Cross contamination is when harmful bacteria are accidentally transferred from raw food to ready-to-eat food. Most cases of food poisoning are caused by bacteria from raw food coming into contact with food that is ready to eat.
Follow these five rules to prevent it happening in your kitchen. Research done by safefood has turned up some startling evidence with regard to handwashing:
Just think about where your hands have been and where and what they will touch. 2. Handle raw meat packaging just as carefully as the meat itselfHarmful bacteria such as E.coli can last on your food packaging for up to 24 hours. These bacteria can be transferred quite easily to other kitchen surfaces and also to hands and other kitchen surfaces such as worktops and press handles. Research by the Food Standards Authority of Ireland found that 13% of chicken packaging was contaminated with Campylobacter.
3. Don't assume that your work surfaces are bacteria free, just because they look cleanBacteria like Campylobacter can last on kitchen surfaces for up to 1 hour and E.coli can last for up to 24 hours. safefood research found that:
It's always good practice to wash worktops and cutting boards with hot soapy water after preparing foods, especially after preparing raw meat, poultry, seafood or raw vegetables. Always clean as you go between preparing these foods and especially when handling raw foods and then handling ready to eat foods. 4. Wash your kitchen utensils after each useThe study done by safefood found that:
Scrub all kitchen utensils thoroughly in plenty of clean hot soapy water or in a dishwasher, particularly after using them to prepare raw meat or poultry. 5. Don't use dishcloths for more than two days in a rowRinsing dishcloths under the tap does not remove germs. Dishcloths that are used for more than two days tend to have high levels of bacteria. Food poisoning bacteria can survive and grow on dishcloths, particularly when the cloth is damp. Dishcloths are usually stored crumpled up, so they stay wet and often contain larger numbers of bacteria. Of the dishcloths tested in the safefood survey, E.coli was present on 27.5% and Listeria was present on 13.5% of them.
Related pages How is contamination of meat milk and egg products prevented?Wash hands often, as well as all kitchen surfaces and utensils, the inside of the microwave, and the inside of the refrigerator. Separate: Keep ready-to-eat foods separated from raw poultry, meats, seafood and eggs.
How do you prevent cross contamination on the way home from the store?Preventing cross-contamination. At the grocery store – Wrap raw meat, poultry and seafood in plastic bags to prevent juices from leaking onto other foods, and choose packaging that is well sealed and not already leaking. ... . When unloading groceries – You may not realize it, but the produce drawer is loaded with germs.. What are 5 ways to prevent food contamination?Here's her advice.. Wash Your Hands Often. ... . Clean Fruits And Vegetables. ... . Don't Wash Raw Meat. ... . Clean All Surfaces. ... . Keep It Cool. ... . Avoid The “Danger Zone” ... . Separate, So You Don't Cross-Contaminate. ... . Cook To The Right Temperature.. How can we prevent meat contamination?Preparing raw meat. Ensure meat juices do not drip onto other foods.. Completely defrost frozen meat before cooking to make sure it cooks evenly. ... . Do not wash meat (especially chicken meat) before cooking. ... . Ideally, use separate chopping boards, utensils, and serving plates for raw meat.. |