How it happens and how to avoid food contamination

Cross-contamination is when a food contaminated with microorganisms, the most common being meat and fish, ends up contaminating another food that is consumed raw, which can cause diseases such as gastroenteritis, for example.

This cross contamination of food can happen when using cutting boards incorrectly, dirty knives, or even by hands or dishcloth, for example. Some examples of how this can happen are:

• The raw meat discovered, inside the fridge, and the salad ready for consumption next. Even if they do not touch the air circulation inside the refrigerator, it can transfer the microorganisms from the meat to the salad; Place the salad ready to eat in the container where the raw egg was; Do not wash your hands after cutting the meat and taking it in the coffee maker, to drink coffee.

To avoid this type of contamination it is essential to use different cutting boards and knives when cooking. The ideal is to have a plastic cutting board just to cut meat, fish and poultry. This board must be cleaned immediately after use with water, detergent and stop it from being always very clean, it can be soaked in bleach or with a little chlorine.

In addition, to cut vegetables, greens and fruits you must have another cutting board and separate knives only for this type of use. The washing of these utensils must also be done immediately after use, following the same principles as meats.

How to avoid contamination of meat

In order to prevent meat, fish or poultry from being contaminated, they must always be kept tightly closed in the freezer or freezer, properly identified. It is possible to freeze with packaging from the market or butcher, but it is also possible to use old ice cream jars or other containers that facilitate the organization and identification of each type of meat.

However, meat, poultry or fish that have a bad smell, color or appearance of spoils should not be frozen because freezing and cooking will not be enough to eliminate germs that can cause food poisoning.

See how to keep the refrigerator always clean and organized to avoid contamination of food, making it last longer.

The following table indicates the microorganisms, where they may be and what diseases they may cause:

	Examples	Foods that may be contaminated	Diseases that can cause
Bacteria	- Salmonella - Campylobacter jejuni	- Eggs, poultry, raw milk, yogurt, cheese and butter - Raw milk, cheese, ice cream, salad	- Salmonellosis - Campylobacteriosis
Virus	- Rotavirus - Hepatitis A virus	- Salad, fruit, pates - Fish, seafood, vegetables, water, fruits, milk	- Diarrhea - Hepatitis A
Parasites	- Toxoplasma - Giardia	- Pork, lamb - Water, raw salad	- Toxoplasmosis - Giardiasis

How to safely defrost meats

To defrost meat, poultry and fish you must leave your container thawing inside the refrigerator, on the middle shelf or on top of the bottom drawer. Wrapping a dish towel around the packaging or placing a dish underneath can be useful to prevent water from sticking to the refrigerator, which can also end up causing contamination of other foods.

This can happen because even if the meat is not spoiled, it is possible that it contains microorganisms that are harmful to health, but are eliminated when the meat is cooked or roasted. but as certain vegetables, fruits and vegetables are eaten raw, such as tomatoes and lettuce, these microorganisms can cause food poisoning, even if they appear to be clean.

When defrosting a quantity of steaks, for example, greater than the one actually used, the remaining meat can be frozen again as long as it has not been at room temperature for more than 30 minutes, but has been defrosted inside the refrigerator.

Yogurt can be left on the kitchen counter until it is ready for consumption, but it should only be frozen in its original packaging and still closed.

General care to avoid contamination

Some important precautions you must take to avoid contamination of food at home are:

• Wash the fruits and vegetables with a solution prepared with 1 glass of water mixed with 1 glass of vinegar. See the step by step here. Store leftover food in the refrigerator immediately, avoiding the day on the kitchen counter or on the stove. The best way is to store the leftovers in a jar with its own lid, not leaving the food exposed; Defrost food inside the refrigerator, on the bottom shelf or in the microwave; Always wash your hands before preparing or handling food; Change the dish towel daily to avoid contamination; Fasten hair whenever cooking or handling food; Do not use accessories such as a watch, bracelet or rings when in the kitchen; Cook food well, especially meat and fish, making sure that they do not turn pink in the middle; Do not store metal cans in the refrigerator, food must be passed to glass or plastic containers;

In addition to taking these precautions, it is also important to discard parts of food that are damaged or moldy, to prevent this food from contaminating others. Know how to recognize if the cheese is damaged or can still be eaten.

How to pack food to last longer

The best way to store food in the refrigerator so that it lasts longer, without running the risk of being contaminated by others, is to always keep everything clean and organized inside the refrigerator.

There are bowls, packaging and organizing boxes that can be used inside the refrigerator that can help keep food for longer, in addition to preventing its contamination. But in addition, each package must always be well closed and nothing should be exposed.

Always having plastic wrap in the kitchen is a good way to pack food and cover ceramic that has no lid, for example. It adheres well, does not come into contact with food and helps in its conservation.

The leftover canned food should be stored in another tightly closed container and consumed within 3 days.