1. Using smartphones in the kitchen can be risky if not cleaned properly, as a study by SafeFood found that many people don’t wash their hands between handling raw ingredients and touching their devices.
2. Bacteria like salmonella and E. coli can easily spread if hands aren’t washed after handling raw ingredients, and these bacteria can live on smartphones for more than 24 hours.
3. Despite awareness of cross-contamination, many participants in the study considered devices to be the least likely source of cross-contamination, highlighting the challenge of translating knowledge into behavior and the need for proper cleaning practices.
Smart Devices in the Kitchen: A Potential Risk for Cross-Contamination
Our smartphones have become an essential part of our daily lives and often accompany us wherever we go, including the bathroom and the kitchen. While the hygiene risks of bringing your smartphone into the bathroom are well-known, the dangers of having it in your kitchen are less recognized.
However, using your smartphone while handling raw ingredients can be more hazardous than you might think. It’s something home cooks might do without thinking as they look up a new recipe or take notes on their phone.
A new study by SafeFood, a food safety watchdog based in Ireland, found that an alarming number of people don’t wash their hands between handling raw ingredients and touching their devices. Researchers revealed that a third (33%) of home cooks did not wash their hands after touching raw chicken, and this figure jumps to 75% when it comes to handling eggs.
SafeFood warned that bacteria such as salmonella and E. coli, which are known for causing food poisoning, can easily spread if home cooks don’t wash their hands after handling raw ingredients. The organization added that these bacteria can live on smartphones and other devices for more than 24 hours.
The study also found that many people do not think their smart devices are a risk for cross-contamination in the kitchen. Despite showing good awareness of cross-contamination and appropriate food safety practices in the kitchen, participants considered using devices in the kitchen as “the least likely source of cross-contamination.” This suggests that awareness and knowledge do not always translate into actual behaviors. The low perceived risk of food poisoning in the home creates behavioral challenges where safety practices in meal preparation are not a priority.
Almost one in five participants continued preparing food immediately after touching their device, while one in three washed their hands with soap after using their device while handling food. Only 10% of participants said they clean their devices daily, indicating that people are aware that devices are a source of bacteria, but many do not engage in appropriate cleaning.
The study also found differences in how people handle food and devices according to age and gender. Older participants were more likely to wash their hands with soap immediately after handling raw meat and use devices less while preparing or cooking food. They were also more likely to have higher food safety knowledge and a higher level of awareness of “device-borne bacteria.” Women were more likely than men to wash their hands with soap while preparing and cooking food. While women were also more likely to use their devices while cooking or preparing food, they were more likely to use an antibacterial wipe to clean their device compared to male participants.
In conclusion, it is important to understand the potential risks of using smart devices in the kitchen and take appropriate measures to minimize the risk of cross-contamination and food poisoning. Washing hands before and after cooking, along with regular cleaning of devices, can help maintain food safety in the kitchen.
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