By: Mason Hawk
There is always a risk of cross-contamination when dealing
with raw meats in your kitchen. The process of preparing the meat can
potentially lead to contaminated micro-organisms all over your kitchen! Well
these nightmares may be resolved with the brilliant new cook-in-the-bag
technology. Yes, it’s as cool as it sounds, you literally cook it in the bag. Research
was conducted to investigate cross-contamination in domestic kitchens during
poultry preparation. The poultry was inoculated with Pseudomonas fluorescens and given to six people. They were
challenged to unpack, defrost, cut, and cook without contaminating the preparation
area. After the task was completed the entire prep environment was tested for P. fluorescens strain including: the
chopping board, knife blade, dishcloth, refrigerator handle, oven handle, oven
buttons, draining board, tap, microwave handle, microwave buttons, plate,
tinfoil and press handle before and after washing the area. This experiment was
then repeated with the pre-cut cook-in-the-bag product. Results found that the
cook-in-the-bag considerably reduced the occurrence of cross-contamination in
domestic kitchens. The results also showed no significant opposing effect on
taste. So not only is it extremely
convenient and tasty, but it is also a lot safer!
Bolton, D., McDowell, D., Meredith, H., & Walsh, D.
(2014). Poultry Food Safety Control Interventions in the Domestic Kitchen. Journal of Food Safety. DOI:
10.1111/jfs.12092
No comments:
Post a Comment