Good Lifestyle

With open flames, fat andsharp knivesIt is no longer secret that cooking can be one of the most dangerous rooms in your home. Not to mention the bacteria that hide in every corner and crannies and the risk ofCross contamination in unregulated cuisine.

Whether you just learn your way around the kitchen or you are an experienced professional, it's important to know the dangers in a kitchen that can put your health and safety at risk. By knowing the risks, you can take precautions to avoid any Mishaps. Knowledge is power, after all.

Get ready to take notes: Here are some of the most dangerous cookware and how to stay safe when you use them. And to make sure you take extra precautions, here is hereCommon food security errors you are probably doing every day.

The cutting panels are one of the best contaminated articles crossed from the kitchen. It is not uncommon for people to start preparing raw meat on a cutting board, only to forget and prepare vegetables or other foods on the same surface. Meredith Careters, the technical information specialist of the USDAFood security and inspection service (FSIS), remind you to wash (not only rinse) cutting boards with hot water and soapy after preparing each food product.

Many people give their counters a good erasure at the end of the night. But when you think of all the things you could place during grocery bags, lunch boxes, you will realize soonyou reintroduce the germs again and again. Make sure to clean the counters before the food preparation.

Cariment notes that utensils are another common element contaminated in the kitchen. If you use utensils to handle raw meat, make sure to wash or use new utensils, even if you plan to use them on the same meat after cooking.

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In a FSIS study, participants prepare foods in a test kitchen "48% of the contaminating time of spices used during the preparation of hamburgers". Make sure to clean your hands before reaching the spice cabinet and clean these containers if you get to forget it.

A sharp knife is dangerous if you do not know how to use it properly, but a terne knife is even more dangerous. You must apply more pressure for a dull knife to cut efficiently, but this increases the risk of slipping and cutting yourself. Keep your knives sharpened and learn the appropriate cutting techniques. And make sure you avoid one of theseways you just ruined your kitchen knives.

When you prepare for cooking, you could stack a plate or top plate with the foods you are considering grilling. "Never place cooked food on the same plate or the same cutting board that has previously held raw food," says Carothers.

The device handles are another germs focus and they must be cleaned regularly.

"Campylobacter and Salmonella, bacteria found in poultry products, have been demonstrated to survive on food contact surfaces up to four and 32 hours, respectively," says Carothers. "This means that these bacteria could always be present hours later and can continue to pose a risk of cross-contamination if the contaminated surfaces are not properly cleaned and disinfected at an appropriate time."

Your plastic storage containers may contain phthalates or a BPA,Both can cause dangerous chemicals to leaching in your food, especially if you add warm foods to these types of containers or if you are microwave from food in these containers. Check if your containers are free from these chemicals and consider exchanging in glass containers.

With so many recipes accessible online, it makes sense to keep your phone or your tablet at your fingertips in the kitchen. But our phones have10 times more germs than a toilet seat-So you probably should not check a recipe and plunge into food preparation.

Sometimes you are too tired to eliminate the sink at the end of the day. But dirty dishes can become a breeding ground for bacteria and germs can stay around hours after. FSI also found that in the test kitchen ", 76% of the participants did not attempt to clean and disinfect the sink immediately after washing or rinsing chicken. 96% failed to clean and to clean up the sink. " This resulted in the contamination of salads that were also prepared. Yikes.

Pot and pans not retraining Come useful when it's time to clean, but unfortunately, the PTFE coating that prevents the food from Paste "releases various gases and chemicals with light to severe toxicity" when heated, according to a study ofResearch on the science of the environment and pollution.

From the knife sink to the cutting board, the raw meat can contaminate just about everything in your kitchen and cause a disease of food origin, which, according to Carothers, affects 48 million people and causes 3,000 dead annually In the United States, you must also familiarize yourself withSafety internal temperatures for various foods, eggs and beef toLeftovers and pans.

Mandolins can make fast and easy preparatory food, but they are incredibly sharp and dangerous if you are not careful. Strito Nan, Executive Producer ofExcellent chef,RecountThe New York Times"I have to pay attention to the mandolin. It must be one of the most dangerous house tools. It will cut your hand in a heartbeat."

You may not think about that while you mix a potted pot of pasta, but the steam can burn you. Reaching a vigorously steam pot is incredibly dangerous. "Steam enters the pores of the skin on the lower skin layer, the dermis," said René Rossi, a researcher of the head of a study on steam burns bySwiss Federal Laboratories for Materials Science and Technology. "Only there is the steam condensed, thus releasing its thermal energy directly on the sensitive dermis and thus triggers second degree burns."

