Learn About Cross-Contamination & How to Prevent It

Tips on Keeping A Clean and Healthy Kitchen
BY DANILO ALFARO Updated 12/18/17

Cross contamination is a fancy name for when bacteria on a kitchen tool transfers to food via direct contact.

In the culinary arts, two of the most common kitchen tools usually tend to be a knife or a cutting board.

Prevention Through Cleanliness …

Ultimately that means that preventing cross-contamination requires building habits such as frequently washing hands, utensils, cutting boards, and work surfaces.

For instance, if you prep a raw chicken on a cutting board, don’t use the same cutting board later to slice tomatoes for the salad.

At least not without washing it first & the same goes for your knife.

This also needs to be practiced when it comes to the food, too.
Even if that bagged salad says it’s been washed three times, wash it again anyway.

Toxins that “Cannot be Removed” …

Especially if GMO…Washing cannot remove the Lectins…
& Heat Altering (Pasteurization & Roasting)…

Lectins are MAGNIFIED by “Genetic Modification …
Peeling is then “mandatory” for any GMO Fruits or Vegetables..
Peels & Seeds of NonGMO produce…

In pre-GMO times …Peels & Seeds had a tolerable level of Toxins (that protect the plants)…

However,

it is not just bacteria that gets carried from one place to another—

it could also be a virus, mold or a toxin of some kind

or even a sanitizing or a cleaning product….All kill bacteria but … do remove the DEAD REMAINS?…

But whatever it is, if it comes into contact with someone’s food, it’s considered cross-contamination. 


And if they eat the food and it makes them sick is just the “tip of the iceberg”

It is called food poisoning…

But the “Real Hidden Danger” ….

Since “dangerous bacteria” are killed by high heat (Pasteurization & Roasting) …

The Dead Bacteria “REMAINS” in Dairy … The “ Pus” in Dairy Milk …

Turns out to the “Holocaust” of the Heat Altered Beneficial Bacteria..

Just become or any Non Bioavailable CANCER causing “free radical” …

Until A WAY IS FOUND TO REMOVE the Dead Bacteria in “Pasteurized Dairy”…
(Along with the No longer Bioavailable GMO substrates fed to us & also fed to the animals we eat…

The Risk of Cross-contamination (of live & dead bacteria. mold, etc). is possible with all foods…

RAW ….

Why Blanch?
Blanching. Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen.
It stops enzyme actions which can cause loss of flavor, color and texture.

Blanching cleanses the surface of foods…
Live Bacteria (so they are not killed in canning process
& left to eat in the canned food for us to eat
& cause Inflammatory Diseased & Allergies…

Also removed… mold, dirt and organisms that may be made no longer bioavailable in canning process…
brightens the color and helps retard loss of vitamins & enzymes
National Center for Home Food Preservation | How Do I? Freeze
https://nchfp.uga.edu/how/freeze/blanching.html

OR that “need to be cooked”. ..

That’s why outbreaks of salmonella poisoning are increasingly found to be linked to foods like sprouts and bagged salads, foods you might think of as innocuous or “safe” but are risky because they customarily aren’t cooked. …

Here are 12 foods with powerful peels you should be eating,
along with suggestions for how to add them to your diet.

ONLY IN Non-GMO produce

Now GMO Apples. The skin of an apple contains about half of the apple’s overall dietary fiber content. …
Now mostly GMO Potatoes. …
Citrus (Oranges, Lemons, Grapefruits, Limes) …
Cucumbers. …
Kiwi. …
Eggplant. …
Mango. …
Carrots.
More items…
You Should Eat the Peel of These 12 Fruits and Vegetables | STACK
http://www.stack.com/a/fruit-vegetable-peel

Where Cross Contamination Occurs

Cross-contamination can happen on a very large scale because of equipment at processing facilities not being cleaned properly, for instance, or any of the other numerous ways your food can be mishandled as it makes its way to your kitchen.

This is why, from time to time, there are outbreaks of food poisoning, product recalls, restaurant closures, and the like. And, unfortunately, there’s not much you can do to protect yourself at that level, other than keeping track of the news and using good sense in deciding which ingredients to purchase and where to eat out.

When it comes to cross-contamination in the home, in nearly all cases, it is going to be caused either by your kitchen knife, your cutting board, or your hands (and once it’s on your hands, it’s on everything else as well). 

The knife and cutting board really are the major culprits, though, since almost everything touches your cutting board and the knife—cutting up food on a cutting board is, after all, a big part of cooking.

Prevention Through Multiple Utensils

If you’re not keen on washing the same items several times during the cooking process, then it makes sense to own a set of cutting boards and knives that you can switch out while you are prepping the meal. Using a set of color-coded cutting boards is a simple method for keeping bacteria from transferring from one surface to another. Many sets come with images (vegetables, chicken legs, etc.) on each board representing which foods to use: green for vegetables and fruits, yellow for raw poultry, red for raw meat, and so on. Pair these with using certain knives to cut certain foods and you are one step closer to preventing food-borne illnesses.

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