Explain how to prevent cross-contamination in the home kitchen

Cross-contamination is the spreading of microorganisms, such as bacteria, viruses, and parasites, from one food or surface to another. Cross-contamination is more likely when handling raw meat, poultry, and seafood, so keep these foods and their juices away from cooked or ready-to-eat foods. Following are ways to prevent cross-contamination in the home kitchen.

 Shopping

• Separate raw meat, poultry, and seafood from other foods in a shopping cart. Do so by placing them into plastic bags, such as the bags that can be found in the produce section of the store. The plastic bag will contain the juice so it does not drip onto other foods.
• Buy packaged, precooked foods only if there are no tears in the packaging. Tears in the package can allow for microorganisms to contaminate the food.
• Buy unpackaged cooked meat or poultry from the refrigerated deli case only if the meat and poultry do not touch other foods in the case.

 Storing

• Store raw meat, fish, and poultry on a plate on the bottom shelf of the refrigerator. This prevents juices from dripping onto other foods that will not be cooked.
• Use freezer wrap/bags or heavy-duty aluminum foil over the commercial wrap on food stored in the freezer.

Preparing/serving

• If possible, use a separate cutting board for raw meat products.
• Always wash hands with warm, soapy water and dry with clean paper towel.
• Always clean cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, and seafood. It is best to then sanitize clean surfaces. To do so, one capful of unscented household bleach should be mixed with each gallon of warm (not hot) water. The items should then be immersed completely in the sanitizing solution for at least seven seconds. They should then be air-dried.
• Always place cooked food on a clean plate. If the plate previously held raw meat, poultry, or fish, clean the plate with hot, soapy water before placing cooked food on it.
• Never reuse marinades. If a marinade has been used on raw foods, do not dip cooked foods in that marinade or brush it over cooked foods.
• Bake stuffing separate from poultry, if possible. However, if stuffing needs to be cooked inside of poultry, insert the stuffing just before cooking.

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

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 AS 0708