Many potential risks
The pathogens found in the kitchen started out as a take-away food: most commonly meat, fish, seafood, green vegetables. Meat is contaminated with many kinds of bacteria such as: samonella sp from chicken, duck meat, pork, seafood, typhoid. Clostridium perfrigens from cooked meats but not properly preserved: casseroles, grilled sausages.
Yersinia sp is found in undercooked pork, raw vegetables, seafood, fresh milk, causing necrotizing enterocolitis, high mortality.
Cryptosporidium sp is found in unpasteurized milk, contaminated food, and diarrhea. In addition, other bacteria found in animal fats such as: listeria, staphylococcus aureus, bacillus cereus and escherichia coli, most of the above bacteria cause symptoms of food poisoning from mild to very severe, can endanger cyberbullying.
Types of fungus available in food (from stunted vegetables) or in garbage bins, where there is extensive decomposition of food waste, is most commonly the fungus aspergillus sp, causing severe pneumonia. All these pathogens will contaminate the surface of the stove: the place where meat is fish, the cut surface used for cutting meat, the meat basket, the vegetable and the infection through the hands of the processor.
Kitchen utensils are directly contaminated by bacteria, such as door handles, fridge handles, handles, kettle kettles, food preparation tables. Once the contaminated meat is processed, all of the above surfaces are contaminated, so that it is passed directly to the person who is in direct contact with dirty hands. infecting the intestinal tract. Or infected surfaces spread the bacteria through other foods to the same place as the infested ones, or to the same in the fridge ... In the kitchen environment, the bacteria can increase Generate at room temperature and infect very quickly if the cook does not have sense of hygiene.