What is cross-contamination, how to prevent it?
Cross-contamination, also called cross-contamination , is the transmission of harmful viruses and bacteria to environments that are not bacterial. The most important cause of food poisoning is cross-contamination. Raw foods, especially spoiled foods, are heavily viruses and bacteria. Therefore, the causes of cross-contamination and the precautions to be taken to prevent this situation should be known.
How does cross-transmission occur?
The equipment used by individuals and the unhygienic nature of the work areas bring about cross contamination. Of course, the use of faulty equipment also contributes to this process. Foods that contain bacteria are the most prone to spoilage, but diseases such as Salmonella and Listeria appear with foods that contain bacteria.
In addition, raw foods made ready for consumption also occur with cross contamination. To give an example in this regard; The addition of salami, sausage or raw broth to cooked foods or the transmission of viruses occurs between the food. This can naturally cause health problems.
People are the most important factor in today's ways of cross-contamination . Bacteria, which can easily multiply in human body, are densely found in hands and face. In addition, these bacteria, which can also be transmitted by clothing, are transmitted to food and cause cross-contamination.
Kitchen utensils used with people are also important. It should be remembered that viruses and bacteria can easily find themselves in cracks in kitchen tools and equipment. Bacteria and viruses can easily multiply on boards which are mostly used for cutting salads or meat.
What are the Cross-Contamination Types?
The cross-contamination process occurs in 3 different ways:
From food to food,
By the hand of the staff,
with equipment.
Especially in a study conducted on enterprises, it was stated that the causes of cross contamination occur due to the following factors. These factors are;
Failure to clean workbenches,
Use of refrigerator
Cutting different food types on the same cutting board,
Personnel do not pay attention to hand cleaning before handling food,
Open packages left on the looms are listed as.
Of course it is possible to avoid cross-contamination. In this process, storage of chemical products and foods should be considered. In addition, the hygiene of the personnel and the foodstuffs in the establishments should be kept in a healthy way. In addition, the preparation stage of foods should also be observed to prevent cross-contamination.
How to Prevent Cross-Contamination?
A number of measures are necessary to prevent cross-contamination. These measures;
Foods to be consumed should be kept in a different environment than raw foods.
Foods to be consumed and raw foods should not be brought together in any way.
Production and storage areas in enterprises should be hygienic.
Waste collected in the production and storage areas of the enterprises should be collected hourly or daily.
The equipment used must remain clean at all times.
Different equipment should be used in the preparation of raw foods and other foods.
In general, ways of preventing cross-contamination are such. In addition, some information about celiac disease, which is widely researched today and associated with the risk of cross contamination, should be obtained. Because the risk of cross-contamination in gluten is quite high.
Cross-Contamination and Gluten Relationship
What is Gluten?
Individuals with hypersensitivity to gluten protein are defined as celiac disease. In other words, gluten-containing foods should not be consumed by celiac patients for a lifetime. Therefore, it is essential that celiac patients take some importance against the risk of cross contamination. Furthermore, the cross-contamination and gluten relationship is a matter of utmost importance in the preparation and delivery of foods.
There is a diet program specially prepared for celiac patients. During the preparation of the foods in this program, attention should be paid to bakery products. Since the workshops cannot consume any floury products, gluten-free and gluten-free flours need to be stored in different areas.
In fact, there is always a risk of cross-contamination for celiac patients. No food should be taken from outside during this process. For example, soups and soups are prepared with oily flours which are intended to be consumed from the outside. For celiac patients, this may lead to many different health problems. For these reasons, it should be noted whether gluten information is available on the food to be purchased from outside.
How should celiac patients be fed?
Food preparation process is also important for celiacs. The food of such patients should be prepared with different kitchen equipment. Both wooden and iron spoons cannot prevent the risk of gluten contamination. Therefore, the kitchen equipment of patients on a gluten-free diet should be stored in a different part of their living space.
The risk of cross-contamination in foods is most likely to be celiac disease. For celiac patients, let food come into contact, even in the same environment. In particular, flour is a volatile substance and is the most risky food category for those who have to live gluten-free.
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