Tips To Avoid Cross-Contamination In The Kitchen

Do you defrost chicken breasts on the top shelf of the fridge? Do you use your dish sponge to clean the counters? Do you chop everything on a single cutting board? If so, you might be guilty of cross-contamination. 

Cross-contamination occurs when bacteria from one item spread to another. It may seem harmless, but it can lead to serious health issues given the right conditions: time, temperature, and moisture. 

The CDC (Centres for Disease Control and Prevention) identifies cross-contamination as one of the top causes of food-borne illnesses, so it is important to prevent it. Here is a list of simple practices to keep in mind when working in the kitchen to reduce the risk of cross-contamination.  

Separate Cutting Boards  

Every home should have 2 cutting boards, one for vegetables and fruits and another for raw meats and poultry. Try to get different colours or types of cutting boards. These dishwasher-safe cutting boards are perfect to distinguish between the two. Fish could be blue, raw meats red, poultry yellow, and produce green.  

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Make sure to properly wash cutting boards. If you do not have a dishwasher for the plastic cutting boards, make sure you use hot, soapy water and clean out your sink with detergent or vinegar for a more natural alternative often. Germs thrive in the sink.  

Wash Your Hands  

Hands are the most useful tool in the kitchen, but they can be detrimental for health if you do not wash them! Wash hands before you start prepping and re-wash them after handling raw foods, going to the bathroom, taking a break, or talking on the phone.  

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Proper hand washing is not just sticking the hands under some cold water for 2 seconds. To wash your hands properly, first wet your hands with warm water and then apply soap. Scrub your hands, arms, and between your fingers for 10-15 seconds. Then, rinse and dry on a paper towel.  

Be careful drying your hands on hand towels, too, as you may just re-contaminate them.  

Do Not Mix The Juices   

While storing raw meats and poultry in the refrigerator, be careful not to drip onto fruit, veggies, and other foods that require no further cooking. These foods should be kept on the bottom of the fridge, and you can even keep them in plastic bags to prevent dripping.  

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When marinating foods, make sure you do so on the counter, specifically in a closed container. Sauce used to marinate raw meat, poultry, or seafood should be discarded or boiled before being used on cooked foods.

Also Read: 6 Tips To Keep Glassware Clean And Shiny During The Monsoon  

Do Not Rinse Meats  

Do not wash the meat or poultry before using it. Rinsing causes water to splash all over the countertops and any dishes in the sink or sitting nearby. Instead, cook your meat, poultry, or fish to the proper temperatures; the heat will kill off any bacteria or germs.  

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Properly Wash The Produce  

Cross-contamination can result from slicing open vegetables or fruits. The dirt on the outside and bacteria found in that dirt find their way to the inside. The best thing to do is rinse fruits and veggies in running tap water to remove visible dirt. When prepping veggies such as lettuce or cabbage, remove and toss the outermost leaves.  

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Clean All Surfaces  

Use hot, soapy water with a clean cloth or paper towel to wipe kitchen surfaces and counters. Wash cloths used for cleaning in the hot cycle of your washing machine often. You can sanitise sponges with a quick zap in the microwave or dishwasher but try to replace them often since they harbour bacteria.