Dirty kitchen and Hepatitis Risk

Food Storage

“To keep your kitchen safe, regularly inspect for and seal any entry points to prevent pests from getting in. Also, do not overstuff your refrigerator as it needs proper airflow for even cooling,” says Dr. Tania. “And remember, storing food in covered containers is key to preventing contact between raw and cooked foods, which keeps pests away, especially during meal prep. It is really important to keep raw meats and other raw ingredients separate from ready-to-eat foods to avoid cross-contamination. You would be surprised how many people overlook this simple but crucial step,” adds Dr. Tania.

Dr. Tania also shares that the FDA also recommends washing and sanitizing the interior walls and shelves of the refrigerator that may have come into contact with potentially contaminated foods. For this, use a solution of one tablespoon of chlorine bleach per gallon of hot water.

Food Handling

First and foremost, ensure that you choose safe raw materials. Drinking water should come from a clean and safe source; if there is any doubt about its safety, consider boiling or treating it.

“Cook food thoroughly, especially meats and shellfish, to kill any pathogens. For shellfish, heat them to 90°C for 90 seconds or boil at 100°C until the shells open. Then, continue boiling for three to five minutes. Discard any shellfish that do not open. For meat, make sure the juices run clear and there is no visible blood when cut. This applies to all cuts of meat, including steaks, which should be cooked to at least medium for safety,” advises Dr. Tania.

Other than that, restrict individuals from handling or preparing food if they exhibit symptoms of an infectious disease or illness, such as flu, diarrhoea, vomiting, jaundice, fever, sore throat, or abdominal pain.

Hygiene Practices

Proper hand washing with soap and water must be your top priority. This routine should be done before and after handling food, before eating, after using the toilet or changing diapers, after handling raw meats, and in between different kitchen tasks.

“In addition to hand hygiene, it is important to clean and sanitize kitchen surfaces, utensils, and equipment regularly to eliminate potential contamination. Ideally, this should be done with hot water and a cleansing agent, especially after preparing raw meats or handling potentially contaminated foods,” reminds Dr. Tania.

“Promptly removing food waste and keeping everything clean are key to preventing pests. Also, using gloves when handling ready-to-eat foods is a good practice. Remember to change gloves regularly and wash your hands before putting on a new pair. It might seem like extra work, but it really makes a big difference,”