Do you know how quickly bacteria can spread in your kitchen? Here are tips on how you can prevent cross contamination in your home.
According to an article at thespruce.com, “Preventing Cross Contamination”
“Preventing Cross Contamination on Knives and Cutting Boards
In nearly all cases, cross contamination is going to be caused either by your kitchen knife, your cutting board, or your hands.
But once it’s on your hands, it’s on everything else as well.
Those two items really are the major culprits, since everything touches your cutting board, especially if you’re planning on cutting it, which is where the knife comes in. Cutting up food on cutting boards is, after all, a big part of cooking.
Since dangerous bacteria are killed by high heat, the risk of cross contamination is highest with food that doesn’t need to be cooked. That’s why outbreaks of salmonella poisoning are increasingly found to be linked to foods like sprouts and bagged salads, foods you might think of as innocuous or “safe” but are risky because they customarily aren’t cooked.
Ultimately that means that preventing cross contamination requires building habits such as frequent washing of hands, utensils, cutting boards and work surfaces. For instance, if you prep a raw chicken on a cutting board, don’t use the same cutting board later to slice tomatoes for the salad. At least not without washing it first. And the same goes for your knife.
It goes for your food, too! Even if that bagged salad says it’s been washed three times, wash it again anyway. Same with sprouts. It can’t hurt to wash vegetables even if you’re planning to peel them anyway, like carrots. It is an extra step, but when it comes to preventing cross contamination, you are better safe than sorry.” To read the entire article click here.
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