A friend once got so sick after eating out at a local restaurant, she had to be hospitalized. The doctor told her it was salmonella—a type of bacteria that’s commonly found in food like poultry, eggs, and others. Turned out the kitchen staff hadn’t followed basic hygiene practices and had cut raw meat with the same knife and on the same board as they sliced her salad.
Then, cross-contamination happened. Cross-contamination is when bacteria and other microorganisms get accidentally transferred from one food to another. And it’s not just specific to restaurants; your home kitchen and home cooked meals are just as vulnerable. This is why kitchen hygiene is important for every home cook.
We use cooking knives to cut raw meat, slice and dice fruits and vegetables, and chop spices. I don’t know about you, but my chef’s knife is my most used cooking tool in the kitchen. This is why it’s so critical to sanitize your knife after every use to avoid cross-contamination.
In this post, we’re going to look at what kitchen hygiene rules you should follow to keep your knife clean and safe after cutting raw meat.