A knife plays a vital role in your food cutting. So you should properly clean it, nor you will suffer a bacterial infection or any diseases. But do you ever know when must knife be cleaned and sanitized?
Many factors affect the cleaning and sanitizing of your knife. One of the most important things is to know when the knife must be cleaned and sanitized. Here, we have discussed all the details of this topic.
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When must a knife be cleaned and sanitized?
The answer to this question depends on how long the knife has been used and what food was cut. If you’re using a kitchen blade at home or in your restaurant, there are some guidelines to avoid cross-contaminating other surfaces with harmful microorganisms.
For example, suppose you’re cutting raw meat or poultry with a serrated knife. In that case, it’s important that you sanitize the blade as soon as possible after use to prevent any bacteria from getting into your ready-to-eat food. Likewise, if a non-food item such as wood gets contaminated by raw meat juice, it also needs immediate cleaning before being touched again – especially if that item will be used for food preparation later down the line!
From both these examples, we can conclude that knives need regular cleaning throughout their lifespan, not just when they’ve become dirty enough for us humans’ eyesight!
Why do we sterilize the knife before use?
To prevent cross-contamination. To prevent infection. The main reason is to prevent contamination of food because if you clean it with water and air dry it, then bacteria will remain on the surface of the knife and can cause serious illness when ingested.
If there are bacteria in your kitchen, they are more likely to thrive when exposed to warm temperatures (like those produced by cooking), moisture (like what results from washing dishes), and nutrients (like leftover food particles).
Once these three factors have been satisfied, it does not take long for bacteria growth to increase rapidly—which means that your kitchen could soon be teeming with harmful microbes! This is why you need a sanitizer that kills 99% or more of germs found in homes, such as Salmonella enterica serotype Typhi (the main cause of typhoid fever) or Listeria monocytogenes (the bacterium responsible for listeriosis).
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Conclusion:
Cleaning the knife and sanitizing it is very important to prevent foodborne illness, but it should not be done after every use. You should only clean your knives when they are dirty or have just finished using them.