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Kitchen Cutting Boards and Drug Resistant Bacteria: Decoding the Link

Kitchen Cutting Boards Contributing to Drug Resistant Bacteria?

Testing around 154 kitchen cutting boards from hospitals and 44 cutting boards from homes, a team of researchers recently found how they could actually be a breeding spot for many drug resistant bacteria. These cutting boards were tested after contact with beef, pork, veal or lamb, and around 6.5 percent hospital boards and 3.5 percent cutting boards used in homes were found to be positive with many strains of drug resistant bacteria including multidrug resistant e.coli.

The researchers also examined 20 gloves obtained cooks from the hospital and around half of the gloves were found to test positive for extended-spectrum beta-lactamases (ESBL-producing E. coli).

Drug Resistant Bacteria

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“The spread of multidrug-resistant bacteria has been associated with the hospital setting, but these findings suggest that transmission of drug-resistant E. coli occurs both in the hospital and households,” Dr. Andreas Widmer, author of the study, explained. “Our findings emphasize the importance of hand hygiene, not only after handling raw poultry, but also after contact with cutting boards used in poultry preparation.”

While poultry foods are known to be associated with a considerable risk of food poisoning, the researchers have also found spinach and other leafy greens to be one of the largest sources of the disease.

The research revealed how kitchen equipment and hands could easily become contaminated with ESBL-producing E. coli. “These findings emphasize hand hygiene not only after handling raw poultry but also after contact with cutting boards used for poultry preparation.”

Frequent washing and cleaning of cutting boards, especially while handling high risk foods such as green leafy vegetables and poultry is advised. The results from the study are now published in the journal Infection Control and Hospital Epidemiology.

Kitchen Cutting Boards Contributing to Drug Resistant Bacteria?

About Enozia Vakil

Enozia Vakil is an online entrepreneur, writer, editor and an avid reader. She has been associated with some of the best names in both online and print media, and holds a degree in Alternative Medicine.
  • mary

    After handling raw meats, I wash all with hot soapy water, rinse, then scrub down everything with bleach water, incuding the knife, cutting board, cutting area then lastly my hands are also dipped in the bleach water. I make certain to clean under my nails too. I rinse my hands well in clear water and leave all else to air dry. Bleach, when dried, turns to a harmless salt but it will kill all bacteria that contacts it.

    My husband used to tease me and make fun of my raw meat handling procedures, but not in the last few years after reading so much about resistant bacterias. No one ever gets food poison at my house. If I have handled spice bottles with hands that have been exposed to raw meat, such as when prepping meat for BBQ, smoking or oven cooking, they get bleach water washed too. I keep careful track of all that might contact raw meats, even floors can have something dropped on them. I bleach everything down that has had contact with meat or hands that have handled meat. The water faucets are often forgotten by many, but not by me. I bleach water the sinks and that flows down the disposer which cleans it too. Bleach is a wonderful sanitizer and it is very cheap. Just remember never mix it with anything, such as detergents, cleaning products or vinegars, as that can cause deadly clorine gas. 😉