It is a fact that the kitchen is full of bacteria, even more so than the toilet. The reason is that the kitchen is a place to store a variety of food and left food that increase bacteria.
Pathogens from the kitchen
Pathogens in the kitchen start from food purchased: meat, fish, seafood, green vegetables. Meat is contaminated with many types of bacteria such as: samonella sp from chicken, duck, pork, type of seafood, is the cause of typhoid. Clostridium perfrigens comes from cooked meat but not at the correct temperature: sausages, casseroles, steaks.
Yersinia sp is found in undercooked pork, seafood, fresh milk, and raw vegetables that cause necrotizing enterocolitis, with a high mortality rate.
Cryptosporidium sp is present in unpasteurized milk, contaminated food, and causes diarrhea. There are also other bacteria in animal meat such as listeria, bacillus cereus, staphylococcus aureus, and escherichia coli, which cause symptoms of mild to very severe food poisoning, which can be life-threatening.
The fungi are available in damaged, crushed green vegetables or in the trash, which contains decomposing leftovers, the most common being aspergillus sp, which can cause very dangerous pneumonia. These pathogens will contaminate the kitchen surfaces where fish meat, cutting boards, meat baskets and green vegetables are stored and contaminate the cooker’s hands.
Kitchen wares are places of direct bacterial contamination: door handles, refrigerator handles, knife handles, processing tables, kettle handles. Once contaminated food is processed, the upper surfaces will all become contaminated, which can then spread directly to people through direct hand-to-hand contact. intestine. Contaminated surfaces also spread bacteria through other foods in the same place as contaminated types, or in the refrigerator … In the kitchen environment, all strains of bacteria can proliferate in heat. Normally, causing infection around environment very quickly if the cook does not have good hygiene sense.
– The kitchen must be located in a dry, well-ventilated place with easy air circulation so as not to be moldy, creating an environment for bacteria and fungi to easily multiply and grow.
– All kitchen surfaces must be regularly cleaned with water mixed with disinfectants.
– The bowl must be cleaned every day to avoid mold.
– The tube for chopsticks must be checked and washed regularly, this is a place where mold is often but difficult to see.
– Food processing tables must be cleaned with disinfected specific liquid before and after processing.
– For Fresh food you’ve purchased, it must be washed before cooking, all foods before being put in the refrigerator must be put in a separate wrap.
– When preparing food, it is important to clean the table with antiseptic washing liquid before using it to prepare another food, to avoid contamination of food from one type to another.
– Cutting boards must be checked every day, if the surface of the cutting board is too much scratched and can not be cleaned, you should replace it with a new one, because food sticking to the scratches on the cutting board surface will be a good environment to increase microbiology. bacteria, contaminating other dishes if sharing cutting boards.
Cooking aprons are also a source of bacteria, so you should wash them every day.
– Door handles, refrigerator handles, kettle handles, knife handles must be cleaned regularly and clean. When preparing food, do not use your hands with food to open the refrigerator door, as this will spread bacteria, when others open the door, it will become infected.
– Dishes, sponges, and dishcloths should be washed with disinfectant soap under hot running water. When washing is complete, placing dishes in a cool, dry place naturally is better than using a towel because wiping will spread bacteria from one bowl to another.
– Trash bins must have a lid and need to be cleaned every day after taking out the garbage. Do not leave the garbage overnight to increase bacteria and fungi.