Researchers at the University of Rutgers in the United States of America discovered that spice containers in the kitchen contain microorganisms like Salmonella that we cannot see. These containers, whose cleanliness we may disregard, are the next most likely to spread contamination after cooking utensils.
According to the British newspaper “Daily Mail,” the researchers found that nearly half of the spice containers were contaminated after being used in cooking. It is thought that this is because many people are more concerned with washing their dishes and utensils after cooking than they are with washing their spices.
These containers can easily be contaminated after a person touches chicken, turkey or any other food before using them.
Cutting panels, garbage can handles, and refrigerator handles are further contaminated surfaces.
According to the CDC and prevention centres, there are 1.35 million Salmonella infections in the US each year, resulting in 420 fatalities.
The researchers recruited 317 adults to prepare a turkey burger in identical portions in kitchens of varying sizes; some used a small space the size of an apartment, while others had a large kitchen to work with. The participants were not informed that their kitchens would later be tested for pollution, but it was done. The kitchens were then cleared to check for salmonella backup after the ground turkey used in the meal contained a substance that acts similarly to salmonella when contaminating an area.
Spice containers were the most polluted area; it was discovered that a salmonella-like substance was present in nearly half of these containers, or 48%, of them.
Only 20% of soap deliveries were determined to be tainted; no additional locations were affected.
Dr. Donald Shavener, a professor at the University of Rutgers who participated in the composition of the study, explained that many chefs at home may forget to wipe the containers after use.
In a statement, he said, “There is something more that you need to pay attention to when you attempt to be clean and healthy, and you must understand this during or after cooking the food. Examples of this include cutting panels, rubbish boxes, and refrigerator handles.
Salmonella is one of the most common diseases that are transmitted through foods that are often transmitted by bacterial infection by poultry, while each product of poultry does not carry bacteria, but it is sufficiently repeated that experts warn of the lack of ripeness of bird meat.
When cooked properly, the meat’s bacteria will be eliminated.
Your kitchen’s spice storage containers are infected with salmonella.
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