In Your Kitchen: Counter-Top Safety by Toby Amidor in Food
Safety, January 25, 2012 The last place you want to get sick is
your own kitchen. With poor food safety practices, your counter-
top can be crawling with bacteria and viruses. Luckily, there
are simple ways to prevent these bad boys from making trouble.
It’s a basic fact that our current food supply is tainted with
bacteria. Even though every egg or piece of chicken may not
contain salmonella, we still need to handle food as if they do.
We do many tasks on our counters from chopping veggies to
cleaning raw chicken to preparing our kids’ bagged lunches. This
gives the food bugs opportunities to hang out on our counter-
tops. Cross-contamination and poor personal hygiene are two easy
ways pathogens can get onto our counter-tops. A third way is
allowing high risk foods (like raw chicken and cooked eggs) to
sit on our counter-tops for a long period of time. Here are some
common examples of food safety faux pas: - Defrosting meat on
your counter-top. - Not w