Your kitchen knife may be a source of bacteria
MANILA -- Preparing any dish involves using a kitchen knife -- from cutting raw meats to vegetables and fruits.
However, knives are found to be one of the most common sources of cross-contamination in the kitchen.
Analyn Padero, a mother who likes to cook, has no idea about this. She uses one kitchen knife for all of her ingredients.
"Hinuhugasan ko lang po siya before or after maghiwa."
But Chef Janine Cruz warns this practice can cause germs to spread, specially if the same knife is used to slice raw and cooked food.
Salmonella is a common bacteria that results from the contamination.
Another item in the kitchen which may potentially cause germs to spread is the sponge.
Microbiologist Dr. Windell Rivera says salmonella can easily be transferred from the knife you use to other utensils through the sponge.
That's why, Rivera suggests using a liquid soap with an antibacterial agent to reduce the microbial load in a kitchen knife, thus decreasing the chances of cross-contamination.