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    Cross Contamination:The Hidden Determinant of Food Borne Illness in Kitchen

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    Sujit Kumar Sahu
    Cross contamination is the indirect spread of harmful bacteria from raw to ready-to-eat foods through equipment, surfaces, or food handlers. It commonly occurs in kitchens and can cause food poisoning. The main sources of cross contamination are improper food storage, contaminated equipment, food handlers who don't practice good hygiene, and unclean environments. To prevent cross contamination, proper sanitation and hygiene practices should be followed, like washing hands, using separate equipment for raw and cooked foods, and properly separating and storing raw and ready-to-eat foods.

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    Cross Contamination:The Hidden Determinant of Food Borne Illness in Kitchen

    Uploaded by

    Sujit Kumar Sahu
    24 views3 pages
    Cross contamination is the indirect spread of harmful bacteria from raw to ready-to-eat foods through equipment, surfaces, or food handlers. It commonly occurs in kitchens and can cause food poisoning. The main sources of cross contamination are improper food storage, contaminated equipment, food handlers who don't practice good hygiene, and unclean environments. To prevent cross contamination, proper sanitation and hygiene practices should be followed, like washing hands, using separate equipment for raw and cooked foods, and properly separating and storing raw and ready-to-eat foods.

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    Cross contamination points

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    Cross contamination

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    Cross contamination is the indirect spread of harmful bacteria from raw to ready-to-eat foods through equipment, surfaces, or food handlers. It commonly occurs in kitchens and can cause food poisoning. The main sources of cross contamination are improper food storage, contaminated equipment, food handlers who don't practice good hygiene, and unclean environments. To prevent cross contamination, proper sanitation and hygiene practices should be followed, like washing hands, using separate equipment for raw and cooked foods, and properly separating and storing raw and ready-to-eat foods.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    24 views3 pages

    Cross Contamination:The Hidden Determinant of Food Borne Illness in Kitchen

    Uploaded by

    Sujit Kumar Sahu
    Cross contamination is the indirect spread of harmful bacteria from raw to ready-to-eat foods through equipment, surfaces, or food handlers. It commonly occurs in kitchens and can cause food poisoning. The main sources of cross contamination are improper food storage, contaminated equipment, food handlers who don't practice good hygiene, and unclean environments. To prevent cross contamination, proper sanitation and hygiene practices should be followed, like washing hands, using separate equipment for raw and cooked foods, and properly separating and storing raw and ready-to-eat foods.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 3

    Cross Contamination :The Hidden Determinant of Food

    Borne Illness in Kitchen


    Introduction:
    The importance of food for human health has been widely recognized; “Eating safe food
    having optimal quantities of nutrients is a basic human right.” Contamination of food in any
    level whether in production or in processing or in consumption hampers this right to safe
    food by causing different food borne diseases. Therefore, prevention of diseases as well as
    contamination is not only the permanent responsibility of Government, but also of the
    consumers themselves. In the direction of preparation of safe food, we have to first recognize
    the methods that are to be practised inside kitchen to prevent cross contamination.

    What is cross contamination and its effect:


    “Cross Contamination” is the indirect spread of disease causing bacteria, virus, parasite etc.
    microbes and their toxins from raw food to Ready-To-Eat (RTE) food either by equipments,
    utensils, surfaces or by the handler himself. It is the unintentional transfer of microbes,
    chemical contaminants or any foreign material from food, person or object to another food
    product. It usually occurs from raw food to RTE food in any level or any step of food
    pathway.

    Cross Contamination causes food poisoning when harmful bacteria e.g. Salmonella, Yersinia,
    Campylobacter, E. coli, Clostridium, Norovirus etc. are transferred to food products. Most
    common is the Campylobacter. Certain mycotoxins are also responsible for food poisoning.
    Certain food borne diseases are diarrhoea, typhoid, enteritis including symptoms like nausea,
    vomiting, fatigue, fever, bloody stool etc.

