Spice containers may be the germiest items in a kitchen, according to a new study. The researchers found that faucet closures were also prone to contamination, but at much lower levels than spice containers. Home cooks may touch items such as spice containers before washing their hands. So the bacteria would spread to the other items before touching the faucet.
Even if we clean the kitchen after cooking, harmful microbes can lurk in unexpected places. Salmonella, E. coli, and other bacteria that can cause nausea, diarrhea, or death can survive on kitchen surfaces for months. Home kitchens are just one of many places along the food cycle where contamination can occur, but it is also the area where people have the most control.
This new study highlighted how the places in the kitchen most prone to bacteria may not always be obvious. Proper cleaning and sanitizing techniques can significantly reduce the risk of contracting foodborne illness. Anything we touch while cooking, especially if we’re handling raw meat, has the potential to be contaminated with harmful microbes.
The spongesthe tea towelsthe chopping boards and the Utensils they are easy targets for cross contamination. Phones can also become contaminated if we search for recipes online while cooking. If we haven’t washed our hands between handling food, bacteria can also contaminate other kitchen appliances, the lid of the trash can, and the handle of the refrigerator.
The cross contamination it can also happen when we are not cooking. Care must be taken to adequately stock the refrigerator. For example, we’ll make sure to put raw meats on the bottom shelf so they don’t drip onto other prepared foods. If we use reusable grocery bags, we will check the packaging of raw meat in a disposable bag before placing it in a reusable bag.
How to prevent cross contamination
The most important advice is simple: wash your hands frequently with warm, soapy water. Surfaces can also be sanitized with antimicrobial wipes to kill any remaining germs. Getting used to washing our hands, taking contaminated items to the dishwasher, and sanitizing countertops while cooking is recommended.
It is also important to separate contaminated items from the food we will eat. Because raw meat can contain disease-causing bacteria, we will use separate cutting boards for raw meat and produce. We will never place cooked meat or other food on the same plate that we use for raw meat.
To make sure meats are cooked and safe to eat, we’ll use a meat thermometer. For example, poultry should reach an internal temperature of 73 degrees. It’s easy to get distracted while cooking. However, following simple precautions can help greatly reduce the chance of getting sick from a foodborne illness.