Old plastic joints with notches and wounds can become infected bombs in the kitchen.
47% of Norwegian consumers use only plastic cutters, while 23% prefer hot-rolls in the preparation of meat and chicken. 27% showed no preferences and used wood and plastic fins on each other.
Cross-contamination from cutting fins could effectively be reduced when cleaning the cutting fins with hot water above 68 degrees and that both materials can hold bacteria for a long time – even after washing.
Source: Nofima Food – Use of wood in contact with food
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Replace the plastic tools when they get hack and scratch. Then they can become regular bacterial bombs, according to experts.
Occasionally things appear in the media that wood and plastic tools have different hygienic properties in the kitchen. But if you use sleeves and felt of plastic or wood, it does not matter.
Norwegians are bad kitchen hygiene that creates the bacterial bombs.
Bacterial growth on plastic fins
– On plastics we see that bacteria can survive for a long time, and that’s the moisture they can even grow, says researcher in biotechnology Bjørn Christian Schirmer at the research group Nofima to Click. no.
– Are fools dry, they can survive for several days and weeks. And if the fox is chopped, scratches or cracks, the bacteria can easily hide from washing.
Threats may also become contagious if they are not cleaned properly.
– Wood is a porous material, and the bacteria can enter the float where they can lie. Because the material is porous there will be some moisture inside the float even if the surface appears dry, which gives a good climate for the bacteria. Nevertheless, there are no studies showing that these can come out again when used or when the fool again becomes moist, “says Schirmer.
Old bastard is ok
The Norwegian Institute of Tritonics, in its view, believes that three-thieme can be more hygienic and that the bacteria die faster on the surface of the net because it is porous.
“Porous materials like wood dries faster than plastic, thus dying bacteria faster”, they write.
They also indicate that the pine trees pine and oak have greater antibacterial properties than beech and ash. Salary is the worst. A model experiment showed that pine frogs inserted with E. coli bacteria, had no trace of the bacterium after a few hours.
In their experiments, it was found that the age or rough surface of the bicarbonate did not affect bacterial growth, as opposed to plastic ferns where scabs and grooves can hold harmful bacteria long after washing.
Wash well anyway
Schirmer has undergone dozens of Norwegian and international studies made on plastic and wood in contact with foodstuffs, saying they give conflicting results.
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Some conclude that wood is most hygienic, while others conclude with the opposite.
This may be due to differences in the terms of the individual experiments.
– A new plastic filler is easy to clean and the bacteria are easily washed in hand or machine wash. The problem arises when there are many cutting marks where the bacteria can survive after washing, says Schirmer.
One of the studies included in Schirmer and Nofima’s investigations found that the way we clean cutting fins is generally not good enough to prevent cross-infection.
In order to protect yourself against the spread of dangerous bacteria in the kitchen, good kitchen hygiene is much more important than what you have in the kitchen utensils.
How to limit infection
To limit the possibility that harmful bacteria find their way into the body via food, it is important that the food is only in contact with clean surfaces. Of course, that applies to our hands. In particular, women’s hands have many bacteria.
Professor of Microbiology, Dr. Miklos Degré, has previously stated to Click. no that Norwegians are not good enough to wash their hands.
– I do not think we are good at washing our hands. There are several studies that have shown this, “says Professor of Microbiology, Miklos Degré to Click. no.
It’s best to wipe your hands with paper towels, he says.
The kitchen sink should be wiped with a cloth before applying a bactericidal soap and wipe well with a paper towel. But we will not use antibacterial agents uncritically.
– Some of the products that will inhibit bacterial growth can actually make the bacteria resistant. The strongest bacteria will survive. If they get into the body and get sick, they may have become resistant to the means we usually treat illness, “says Petter Elstrøm, counselor at the Public Health Institute to Click.
To reduce the risk of infection from kitchen fatten:
- Have different fillets for meat, vegetables and dry foods
- Do not use old plastic joints with chopping and cutting
- Use bactericidal soap and water over 68 degrees on three-piece
- Put the plastic filler in the dishwasher
- Do not use moist plastic fats, it can spread bacteria
- Trefjøla must be dry on the surface before new use
Therefore, we have poor kitchen hygiene
Head of Food Safety Center at Norway’s Veterinary College Per Einar Granum, it is a historic reason why we Norwegians have poor kitchen hygiene.
– We have mostly had fresh animals here ashore, while the Norwegian authorities have practiced a strict import policy. Further south of the continent, people have a different level of knowledge than us. French cooks think many of their Norwegian colleagues have shocking bad routines in the kitchen, he says in research. no in 2007
– Most people exercise poor hygiene when they cook and do not know how to deal with potentially dangerous contaminants, “he says..
We have not been much better at kitchen hygiene since then.
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– We have barely become better. It helps a little, but we do not have big problems in Norway. Virus attacks, for example for swine flu in 2010, helped a little. It’s probably temporary, says Granum to Click. no.
– Nobody does something they do not think is necessary and thinks that “Tomorrow I’ll start a new and better life – I think,” says Granum.
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