Prevent Cross-Contamination- Safe food matters

 

Prevent Cross-Contamination
“How safe our food is”

Cross-contamination is what happens when bacteria or other microorganisms are unintentionally transferred from one object to another. The most common example is the transfer of bacteria between raw and cooked food. 

This is thought to be the cause of most food-borne infections. For example, when you’re preparing raw chicken, bacteria can spread to your chopping board, knife and hands and could cause food poisoning.

                                

Cross-contamination can also happen when bacteria is transferred in ways that are less obvious. For example, via reusable shopping bags, or in the drips and splashes produced if meat is washed which can contaminate other surfaces.

Different types of food contamination

1. Physical Contamination

Physical contamination by a physical foreign object. It usually happens during the production stage, although there have been cases where food has been maliciously contaminated. Objects found can injure whoever consumes the food item. They can also carry biological contaminants that can be harmful.

Physical contaminants can be things like:

• fingernails
• hair
• glass
• jewellery
• mice
• insects
• pieces of cooking equipment

2. Chemical Contamination

Chemical contamination occurs when food is exposed to a chemical substance. Chemical products are used daily for cleaning surfaces, machinery, utensils, etc. If misused, they can easily contaminate our food.

Chemicals can be found in foods that are:

·        Unwashed produce, such as fruits and vegetables, by way of pesticides and fungicides that are harmful if ingested

• Exposed to pest control products such as rat poison and fly spray

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3. Microbial Contamination

·        Humans, pests and microorganisms can all contaminate food too. This is known as biological food contamination, the most common type of food poisoning. This contamination can be bacterial, viral or via a parasite transferred through droppings, saliva, faecal matter or blood.

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How to avoid food contamination

Preparing food hygienically :

• wash hands before preparing food
• make sure any surfaces you are using for food prep are clean
• if possible, use different utensils, plates and chopping boards for raw and cooked food
• wash utensils, plates and chopping boards for raw and cooked food thoroughly between tasks
• make sure you do not wash raw meat
• wash your hands after touching raw food and before you handle ready-to-eat food 

When shopping:

• Separate raw meat, poultry, and seafood from other foods in your grocery-shopping cart.
• Place these foods in plastic bags to prevent their juices from dripping onto other foods.
• It is also best to separate these foods from other foods at check out and in your grocery bags.

When refrigerating food:

• Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping onto other foods. Raw juices often contain harmful bacteria
• Store eggs in their original carton and refrigerate as soon as possible
  
  

HOW TO AVOID FOOD CONTAMINATION DURING COOKING

Keep it clean: 

• Wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this:
• Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets.
• Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.
• Wash cutting boards, dishes, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item
• Cutting boards:
•  Always use a clean cutting board.
• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them.

Marinating food:

• Always marinate food in the refrigerator, not on the counter.
• Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled just before using.

Fruits and vegetables:

• Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime.
• Remove and discard the outermost leaves of a head of lettuce or cabbage.
• Because bacteria can grow well on the cut surface of fruit or vegetables, be careful not to contaminate these foods while slicing them up on the cutting board, and avoid leaving cut produce at room temperature for many hours.
  

When serving food:

• Always use a clean plate.
• Never place cooked food back on the same plate or cutting board that previously held raw food.What are the side effect of contaminated food
• The side effects of cross contamination can be mild to severe.
• Minor side effects  include upset stomach, loss of appetite, headache, nausea, and diarrhoea. Usually, these side effects present within 24 hours, although they can appear weeks after exposure, making it difficult to determine the specific cause
•  In cases involving vomiting or diarrhoea, it’s important to rehydrate  properly — for example with a sports beverage — to restore hydration, blood sugar, and electrolyte levels.
• Severe side effects include diarrhoea for more than 3 days, bloody stools, fever, dehydration, organ failure, and even death .
• Seek immediate medical attention if your side effects worsen or last longer than 1–2 days, as well as if you’re considered to be in an at-risk population.

Who is at risk

Everyone is at risk of becoming sick from cross contamination

However, certain groups are at a much higher risk, including:

• Pregnant women
• children under the age of 5
• adults over the age of 65
• those with weakened immune systems — for example, people with HIV/AIDS, uncontrolled diabetes, or cancer

Considering these groups make up a large segment of the population, it’s crucial to practice safe food handling when at home or working in a foodservice establishment.

The bottom line

• Bacterial cross contamination can have serious and even fatal consequences, but thankfully, it’s easy to prevent. 
• Practice good hygiene, wash and sanitise your equipment, and properly store and serve food to prevent cross contamination. Plus, it’s a good idea to stay up to date with food recalls, which are available online.
• By practicing safe food handling, you can protect yourself and others from getting sick.

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