Okay, because someone asked....are cookbooks a biohazard in kitchen? Some food safety guy in the UK, who works for a firm that recovers costs if you get sick on vacation, stated that cookbooks are a food safety biohazard in the kitchen. I was not able to find any scientific support to back this claim, but I guess, if your hands are nasty as you finger through the cookbook, you can potentially transfer pathogens to your cook book. But is it a high risk...probably not. Just clean your hands after handling raw meats before you go rifling through your cookbook. And don't put your cookbook in a an area where it can get raw meat droplets on it.
In general, bigger risks occur through cross contamination from contaminated food contact surfaces to prepared foods or from undercooking. Hopefully, people follow directions in the cookbook, and those directions presented in that cookbook are based upon sound scientific principles.
The Sun (UK)
https://www.thesun.co.uk/living/2053079/cook-books-should-be-banned-from-the-kitchen-for-carrying-food-poisoning-bacteria/
THE HIDDEN DANGER IN YOUR KITCHEN
Cook books ‘should be BANNED from the kitchen for carrying food-poisoning bacteria
Bacteria clinging to the pages of cookbooks could cause crippling bouts of sickness, leading food scientists have warned
Exclusive
By BRITTANY VONOW
26th October 2016, 1:56 pm
Showing posts with label kitchen. Show all posts
Showing posts with label kitchen. Show all posts
Friday, October 28, 2016
Monday, February 1, 2016
Cottage Food Laws - Sidestepping Food Safety Regulations
Many states are enacting Food Cottage Laws to enable people to sell food that they made in their own kitchen without any oversight by government health and safety professionals. The intended goal is to help support budding food entrepreneurs and support the local economy. But at what cost?
One example is the recently passed Cottage Food Laws of Idaho. The law does limit the type of food to non-potentially hazardous foods (excluding low acid and acidified canned foods) so the risk is lower, however there is little in the regulation that address food safety including the condition of the kitchen in which the food is handled and prepared. Once made, the food can be sold through a number of channels including farmers' markets and online.
One example is the recently passed Cottage Food Laws of Idaho. The law does limit the type of food to non-potentially hazardous foods (excluding low acid and acidified canned foods) so the risk is lower, however there is little in the regulation that address food safety including the condition of the kitchen in which the food is handled and prepared. Once made, the food can be sold through a number of channels including farmers' markets and online.
Friday, August 29, 2014
Study - When cooking chicken, too many use risky practices
A study in Food Protection Trends found that people cooking chicken 1) did not wash their hands before serving or after handling raw chicken, 2) did not properly wash their hands with some not using soap, 3) washed their chicken even though that creates a cross contamination risk, 4) did not use a thermometer, and 5) when a thermometer was used, the still undercooked it.
Surprising....unfortunately not.
Food Protection Trends - Sept / Oct 2014Chicken Preparation in the Home: An Observational Study
By Christine M. Bruhn
Abstract
Poultry has been linked to foodborne illnesses caused by Salmonella spp. and Campylobacter spp.
This study reports on observed handling behavior when 120 volunteers prepared chicken and salad in
their homes. A food safety attitudes and knowledge questionnaire was administered to volunteers after meal preparation had been video recorded. In the questionnaire, consumers stated that they were knowledgeable about safe-food handling and had heard of people becoming ill from eating chicken.
The video recording, however, revealed that personal hygiene was insufficient, with 65% of meal
preparers not washing their hands prior to meal preparation, 40% not washing their hands after
handling raw chicken, and 45% washing the chicken prior to preparation. Hand-washing duration was less than 20 seconds, and in one-third of the handwashing events, soap was not used. Most people
judged thoroughness of cooking by appearance.
When chicken temperature was taken, 60% of the cooked chickens registered 165°F or above.
However, 39% of households stopped cooking even though the internal temperature of the poultry
registered below 165°F. These results suggest that educational messages should focus on thorough
washing of hands with soap, not washing chicken, and using a calibrated thermometer to determine
doneness. To increase consumer protection, the poultry industry should adopt additional approaches to reduce pathogen levels.
Surprising....unfortunately not.
Food Protection Trends - Sept / Oct 2014Chicken Preparation in the Home: An Observational Study
By Christine M. Bruhn
Abstract
Poultry has been linked to foodborne illnesses caused by Salmonella spp. and Campylobacter spp.
This study reports on observed handling behavior when 120 volunteers prepared chicken and salad in
their homes. A food safety attitudes and knowledge questionnaire was administered to volunteers after meal preparation had been video recorded. In the questionnaire, consumers stated that they were knowledgeable about safe-food handling and had heard of people becoming ill from eating chicken.
