How To Avoid Cross-Contamination In Kitchen: 4 Ways To Prevent Bacteria Growing On Your Food 2022

Bacteria are all around us, in the air, water, ground, on our skin and in our bodies. With the ongoing pandemic more people are paying attention to kitchen safety and food contamination issues. Today I want to introduce some basic concepts and popular kitchen sanitising products to help you protect your family.

Best selling kitchen sanitising products

‘If you are looking for a great, affordable EPA Approved Sterilizer for Human Coronavirus–then, look no further! See the attached photos or Google it yourself, the EPA number is 10324-63. This is the real deal if you want to sterilize hard surfaces in your home for almost any bacteria or virus. I make this all the time instead of using Lysol. 1/3 a tablet in a spray bottle is all you need. Or, you can add 1 tablet in a gallon of water to use as a cleaning solution or dip for eating utensils or cutting boards. It makes a bright blue liquid that reminds you it’s not water. It has not stained anything, including my white dishcloths or granite countertops. You have to let it sit on hard surfaces for three minutes for it to be effective, so please be mindful of using it correctly. The company claims it’s safe for skin, but I would always wash my hands well after using the product–it’s just common sense IMO.

When family members get sick in our home I make a fresh spray to use in the bathroom and kitchen. I also fill my kitchen sink with this and 2 tablets to soak their dishes before putting them in the dishwasher. I feel it helps to keep any illness from spreading. I have also used this to sterilize my kids’ hard toys, especially when something got shared with a friend or left on the floor or in the bathtub. I have even sprayed my cell phone with it, just not around the ports. I also use it for disinfecting my Yeti cups, stainless steel coffee cups, and all the little parts of a sippy cup.’ – Amazon Customer

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‘These are great food labels! I use them for labelling food in the fridge, you can write the date that the food was made and what is in the container. (Let’s be honest, sometimes there have been science projects growing because the original cooked date was unknown, nor what is inside.) Also I’ve gotten these labels wet, and they will still restick. They stay in one piece when pulling them off also. Great labels, though I wish they made more room for the contents field.’ – Amazon Customer

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‘When I got this Farberware Dishwasher, I was happy! When I tried it out for the first time, I was totally amazed at its performance!! Five cycles; Glass, Normal, Baby Care, Rapid & Fruit. Forced Air Drying Heats final rinse Water to 165 degrees to Sanitize dishes

No installation. Just hook up to faucet or pour hot water from top. Machine beeps rapidly to let you know that it has enough water in tank. Add dishwasher detergent. Plug into house current. Holds 2 placxe4 settings. Indentation for detergent. No rinse agent dispenser. Great for small kitchens, l-bedroom apartments RV’s or wherever space is at a minimum for full-size machines!

So far, I like the machine. It gets the dishes really clean & sanitized! plus there’s a built-in fan that dries the load when it’s done!’ – Amazon Customer

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‘… Activating Self-Cleaning Function

It is recommended that the self-cleaning feature be used once a week to sanitize the tanks and water lines.

To activate, press the stand alone self-cleaning switch and hold in the on position for 5 seconds and release. The switch will immediately go back into the off position.

The first green indicator light, also the power light, will begin to blink. This indicates the self-cleaning cycle is underway.

Ozone will be produced and injected into the water system, it will kill bacteria and bio-films typically found in water dispensers. By the end of the cleaning cycle the ozone will convert into harmless oxygen and will be emitted into the air.

When the self-cleaning cycle is complete the first indicator light will stop blinking and will be steady on as it is also the power light.

Caution: This self-cleaning cycle will take 90 minutes to complete. During this time do not dispense and drink the water. We recommend you do this during a period of time when the unit will not be in use for example overnight. During the cycle you may smell some of the ozone, this is normal…’ – Amazon Customer

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Bacteria are classified in a variety of ways, but for our purpose we can categorize them in a more basic way.

Harmless bacteria

Harmless bacteria are neither help us nor are harmful to us. Most bacteria fall into this category. 

These bacteria have a specific purpose, but are not a concerning to us in terms of food safety, Beneficial bacteria?

Believe it or not some bacteria are helpful to us. Some bacteria are used in foods to make cheeses and yogurts.

Undesirable bacteria

Undesirable bacteria is responsible for food spoilage.

