Avoid Cross-Contamination When Holiday Baking
‘Tis the season for baking Christmas cookies. Many families enjoy this treasured pastime during the holidays, but few consider the dangers lurking in their kitchens. Don’t let your holiday celebrations be ruined with a case of food poisoning. Follow these tips for baking safety shared by Jennipher Walters of Shape Magazine.
- Don’t eat raw cookie dough. While it’s tempting, raw dough can contain contaminants such as E. coli or salmonella. Even doughs without eggs or prepackaged versions can still harbor dangerous bacteria. Wait until it’s cooked to enjoy a bite.
- Always wash your hands, especially after handling eggs. To prevent cross contamination, wash your hands after handling meat products of any kind. Use warm water and soap to scrub them for at least 20 seconds.
- Keep countertops clean. Before rolling out dough on the kitchen counter, spray them down with a sanitizing spray and rinse off. A homemade version of one teaspoon bleach to a quart of water will do the trick.
- Keep perishable ingredients in the fridge until you need them. Resist the urge to set out eggs, milk and other perishable items on the counter while baking. Leave these items in the refrigerator as long as possible.
- Wash everything well. Avoid cross-contamination by carefully washing utensils, baking sheets, bowls after each use.
Just being more conscientious about your baking habits can help you take action to bake more safely and could help spare you or your guests a nasty tummy ache.
Source: Walters, Jennipher. “5 Tips to Stay Safe When Holiday Baking.” Shape Magazine. Retrieved Dec. 15, 2011, from http://www.shape.com/blogs/shape-your-life/5-tips-stay-safe-when-holiday-baking.