Why is cross-contamination meat so dangerous

Tips for Preventing Cross Contamination

Cross-contamination is fatal when preparing safe and fresh food for your guests. The contamination can be harmful bacteria, but also allergens. In the following, we will write about both options and give as many tips as possible to avoid undesirable and unsafe situations.

Cross contamination with bacteria

When storing and preparing your fresh products, there are several ways to prevent harmful bacteria from getting into your dishes. First, make sure that you store raw meat, poultry or raw fish in the lower part of the freezer to prevent the liquid in these products from dripping onto other fresh products. Thaw frozen meat, poultry or fish, preferably well covered, in the refrigerator. If dripping moisture gets on your other products, they will no longer be usable.

Prepared products that you have cooled down to a maximum of 7 ° C must be kept tightly closed and consumed within two days. According to the HACCP guidelines, re-cooling is not permitted, as there is a high probability that harmful bacteria will develop.

Perhaps the most important point in preventing cross-contamination is washing your hands after touching raw meat. The same applies to your knives, for example. These should preferably be cleaned immediately after use. Drying your hands with disposable paper towels is the least likely to have cross-contamination from bacteria.

Cross contamination with allergens

In order to prevent your guests from getting sick from a certain allergen, products with and products without this allergen must not come into contact with one another. Gluten is a case in point. Preventing gluten cross-contamination is not easy, but definitely not impossible.

The most important thing is never to prepare gluten-free products in a place where bread (or any other gluten-free product) has just been. In addition, after touching products with gluten, it is important not to contaminate the gluten-free food. Therefore wash your hands several times. Incidentally, it also applies here that drying your hands with disposable paper towels is ideal.

If you cook with gluten-free foods, it is advisable to reserve a special space for these products. Make sure that your kitchen utensils are always clean and that your gluten-free products are well covered (close packaging immediately). Since wooden kitchen utensils are more difficult to clean, gluten traces can easily be left on them. It is therefore better not to use wooden utensils or pans with a damaged non-stick coating. Practical tip: using squeeze bottles (if possible) makes cross-contamination even less likely.