Mistakes in the kitchen happen even to the most careful hosts. But, as nutritionist Oksana Nikolenko stated, some of them come at too high a cost.
Maintaining order in the kitchen is a manifestation of care for health. An expert warned that some habits — seemingly harmless at first glance — can negatively affect well-being. In the worst case, they can provoke food poisoning, even if only fresh products are on the table.
How Many Boards and Knives Should Be in the Kitchen
It turns out that the most common mistake is preparing everything on the same cutting board and with the same knife.
"We can cut raw fish or meat on it, and then — vegetables for a salad, and even taste something. The same goes for knives: using the same knife for raw and cooked food is a direct path to bacteria entering the food," warned the nutritionist.
To avoid cross-contamination, separate boards and knives should be kept for:
meat;
fish;
vegetables;
bread.
This means at least one item for each category. After working with raw products, utensils should be thoroughly washed with soap and hot water.
Should You Wash Your Own Vegetables and Fruits
There is a common misconception that fruits grown in your own garden do not need processing. However, vegetables, fruits, berries, and greens may still have traces of soil or parasite eggs. It is better to soak all plant products in cold water with added baking soda or vinegar, and then rinse thoroughly.
What Is Tap Water Used For
Tap water, which does not have a special filter installed, is considered dirty — it contains both impurities and pathogenic microorganisms. For culinary purposes and drinking, boiled water, bottled water, or water that has been treated with reverse osmosis filters is suitable.
"And you shouldn't fully trust water coolers in public places — filters are rarely changed there, making it an ideal environment for bacteria," added Oksana Nikolenko.
How Long to Store Prepared Food
Prepared food cannot be stored in the refrigerator for weeks.
"Everyone remembers the New Year's 'Olivier' salad that sits in the fridge for three days. In reality, these are ideal conditions for bacteria to multiply, even if the food looks normal," explained the specialist.
Prepared dishes should be safely stored for no longer than 24 hours, especially those containing mayonnaise, eggs, meat, or fish. Ideally, food should be cooled within 2 hours after cooking and covered with a lid.
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