Is designating knives to avoid cross-contamination necessary?
I have a friend who assigns one knife for cutting raw meat, another knife for cutting fruits and vegetables, another for cutting cooked meat, etc. Is washing one knife after each specific use not sufficient to avoid cross-contamination? (Note: different cutting boards are assigned for different food types as well)
Best Answer
Using separate cutting boards is advisable, but separate knives are unnecessary. 90% of my cutting is done with my chef's knife. I don't own two of these, nor would I use a subpar knife for the job.
I almost always find it most convenient to start my preparation by cutting the veggies, fruit, etc. first and then finally cutting the meat last. Then you can wash your knife once and be done with it.
Pictures about "Is designating knives to avoid cross-contamination necessary?"
Can a knife cause cross contamination?
They found that both knives and graters can cause additional cross-contamination in the kitchen and that the pathogens were spread from produce to produce if the utensils weren't washed.What are 3 guidelines to properly care of knives?
An essential daily guide to achieving the good life- Don't leave your knives in the kitchen sink. ...
- Don't store your knives in the utensil drawer. ...
- Always wash your knives by hand. ...
- Don't leave your knives to dry in the dish rack. ...
- Sharpen the blade. ...
- Always cut on cutting boards.
What is the best way to avoid cross contamination?
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.Why is it important to avoid cross contamination?
Cross contamination is one of the most common causes of food poisoning, allergic reactions and people accidentally eating products which do not comply with the strictures of their diet.Preventing Cross Contamination
More answers regarding is designating knives to avoid cross-contamination necessary?
Answer 2
This is completely unnecessary so long as you clean your knives properly (soap, hot water for the blades).
Answer 3
Cutting board material is typically absorbent, whether it's wood or a knicked, scratched, sliced-up poly board. Try as you might, you can't guarantee the cleanliness of a cutting board; however, a knife blade is made of metal and doesn't retain material like a cutting board. You can therefore assure that, once cleaned thoroughly, it can be used again for different food.
Answer 4
Separate (red) cutting board for meat is a good idea.
I don't bother with separate knives BUT I just realized the only none meat thing I use a chef's knife for is crushing garlic.
Answer 5
I agree This is completely unnecessary so long as you clean your knives properly (soap, hot water for the blades). However make sure your knives are in good working order. Loose grommets or grooves can be great places for bacteria to hide. Personally I prefer knives with commercial grade "Sani-Safe" handles.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Michael Little, Craig Adderley, Dalila Dalprat, Clayton Bunn