Using Disinfectant After Cutting Raw Meat Using Disinfectant After Cutting Raw Meat

Always disinfect your knives, cutting boards and counters after cutting raw meat to prevent a variety of illnesses. Raw meat, when cooked thoroughly, is safe. But the surfaces it touches along the way can remain perfect breeding grounds for things like E. coli, Salmonella and Campylobacter jejuni, Listeria and Staphylococcus aureus, which can cause serious illnesses or even death in some individuals. The juices and liquids from the meat can cross-contaminate knives, tables, counters and even your hands unless disinfected and/or washed with hot soapy water. Be careful not to cut raw meat then cut vegetables immediately afterward. Clean and disinfect your knives, cutting board and counters before cutting anything else after cutting raw meat.

Clean all your utensils and any surfaces you may have touched while cutting your meat. For a disinfectant, use a mixture of hot soapy water, white vinegar or a mixture of bleach and water to wipe down the cutting board, knives and counter-tops. When handling raw meat wash your hands before and after handling it. Don't put cooked meat back on a plate that held raw meat. For instance, when grilling burgers, don't return the cooked burgers to the same plate on which you had the raw patties.

 

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