In the kitchen, the best ingredient is hygiene!

Improper storage, undercooking, failure to wash hands, and cross-contamination between foods: these common situations encourage the growth of viruses, parasites and bacteria  such as Salmonella, Listeria, Campylobacter or Escherichia coli, which cause foodborne infections. These manifest as diarrhoea, vomiting, or other symptoms of varying severity caused by these organisms or the toxins they produce. 

We explain below why certain practices are risky and, above all, how to avoid them so that the pleasure of eating always goes hand in hand with safety!

Why is handwashing so important in the kitchen?

Hands are the main vector for the spread of microorganisms in the kitchen. The human body naturally harbours microorganisms, which are present on the skin as well as in the respiratory and digestive tracts. These microorganisms can end up on our food or utensils when we sneeze, cough or have dirty hands. 
Damp and often laden with food residues, sponges also provide a favourable environment for bacteria to multiply.

• Washing your hands with soap, both before and during meal preparation whenever you touch a soiled or questionable object, significantly reduces this risk by eliminating the microorganisms present.
• Sponges must be disinfected at least once a week, using bleach or heat, for example in the dishwasher (on a cycle of at least 60°C), in a pan of boiling water, or in the microwave for two minutes on full power.

What happens when a cooked meal is left at room temperature?

More than two hours after cooking, the risk of microorganisms multiplying in food increases.

Conversely, cold temperatures act as a brake. In the fridge, where the temperature is between 0 and +4°C, the multiplication of pathogenic microorganisms is either stopped or considerably slowed down.

• Place cooked food in the fridge as soon as it is no longer hot. It is recommended not to wait more than two hours before refrigerating. If a large quantity of food has been prepared, dividing it into smaller portions allows it to cool more quickly.

Why should you avoid using the same utensils for raw and cooked food?

Raw foods, particularly meat and fish, may contain viruses, pathogenic bacteria and parasites. When preparing these foods, these organisms can be spread onto work surfaces, knives or chopping boards.
If these same utensils are then used for ready-to-eat foods, such as washed vegetables or cooked food, bacteria can be transferred without being eliminated by further cooking. This is known as cross-contamination.

• To minimise this risk, it is best to have one chopping board reserved for raw meat and fish and another for cooked food and clean vegetables, or at the very least, to clean the board and utensils thoroughly between each step.
• Similarly, dishes and utensils used to carry or handle raw meat or fish, particularly during barbecues, must under no circumstances be reused to carry or handle cooked food.

Why should certain groups of people avoid raw or undercooked food?

Cooking plays a vital role in food safety as it destroys the majority of pathogenic bacteria and viruses. However, if food is not cooked thoroughly, certain microorganisms may survive.

In the most vulnerable groups, such as young children, pregnant women, the elderly or those with weakened immune systems, these microorganisms can cause more serious forms of illness. This is particularly the case with Listeria monocytogenes, Salmonella and certain strains of Escherichia coli.

• It is therefore recommended that people in these groups consume animal-based foods – such as meat, eggs and fish – thoroughly cooked, and that they avoid eating raw-milk cheeses to ensure that any pathogens have been eliminated.