You've probably heard that one of the most prevalent hazards when cooking is food cross-contamination. Today we will define cross-contamination and provide some suggestions to help you avoid it. Knowing how to avoid cross-contamination in the kitchen is critical for our own and our family's safety.
In general, cross-contamination happens when one food has germs and another does not, which is generally prepared and ready to consume. It usually moves from raw to cooked owing to handling, defrosting, or direct touch, such as putting veggies in the same container or table where we have or have had uncooked meat. The dripping of defrosting juices from meat on other items within the refrigerator is a common cause of cross-contamination.
What is cross-contamination?
Bacteria that are commonly present in food are destroyed during cooking. They are removed from meals that we ingest uncooked by washing fruits and vegetables. However, it is critical that the two do not come into touch. As a result, it is critical that we separate cooked food from raw food at all stages of our recipes and preparations.
For example, if we cut a piece of meat into steaks, we cannot cut the side salad using the same board and knife. If we do, the bacteria may be transferred. Similarly, if we've already sliced some tomatoes, we shouldn't chop the cooked beef into sections on that board. It's possible that it's polluted.
What dangers threaten us? Illnesses caused by eating
Foodborne infections develop when food serves as a vehicle for the spread of germs and bacteria. Among these illnesses, the following are notable. Salmonellosis, brucellosis, hepatitis A, botulism, campylobacter, toxoplasmosis, or TB are all possible infections.
Bacteria can spread from one meal to another through direct touch or through the hands of persons who handle them. That is why cleanliness is critical. These germs can also be transmitted through the tools used in the preparation or the surfaces with which they come into touch, such as the table or countertop.
There is a risk, for example, if we cut the roast chicken on the same board where we had laid it raw to prepare it. Also, suppose we cut the lettuce for the salad on the same board where we seasoned the raw meat. In both circumstances, the germs left on the board are likely to infect the meal.
Guidelines for avoiding cross-contamination
- Keep raw meats apart from cooked or ready-to-eat items.
- Before you begin cooking, always wash your hands with soap and water. Also, as we go from handling raw to cooked food. And, of course, when we use the restroom or pet our pet.
- When shopping, keep meat, poultry, and fish in separate bags from the rest of the food.
- When you're done buying, hurry home to prevent breaking the cold chain.
- Place raw meats in airtight containers in the fridge, preferably towards the bottom to avoid leaking on other meals. We'll do the same while defrosting meat or fish.
- Handle and cut raw and cooked dishes using different boards and tools. If you don't have several, remember to properly wash everything with bleach between usage.