Keep That Cooking Area Clean
Food poisoning is one of the ailments that is most common today. It begins as a small pain a few hours after eating and develops into a serious episode that necessitates hospitalization.
Salmonella, E. coli, and listeria bacteria are the main culprits. They may also be frequent issues in the kitchen of the chef.
Cutting boards, dish rags and brushes, kitchen sinks, door, drawer, and refrigerator knobs are all common places for germs to grow. Small objects like clocks, whisk handles, pepper grinders, and salt shakers can serve as bacterial spawning grounds. Oil bottles, spice jars, can openers, and the knobs for your stove and ovens can all be added.
Food items such as chicken and other birds, eggs, raw meat, dairy products, as well as fresh fruits and vegetables, can operate as bacterial storage facilities.
Here is a list of things you should do in your kitchen, in addition to washing your hands often when cooking, to lessen the likelihood of food poisoning:
When you bring poultry home from the store, wash it in ice cold water and put it in the refrigerator right away. Prepare it as quickly as you can.
2. Clean your hands and anything else you touch after handling raw poultry.
3. Always wash and disinfect any knives, cutting boards, towels, or other items that come into contact with raw poultry.This implies that nothing that won't be cooked right away, including vegetables, should be chopped using a cutting board or knives.
4. Immediately after using the restroom, wash your hands. Your own E. coli can still affect your family!
5. As soon as you get the veggies home from the market, wash them all. This covers all fruit, including bananas, watermelons, strawberries, peaches, mangos, and other almost-fruits as well.
6. Make liberal use of disposable paper towels. One of the major bacterial growing areas is towels and dishrags.
7. Keep the countertops in your kitchen tidy. Use a diluted bleach or disinfectant before and after meal preparation.
8. Refrigerate food as much as possible, and check the labels of sauces, condiments, jams, and jellies to determine if they require cooling after opening. ON A SUMMER DAY, DO NOT LEAVE MAYONNAISE ON THE COUNTER! That also applies to any dish that uses mayonnaise.
9. Before storing eggs in the refrigerator, gently wash them in ice-cold water. An egg from the chicken coop is not sanitary in any way.
10. Purchase your meat from a respected butcher shop, especially hamburger.
11. To ensure that the harmful germs in meats, poultry, and fish are destroyed, make sure you have a meat thermometer and that all meat is cooked to the correct temperature.
12. Hand washing is a must! I must stress this again!
13. Plan your supermarket run so that you return home as soon as you've bought perishables.
14. Don't purchase fish if it smells like fish! Whenever anything seems "odd" or strange Don't purchase it; stick to what you are used to.
15. When you open a can or jar, if it whooshes, throw it away or, better yet, return it to the retailer.
16. Drain stuff over the sink, not in it. There are many germs here. Keep edible food out of it while often sterilizing it.
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