Amid the rush to get the turkey in the oven, prep the cod, and finish the mayonnaise salad, holiday meal prep hides a danger that goes unnoticed: the mixing of raw and cooked foods, combined with poor hygiene, creates the perfect conditions for the proliferation of bacteria capable of causing everything from food poisoning to urinary tract infections.
It is precisely in this hectic routine that carelessness arises: the board used to cut raw chicken reappears when slicing salad, the sink is filled with spills from washing birds, and cold dishes wait too long at room temperature. Together, these habits pave the way for resistant bacteria capable of triggering infections that go far beyond just feeling uncomfortable after dinner.
“People are unconsciously adopting risky behaviors. Great caution is required when purchasing the whole animal, which is common today,” warns infectious disease specialist David Lewi of Einstein Israelita Hospital.
A basic precaution is this: you should not wash raw meat, whether beef, pork, fish and, especially, chicken. Microorganisms present in poultry are among the main causes of cross-contamination in the kitchen. This happens when, when washing chicken, for example, surfaces, utensils or other foods end up contaminated.
“Utensils used for raw meat, including the cutting board, should not be the same as those used to cut the prepared animal,” teaches Lewi. “And of course, everything needs to be stored at the right temperature and in tightly closed containers to ensure food safety.”
Pay attention to the symptoms
We shouldn’t normalize the idea that this is part of being sick during the holidays. As the period is marked by overeating, many people delay seeking treatment when they experience symptoms such as diarrhea, nausea, vomiting and abdominal pain.
“It is important to take into account that gastrointestinal infections are not always simple problems that resolve themselves, as many people minimize. They can require intense treatments, with several days of hospitalization, and even lead to death,” emphasizes the infectious disease specialist.
The risks of food preparation are not limited to gastrointestinal infections. Contamination can even result in an increase in cases of urinary infections, according to a study published in the journal mBio in October. The investigation details the link between handling poorly disinfected food and damage caused by infectious agents in the urinary tract.
According to a study, 18% of infections in this part of the body are caused by bacteria Escherichia coli present in foods.
Although E. coli is transmitted by the fecal-oral route, approximately 85% of UTI cases are the cause. The scenario may be even worse for women who live in areas lacking basic sanitation: According to the study, they are at a 60% higher risk of developing urinary tract infections due to contamination in the kitchen.
The authors point out that birds are the biggest contaminants, particularly turkey, whose bacteria was found in female urinary tracts during the study.
“There are two factors that may elucidate this relationship between E. coli and urinary tract infections. The first is the anatomical proximity that women have of the anus to the urinary canal, which facilitates the transmission of most infections. However, it is also women who prepare foods most culturally and, when they handle a contaminated ingredient, they can end up carrying these bacteria by touch to the urinary tract,” explains the Einstein doctor.
How to avoid infections?
Any food cooked at temperatures above 75°C already sees its bacteria eliminated, in particular E. coli. Except for raw preparations that must be kept in the refrigerator, such as mayonnaise salad, the sink is the biggest point of contamination.
Utensils used for meat should be different from those used to prepare vegetables. Additionally, anything that comes into contact with raw meat should be sterilized in boiling water before putting it back in the drawer. It is also worth storing vegetable preparations, such as mayonnaise, in the refrigerator before preparing meat and poultry, to avoid cross-contamination.
“Vegetables should also be cleaned and soaked in a disinfectant solution to avoid contamination,” advises David Lewi.
Even more caution should be used when slaughtering animals at home or using whole animals that have not been previously cleaned, as the process of extracting the viscera ends up spreading the bacteria. In this case, the ideal is to clean in another sink, different from the one that will come into contact with other foods.
And be careful! Washing the sink with just a washcloth and detergent after prep isn’t enough. “Many birds from factory farms have multi-drug resistant bacteria, so be more careful when cleaning workbenches, using bleach, disinfectants and, preferably, boiling water,” warns Lewi.
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