Cross-contamination: the invisible threat

“Cross-contamination often happens without people realising it,” says Henk. “And that is exactly what makes it so dangerous.” Where do things go wrong?

• Using the same cutting board for multiple products

• Not cleaning or disinfecting in between tasks

• Wet surfaces

• Using the same cloth for everything

Practical example:

“If you first cut raw chicken on a cutting board and then cut peppers without cleaning the board in between, you are asking for problems. Always use separate cutting boards for raw and cooked products and make sure they dry properly. Bacteria grow in moisture.”

And mistakes happen faster than you might think. Henk explains: “Imagine a piece of raw chicken falls onto the kitchen counter. Later, without cleaning the surface, a piece of pepper from the cutting board falls onto that same spot. That is already enough for cross-contamination. The same applies when you cut chicken and touch the tap with contaminated hands, wash your hands, and then touch the tap again. I almost treat raw chicken like chemical waste: everything that comes into contact with raw chicken should be cleaned immediately — the cutting board, knife, countertop, and your hands. Simply wiping it down is not enough. And don’t cut cooked chicken on the same corner of the cutting board just because no raw chicken was placed there.”

Microfibre cloths: you are not cleaning (you are spreading bacteria)

Henk: “It may sound harsh, but a microfibre cloth often does not actually clean anything. It spreads bacteria. Why? Cloths are often left damp near the sink. Bacteria can multiply in these conditions. You assume that the cloth and the surface you are cleaning are clean, but that is not necessarily the case.”

“A dangerous example I recently encountered: quickly ‘cleaning’ a knife with a dishcloth. It happens more often than you think.” So what should you do instead? “Use your cloth once and then throw it away or put it in the laundry. Never leave a cloth wet.”

Eggs: wash your hands in between

This may be new to many people: salmonella is not inside the egg, but it can be present on the shell. Henk explains: “You crack an egg and then pick up vegetables. At that point, you are already creating a risk of cross-contamination. Salmonella bacteria may be on your hands after touching an egg. Always wash your hands after handling eggs. Only then continue preparing or handling other products or objects.”

Using one spatula is not a good idea

You cut raw chicken, put it in the pan, and stir it with the same spatula. Henk: “As soon as the meat starts cooking, you should ideally use a different spatula. Why? By using the same spatula you used for raw meat, you can re-contaminate the cooked meat. The spatula does not become hot enough for long enough to kill bacteria. Use two separate spatulas or wash the spatula thoroughly with hot water in between.”

Be careful with herb pots and fresh herbs

Herb pots containing soil may seem harmless, but according to Henk, the reality is different. “Soil can contain nematodes (small worms) that may end up in your food. Herb pots are often kept in the kitchen, so they are easy to grab while cooking. By all means, use fresh herbs, but always wash them thoroughly — whether they come from the supermarket or your own garden. Also wash your hands after touching containers with fresh herbs.”

How to organise your fridge safely

“The refrigerator is an underestimated risk area,” explains Henk. “This often goes wrong: someone places products in the fridge to defrost. Moisture released during defrosting then comes into contact with other products. This is another way cross-contamination can occur. Store raw products and products that are being defrosted on separate shelves or keep them away from other foods.”

That is not the only thing you can do to keep your fridge safe. Henk adds: “Do not overfill your refrigerator. Keep the back wall clear to allow air circulation. Otherwise, it takes too long for products to reach the correct temperature. Also check regularly whether your refrigerator is set to the right temperature. The maximum is 7°C, but ideally it should be around 4°C. And of course: clean your refrigerator thoroughly on a regular basis.”

Cooling down prepared meals (such as stews)

“You should never simply leave a large pot of stew to cool down on the counter,” says Henk. Safe cooling works differently. Divide large portions into smaller containers. Place the containers in the refrigerator after a short cooling period. Do not seal the containers airtight while the food is still warm. Allow the food to cool on the counter for a maximum of 1 hour before refrigerating it. This helps prevent bacterial growth during cooling.”