Bacteria can spread anywhere in the kitchen. So it's important to wash your hands and kitchen surfaces before and after making food. Bacteria can spread from one surface to another without you knowing it. If the bacteria get into food, they can cause foodborne illnesses. Show Sources of contaminationHand-to-hand or hand-to-food contact. Most viruses and bacteria that cause colds, flu, and foodborne illnesses are spread this way. People with hepatitis A, noroviruses, salmonella, or the bacteria staphylococcus and streptococcus can pass these illnesses on to others by handling food. Raw meats, poultry, and fish. These carry many harmful bacteria. One of the most serious is E.coli. This is the organism found mostly in undercooked hamburger. It is one of the most common causes of foodborne illness, according to the CDC. This type of bacteria causes hemolytic uremic syndrome. This is an often-deadly disease that strikes mostly children. Older adults are also at high risk. Chicken, turkey, and poultry. These are linked to shigella, salmonella, and campylobacter. These are bacteria that cause diarrhea, cramping, and fever. Most meat can be contaminated with toxoplasmosis. This is a parasitic disease dangerous to both pregnant women and unborn babies. Seafood, particularly oysters, clams, and other shellfish. These can be contaminated with the vibrio species of bacteria that causes diarrhea. Or they can be contaminated with hepatitis A virus. Unpasteurized cheese and some meat. These can be contaminated with a strain of bacteria (Listeria monocytogenes) that can cause disease in people. It can also cause miscarriage or damage to a developing baby during pregnancy. Listeria is often found in soft cheeses such as brie. It's found more often in imported cheeses than in U.S. cheeses. Listeria is one of the few bacteria that grow well in the 40°F (4°C) temperature of a refrigerator. Contaminated fruits and vegetables. These can carry many organisms and parasites, depending on where they were grown and how they were processed. Contaminated kitchen gadgetsItems in the kitchen can be contaminated by contact with contaminated people, foods, pets, or other environmental sources. The main way that contamination spreads in the kitchen is by our hands. Too often, people don't wash their hands before making food. And people often don't wash their hands between handling possibly contaminated foods such as meat and other foods that are less likely to be contaminated, such as vegetables. This cross-contamination is a main cause of foodborne disease. Kitchen items that often become contaminated include:
Cleaning vs. disinfectingMany people think that if something looks clean, it's safe. A kitchen can look perfectly clean. But it can be contaminated with a lot of organisms that cause diseases. Cleaning and disinfecting are 2 different things. Cleaning removes grease, food residues, and dirt, as well as a large number of bacteria. But cleaning may also spread other bacteria around. Disinfecting kills organisms (bacteria, virus, and parasites). Disinfectants and sanitizers are widely available as liquids, sprays, or wipes. Any of these works well, killing almost all the bacteria and viruses. You can also make your own inexpensive disinfectant. Just add 1 tablespoon liquid chlorine bleach to 1 gallon of water. Store the solution in a spray bottle and make a new solution every 2 to 3 days. You should clean thoroughly before you disinfect. Food or grease buildup won't allow the disinfectant to get through. How you dry your dishes and utensils also plays an important role in kitchen sanitation. From least effective to most effective, drying processes can be ranked:
Cleaning hands and disinfecting the gadgetsAlways wash your hands before eating, before making food, and after cleaning up the food prep area. Outside the kitchen, you should wash your hands:
To wash your hands, use soap and water. Always clean the palms, the top surfaces, between the fingers, and up the wrists. Short fingernails help maintain cleanliness. According to the CDC, plain soap works the best. Studies have shown that antibacterial soaps and cleaners are possibly linked to antibiotic-resistant infections. And they don't kill germs much better than regular soap. Alcohol-based antibacterial hand sanitizers can come in handy when there is no water for washing. Follow this method for good handwashing:
If soap and water are not available, an alcohol-based hand sanitizer that contains at least 60% alcohol can be used to clean your hands. When using these products:
Here are some tips to prevent infections from kitchen gadgets:
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