Have you ever suffered from cross contamination? If that is the case, we provide 3 recommendations to be sure that this doesn’t occur again in the long run. With easy measures we reduce the risks.
Avoiding cross-contamination is crucial within the case of pathologies resembling celiac disease. This is the phenomenon by which an individual may be poisoned by allergens or microorganisms present in a product or on a utensil that has been involved with consumed food.
In this text, we present a series of tricks to avoid this type of situation. This will reduce the chance of developing acute illnesses attributable to poisoning or the expression of an allergy. Remember that maintaining safety measures is important to protecting health with regards to eating.
3 recommendations to avoid cross-contamination
We are going to clarify 3 details to consider when handling the food you devour. This will make you more careful to not get sick.
1. Do not put raw and cooked foods involved
Foods which have undergone a cooking process have generally inactivated micro-organisms and toxic products which may cause pathologies. THE scientific evidence suggest that nematodes, resembling anisakis, are destroyed when subjected to low or high temperatures.
However, if we put cooked food involved with raw food containing bacteria harmful, these can move from one product to a different and begin to breed. This then increases the microbiological risk and results in cross-contamination.
Therefore, we at all times recommend that you simply reserve space within the kitchen for food having undergone a cooking process, separated from where the raw food is. A typical example is mixing cooked vegetables with meats or Pisces still raw.
This practice poses health risks. Especially when animal products haven’t been frozen or disinfected beforehand.
2. Do not use the identical knife to chop all foods
Just because it will not be advisable to collect food together, we should always not use the identical utensil to handle them. For example, to avoid cross-contamination, utensils shouldn’t be shared within the presence of gluten.
A research published within the journal indicates that, when preparing a meal for an individual with celiac disease, you need to use freshly washed utensils. In addition, and if possible, they shouldn’t come into contact with foods more likely to contain gluten.
The same applies if the product in query incorporates bacteria which are pathogenic to humans. When handling different foods, it is important to scrub the knives well in an effort to avoid one of these damage. situations.
3. Pans and oils are also a vector of transmission
In addition to caring for kitchen utensils, It is significant to disinfect the cooking elements after use. Bacteria or allergens which can remain there after cooking can then be transmitted to other foods.
Furthermore, individuals with celiac disease are essentially the most vulnerable to one of these cross-contamination. However, there are also cases where the bacteria proceed to survive within the container and reproduce once they arrive into contact with subsequent foods.
However, the probability of this example will not be that easy. Indeed, for an allergen or bacteria to cause specific damage, it’s mandatory that or not it’s present at a minimum dose. As stated by one research published within the journal it’s rare to detect contamination if the bacterial load is insignificant.
On the opposite hand, people allergic to gluten are exposed to this phenomenon if they can not avoid cross-contamination. Few proteins are literally needed to trigger an autoimmune process in these patients.
Avoid cross contamination: listen to food hygiene
Food poisoning on account of an absence of caution is more common than you may think. This is why it is important to follow the previous advice in an effort to reduce its incidence.
Excessive hygiene tends to be harmful in the long run, but so is lack of hygiene. Particularly when handling food, attempt to avoid certain dangerous behaviors.
On the opposite hand, don’t forget that complete cooking and freezing processes carried out properly are able to inactivating many pathogenic organisms that could cause poisoning or more serious complications. For example, anisakis is inactivated by subjecting fish to very low temperatures.
Be sure to follow these basic rules. Also check the standard and hygiene of the utensils you employ within the kitchen to handle food. Finally, all of the precautions you’re taking won’t be in vain.
All sources cited have been thoroughly reviewed by our team to make sure their quality, reliability, timeliness and validity. The bibliography for this text has been considered academically or scientifically reliable and accurate.
- Podolska M., Pawlikoswski B., Nadolna Altyn K., Pawlak J., et al., How effective is freezing at killing anisakis simplex, pseudoterranova krabbei, and p. decipiens larvae? An experimental evaluation of time temperature conditions. Parasitol Res, 2019.
- Studerus D., Hampe EI., Fahrer D., Wilhelmi M., Vavricka SR., Cross contamination with gluten by utilizing kitchen utensils: fact or fiction? J Food Prot, 2018. 81 (10): 1679-1684.
- Chardon J., Swart A., Evers E., Franz E., Public health relevance of cross contamination within the fresh cut vegetable industry. J Food Prot, 2016. 79 (1): 30-6.
- Martínez, Francisco Jiménez. “The kitchen filter: as a risk consider cross-contamination of food.” REDVET. Veterinary Electronic Magazine 15.5 (2014).
- Calderón de Zacatares, Vilma Ruth. “Celiac disease: alternatives for a gluten-free food regimen.” Calderón de Zacatares, VR (2012). Celiac disease: alternatives for a gluten-free food regimen. El Salvador Science and Technology, 17 (23), 11-15. (2012).
- López, Miryan Susana, et al. “Health promotion and food education in celiac disease from a bio-psycho-social approach.” Environmental Magazine 1.4 (2018): 17-26.
