Avoiding Cross-Contamination: Keeping Your Kitchen Safe
Avoiding Cross-Contamination: Keeping Your Kitchen Safe
In the last blog post, I addressed four basic steps to reducing foodborne illness: Clean, Separate, Cook, and Chill. What I find is the most common source of foodborne illness is the area of “cross-contamination,” so I thought I would address that in more detail here.
What Cross-Contamination Is and Why It’s a Major Cause of Foodborne Illness
Cross-contamination occurs when harmful bacteria or allergens are transferred from one surface or food item to another. It’s one of the most common causes of foodborne illnesses and can happen easily in the kitchen if proper precautions aren’t taken. Fortunately, with the right practices, cross-contamination is entirely preventable.
Understanding Cross-Contamination
Common Sources of Cross-Contamination
Cross-contamination can occur in several ways, most commonly through cutting boards, utensils, and surfaces that encounter raw meat, poultry, or seafood. For example, using the same knife to chop raw chicken and then slice vegetables without washing it first can transfer harmful bacteria to the vegetables.
How Cross-Contamination Happens in Everyday Scenarios
Simple tasks like placing groceries on the counter, reusing towels to wipe hands and surfaces, or failing to clean a cutting board properly can lead to cross-contamination. The bacteria that cause foodborne illnesses can quickly spread from surfaces to foods and eventually to people.
Preventing Cross-Contamination
Tips for Cleaning and Sanitizing Surfaces
Keeping your kitchen clean and sanitized is key to preventing cross-contamination. After preparing raw foods, clean all surfaces, utensils, and cutting boards with hot, soapy water. Follow up with a sanitizing solution, such as a mixture of 1 tablespoon of unscented liquid chlorine bleach to 1 gallon of water. Don’t forget to regularly clean your sink, faucet handles, refrigerator door handles, and even cabinet and drawer handles/knobs.
Using Separate Cutting Boards for Different Types of Food
Designate specific cutting boards for raw meat, poultry, and seafood, and use separate ones for fruits and vegetables. Color-coded cutting boards are a helpful way to keep track. This practice minimizes the risk of raw juices contaminating foods that are ready to eat.
One of the things I commonly do is load things directly into the dishwasher while preparing food. For example, after cutting raw chicken, the cutting board goes directly into the dishwasher (and runs after dinner) – by passing the sink and additional points of potential contamination.
Safe Shopping Practices
How to Prevent Cross-Contamination During Grocery Shopping
Cross-contamination can start before you even reach your kitchen. When shopping, separate bags for raw meat, poultry, and seafood prevent juices from leaking onto other groceries. When placing groceries in your cart or on the checkout belt, separate raw items from ready-to-eat foods like fruits and bread. After shopping, immediately refrigerate perishable items to reduce the risk of bacterial growth.
Cross-contamination is one of the leading causes of foodborne illness, but it’s easily preventable with the right habits. By cleaning and sanitizing surfaces, using separate cutting boards, and practicing safe shopping, you can greatly reduce the risk of spreading harmful bacteria in your kitchen. Consistently following these practices will protect your family and keep your meals safe.
