Posted: December 19th, 2011 - 6:24pm by Ben Chapman

Cross-contamination has been identified by WHO and CDC as a risk-factor that could lead to foodborne illness. Some folks, me included, have suggested that we don't know a whole lot about cross-contamination (mechanisms for transfer and how often they happen). In a study a couple of years ago, we video recorded handling practices in food service kitchens, and saw quite a bit of cross-contamination. 

And most of it was indirect - where equipment or utensils (like sinks and knives) was an intermediate that facilitated transfer.

The newest food safety infosheet, a graphical one-page food safety-related story directed at food businesses, demonstrates some of the consequences of indirect cross-contamination.

Food Safety Infosheet Highlights:
- 75 ill with salmonellosis after eating at the Tenth Hole Tea Rooms in Southsea (U.K.)
- Salmonella found in pre-cooked pasta and dishcloths, staff tested positive
- Don't wash raw meats. Salmonella and other bugs can be sprayed up to 3 feet away by washing.

Click here to download the sheet.