The video recording, however, revealed that personal hygiene was insufficient, with 65% of meal
preparers not washing their hands prior to meal preparation, 40% not washing their hands after
handling raw chicken, and 45% washing the chicken prior to preparation. Hand-washing duration was less than 20 seconds, and in one-third of the handwashing events, soap was not used. Most people
judged thoroughness of cooking by appearance.
When chicken temperature was taken, 60% of the cooked chickens registered 165°F or above.
However, 39% of households stopped cooking even though the internal temperature of the poultry
registered below 165°F. These results suggest that educational messages should focus on thorough
washing of hands with soap, not washing chicken, and using a calibrated thermometer to determine
doneness. To increase consumer protection, the poultry industry should adopt additional approaches to reduce pathogen levels.
Study - 1/4 of Used Kitchen Hand Towels Analyzed Contained E. coli
A study on cleanliness of used handtowels published in Food Protection Trends shows that about 1/4 of the used hand towels collected from over 80 kitchens and analyzed had E. coli present. This is one of the primary reasons why dishes should be air dried instead of wipe dried. The kitchen hand towel gets used over and over throughout the day, and people often forget what they used the towel to wipe last (insert butt joke here). It is not uncommon for towels to be used for a number of days. This not only provides more opportunity for introduction of bacteria, but allows for the growth of bacteria. Leaving them air dry does not get rid of the bacteria. It is important that people change out towels throughout the day as they go from task to task. Then the used towels should be collected to prevent reentry into the kitchen without first going into the wash. When washing, hot water, detergent and bleach.
From the report:
"E. coli numbers also were related to the frequency of washing, with numbers on towels being lower the more often they were washed. Age of the towel and days since last time washed did not influence the concentration of any of the bacteria in the towels. The results suggest that E. coli is particularly easily removed during washing or requires an unusually long time to colonize and grow in the towels. Coliforms, E. coli and Salmonella can survive the drying of kitchen cleaning cloths and regrow if the cloth becomes soiled again (3)."
Of course, not all E. coli are pathogens, but they are indicators of insanitary conditions, that is, show a high correlation to fecal contamination, and may indicate the potential for other pathogens to be present.
Food Protection Trends Sept - Oct, 2014
Bacterial Occurrence in Kitchen Hand Towels
By
Charles P. Gerba, Akrum H. Tamimi, Sherri Maxwell, Laura Y. Sifuentes, Douglas
R. Hoffman and David W. Koenig
Abstract
The common occurrence of enteric bacteria in kitchen sponges and dishcloths suggests that they can play a role in the cross-contamination of foods, fomites and hands by foodborne pathogens. This study investigated the occurrence of bacteria in kitchen towels often used to dry dishes, hands and other surfaces in the domestic kitchen. A total of 82 kitchen hand towels were collected from households in five major cities in the United States and Canada and the numbers of heterotrophic bacteria, coliform bacteria, and Escherichia coli in each towel were determined. In addition, identification of the enteric bacteria was performed on selected towels. Coliform bacteria were detected in 89.0% and E. coli in 25.6% of towels. The presence of E. coli was related to the frequency of washing.
Friday, March 7, 2014
Alton Brown with Food Safety Tips in the Kitchen
While food celebrity Alton Brown is big proponent of food safety in the kitchen, his Today Show presentation melds the lines between food spoilage and food safety. Granted, we do not want to eat food that is spoiled, but that does not necessarily indicate that food pathogens are present. And food can look and smell good, and even taste normal, and still contain pathogens that can make you ill. So it is important to rely on safe handling and storage procedures to keep food safe.
Regardless, Alton gives a number of helpful hints for safely storing and handling food in the video clip.
Today
Smelly, sticky or slimy? Food safety rules you shouldn't ignore
Linda Carroll TODAY contributor
March 5, 2014 at 11:17 AM ET
http://www.today.com/health/smelly-sticky-or-slimy-food-safety-rules-you-shouldnt-ignore-2D79321828#
When it comes to figuring out whether the food in your cupboards and fridge are spoiled, it’s best to trust your gut.
Your eyes, nose and fingers can tell you if food has spoiled, according to Alton Brown, host of the Food Network’s “Cutthroat Kitchen.”
“We all have the senses to know when food has gone bad,” Brown said. “Smell it. If it smells bad, odds are you shouldn’t eat it. Touch it. If it’s slimy or sticky, don’t eat it. If you look at a piece of meat and it’s got splotches of green on it, you shouldn’t eat it.”
