Food poisoning isn't pretty, and there are many common mistakes people make in the kitchen every day that put them at risk of getting ill. From overfilling fridges and reusing dirty chopping boards to double dipping spoons and undercooking meat, these are the 43 hygiene errors most people make when cooking – along with tips for how to avoid them.

Click or scroll through our gallery to discover the kitchen mistakes that could poison you, counting down to the biggest error of them all.

We’ve based our ranking on how common the mistakes are and how likely they are to cause food poisoning, with guidance from official sources and expert advice.

According to the British Food Standards Agency, 2.4 million foodborne illnesses are reported annually in the UK. Meanwhile, the US Department of Agriculture reports a whopping 48 million foodborne illnesses in the US every year – the equivalent of one in every six Americans getting sick from something they ate. The good news is that many illnesses can be prevented by following good food hygiene practices, from thoroughly cleaning hands before handling foods to separating raw meats from fresh produce. For this gallery, the tips have been approved by the British Food Standards Agency and NHS, and the US Department of Agriculture.

Delicate soft fruits like raspberries and strawberries might seem fiddly to wash, but they can carry harmful bacteria and viruses picked up through contaminated water or during the picking and packaging process. Give them a rinse under cold water just to be sure.

The egg float test is a handy trick that can help you judge the age of an egg. If it floats in water, it’s become too old and dried out. But the Food Standards Agency doesn’t recommend using this test to tell if an egg is still good to eat, saying it only tells you about the age of the egg and not whether it contains any dangerous bacteria. Instead, you should look at the best before date – although the Food Standards Agency does say you can use eggs a couple of days past this date if you cook them thoroughly.

Fruits grown on the ground, like cantaloupe, watermelon and honeydew melon, have a high food poisoning risk. This is because listeria bacteria can grow on the rough rind and spread to the flesh. Symptoms of the bacteria include nausea, diarrhoea, a high temperature and chills. Wash melons thoroughly, and remove the flesh from the peel to be extra safe.

When you have fresh produce that’s already washed and produce that still needs to be cleaned, it’s best practice to store them separately. Whether you’ve bought some ready-to-eat berries or you’ve already washed something to use later, placing clean produce next to unwashed fruit or vegetables could contaminate it. Use different drawers or shelves, or separate items with bags or containers.

While it may feel like a waste to throw away ice cream once it’s melted, don't re-freeze it. When the creamy product is left out at room temperature for an extended period of time, harmful bacteria like listeria can begin to develop, ultimately causing you to become ill. To avoid this, it’s best to throw the item away if left out for too long.  

Submerging wooden chopping boards and utensils in water is a big no-no. This porous material will instantly soak up any excess moisture, and over time can begin to warp, crack and even grow bacteria. To avoid this, simply sponge wash the board thoroughly and allow it to dry completely before storing it – and never put wooden materials in the dishwasher. 

Reusable containers are excellent for reducing waste and saving money. One downside, however, is the potential for cross-contamination. To prevent it, use each container for a specific purpose and label it so you know what goes where. It’s a good idea to have separate containers for raw meat, fresh produce and ready-to-eat foods. Be sure to wash each container thoroughly after use – and check that the lids seal properly, too.

Leave space in your fridge to allow air to circulate. Overfilling it with food can increase the temperature and the risk of bacteria reproduction. Bacteria can grow most rapidly in the 8-60°C (46-140°F) ‘danger zone’, so you want to avoid keeping food in this temperature range as much as possible.

Wiping down surfaces before, during and after food preparation may seem obvious, but it’s easy to forget. Leaving kitchen worktops and hobs dirty can encourage harmful bacteria to grow and, in turn, cause illness. Make sure the area is clear before beginning, and ideally clean as you go during the cooking process to avoid a big build up at the end.

It's useful to have a tin of tomatoes or beans in the cupboard, but canned food doesn't last forever – so be sure to stick to the expiration date. Also, if you only use half a tin, avoid storing the open can in the fridge; your food may develop a metallic taste. Instead, decant it into another sealed container. 

Do you know the real temperatures of your fridge and freezer? To safely store food, a fridge should be 0-5°C (32-41°F) and a freezer should be around -18°C (-1°F). Your appliances might be set to these temperatures, but you should also regularly check that they’re being achieved. To make sure they can keep food cold enough, use a thermometer to measure the internal temperature of both your fridge and freezer once a week.

There’s a very good reason the freezer aisle is at the end of most supermarket layouts – and it could help prevent you from being seriously unwell. You should always purchase frozen products at the end of your shop, so the food doesn’t come up to room temperature while you’re browsing the other aisles.  

How often do you change your dish cloth? These, along with washing up sponges, scouring pads and tea towels, can be a breeding ground for harmful bacteria. The British Food Standards Agency recommends changing or washing these items at least once a week to avoid cross-contamination. Allowing these kitchen staples to dry fully in between uses is important, too. 