    Sources of Cross Contamination:


    Food handlers, equipment, food contact surfaces and food itself are the main common
    sources of cross contamination. Ignorance about food hygiene i.e. Good Hygiene Practices
    (GHP), insufficient work space, bad handling processes of the cook etc. leads to cross
    contamination in kitchen. Main sources are

    1) Storage of food: storing of RTE food above or next to the high risk food i.e. milk,
    meat, poultry, sea food etc. facilitates the transfer of micro-organisms from these to
    RTE food. e.g. raw meat kept near cooked food cause cross contamination through
    blood drip and transfer of Salmonella.Unpasteurized milk facilitates transfer bovine
    E.coli to other food.
    2) Contaminated equipments: dirty clothes, knives, chopping boards, unwashed
    utensils, fridge handle etc. act as the mode of transmission of microbes from
    contaminated food to fresh food causing food borne diseases.
    3) Food handlers or the cook: food handlers not allowing Good Manufacturing
    Practices (GMPs) are the chief mode of cross contamination. Handling raw food
    carrying microbes and then handling cooked food by not washing hands properly
    allows microbes to pass through hand and equipments.
    4) Other agents: improper cleaning of kitchen, poor drainage system helps in
    developing cross contamination by facilitating growth of flies, insects, rats,
    cockroaches, moles etc. Soiled uniforms and gloves as well as soiled fruits and
    vegetables facilitates microbial infestation in food.

    How to prevent cross contamination:


    Cross contamination is manmade; hence, it can be prevented by following certain criteria
    carefully by the handlers in kitchen. These are majorly

    1) GMP and GHP implementation: washing hands properly, keeping food


    covered, using separate equipments and surfaces for raw and cooked food, using mask
    and avoiding coughing, smoking, sneezing etc. during cooking, sanitizing utensils etc.
    are very helpful in preventing cross contamination.
    2) Safe and proper storage: storing RTE food and raw food separately, keeping
    raw food below the RTE food while kept in same refrigerator can be done to
    minimize contamination in food.
    Proper training to employees and food handlers about GMP, GHP, nutrition
    education at household level to maintain proper sanitation during preparation,
    preservation and consumption of food is the best way of avoiding cross contamination
    as well as food borne illness.

    Soumya Sucharita Sahoo


    Adm no – 1CS/17
    Reference:
     Cogan, T., Bloomfield, S., & Humphrey, T. (1999). The effectiveness of hygiene
    procedures for prevention of cross-contamination from chicken carcases in the
    domestic kitchen. Letters in Applied Microbiology, 29, 354–358.
     Dawson, P., Han, I., Cox, M., Black, C., & Simmons, L. (2007). Residence time and
    food contact time effects on transfer of Salmonella typhimurium from tile, wood and
    carpet: testing the five-second rule. Journal of Applied Microbiology, 102, 945–953.
     De Jong, A., Verhoeff-Bakkenes, L., Nauta, M., & De Jonge, R. (2008). Cross-
    contamination in the kitchen: effect of hygiene measures. Journal of Applied
    Microbiology,105 ,615–624.
     Bruhn, C.M. and Schutz, H.G. (1999), “Consumer food safety knowledge and
    practices”, Journal of Food Safety, Vol. 19, pp. 73-87.
     Academy of Nutrition and Dietetics. 2011. Consumer knowledge of home food safety
    practices survey. Retrieved from http://homefoodsafety.org/vault/2499/web/files/
    Consumer%20Knowledge%20 of%20Home%20Food%20Safety%20%20
    Practices%20Survey.pdf
     Cogan, T. A., J. Slader, S. F. Bloomfield, and T. J. Humphrey. 2002. Achieving
    hygiene in the domestic kitchen: The effectiveness of commonly used cleaning
    procedures. J. Appl. Micro.92:885–892.
     de Jong, A. E. I., L. Verhoeff-Bakkenes, M. J. Nauta, and R. de Jonge. 2008. Cross-
    contamination in the kitchen: effect of hygiene measures. J. Appl. Micro.105:615–
    624.

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