from Journal of Food Protection
Most cooks are aware of the potential for cross contamination of kitchen surfaces during food preparation. However, Rutgers University researchers observed an unlikely culprit for spreading contamination-related illness—spice containers. The findings are reported in the Journal of Food Protection after monitoring nearly four hundred people cooking raw ground turkey in a variety of kitchens. The researchers noted that spice containers can become easily cross-contaminated by harmful bacteria. So, they say, in addition to careful cleaning of obvious surfaces like cutting boards, utensils, garbage can lids and refrigerator handles, any spice container used in the food preparation needs careful cleaning, too.