Many people now feel that eating outside is unhealthy and not nutritious, and they are more willing to do it at home. But do you know that the China Towel Industry Network Xiaobian survey found that 9% of food-borne diseases are caused by cooking food. The scary thing is that we can't see the hiding places of these bacteria by the naked eye.
A study in the United States found that improper kitchen hygiene habits are prone to cross-contamination of bacteria. Researchers at Kansas State University recruited 123 volunteers and randomly divided them into two groups. They only trained health management for one group and then prepared food for them, including raw beef, chicken and fruit salad. At the time of the meal, the researchers put a harmless bacteria into raw beef and chicken to track and observe the spread of bacteria. Through testing, the experts found six of the most prone to bacterial cross-infection in the kitchen.
Hand towel
Research has found that hand towels are the biggest source of pollution in the kitchen, and many people use a contaminated towel to clean their hands during preparation of food, which can lead to cross-contamination. Therefore, using a disposable paper towel to wipe hands is the best way to avoid cross-contamination.
Other studies have found that once a towel is contaminated with Salmonella, it can multiply in a matter of one night, even after washing.
2. Mobile phone
In the food preparation process, touching any other items immediately after processing the raw meat by hand can make it a source of pollution, such as a mobile phone that is now very popular. Therefore, experts suggest that it is best not to use the phone during the preparation process. If you want to answer the phone, you can wrap a clean plastic film on your phone and wash your hands frequently; or ask your family and friends for help.
3. Faucet, refrigerator, oven handle, trash can cover
In the study, up to 82% of subjects contaminated bacteria with faucets, refrigerators, oven handles, and trash cans.
In the food preparation process, we need to always pay attention to the fact that uncooked raw meat carries a lot of bacteria, which can spread to other corners of the kitchen through contact and spread, posing a health hazard.
Common pathogenic microorganisms in the kitchen are Escherichia coli, Salmonella, Shigella, Campylobacter jejuni, Norwalk virus, and hepatitis virus.
4. Tableware
Tableware can also be a source of pollution if not handled properly. Eating utensils should not be in contact with raw meat, and should be cleaned immediately in case of contact.
5. Hand
In the study, the number of hand washings and hand washing methods of the two groups of subjects did not reach the standard for effectively reducing bacteria.
Experts suggest that we not only need to wash our hands before and after the start of the meal preparation, but also pay attention to washing hands during the whole process of preparing food. At the same time, be sure to wash your hands after touching raw meat, and dry them with disposable paper towels. Discarded used paper towels are discarded immediately.
6. Fruits and vegetables
The study found that fruit salad is susceptible to cross-contamination of bacteria during the preparation process, and the contamination rate in the test is as high as 90%. Therefore, we must pay special attention when preparing cold dishes.
If you are not paying enough attention during the preparation process, cross-contaminated bacteria can cause nausea, vomiting and diarrhea after entering the body.
China Towel Industry Network Xiaobian reminds: We not only need to wash our hands when preparing food in the kitchen, but more importantly, avoid cross-contamination of bacteria from the source.
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