View Full Version : Cross-contamination
12-19-2011, 02:15 AM
Hi, I hope this thread is appropriate for his topic.
I do my food preparation is a kitchen where other members of the household handle raw meat, fish, poultry, etc.
I do not want my food, dishes, utensils, etc to be cross-contaminated with bacteria, viruses, and parasites.
I did a google search on how to properly sanitize these surfaces, and all I can come up with is a solution containing chlorine. I think its common knowledge that exposure to chlorine scars your arteries among other things.
Is there a 'green' alternative to sanitizing kitchen surfaces with something safe, killing all harmful bacteria, viruses, and parasite, while also not damaging the sealant on the countertops (mom my would go bananas if that were to happen)?
12-19-2011, 02:52 AM
Get your own food prep boards and knives and use them for your foods alone. If you have a dishwasher then use that for ensuring cleanliness of the boards and knives - the temperature in there gets really hot.
Use vinegar on the work surfaces if you want to take further steps. Be sure to keep your cloths clean and separate also if you feel strongly. Generally, you are very unlikely to get any problems as long as everyone practices good food hygiene. Take your share of responsibility for cleaning out the fridge too ... the list is endless almost.
I don't worry about it too much. I don't want direct contact with meats etc on my fruits and veggies but I am happy with shared kitchen equipment as long as it gets washed up and put away between uses.
12-19-2011, 10:51 AM
Wish I could remember where I was reading it... In the last week or so I read that using a solution of 1 tbsp hydrogen peroxide mixed with 1 cup of water in one spray bottle and 1 tbsp apple cider vinegar mixed with 1 cup of water in another then spraying the counter with the peroxide and wiping it down, then doing the same with the acv mix will kill most everything. If I find the link again I'll post it.
I don't have an answer, but wanted to say that I have a small granite countertop in our bathroom and I was told to never use anything acidic like vinegar to clean it. I don't know if your kitchen countertop is granite, but just wanted to toss that in the mix. *Ü*
12-19-2011, 12:39 PM
There are many natural cleaners check target they have a good selection.
12-19-2011, 01:40 PM
also just a quick point - organic veg can be a source of e-coli so it is a mistake to think the food hygiene only applies to animal-based foods.
12-20-2011, 05:06 PM
the countertops are granite.
the issue with the meat handling is that when handling the raw meat, someone will open the fridge, turn on the sink to wash their hands, it just gets everywhere.
Soap is not going to sanitize anything, it just floats crud off.
This reason I started this thread is because I would like to take it upon myself to ensure that the kitchen is properly cleaned so if something lands in the sink (where meat gets rinsed), or something lands on the countertop (where meat gets handled), I don't have to worry about it as much.
12-20-2011, 05:57 PM
Oooh, I feel for you. I can't imagine having to deal with that daily. The only time I have to deal with that is when I go to relatives' houses and it drives me nuts to think about the contamination issue. Hubby is non-vegan but he prefers to frequent the sandwitch shops. I always thought that if I was stuck in that situation I might turn a bathroom into a kitchen (if there were enough bathrooms).
01-06-2012, 04:10 PM
It is my understanding that wooden boards are for cutting raw foods, and plastic cuttings boards are for cutting meats. -----If I were you I would pass the info to the people that you are living with so that don’t get sick.
I would never cut anything on the countertops and as far as your utensils and dishes just put them in the dishwasher
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