Microbiological food safety in home kitchens

GENERAL RECOMMENDATIONS F When grocery shopping it is advisable to leave last all foodstuffs that are stored in the fridge or freezer. Minimise tran- sportation time of such foods to the house (the use of an icebox is recommended), where they should be immediately stored at the appropriate temperature. F Avoid leaving perishable and cooked food for too long at temperatures between 5-60 °C, since these conditions are favourable for the multiplication of microorganisms. F Pregnant women, the elderly and persons with weakened immune system are advised to avoid consuming smoked fish and soft cheeses. These are high-risk food categories regarding the presence of Listeria monocytogenes that can lead to miscarriages and other diseases for the above population groups. Food preparation F Keep countertops clean (using soap) and free of irrelevant objects. F Keep pets away. F Use clean cutting boards of different colour for cutting raw meat/fish and ready-to-eat food (e.g. washed vegetables). F Never handle cooked food and salad with cutlery/ utensils previously used for raw food or unwashed vegetables. F Wash and/or change frequently the towels, sponges and the apron.