Wednesday, March 25, 2015
The kitchen towel--help or villain?
They published their findings in the J of Food Protection Trends.
The first thing they noticed is that participants handled the kitchen towels a lot, including paper towels.
Often they would grab the towel before washing their hands. (Duh--sometimes don't they use the towel to DRY their hands--we do.)
Salmonella can grow on cloth, even if rinsed out in the sink.
The big danger is cross-contamination--meat juices on a counter, that sort of thing.
--Wash hands--don't just splash and dash. Do it when you enter the kitchen. Also after handling meat, eggs, or meat packaging.
--Wash cloth towels...Use them only for certain tasks, such as drying dishes. Use paper for drying hands.
--The docs say not to use sponges, but even their spouses do. Disinfect often in the dishwasher or 30 secs in the microwave.
--Use a food thermometer--ground beef should be cooked to 160, poultry to 165.
--Have separate cutting boards for veggies/fruit, raw meat, and poultry.
--Put a little bleach and the rest water in a spray bottle and use for counters and other surfaces.
To me, some of this is "nasty neat." I suppose I could change my mind if I got food poisoning.