Cooking shellfish such as mussels, oysters and clams in their shells is easier than you might think. However, when it comes to food safety, there are a couple of things to remember. Start by discarding any cracked or broken shells – and clean everything else to remove any dirt. You should cook shellfish until the shells open, and remove any that remain closed. If they don't open during cooking, don’t eat them; they might have gone bad.

When was the last time you guessed how long to heat something in the microwave? Labels are there for a reason, so it’s important to thoroughly read – and follow – the instructions on processed foods. Packaging usually comes with useful information regarding cooking timings, alongside expiry or best before dates and storage information. Undercooking a meat-loaded frozen pizza could do more damage than you realise.

Good food hygiene starts before you even get in the kitchen. When you’re doing a big food shop, always keep raw meat and fish from any other produce in your trolley to avoid cross-contamination. Use a different section in the trolley to help divide the items. Many supermarkets also provide plastic or paper bags near the fresh meat aisles to help contain these products. Alternatively, you could use fresh produce bags.

You’ve probably heard that it’s not safe to eat raw dough or batter, but the reason for this isn’t really the raw egg, as you might think. Raw flour is usually the bigger concern, as it can contain bacteria. Getting ill from raw flour is rare, but it’s still important to ensure it’s cooked before eating it. You can make edible cookie dough or use flour in non-baked products by heat-treating the flour first. Check the packaging too, as some flours can be safe to eat raw.

While most people have heard this one before, it's easy to forget to put it into practice. Raw meat should be kept on the bottom shelf in a clean, sealed container. Not only is this the coldest area of the fridge, but storing meat this way eliminates the risk of any juices cross-contaminating other items. As a rule of thumb, you should always keep raw meat separate from any other produce.

From checking the seasoning in homemade sauces to testing whether your pasta is perfectly cooked, one rule when you’re hosting others for dinner is to never double dip your tasting spoon. Bacteria from your mouth can easily transfer into the meal and cause others to become unwell – and this is especially important if you’re feeling ill yourself. If you need to try the dish multiple times, use different spoons on each occasion. 

From old milk to leftovers stuffed in the back of the fridge, we've all done the sniff test. However, not all bacteria produce bad smells. While your sense of smell can be a good indicator, don’t trust it as the only way to detect potential food poisoning problems. Check expiry dates – and if you're unsure, don't take the risk.

Consuming food you’ve dropped but saved in line with the ‘five second rule’ could be doing more harm than you realise. This myth has been around for years, suggesting that foods can be eaten if they’ve fallen on the floor and been retrieved within five seconds. However, it turns out that there’s little truth to it. Certain items, especially moist and warm foods, can pick up bacteria almost instantly. In these cases, it’s best to dispose of them to avoid risking illness. 

From chicken and beef to shrimp and tofu, marinating foods is a brilliant way to lock in extra flavour, but it’s advisable to proceed with caution. You should always keep the ingredients in the fridge while they're marinating, as bacteria can quickly grow when foods come up to room temperature. It’s also worth noting that you should never use leftover marinating liquid as a sauce – especially if it has come into contact with raw meat or fish – unless it's been brought to a rapid boil first.

Even a tiny scratch is an open wound that can carry harmful bacteria, and this is a common source of food poisoning. Wrap any cuts, no matter how small, in an adhesive bandage before any food preparation process. In professional kitchens, the bandages are always bright blue so they're easy to see.

From enjoying a picnic in the park to eating a store-bought sandwich in your car, there are times when it might have been a while since your food last saw a fridge. This isn’t an issue if it’s been kept at a safe temperature, but what that temperature is depends on the food. For food that should be kept cold, it’s smart to use a cool bag and perhaps some ice packs to prevent it getting too warm. This is especially important when it’s warm outside, as leaving food in the heat for too long could increase the chances of bacteria developing.

Have you even snuck a few frozen peas while cooking? It might seem like a bit of harmless snacking (if slightly strange to some), but it’s really not the best idea. Frozen vegetables can contain bacteria and need to be cooked properly before they’re safe to eat. If the packaging says that they need to be cooked, it’s best to avoid dipping into a bag straight out of the freezer.

Rinsing fresh fruits, vegetables and salad leaves prior to consumption may seem like common sense, but it’s very easily forgotten. The exterior of these foods can carry loose dirt and pesticides, and act as a breeding ground for bacteria. Make washing produce part of your preparation routine, and you'll significantly reduce the risk of getting ill. Peeling vegetables can help remove bacteria, too.

Steer clear of those egg sandwiches that have been out on the buffet table all afternoon. Keeping risky foods like eggs, rice, meat and fish at the wrong temperature is a surefire way to spread food poisoning. Ideally, dishes shouldn't be left out for more than two hours at room temperature, or no more than an hour if it’s a hot day.

