry can vary from white to pink to tan. Poultry grilled or smoked outdoors can be pink, even when all parts are cooked to the proper temperatures. Commercially prepared smoked poultry usually turns pink from the natural smoke and liquid smoke flavoring ingredients.

Darkening of bones and meat around the bones occurs in young (6- to 8-week-old) broiler-fryer chickens is no indicator that meat is not done. Since the bones have not calcified or hardened completely, pigment from the bone marrow seeps into the surrounding area and makes meat appear reddish-pink. Freezing also can contribute to this darkening. Again, as long as the meat has cooked to the recommended temperature, it is safe.

Not all marinades tenderize meats. Many people think any marinade makes meat more tender. However, Shirley Corriher, food scientist and author of “Cookwise,” found that this isn’t so. Buttermilk- or yogurt-based marinades are best for tenderizing meat. According to Corriher, it’s not clear how dairy products tenderize, but it seems that the calcium activates enzymes that break down meat proteins – similar to the way aging tenderizes meat. To boost the meat’s flavor, add garlic, onions, herbs and spices to the buttermilk or yogurt.

Many marinades are acidic and flavor the meat but don’t tenderize it. They contain vinegar, wine, lemon or other citrus juice. According to Corriher, highly acidic marinades can actually toughen meat that’s soaked too long, so follow the recipe directions. Seafood should be marinated no longer than 30 minutes.