Avoiding cross contamination is crucial in diseases like celiac disease. It is the phenomenon in which a person can be poisoned by allergens or microorganisms present in a product or utensil that has been in contact with a food that they have consumed.
Next we are going to offer you a series of tips to avoid cross contamination. In this way, you will reduce the risk of developing acute pathologies derived from intoxication or the expression of an allergy. Do not forget that maintaining security measures is essential to protect health when it comes to food.
3 tips to avoid cross contamination
We will explain 3 details that you must take into account when handling the food that you are going to consume. Pay attention to reducing the risk of getting sick.
1. Do not put cooked and raw food in contact
Foods that have undergone a cooking process, as a general rule, have inactivated microorganisms and toxins that can generate pathologies. Scientific evidence suggests that nematodes, such as anisakis, are destroyed by being subjected to low or high temperatures.
However, if we put a cooked food in contact with a fresh one that contains harmful bacteria, they can jump from one product to another and begin to reproduce. In this way, the microbiological risk is increased and cross-contamination occurs.
We recommend that you always reserve a space in the kitchen for those foods that have undergone a cooking process, separate from the place where the ingredients that have yet to be cooked will be found. A very typical example is mixing cooked vegetables with meat or fish that are still raw.
This practice involves health risks, especially when animal products have not been subjected to prior freezing or sanitization.
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