The holiday season is upon us and that means the kitchen will likely become a busy place where we prepare meals together. When preparing delicious dishes to share, think about the possibility of sharing illnesses. I found these tips from K-State food scientist Karen Blakeslee particularly helpful for preventing cross-contamination:
“We use the kitchen sink for food prep and more,” Blakeslee said. “There is a possibility that foodborne, pathogenic bacteria can also settle in the sink. These bacteria could cross-contaminate your food and make you sick.” Blakeslee added that a recent USDA study tested surfaces on which participants prepared a breakfast of raw sausage, shell eggs and a fruit salad made from sliced melon. Test results showed that 34% of sinks were contaminated after meal preparation.
Even more frightening, 26% of the sliced melon samples from the fruit salad were contaminated after breakfast preparation.
“The bacteria in the sink or on your hands can be transferred from the sink to other items, including those you normally eat raw. That means you’re eating that bacteria too,” Blakeslee said.
After using your sink to wash or prepare food, clean and disinfect the sink:
1) Use warm soapy water to wash the sink. Wipe it clean with paper towels.
2) Use a disinfectant and let it air dry. Disinfectants can be homemade (1 tablespoon of liquid chlorine bleach per gallon of water) or use a commercial disinfectant or disinfectant wipe.
When the sink is used to clean and disinfect, it's easy to forget that the sink itself can become contaminated. So pay attention to your food preparation habits to keep you and the whole family healthy this holiday season.
Karissa Winkel is the Family and Community Wellness Agent at K-State Research and Extension – Cottonwood District. Contact her at 620-793-1910 or [email protected].
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