Each year one in six Americans gets sick from eating contaminated food. The best way to avoid becoming one of those stats is to take care in how you store and handle your food — and trust your senses.
Foods will last longest in a refrigerator kept below 40 degrees F. But many refrigerators aren't as cold as they need to be, even at the lowest setting. Invest in a thermometer so you know it really is cold enough.
How you pack your foods in the fridge makes a difference, too.
“Stack it so you’re keeping the foods that could be dangerous away from everything else,” Brown said.
Place meats in the bottom compartments. Meats produce a lot of fluid and you don’t want those juices to drip onto cooked foods or veggies and fruits contaminating them. Beyond that, in most refrigerators, the lowest temperatures are in the bottom shelves.
Store fish on ice, even if it’s in the refrigerator. That’s because fish goes bad faster than any other meat.
Eggs be stored in the meat compartments rather than on the shelves in the door.
The biggest danger in your refrigerator is from contamination. “This may sound odd, but contaminated food will make you sick, but spoiled foods won’t necessarily make you sick,” Brown said.
When it comes to fruits and veggies, it’s OK to store them in the plastic bags you packed them up in at the store.
To keep them freshest, Brown suggests packing a paper towel in the bag before putting it into to the fridge. The towel will absorb any moisture from produce respiration.
When it comes to thawing meats, whenever possible it should be done in the refrigerator, Brown said. And put them in a plastic container so they don’t drip all over everything eIse.
If you need a quick thaw then put the meat in a plastic bag in the sink and run a thin stream of cold water over it.
Another important tip: Always wipe down food preparation surfaces. Brown suggests using a solution of ¼ teaspoon of bleach in a cup of water.
And when you’re prepping fruits and veggies always rinse with cold water. If the surface is bumpy, then use a brush to get them clean, Brown said.
Regardless, Alton gives a number of helpful hints for safely storing and handling food in the video clip.
Today
Smelly, sticky or slimy? Food safety rules you shouldn't ignore
Linda Carroll TODAY contributor
March 5, 2014 at 11:17 AM ET
http://www.today.com/health/smelly-sticky-or-slimy-food-safety-rules-you-shouldnt-ignore-2D79321828#
When it comes to figuring out whether the food in your cupboards and fridge are spoiled, it’s best to trust your gut.
Your eyes, nose and fingers can tell you if food has spoiled, according to Alton Brown, host of the Food Network’s “Cutthroat Kitchen.”
“We all have the senses to know when food has gone bad,” Brown said. “Smell it. If it smells bad, odds are you shouldn’t eat it. Touch it. If it’s slimy or sticky, don’t eat it. If you look at a piece of meat and it’s got splotches of green on it, you shouldn’t eat it.”
Each year one in six Americans gets sick from eating contaminated food. The best way to avoid becoming one of those stats is to take care in how you store and handle your food — and trust your senses.
Foods will last longest in a refrigerator kept below 40 degrees F. But many refrigerators aren't as cold as they need to be, even at the lowest setting. Invest in a thermometer so you know it really is cold enough.
How you pack your foods in the fridge makes a difference, too.
“Stack it so you’re keeping the foods that could be dangerous away from everything else,” Brown said.
Place meats in the bottom compartments. Meats produce a lot of fluid and you don’t want those juices to drip onto cooked foods or veggies and fruits contaminating them. Beyond that, in most refrigerators, the lowest temperatures are in the bottom shelves.
Store fish on ice, even if it’s in the refrigerator. That’s because fish goes bad faster than any other meat.
Eggs be stored in the meat compartments rather than on the shelves in the door.
The biggest danger in your refrigerator is from contamination. “This may sound odd, but contaminated food will make you sick, but spoiled foods won’t necessarily make you sick,” Brown said.
When it comes to fruits and veggies, it’s OK to store them in the plastic bags you packed them up in at the store.
To keep them freshest, Brown suggests packing a paper towel in the bag before putting it into to the fridge. The towel will absorb any moisture from produce respiration.
When it comes to thawing meats, whenever possible it should be done in the refrigerator, Brown said. And put them in a plastic container so they don’t drip all over everything eIse.
If you need a quick thaw then put the meat in a plastic bag in the sink and run a thin stream of cold water over it.
Another important tip: Always wipe down food preparation surfaces. Brown suggests using a solution of ¼ teaspoon of bleach in a cup of water.
