Bugs and Bacteria in the Kitchen
It is a popularly held misconception that the bathroom is the only place in any house to find harmful germs and bacteria. Of course, the bathroom would suggest (because of what we do in there and the continual need to keep it clean) that it’s the one which requires most cleaning, but it may be disconcerting to learn that in fact the kitchen is far more likely to harbour the kind of bacteria that make us ill.
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Over that past century, more and more powerful cleaning and disinfectant products have been developed, mostly for the bathroom. This, combined with the assumption above, has led us to make the smallest room in the house one of the safest.
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Of course, not all germs and bacteria are bad. Our gut contains a startling number of bacteria that keep our digestive systems functioning and many of us buy special drinks and supplements to aid this process
What can be done to prevent illness from germs in the kitchen? Here are some ideas, starting with a statement of the obvious. Always wash and clean your hands in warm, soapy water before and after preparing food. You should also keep bacteria in mind when cleaning your home – particularly the kitchen and bathroom. Bugs thrive in moist damp places and the kitchen work surfaces make a great home for bacteria. When cleaning the kitchen (and the bathroom), you may want to consider using steam to kill and germs that may linger (steam is great for cleaning porcelain toilets and shower cubicles).
When working in the kitchen, take care to avoid cross-contamination from raw meats, including poultry and fish, with other foodstuff. Try to use one cutting board to prepare meat and a different one to prepare other foods and keep them both super clean. Anything that has touched raw meat should be washed and cleaned thoroughly with warm, soapy water. The juice from raw meat contains harmful bacteria, so you should also separate raw meat from other foods in your refrigerator and place it on the bottom shelf where there is less chance of dripping onto food below. Better still, place raw meats in plastic bags or containers.
While on the subject of refrigeration, remember that bacteria thrive from 4C to 60C, so it is important to make sure your refrigerator is set between 0C and 4C, and leave enough space to allow the cold air to circulate. When you defrost frozen food, make sure that it is fully defrosted. The easiest way is to microwave the food, but standing it in cold water will work too, as long as the water is changed every half an hour. Finally, clean the inside of the refrigerator every week using warm soapy water.
Always wash and clean fruit and vegetables thoroughly before preparing them, scrubbing them with a brush if you are not going to remove the peel. Cut away any bruised or damaged areas of the food, as bacteria can thrive there.
When cooking food it is important to cook thoroughly, particularly poultry, pork, burgers, sausages and kebabs, as this will kill any harmful bacteria such as listeria and salmonella.
Cooked food should be hot in the centre. Check that the meat is cooked by inserting a knife into the thickest or deepest part of the meat. The juices that appear should be clear and there should be no pink meat remaining. Of course, some people like their steaks and joints of beef or lamb to be served rare. This is fine as long as the outside has been cooked properly.
The Food Standards Agency (FSA) in the UK provides further advice and guidance in this area at www.food.gov.uk
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