Myth: Leftovers are safe to eat until they smell bad.

Answer: BUSTED!

You can’t determine if a food is safe by its smell. Some spoiled food may be obvious. If your leftovers smell bad or look moldy or slimy, just throw them out. Never taste old leftovers to see if they are safe. Other spoilage may not be so obvious because some bacteria that can cause foodborne illness doesn’t affect the smell, taste or appearance of food.

Here are some tips for handling leftovers:

• It is important to freeze or toss refrigerated leftovers within 3 to 4 days.
• Label your leftovers with a date so you know how long you’ve had them.
• Reheat foods only once and toss if there are any remaining leftovers.
• If you don't anticipate using the leftovers in the recommended time span, freeze them to extend the shelf life. Freeze in portion sizes that are easily eaten in one setting.
• Always thaw frozen leftovers in the refrigerator, not out on the counter.

Not sure how long that item has been sitting in the back of the refrigerator? Don’t take the risk — when in doubt, throw it out!

Visit MissouriFamilies.org to find more information on food safety.

Contributor: Karen Sherbondy, MEd, RD, LD, Extension Associate, Nutrition and Exercise Physiology, University of Missouri Extension, 816-655-6227

Myth: Food is safe to eat if I heat it in a microwave oven because the microwaves will kill the bacteria.

Answer: BUSTED!

It’s the heat that kills bacteria, not the microwaves. Microwave ovens are great time-savers, but make sure you take the time to adequately heat food to a safe internal temperature. That is what will kill the bacteria in foods.

Remember that foods can cook unevenly in microwave ovens. Microwaves cook food from the outside in toward the middle. Even if your microwave oven has a turntable, food can cook unevenly and leave cold spots where bacteria can survive.

Make sure to follow package instructions. If the instructions tell you to rotate and stir food during the cooking process or to let food stand for a period of time (to equalize the temperature), be sure to do it. Skipping these key cooking instructions may allow harmful bacteria to survive.

Check the temperature with a food thermometer in several spots to make sure food is heat thoroughly throughout. The same rules apply to leftovers — make sure to reheat them thoroughly to a safe internal temperature.

Visit MissouriFamilies.org to find more information on food safety and microwave ovens.

Contributor: Karen Sherbondy, MEd, RD, LD, Extension Associate, Nutrition and Exercise Physiology, University of Missouri Extension, 816-655-6227

Myth: I can cook any food in a microwave oven.

Answer: BUSTED!

Sometimes proper cooking requires the use of a conventional oven, not a microwave. Cooking instructions on packages are intended for a specific type of appliance and may not be applicable to all ovens.

Follow cooking instructions on the label

Some prepared convenience foods are oddly-shaped or have varying thicknesses, which can cause uneven cooking in a microwave oven. Cold spots can be left and bacteria can survive and grow.

Always use the appliance(s) recommended on the label, follow cooking instructions and use a food thermometer to make sure a safe internal temperature is reached to destroy bacteria that can cause foodborne illness.

Visit MissouriFamilies.org to find more information on food safety.

Contributor: Karen Sherbondy, MEd, RD, LD, Extension Associate, Nutrition and Exercise Physiology, University of Missouri Extension, 816-655-6227

Myth: “95% fat free” means only 5% of the calories come from fat.

Answer: BUSTED!

If a product is advertised as 5% fat, that means 5% of the total weight of the product is from fat. The actual number of calories from fat can be much higher.

For example, you have a luncheon meat package that says “95% fat free.” The Nutrition Facts Label tells you that each slice of meat has 45 calories and 2 grams of fat. Since each gram of fat has 9 calories per gram, multiply (2 x 9 = 18), so 18 of the 45 calories are from fat. That’s 40%!

Nutrition Facts label gives you all the info you need!

This nutrition information is on packaged foods and is now found on major cuts of raw meat and poultry products. Bottom line: skip the advertisement on the package and read the Nutrition Facts Label to really determine the fat content of a product.

Visit MissouriFamilies.org to find more information on fats and health.

Contributor: Karen Sherbondy, MEd, RD, LD, Extension Associate, Nutrition and Exercise Physiology, University of Missouri Extension, 816-655-6227

Myth: Flavored waters are a good alternative to tap water if you don’t like to drink water.

sparkling water with lemon slice

Answer: It depends…

Some flavored waters are just that — plain water with only flavoring and no added sugars. Others have sugar or use other sweeteners, which can add calories. So you could end up drinking a lot of calories if you choose the wrong type of flavored water. In addition, flavored waters typically cost more. Buying bottled water (flavored or not) on a regular basis is also wasteful due to the extra packaging with cans or bottles, so always choose those with the least amount of packaging and recycle if possible.

To make your own flavored water:

• Add slices of lemon, lime or orange to tap water and chill in a pitcher in the refrigerator.
• Add a small amount of 100% fruit juice to sparkling water for flavor and fizz.
• Here are more ideas for making your own flavored beverages.

Visit MissouriFamilies.org to find more information on water and health.

Contributor: Karen Sherbondy, MEd, RD, LD, Extension Associate, Nutrition and Exercise Physiology, University of Missouri Extension, 816-655-6227