And when you’re prepping fruits and veggies always rinse with cold water. If the surface is bumpy, then use a brush to get them clean, Brown said.
Thursday, August 8, 2013
What is the Risk? - Household Germ Study
A newly released “study”, the 2013 NSF International Household Germ Study, has sparked some media attention. http://www.nsf.org/business/newsroom/pdf/2013_germ_study_FOR-WEB-ONLY.pdf
The summary report discusses the analysis of 14 common kitchen items for the presence of E. coli, Salmonella, yeast and mold, and Listeria. In they identify:
While the summary of the “study” highlights the need for cleaning in the kitchen, it is unknown to what degree this is actually a scientifically based study (statistically sound, peer reviewed, etc). The results are also questionable - the percent of samples found to be positive for Salmonella and E. coli is very high compared to previously published studies. (It is also important to note that this is generic E. coli, not necessarily pathogen E. coli). It would have been nice if they published the actual results so we could see the number of kitchens sampled (was it one kitchen?), percent positive for each item, etc.
Another item missed in this report is the impact of cross contamination during handling of raw foods and subsequent cleaning. This is when there is most likely to be transfer of pathogens to food contact surfaces, including appliance, as well as other foods. Along with this, there is the need for cleaning practices immediately after handling and processing (proper use of cleaning cloths and the use of cleaning/sanitizing agents).
So yes, proper, routine cleaning of kitchen appliances and utensils is very important, and NSP does provide nice links for cleaning various kitchen appliances, but they miss what many consider a bigger risk for pathogen cross contamination in the kitchen – the potential for cross contamination during handling, processing, and subsequent cleaning. And there will be many who read this and overreact, thinking that their kitchen is full of Salmonella. Unfortunately, too others will carry this story not making any qualifying comments, but rather will probably further embellish upon the results.
The summary report discusses the analysis of 14 common kitchen items for the presence of E. coli, Salmonella, yeast and mold, and Listeria. In they identify:
The six “germiest” items contained the following microorganisms that can cause sickness:And share their analysis on organisms found.
1.) Refrigerator vegetable compartment: Salmonella, Listeria, yeast and mold
2.) Refrigerator meat compartment: Salmonella, E.coli, yeast and mold
3.) Blender gasket: Salmonella, E.coli, yeast and mold
4.) Can opener: Salmonella, E.coli, yeast and mold
5.) Rubber spatula: E. coli, yeast and mold
6.) Food storage container with rubber seal: Salmonella, yeast and mold
• E. coli – 36 percent of items contained E. coli. Items with E. coli included the refrigerator meat compartment, rubber spatula, blender gasket, can opener and pizza cutter.
• Salmonella – 36 percent of items had Salmonella including the refrigerator vegetable and meat compartments, can opener, blender gasket and the rubber seal on a food storage container.
• Yeast and mold – All 14 items (100 percent) tested positive for yeast and mold, and six items (43 percent) tested positive at concerning levels. The six items with concerning levels of yeast and mold were the refrigerator vegetable compartment, rubber spatula, blender gasket, refrigerator ice and water dispensers, and the rubber seal on a food storage container.
• Listeria – 14 percent of items tested positive for Listeria. The refrigerator vegetable compartment contained Listeria, as did the refrigerator door seal.
While the summary of the “study” highlights the need for cleaning in the kitchen, it is unknown to what degree this is actually a scientifically based study (statistically sound, peer reviewed, etc). The results are also questionable - the percent of samples found to be positive for Salmonella and E. coli is very high compared to previously published studies. (It is also important to note that this is generic E. coli, not necessarily pathogen E. coli). It would have been nice if they published the actual results so we could see the number of kitchens sampled (was it one kitchen?), percent positive for each item, etc.
Another item missed in this report is the impact of cross contamination during handling of raw foods and subsequent cleaning. This is when there is most likely to be transfer of pathogens to food contact surfaces, including appliance, as well as other foods. Along with this, there is the need for cleaning practices immediately after handling and processing (proper use of cleaning cloths and the use of cleaning/sanitizing agents).
So yes, proper, routine cleaning of kitchen appliances and utensils is very important, and NSP does provide nice links for cleaning various kitchen appliances, but they miss what many consider a bigger risk for pathogen cross contamination in the kitchen – the potential for cross contamination during handling, processing, and subsequent cleaning. And there will be many who read this and overreact, thinking that their kitchen is full of Salmonella. Unfortunately, too others will carry this story not making any qualifying comments, but rather will probably further embellish upon the results.
Tuesday, June 14, 2011
Friday, February 4, 2011
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