Wiping with Disinfectant can Elimiate Food Poisoning Risk by 99%: Study

To eliminate harmful bateria that can spoil the food and cause food poisoning, researcher are recommending washing hands and using disinfectant wipes before preparing chicken items or other food items in your kitchen.

It is helpful to use disinfectant wipes to avoid the risk of Campylobacter food poisoning by up to 99.2 percent, they said based on their study. Why only Campylobacter? Raw poultry products available in supermarkets are often contaminated with Campylobacter.

“The scary thing about Campylobacter is that you really do not need to ingest that many bacteria to get a nasty illness, so we have to wipe clean our kitchen surfaces and wash our hands after preparing poultry,” said Gerardo Lopez from the US University of Arizona.

Despite cooking the meat thoroughly, it may destroy most of the bacteria, but still there is a chance that bacteria left behind in some form that can cause illness and Campylobacter infections are common.

The common symptoms of food poisoning are vomiting and diarrhoea, which is very dangerous for young children, older people, and anyone with a less immune system.

Another word of caution from the researchers is that while washing poultry under the tap, care should be taken to prevent spread of the bacteria through splashing and spraying, suggests the new research.

Then, researchers suggests that cleaning up with a disinfectant wipe after unwrapping and/or preparing poultry meat could further protect people from infection.

“We found that it is not just the physical removal of bacteria by the wipe that helps – the antibacterial solution left behind on the counter surface continues to disinfect over the next few minutes,” Lopez said.

In their study, the researchers used antibacterial wipes on granite, laminate, and ceramic tile to see if they reduce the risk of the cook and whether those ingesting harmful bacteria. The results showed that there is a potential and considerable reduction in risk of infection.

The final results showed that the reduction in the annual risk of Campylobacter jejuni infection can be up to 99.2 percent, said the study published in the Journal of Applied Microbiology.

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