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How should I wash up after cooking with raw chicken?

(36 Posts)
HomeIsWhereTheHeartIs Sun 11-May-14 19:39:34

I usually use a mixture of bleach and washing up liquid, and then throw away the sponge scourer afterwards. Is this ok? I grew up in a vegetarian home with a dishwasher so no experience to draw on!

YouAreTheCentreOfYourOwnUniver Sun 11-May-14 21:22:35

Mewling, I can't link you to the source of my evidence, it is a specific training programme for the food industry sector and it would out me as it is specific to the company I work for (company logo etc). It is CIEH certified though and states 70 for min 2 min as heat method of killing non spore bacteria.

I do know though that MY hot water is not 70 therefore MY logic is that is not sufficient heat to kill bacteria.

Can you link me to your evidence that hot soapy water kills bacteria? (Genuinely interested!)

MewlingQuim Mon 12-May-14 19:09:42

Yes it is for killing bacteria in cooked food. Temperatures above 70 degrees are not necessary for cleaning.

Detergents emulsify lipids. That's is how soaps break down grease. Bacterial cell membranes are composed of lipids. Detergents disrupt bacterial cells.

That is how washing hands with soapy water kills bacteria. An effective technique used in both healthcare and food handling. Imagine washing your hands in 70 degree water shock

YouAreTheCentreOfYourOwnUniver Mon 12-May-14 19:55:35

Yes would not be fun!

I can see your point re detergents.

Is disruption of bacterial cells sufficient to destroy bacteria to the point not being a risk? In terms of washing my hands, process is- wash with detergent, rinse and the soapy water goes down the plug hole. Paper towel dry and then sanitise (in work! the "fear" hasnt quite got me at home yet, except with raw chicken grin ) With washing up the bacteria stay in the bowl, in the water, so would detergent have enough of an effect on the bacteria?

All food handling guidelines I have seen have included the obligatory 3 images of hands with bacteria, before washing (grim), after washing (better) after sanitiser (squeaky clean)

mawbroon Mon 12-May-14 20:14:02

I try not to use a chopping board when dealing with raw chicken.

If I am eg dicing breast to go into a dish, I hold the breast above the pan and snip with the scissors.

Then it's only my hands and the scissors that need washing.

Ah I see Shelldockley beat me to it!

Coffeeinthepark Mon 12-May-14 20:17:18

I am way out scienced here but what we always do is pour the best part of a kettle full of boiling water over knife and board before washing up. When you do that you can see the remnants info the chicken cook on the board

DinoSnores Mon 12-May-14 20:42:28

The CDC doesn't recommend anything other than soap and hot water to prevent Campylobacter.

Nocomet Mon 12-May-14 21:07:53

Board and knife go straight into the sink and get water kettle or draing something for the meal poured over them then in the dish washer.

Honestly you are not going to get food poisoning of a bit of chicken unless you get it on something that isn't going to be cooked and is going to be left in a warm place for a fair while.

Somepercentagenotcool Tue 13-May-14 18:36:35

mewling wow I did not know that about detergents and lipid cell membranes on bacteria blush I always wondered simply washing your hands with soap got rid of bacteria, even if the water wasn't super hot, and now thanks to the power of mumsnet, I know!

Somepercentagenotcool Tue 13-May-14 18:37:14

Wondered how

Fourarmsv2 Wed 14-May-14 06:58:02

"so glass or plastic are what we use."

Nooo. Never use glass as a chopping board. It wrecks your knives. OH is a materials scientist and tells me that glass is harder than steel. Glass chopping boards are a knife's enemy.

Thanks for that - will try and use plastic and keep glass for table protectors!

Fourarmsv2 Wed 14-May-14 06:58:42

Sorry - thanks Bunbaker

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