Tracee Yablon Brenner, RD, CLT, HHC | Source | RDN, Outpatient Integrative Dietitian Project Coordinator at Holy Name Medica...

"If it smells good, it’s safe to eat."
Actuality: A good deal of harmful bacteria, such as Salmonella and Listeria, don’t influence the smell, taste, or appearance of food. Bacteria that's spoiled might make food smell terrible,however bacteria can flourish unnoticed.
Tip: Always stick to storage guidance and “use by” dates, even if the food seems acceptable.

“A Taste Test” for Safety:
Actuality: Many people rely on a taste test to see if food is safe to eat, however this could be dangerous. Even small amounts of contaminated food can cause sickness, and you can't always taste toxins or bacteria.
Tip: Trust food safety standards over any intuitive experiment.

"The colder the fridge, the safer the food."
Actuality: Refrigeration delays bacterial growth, some bacteria such as Listeria can still grow in cold temperatures. Improperly organized fridges can also lead to cross-contamination.
Tip: Keep your fridge at 40°F (4°C) or below. Store raw meats and seafood on the lowest shelves to prevent drips, and avoid overpacking to maintain airflow.

PFOA is a "forever chemical." It lasts in the environment and in people and animals which can end up causing an uncontrolled contamination.
The Changes made to make Teflon safer is the elimination of PFOA in the manufacture and using different chemicals, more stringent environmental regulations, as well as educating consumers on using Teflon products safely.
Although present day's Teflon products are typically safer, continuous research on the safety of substituting chemicals. It is helpful to still be cautious when purchasing nonstick cookware where different chemicals like GenX are used.

Teflon cookware should be tossed if pans have scratches or if the coating is peeling

Alternatives to Teflon to those who want non-stick cookware?
Ceramic-Coated Cookware, cast iron, ceramic coated cast iron cookware, stainless steel, glass cookware, carbon steel cookware, stoneware or coated stoneware, high quality silicone cookware make sure it is FDA-approved or meets similar safety standards to ensure it is made from food-grade materials.
The FDA approval process demonstrates that the silicone used is free from harmful chemicals and additives which makes it safe for food contact under the recommended conditions.
Food-Grade Silicone: FDA-approved silicone is considered neutral, so it does not leach chemicals into food.
Certifications to Look For: FDA approval and LFGB (German food safety standard) which provides an extra level of safety assurance, as LFGB testing is stricter than FDA standards.

It is important to get to the root cause of health conditions and unfortunately there is emerging research that the chemicals in plastics are known to disrupt hormones, cause developmental issues, associated with thyroid gland abnormalities and hyperactivity of the thyroid gland and may increase cancer risk. The plastics can leach out when hot foods are put in the containers or if plastic water bottles are stored in the heat plastic can leach out into the water or food.

To help increase public understanding, so consumers can make safer consumer choices and understand the impact these plastics have on our health. This would then hopefully create a demand for manufacturers to produce safer products and stricter regulations. Advocacy and research on this topic are extremely important which is why educating customers and healthcare professionals is helpful to resource safer materials and to mandate manufacturer responsibility with products.

Some of the most dangerous household products are:
BPA and BPS: Common in water bottles and plastic containers. These endocrine disruptors can penetrate into food and beverages.
PVC (Polyvinyl Chloride): Found in food packaging such as salad dressing containers, foil, plastic cups, trays and lids shower curtains, and vinyl flooring. PVC Releases dangerous chemicals especially when heated such as phthalates and dioxins.
Microplastics: In Plastic packaging as well as from cooking like heated spatulas and nonstick pans. They can also collect in the environment such as in sewage: Sewage sludge is often used as fertilizer on farms which is a way that microplastics can enter waterways then enter the food chain.
Nanoplastics are also found in drinking water.
Nonstick Cookware (Teflon/PFAS): If high temperatures are used then toxic fumes are released which have been linked to respiratory issues and long-term health issues.
Canned Foods with BPA Linings: The chemical can discharge into food, particularly acidic foods such as tomatoes.