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In an Instagram post, a doctor of virology and immunology recalls simple actions to avoid microbial risks in the kitchen.
The rules of hygiene must be observed in the kitchen. Have you ever used the same cutting board to slice chicken fillets and chop onions? This is a mistake, recalls Dr. Osean Sorel of virology and immunology. In a video posted on his Instagram account on February 17, the specialist, known by the pseudonym Frenchvirologist, lists food hygiene tips to avoid bacterial contamination while cooking.
Raw meat on one side, vegetables on the other
“There is a cutting board for every type of food.” these are the recommendations of ANSES, notes Océane Sorel. The National Food, Environmental, and Occupational Safety and Health Administration website does recommend keeping one board for raw meat and fish and another for cooked foods and vegetables. clean After cooking food, ANSES also advises “not to reuse dishes and utensils used to transport them raw”. All this in order to avoid “transfer of contaminants between foods” and to limit the risks of food poisoning, diarrhea, vomiting and abdominal pain. Still according to ANSES, the five main bacteria responsible for such poisonings in France are campylobacter, salmonella, listeria monocytogenes, E. coli and Yersinia.
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Wash your cutting boards
Next, the virologist offers some instructions for keeping your cutting boards clean. Here he cites the USDA (United States Department of Agriculture). Thus, it is recommended to “wash them in hot, soapy water after each use, then rinse in clean water and air dry or dry with clean paper towels.”
When choosing a board, Océane Sorel recommends choosing a hard and thick version and replacing it when it is badly damaged. In terms of materials, wood seems to be the most ergonomic, food safety expert Olivier Butou (French Standardization Association) informed us in a previous article. “Whiteboards are made of polyethylene (a plastic obtained from petroleum processing, Editor’s note) They tend to wear off much more easily, and bacteria will multiply in cuts from knife wounds,” he informed us.
Source: Le Figaro
