Important Tips for Preventing Cross-Contamination
The recent multistate E. coli O157:H7 outbreak associated with Nestlé Toll House refrigerated cookie dough products is still under investigation by state and federal health authorities. At this stage of the investigation, there is no solid hypothesis as to how cookie dough became contaminated with a pathogen generally found in the feces of cattle. In all my years investigating and representing victims of foodborne illness, this particular E. coli O157:H7 outbreak may be the most baffling. There simply is not an obvious source of contamination like we have seen with other meat or produce related E. coli O157:H7 outbreaks. One very real possibility, however, is that cross-contamination at some stage of the manufacturing process contaminated the cookie dough on a very large scale.
Cross-contamination is not just a concern for commercial food producers – it poses a risk to every consumer in their kitchen and local grocery store. Consumers need to be vigilant about the food they feed their family, and take time to think about the consequences of using the same utensils and surfaces to prepare potentially dangerous raw food and ready to eat food. Often we do not think about the potential hazards of cross-contamination, yet E. coli O157:H7 and Salmonella infections can be lethal. By following these useful food safety recommendations you can greatly reduce the chances your family becomes ill because of cross-contamination.
When shopping:
- Separate raw meat, poultry, and seafood from other foods in your grocery-shopping cart.
- Place these foods in plastic bags to prevent their juices from dripping onto other foods.
- It is also best to separate these foods from other foods at check out and in your grocery bags.
- Ask your grocer or butcher about their sterilization process for utensils and meat cutters that touch raw meat.
When refrigerating food:
- Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping onto other foods. Raw juices often contain harmful bacteria.
- Store eggs in their original carton and refrigerate as soon as possible.
When preparing food:
- Wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this:
- Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets.
- Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.
- Wash cutting boards, dishes, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item.
Cutting boards:
- Always use a clean cutting board.
- If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
- Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them.
Marinating food:
- Always marinate food in the refrigerator, not on the counter.
- Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled just before using.
Fruits and vegetables:
- Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime.
- Remove and discard the outermost leaves of a head of lettuce or cabbage.
- Because bacteria can grow well on the cut surface of fruit or vegetables, be careful not to contaminate these foods while slicing them up on the cutting board, and avoid leaving cut produce at room temperature for many hours.
When serving food:
- Always use a clean plate.
- Never place cooked food back on the same plate or cutting board that previously held raw food.
Attorney Fred Pritzker represents E. coli victims nationwide. He can be reached at 1-888-377-8900 (toll free) or by submitting our free consultation form.
