As the world observes World Food Safety Day, health experts are urging people to follow safe food handling practices and avoid common misconceptions that can increase the risk of foodborne illnesses.

Food safety plays a crucial role at every stage of the food chain, from production to consumption. However, several myths about storing, preparing and eating food continue to mislead people.

Here are 10 common food safety myths and the facts behind them:

Myth 1: You can tell whether food is safe by its smell or appearance

Fact: Not always. Many harmful bacteria and microorganisms do not change the smell, taste or appearance of food. Food that looks normal can still cause illness.

Myth 2: Leftover food can stay out for several hours

Fact: Cooked food should not be left at room temperature for more than two hours. Leftovers should be stored in airtight containers in the refrigerator and eaten within three to four days. If they will not be eaten soon, they should be frozen.

Myth 3: Food is safe to eat if picked up within five seconds after falling on the floor

Fact: The popular “five-second rule” is a myth. Germs can transfer to food immediately after it touches the floor.

Myth 4: Kitchen cloths and sponges are harmless

Fact: Dishcloths and sponges can carry dangerous bacteria and spread contamination around the kitchen. Experts recommend disinfecting them regularly or boiling them in water.

Myth 5: Raw poultry should be washed before cooking

Fact: Washing raw chicken or other poultry can spread bacteria to hands, kitchen surfaces, utensils and nearby food. Proper cooking is enough to kill harmful microorganisms.

Myth 6: Food poisoning happens only a few hours after eating contaminated food

Fact: Symptoms can appear within hours, days or even weeks, depending on the bacteria, virus or parasite involved.

Myth 7: Frozen food can be safely thawed on the kitchen counter

Fact: Thawing food at room temperature allows bacteria to multiply rapidly. Experts advise thawing food in the refrigerator or in cold water instead.

Myth 8: Organic fruits and vegetables do not need washing

Fact:All fruits and vegetables, including organic produce, should be washed thoroughly with clean water to remove dirt, bacteria and pesticide residues.

Myth 9: Foodborne illness only causes an upset stomach

Fact: While many cases are mild, some foodborne infections can lead to serious complications, hospitalization and even life-threatening conditions.

Myth 10: Hand sanitizer replaces handwashing

Fact: Hand sanitizer can reduce germs, but it is not a substitute for washing hands with soap and water, especially before handling or eating food.

Health experts say following proper hygiene and food safety practices can significantly reduce the risk of foodborne diseases and help protect families from preventable illnesses.