To kill germs and eliminate tough spilles and grease stains, kitchen cleaners are filled with powerful chemicals. Oven cleaners are particularly filled with toxins to remove built stains, but even dishwasher detergent can be harmful. It is best to use simple and natural cleaners when possible and make sure you keep the area well ventilated when using cleansers. So open these windows and leave air!

Aluminum pack dinners are popular to be quick to do and clean easily. But cook acidic foods, liketomato sauce or citrus, aluminum can be dangerous. Acidity can cause theAluminum in Lake in your mealAnd the excessive amounts of aluminum in the body could be linked to Alzheimer's disease and renal, although more studies needed to be made on the subject.

Grated cheese for a delicious,Homemade casseroop? It is easy to enter the area and grain, but it is not useless to accidentally grill the tips of your fingers!

Immersion mixtures are perfect for doingsoups andsaucesBut be sure to disconnect them and rest rather than leave them on the counter, where it can be easy to collide with your hands in sharp blades. In addition, start mixing warm foods slowly to prevent burning splashing.

The skewers are sharp and pointed, so be careful when you put food. Nothing makes us fear more than the thought of the hand hunting on accident!

Do not forget to wash these kitchen towels! A2015 studyDiscovered that cooking towels are a cause of cross-contamination in the kitchen. "Other researchers have found that Salmonella, bacteria were generally in raw meat products and poultry, grow on cloths stored during the night, even after being washed and rinsed in the sink," said the 'study.

Another danger with cooking napkins? Use them, when they are wet because the fortune pot holders will burn you almost instantly. Ouch!

Gas stoves are excellent for cooking temperature-sensitive items because you can quickly add or reduce heat. But be sure to turn off the burners after cooking. Keep cooking napkins away from the cooktop and regularly monitor gas leaks or carbon monoxide.

Your beloved pressure pressure cooker - especially more recent models like theSnap-In constructed with many advanced security features. But you should always follow your user manual to properly use the pressure tank and prevent explosions or burns. The lid must be properly and locked in position when cooking to prevent the pressure from the construction. Too much fill the stove is also a risk.

Bleach is a pure cleaner and a powerful disinfectant, but never mix with other cleaners, always vent your kitchen when cleaning with bleach and avoid contact with skin and eyes for Avoid burns and chemical irritations.

Most people knownot Place your hands in a trash can when it is turned on or might be lit. But if you drop something in the drain, try using clamps or another long device to recover it, even if you know that the layout is off and will not be lit.

A thermal shock could turn a hot casserole dish into a glass pan in a cup dressed in vaporous food food and harmful glass fragments. Always take care of not putting a cold glass dish in a hot oven, do not pour hot drinks into cold glasses and do not rinse a hot pan with cold water. These changes in temperature can break the glass.

The sponges are another kitchen pillar that can become a port for bacteria.A study inNature I found that sponges "represent the biggest tanks of active bacteria throughout the house" -even more than the toilets. The study also showed that even regularly clean the same sponge reduced bacteria up to 60%. Gross, no? Instead, exchange a cool sponge or an environmentally friendly alternative to the purchase and spread of sponges frequently, use rags that you can wash and dry in the laundry after each use.

Range hoods tend to collect grease. If you do not regularly remove the fat accumulation, it can ignite if it is hot; It is likely that its location is hot just above a hob.

The coat of potatoes or carrots is fast with a peeler of vegetables, but be careful not to cut you too quickly. Also, be careful when coating curved or irregular shape, like a squash, because the peeler can catch on the skin and jerk forward and cut off!

If you like wine and dine at home, you probably have an oyster knife in your kitchen. These knives are small and robust, specially designed to open a pesky oyster hull. This is safer than using a sharp kitchen knife, but you want to move slowly and carefully to avoid slipping and cutting your hand. It is also a smart idea to wear a protective glove, whose oysters are specifically done to avoid any mixture.

You may remember a recent Thanksgiving when many people were trying toFrying their turkeys. These stories were everywhere on the news, because several times, the oil became warm enough for combustion. But even deep counter fryers can be dangerous.

The USDA says, "The depth frying in hot oil can be extremely dangerous. The hot oil can burn people and start fires. If the food is not cooked at a safe temperature, it can cause an original disease food. " If you are deeply fry, keep the oil away from the flames and keep the water away from the oil to avoid fires and burns. Keep a fire outside at hand in case of emergency.

And to stay really on your game A, check theseSurprising Kitchen Security DOS & CARIES.