This type of bacteria may not make you sick, but they show themselves by the use of odors, sticky or slimy surfaces and discoloration.

Illness causing bacteria or pathogens

Illness causing bacteria or pathogens are the bacteria that cause most food-borne illnesses. Pathogens do not necessarily leave detectable odors or taste in food.

This makes it impossible to tell if food is contaminated by smelling or tasting, or looking at it. The only way to protect yourself from this bacteria is by proper food handling and sanitation.

How fast can bacteria multiply?

Bacteria simply multiply by splitting in half. Under the ideal conditions, they can double in number every 15 to 30 minutes. This means that one single bacterium could multiply to a million in less than 6 hours.

What does bacteria need to multiply?

Food and moisture are needed for bacteria to multiply. Some from of food is a basic requirement for bacteria to grow. Dry foods will not support bacterial growth. Water is required for bacteria in order to absorb food.

Food with very high salt or sugar content make bacteria unable to use the moisture present.

What temperature does bacteria grow quickest at?

Bacteria grow best at warm temperatures between 40 and 140F. This temperature range is what we call the food danger zone.

Can some bacteria live without oxygen?

Most bacteria require oxygen to grow, but not all. There are some exceptions, one type of bacteria being botulism.

How long does it take for bacteria to grow on food?

When bacteria are introduced to a new environment, they need time to adjust before they start to grow. This time is called the lag phase and last about one hour.

Causes of the spread of bacteria?

Bacteria are carried from one place to another by being carried. This can happened by peoples hands, coughs, other food, utensils, equipment, water, or pests.

How to prevent bacterial growth in food?

Now that we know how bacteria grow and are spread; we should be able to prevent food-borne illness by following three simple steps.

  1. Keep bacteria from spreading by not letting anything that might contain bacteria to touch the food. This includes people, dirty equipment, utensils and possibly other foods.
  2. Stop bacteria from growing by taking away the conditions that encourage growth. The most effective way is to keep food out of the danger zone. Keep foods below 40F and about 140F
  3. Finally kill the bacteria. Most bacteria are killed if they are subject to a temperature above 165F for 30 seconds. This is how we make food safe by cooking. This heat is also how we sanitize dishes and equipment.
  4. Certain chemicals (such as bleach) also kill bacteria. Using sanitizing agents is best way to sanitize counter tops and large equipment.

Further reading

‘This is a wonderful reference book for those who are away from home for the first time. Heck even I am using this as a reference book and I am a stay at home mom who has been cooking for a family of six. (2 adults 4 pickie eating kids)

The other day I was looking at the package of hot dog sitting in the frig unopened and I was wondering how long can they be like that? Will they go bad if I don’t open them? If they are opened how long to I have before they go bad? I realized I had no idea. All I knew was that hot dogs needed to boil or be cooked to 165 degrees before eating.

I grabbed the book and quickly looked it up and found what I was looking for. I found what I had been questioning about lunch meats as well. I will be better able to prepare family lunches and dinners know what is still good and what has gone bad. It will save us lots of money because I don’t be throwing away as much food thinking it has gone bad.
No saying my kids won’t still wait food because they will but I don’t.

I plan on giving this book away to all my friends who kids are graduating from college, new parents and newlyweds.
I am so happy I was able to review this awesome reference guide to food prep, keeping my kitchen clean and knowing if my kids get sick it wasn’t my kitchen for food fault if I follow this guide.’ – Amazon Customer

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‘If you are under the impression that food was awesome back in the “good ole days,” then, man oh man, Ms. Blum’s book will relieve you of that misconception. ‘The Poison Squad’ shows how business greed and political chicanery worked hand-in-hand to place private interests over consumer safety. As the author states, “Fraud was not just pervasive, it was standard practice.” The decades-long fight over supplying consumers with information about what is in their food and the toxic dangers in it was enlightening but discouraging to read. Ms. Blum is a highly respected author who has written numerous books in the field of science. Her writing style is direct and easy to understand.’ – Amazon Customer

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‘This book is easy to navigate, read, and straight to the point. Great advice that answers all common questions for what to do When SHTF (Car Wrecks, Natural Disasters, Pandemics, Home Fire, and any other event that may occur.’ – Amazon Customer

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