Cross Contamination

adminbacteria in fruits, bacteria in vegetables, chicken, contamination of food, eggs, food contamination, foodborne microbes, health food, healthy foods, raw food, red meat, salmonella,

Cross Contamination of food can be deadly!

Food poisoning comes from various sources. Unfortunately, in many but not all cases, it is because of those who prepare our food in public food providers do not wash their hands.

Another serious culprit is that of food prepared in the home, or for that matter in food preparation kitchens everywhere, this is especially true when dealing with eggs, raw meat, poultry and seafood. Keep these foods and their juices away from already cooked or ready-to-eat foods and fresh produce. As an added precaution, use separate plates and utensils for cooked and raw foods

Many do not realize that Salmonella is sometimes very deadly. It is imperative that when preparing food, one does not utilize the same prep surface for chicken and that of red meats. Cutting boards are a place where cross contamination can take place. Always, clean all surfaces prior to the next meat item, a slight amount of Bleach (use a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water to sanitize surfaces and utensils.) on a sponge can go a long way to avoiding Salmonella. A prudent procedure would be that of using different cutting boards for the various meats or vegetables being prepared, this certainly includes that of fruits.

Many foodborne microbes are present in healthy animals raised for food. Meat and poultry may become contaminated during slaughter by small amounts of intestinal contents. As in the case of fresh fruits and vegetables, they can be contaminated if they are washed with water that has become contaminated by manure or human waste.

Always marinate food in the refrigerator, not on the counter. Never place cooked food back on the same plate or cutting board that previously held raw food.

Do not use Sauce that is used to marinate raw meat, poultry, or seafood, this should not be used on cooked foods, unless it is boiled just before using.

In conclusion, always wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. Always wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets

When shopping, separate raw meat, poultry, and seafood from other foods in your grocery-shopping cart. Place these foods in plastic bags to prevent their juices from dripping onto other foods. It is also best to separate these foods from other foods at check out and in your grocery bags.

Refrigerate or freeze leftovers within 2 hours or sooner in clean, shallow, covered containers to prevent harmful bacteria from multiplying.