What is Cross Contamination definition/concept

Food must be handled and cooked properly to avoid any type of contamination at the time of consumption. In this sense, cross-contamination occurs when raw foods, without being disinfected, plus cooked foods are improperly combined. This causes pathogenic bacteria potentially harmful to health. Cross Contamination

There are two types of cross contamination.

The direct type occurs when raw foods are mixed with foods that are ready to eat and both are placed in the refrigerator waiting to be consumed next. In this case, the raw and uncooked food has a contaminating effect on the cooked food.

The indirect type usually occurs when the utensils necessary to handle the food are not used. In this way, the same knife is used to cut meat and cut vegetables; the knife becomes a potentially contaminating tool.

How to avoid cross contamination?

The first tip is to use extreme cleanliness in all processes related to food preparation. It should be noted that people, garbage and domestic animals can transmit bacteria that end up altering the quality of food. In this sense, kitchen utensils must be cleaned properly, especially after being used. Cross Contamination

Personal hygiene is a key aspect when handling any food product, for this reason, it is recommended to wash your hands with soap and water before carrying out any task in the kitchen.

Fruits that do not need to be kept in the refrigerator are at risk of being contaminated by animals or insects, therefore, it is necessary to place the fruits with some kind of protective utensil. On the other hand, fruits and vegetables must be washed properly before being consumed.

Inside the refrigerator it is convenient to store raw and cooked food in different spaces

At the same time, it is recommended to hermetically seal the food in some type of container.

In relation to the process of cooking, it should be noted that the bacteria can be found in raw meat, so it is necessary that the meat is well cooked. An important aspect is the time to cook food, especially meat, eggs and fish.

Finally, the food must be prepared as little in advance as possible before being served, but if this is not possible, it must be kept in the refrigerator. Cross Contamination

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