No one likes a power cut, especially when your fridge and freezer are both full of food. You don’t want to have to throw all that produce out, but it’s also important to know how long you can keep it. If you avoid opening your fridge door, it can stay cold for around four hours. A full freezer can keep food frozen for up to 48 hours, or 24 hours if it’s half full. Use a thermometer to check if your fridge is too warm (it should be at most 8°C/46°F, although 5°C/41°F is ideal) and use food within four hours if your fridge is no longer cold enough.

If you want to hold on to any leftovers after a meal, be sure to cool them as quickly as possible – ideally within two hours. If your leftovers take too long to cool or they’re left out on a counter, there's an increased risk of bacteria reproducing. Store them in the fridge, and always eat them within two days. Alternatively, freeze them.

Your microwave can quickly heat or reheat food, saving you a lot of time compared to other cooking methods. But it’s important to ensure your food is heated all the way through, because microwaves can create uneven hot and cold spots. Stir your food at least once while microwaving it, and check that it’s piping hot throughout. If you’re microwaving packaged food, follow the instructions and leave it to stand if it instructs you to do so – this helps the heat spread more evenly.

Putting hot or warm food in the fridge will raise the fridge's internal temperature and could put all the items in there at risk of bacteria growth. However, it's also important to chill dishes quickly after they've been cooked. To cool food down more rapidly, so it's at a suitable temperature to store in the fridge, divide it into smaller portions. You can also spread foods like rice on a tray, or cover saucepans and move them to colder areas. The coldest part of a fridge should be below 5ºC (41ºF).

When you’re grilling sausages and burgers on the barbecue, it’s easier to use one set of tongs or the same spatula. However, if you do so, you'll risk spreading harmful bacteria from raw to cooked meats and vegetables. Get two different coloured utensils – one for raw and one for cooked food – and an extra utensil if you’re catering for anyone with dietary requirements.

Defrost frozen food as quickly as possible to avoid food poisoning – that means not leaving it out on the kitchen table all day. Defrosting food in the fridge overnight is the best option, as it keeps food out of the bacteria ‘danger zone’ – between 8-60°C (46-140°F). Defrost meat on a plate or in a container, too, so juices don't drip onto other foods. 

Never buy food where the packaging or seal is broken. Food could have become contaminated during the processing or transportation period, and therefore has a higher risk of food poisoning. If you notice a damaged product, report it to the store’s staff so they can remove it from the shelves. 

Washing raw meat, like chicken or turkey, is an old-fashioned food safety myth. Rinsing meat will splash bacteria all over your kitchen, sink, cloths and utensils – and this can, in turn, increase your risk of food poisoning. Instead, it's recommended that you follow basic food hygiene while preparing meats like chicken, and cook them thoroughly to avoid contamination. 

Uncooked rice can contain spores of bacillus cereus bacterium, which can survive when rice is cooked and then left at room temperature – and grow into bacteria that cause vomiting and diarrhoea. Always cool rice within an hour, keep leftover rice for no longer than one day, make sure that any reheated rice is piping hot all the way through before consuming, and never reheat it more than once.

Navigating allergies in the kitchen can be tricky, especially when you’re trying to prepare food for a guest you might not usually cook for. As with other hygiene issues in the kitchen, it’s all about preventing cross-contamination. Apart from carefully checking food labels for allergens, you'll need to keep your food preparation area and utensils free of the allergens in question, too. You might need to have separate kitchen equipment that has never come into contact with the allergens of concern to avoid cross-contamination.

Don’t be tempted to keep raw meat and fish for too long. Ideally, cook or freeze fresh poultry, fish and ground meat within two days of purchase. Meanwhile, beef, pork and lamb can keep for up to five days in the fridge. If you open and only use some of the food, store it correctly and check the label for when to use it by after opening.

As simple as it sounds, this is one of the most common food hygiene mistakes. Hands are a breeding ground for bacteria, and washing them in warm soapy water for at least 20 seconds prior to any food preparation is recommended to prevent any risk of illness. Rinsing hands before and after touching raw meat, fish or eggs is essential, too.

You should have a separate chopping board for raw meat, to reduce the risk of cross-contamination with other foods. Raw or undercooked meat is one of the main causes of food poisoning, and having different chopping boards and knives for vegetables and meat will reduce the risk. At the very least, be sure to give your cutting board and knives an extremely good clean after they touch raw meat. 

Invest in a digital food thermometer, and you’ll never worry about undercooking (or overcooking) meat again. Beef, pork, lamb and veal should have a minimum internal temperature of 63ºC (145°F), while ground meats need to be cooked to an internal temperature of 71°C (160°F). Chicken, on the other hand, should be cooked until it reaches 74°C (165°F). 

Now discover 39 easy fixes for common kitchen mistakes

Last updated by Laura Ellis.