One of the most prevalent illnesses today is food poisoning. It starts as a slight discomfort a few hours after eating and grows into a life- threatening episode requiring hospitalization.
The most common cause are the salmonella e-coli and listeria bacteria. And, they can be common problems in the chef’s kitchen.
Common breeding grounds for bacteria are kitchen towels, dish rags and brushes, cutting boards, kitchen sinks, door, drawer and refrigerator handles. Little things like timers, whisk handles, pepper mills and salt shakers also become breeding grounds for bacteria. You can also add bottles of oil, spice jars, can openers and the controls on your stove or ovens.
Food itself can be storage places for bacteria with the culprits chicken and other poultry, eggs, raw meats, dairy products, and even fresh fruits and veggies.
In addition to washing your hands regularly while cooking here is a list of things you should do in your kitchen to reduce the likelyhood of food poisoning:
1. Wash poultry in ice cold water when you bring it home from the supermarket and refrigerate immediately. Cook it as soon as possible.
2. Wash your...
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