Researchers commissioned by the U.S. Department of Agriculture’s Food Safety and Inspection Service recruited 371 people for a study investigating how various food items become contaminated in our kitchens. Crucially, these participants believed they were testing new recipes.
However, they were actually participating in a study on cross-contamination according to the latest scientific review by the Food Standards Agency. The study explained that cooking at safe temperatures along with personal hygiene are key factors in the spread of norovirus and hepatitis A infections and shigella.
Scientists found that cooking surfaces contained microorganisms just like knife handles, cutting boards, frying pans, and the handles of electrical utensils, along with the interior surface of sinks, dish cloths, sponges, faucet handles, soap dispensers, refrigerator handles, and trash can lids.
Surprisingly, contamination levels extended to "spice jars," which researchers considered an unexpected anomaly. The results indicated that spice jars were not only the most contaminated surfaces in the kitchen but were also the most heavily contaminated, surpassing trash can lids, knives, or even sinks.
The study concluded that consumers may not necessarily think to wipe or remove contamination from spice containers after cooking, as these are not typically targeted as high-risk areas for cross-contamination in consumer messages. It noted that if one were to handle a contaminated spice container and then accidentally put their finger in their mouth, it could lead to swallowing pathogens and subsequent illness.
The study emphasized the need to disinfect spice jars every time we touch raw meat, as pathogens are likely present, adhering to the principle of "always and forever wash your hands with soap and water."
