Washing vegetables correctly, being mindful of the health threats of salmonella poisoning from raw eggs, and changing dishcloths and sponges on a regular basis go a long way in keeping your kitchen clean and your health in check.
Here are some basic food hygiene rules you should keep in mind.
1. When separating an egg, don’t pass the yolk from one shell to the other
As a child, you might have been told to separate an egg by cracking it on the edge of a bowl and then pouring in the egg white, holding back the yolk and transferring it from one shell to the other several times.
However common it may be, this technique isn’t very hygienic. If one of the shells is contaminated with salmonella, for example, the risk of the yolk becoming contaminated too can be heightened.
It is better to break the egg and then remove the yolk with a tablespoon. And, if you’re preparing a raw dish, it’s important to use an extra-fresh egg to minimise the risk of infection.
You could, as a safety measure, wash the egg before cracking it, although this does not guarantee it is free from contamination.
2. Freezing doesn’t kill bacteria
At the height of the pandemic, makers of hand sanitiser had a field day reminding everyone that these gels were the only truly antibacterial solution. Often, they used the example of freezing, which feeds a deep-rooted idea that cold temperatures destroy microbes.
Disinfectant brand Sanytol, for example, reminded people that freezing only puts bacteria to sleep and prevents their growth. Freezing does not destroy them. However, it can help protect people from parasites potentially present in raw fish.
According to the recommendations of France’s ministry of agriculture, fish of wild origin should be frozen for at least seven days if it is intended for raw consumption.
This seeks to prevent poisoning by anisakis, a parasite living in the digestive tract of fish and marine mammals, which can lead to a parasitic disease in humans (anisakiasis) following the consumption of sushi, for example.
3. Change your dishcloths, sponges and towels
One good habit to get into when preparing raw dishes is the thorough cleaning of surfaces and the use of spotless utensils. And once you’ve got everything clean, it’s important to change the sponges.
According to France’s consumer safety commission, a sponge is considered dirty after two days of use. After this time, it can be home to some 50 billion bacteria per sq cm.
In 2017, a study published in the journal “Nature” reported that there were more bacteria in the kitchen than in the bathroom because of sponges. Ideally, one sponge should be dedicated to each household task – for instance, one for cleaning the countertops, another for washing dishes, and so on.
Otherwise, the consumer safety commission recommends disinfecting the sponge with white vinegar and wringing it out carefully. Above all, don’t keep sponges on stands that retain water.
Don’t forget to change your dish towels regularly, too. In 2018, scientists from the University of Mauritius showed that after one month of use, a dish towel could contain coliforms in 36.7% of cases, including the Escherichia Coli bacteria that causes recalls when it infects food products at the time of manufacture or packaging.
In 14.3% of cases, the researchers even identified staphylococcus aureus, responsible for food poisoning.