5 Practical Tips to Avoid Foodborne Illnesses 

  • Cross-contamination in the kitchen is one of the main causes of foodborne illnesses, representing a significant public health risk. 
  • Proper hygiene practices as a preventive measure against cross-contamination are crucial to ensuring food safety both at home and in professional settings. 

19 July 2024 

Cross-contamination occurs when disease-producing microorganisms (such as pathogenic bacteria and viruses) transfer from one food, usually raw, to another that is already cooked and therefore ready to eat and will not be sanitized.  

This can happen through direct contact, where the foods touch each other, or indirect contact via surfaces, utensils like cutting boards or knives, cloths, or the hands of the person handling the food. A classic example is using the same plate used to flip an omelette, with remnants of raw egg, to serve it. 

In addition to microorganisms, cross-contamination can be a source of toxins and allergens, so we must take extreme precautions.  

This problem, much more common than it seems, can be easily prevented with proper food hygiene practices. To avoid cross-contamination, the Silestone Institute recommends following a series of procedures in the kitchen: 

1.Separation of Foods 

  • Store raw and cooked foods in different compartments of the refrigerator. Raw foods should be placed on the lower shelves to avoid potential drips. 
  • Use airtight containers to prevent contact between foods. 
  • Do not reuse containers from one food to store another. 

 

2. Personal Hygiene 

  • Wash your hands after touching raw foods, any source of contamination such as rubbish, and whenever you switch types of food. 
  • Gloves, if not washed or changed, can also be a source of cross-contamination. 

 

3. Utensils and Surfaces 

  • Use different cutting boards for different raw and cooked foods. 
  • Clean utensils and work surfaces after each use. 
  • Preferably use disposable paper towels instead of kitchen cloths that can harbour microbes, or change them often. 
  • Cabinet handles, fridge doors, light switches, etc., can also be sources of cross-contamination. 
  • Mobile phones, tablets, and even cookbooks can be touched with contaminated hands and then decontaminate other foods. 

 

4. Appropriate Temperature 

When contamination occurs in a food, the amount of microbes is usually very small. To prevent their potential growth, keep the product at refrigeration temperatures (0-5ºC) and ensure it is cooked to safe temperatures (around 65º-70ºC). 

 

5. Information and Training 

At the Silestone Institute, we highlight the importance of knowledge in preventing cross-contamination and foodborne illnesses in general. Disseminating this information is our commitment. 

Foodborne illnesses can have serious health consequences, especially for vulnerable populations such as children, the elderly, and people with compromised immune systems. Proper hygiene practices as a preventive measure against cross-contamination are crucial to ensuring food safety both at home and in professional settings.