Cross-contamination occurs when a food contaminated with microorganisms, the most common of which is meat and fish, ends up contaminating another raw food, which can lead to diseases such as gastroenteritis, for example.
This cross-contamination of food can occur when cutting boards, dirty knives or even by hand or with a cloth, for example, here are some examples of how this can happen:
- To avoid this type of contamination it is essential to use different cutting boards and knives when cooking.
- Ideally having a plastic cutting board only to cut meats.
- Fish and poultry.
- This board should be cleaned immediately after use with water.
- Detergent and prevent it from always being very clean.
- Can be soaked in bleach or with a little chlorine.
In addition, to cut vegetables, vegetables and fruits, it is necessary to have another cutting board and separate knives just for this type of use.Washing of these utensils should also be done immediately after use, following the same principles as meats.
To avoid contamination of meat, fish or poultry, they should always be kept tightly closed in the freezer or freezer, duly identified.It is possible to freeze with market packaging or butcher, but it is also possible to use old ice jars or other packaging that facilitate the organization and identification of each type of meat.
However, meats, poultry or fish that have a bad smell, bad color or appearance of loot should not be frozen, as freezing and cooking them will not be enough to eliminate germs that can cause food poisoning.
Learn how to keep the refrigerator always clean and organized to avoid food contamination and extend its shelf life.
The following table shows the microorganisms, their location, and the diseases they can cause:
Salmonella
– Campylobacter jejuni
– Eggs, poultry, raw milk, yogurt, cheese and butter
– Raw milk, cheese, ice cream, salad
– salmonellosis
– Campilobacteriosis
– rotavirus
– Hepatitis A virus
– Salad, fruit, pates
– Fish, seafood, vegetables, water, fruit, milk
– Diarrhea
– Hepatitis A
– Toxoplasma
– Giardia
– Pork, lamb
– Water, raw salad
– Toxoplasmosis
– Giardiase
To defrost meat, poultry, and fish, you must leave the container thawed inside the refrigerator, on the middle shelf, or on top of the bottom drawer.Wrapping a cloth around the package or placing a plate under it can be useful to prevent water from sticking.to the refrigerator, which can also end up causing contamination of other foods.
This can happen because even if the meat is not spoiled, it can contain microorganisms harmful to health, but which are removed when the meat is cooked or roasted.But because some vegetables, fruits and vegetables are eaten raw, such as tomatoes and lettuces, these microorganisms can cause food poisoning, even if they seem clean.
When defrosting a number of filletes, for example, more than you will actually use, the remaining meat can be re-frozen as long as it has not been at room temperature for more than 30 minutes, but has thawed into the refrigerator.
Yogurt can be left on the kitchen counter until ready to eat, but should only be frozen in its original, always-closed packaging.
Important precautions to take to avoid contamination of food at home include:
In addition to taking these precautions, it is also important to dispose of parts of damaged or medded foods, to prevent these foods from contaminating others.Know if the cheese is damaged or can still be eaten.
The best way to keep food in the refrigerator to last longer, without risking being contaminated by others, is to always keep everything clean and tidy inside the refrigerator.
There are bowls, packaging and storage boxes that can be used inside the refrigerator that can help preserve food for longer, as well as prevent contamination, in addition each package should always be closed and nothing should be exposed.
Always having film paper in the kitchen is a good way to pack food and cover ceramics that do not have a lid, for example, adheres well, does not come into contact with food and contributes to its preservation.
Leftover canned food should be stored in another sealed container and consumed within 3 days.