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Those things about cross-contamination in the home kitchen
Cross-contamination refers to the transmission of microorganisms, chemicals, or other contaminants between different foods, or between food and the environment, or between different regions, during processing, transportation, and storage. Cross-contamination is an important cause of foodborne illness, and according to the World Health Organization, about one-third of the occurrence of foodborne illness worldwide is related to cross-contamination. Cross-contamination of microorganisms in the kitchen is also an important cause of food poisoning at home, and the following is an introduction to how to prevent cross-contamination in the home kitchen.
01
How cross-contamination in the home kitchen is achieved
Cross-contamination in home kitchens is mainly caused by factors such as mixing raw and cooked foods, mixing tools and containers, and improper handling of ingredients.
In the case of a salad, the image below uses a fluorescent substance to simulate bacteria, demonstrating how bacteria on the surface of chicken can contaminate the salad by transferring the cutting board, knives, and hands.
The image on the left is taken under normal light, and the image on the right is taken under ultraviolet light.
Raw chicken carries a certain amount of bacteria on its surface
Bacteria are transferred from the surface of the chicken to cutting boards, knives, and hands
Without washing your hands,
Use the same set of cutting boards and knives to make salads
Bacteria warp boards, knives, and hands
Transferred to vegetable salad and achieved cross-contamination
02
How to prevent cross-contamination in a home kitchen
The most basic principle of preventing cross-contamination is to ensure that raw food does not come into contact with ready-to-eat or cooked food
The so-called "raw" refers to the raw materials used to make food, such as raw livestock and poultry meat, eggs, vegetables with soil, etc.;
"Cooked" refers to foods that can be eaten as is, including cooked meats, cooked dishes, coleslaw, salads, fruits and vegetables used for raw food, etc.
1. Separate raw and cooked containers, kitchen knives, cutting boards, rags, etc. that come into contact with "raw food" (especially animal-derived ingredients) and handle "cooked food" separately, and there should be "two sets"; And do it exclusively and separately stored.
Special reminder
If a cutting board is used on both sides, it is not considered "raw and cooked separation"!
2. The worktop that has been treated with "raw food" must be cleaned with detergent after use. When using the same workbench to prepare different ingredients, the ingredients with a lower level of contamination (e.g. ready-to-eat food) should be treated first, and then the ingredients with a higher degree of contamination (e.g. fresh meat and seafood).
3. Keep kitchen utensils and hands clean, wash hands after handling raw meat and its products, and wash hands with soap and running water for at least 20 seconds.
4. In the refrigerator, raw poultry meat and aquatic products should be stored tightly and placed under cooked or ready-to-eat food to avoid cross-contamination.
03
Those can be understood at a glance
A knowledge point that is done but wrong
01
Avoid rinsing raw meat directly from the tap
Many people may be very confused when they see this, because everyone usually has the habit of washing blood stains and bacteria with tap water before processing meat, but they don't know that such an operation will cause serious cross-contamination.
When we turn on the faucet to wash the meat, even if the water is turned on smaller, there will still be splashes. These splashes can spread the pathogenic microorganisms in the raw meat to nearby walls, countertops, sinks, kitchen knives, and even other foods, creating a food safety hazard.
We can wash the meat in a basin with clean water and clean the basin after washing the meat, thus reducing the risk of cross-contamination due to meat washing.
02
The rag should be changed, we will change it
Keeping the kitchen clean is an important measure to prevent cross-contamination in the kitchen, but the rags we use to clean the countertops every day can make the kitchen dirtier and dirtier.
Wipes absorb bacteria during use, and it is difficult to squeeze out the water completely after use, making them an ideal medium for microorganisms.
Therefore, it is recommended that you disinfect or change the rag regularly.
03
The spice jar which I cannot put away
Everyone wipes down countertops, stoves, sinks, chopping boards and other places when cleaning, but the following place I believe most people will ignore, that is, the spice jar.
A study on the probability of cross-contamination of various kitchen surfaces published by foreign literature showed that the highest rate of cross-contamination was in the spice can, and 48% of the samples were detected with tracers used to simulate pathogenic microorganisms.