Expert: Cross-contamination is one of the main risk factors at home
Thousands of food poisonings are registered in Estonia every year, with more than 90% occurring at home. A food safety expert explains how to avoid infections and make a home kitchen safer.
Thousands of food poisonings are recorded in Estonia every year, and more than 90 percent of them happen at home, according to authorities. Kadi Karmen Kaldma, a chief specialist in the expert services department of the Department of Agriculture and Food, says mistakes in storing, preparing and handling food are often to blame.
The main health threats are pathogens that can enter food through contaminated water, improper storage or poor hygiene. Fish and poultry are considered the most risky products. At room temperature, they spoil quickly and bacteria such as salmonella and campylobacter multiply actively. To destroy these pathogens, the internal temperature of meat should reach at least 75 degrees Celsius.
Kaldma advises against washing meat, especially poultry. Running water does not remove bacteria, but droplets can carry them onto kitchen surfaces, dishes and other products. Cross-contamination is a major risk factor at home, so separate knives and cutting boards should always be used for raw and cooked food. After handling raw meat, knives, boards and other utensils must be thoroughly washed with warm running water and detergent.
The expert also recommends putting chilled meat into the shopping basket last and placing it in the refrigerator immediately after returning home. In summer, a thermal bag can help keep food cold during transport. It is also advisable not to store such products for too long.
Kaldma notes that spoiled meat and dairy products do not always smell bad, look different or otherwise differ from fresh ones. Therefore, relying only on smell and appearance when checking whether food is still safe is not enough.
