Cutting meat and veggies with the same knife should be avoided.
For maximum food safety and optimal hygiene in the kitchen, the same knife you use with raw meat, seafood, or poultry shouldn’t be used for veggies and other ready-to-eat foods.
What’s more, when prepping food, do it with one utensil and taste it with another.
Using a separate knife and cutting board with meat and others with veggies is pivotal since salmonella from raw meat can easily be transferred to other foods if we use the same tools.
Cross-contamination increases the risk of food poisoning in people who consume ill-prepared food.
Considering the risk of bacterial transfer between raw and pre-cooked food, make sure you have separate knives for separate foods!
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Of course, you can cut meat and vegetables with the same knife; however, the question which arises is whether this is the safe thing to do.
Namely, considering the risk of cross-contamination and foodborne illnesses, it’s best to have separate knives when working with various foods, like veggies and meat, especially raw.
Uncooked meat and food carry viruses and bacteria.
Thorough washing will remove them; however, if you leave cooked food in a place where there was raw food or unclean food, the germs will enter the cooked food.
Cooked food can’t be washed so this increases the risk of the germs entering the system of a person who eats it.
A similar situation happens if we use the same knife to cut raw meat and veggies. Unfortunately, food-borne infections happen to around 600 million people globally.
The good news is that cross-contamination, which causes food-borne diseases, can be prevented.
Cross-contamination is the transfer of certain microorganisms from one to another substance. Bacteria aren’t the only microorganisms associated with cross-contamination, but chemicals, toxins, and food allergies too.
For example, salmonella can lead to gastroenteritis, a common infection symptom. In serious cases, salmonella may even travel to the bones, blood, and even the fluid in the brain.
The immunity, age, and health of a person contribute to their likelihood of getting the infection. What’s more, the bacteria in their digestive system also influence if they’ll fall ill or not.
To reduce the overall risk of food poisoning, it’s essential to follow specific measures when prepping, storing, cooking, and transporting food.
And, using separate knives for raw meat and vegetables is another important safety factor.
According to the US Department of Agriculture’s Food Safety and Inspection Service, meat and veggies should be handled separately.
When you prep eggs, raw meat, seafood, and poultry with a knife, you should never use the same knife with veggies and other ready-to-eat foods.
By using different knives for prepping these foods (and also utensils) and tasting them, you lower the risk of cross-contamination.
For meat, poultry, and seafood preparation that’s fast and precise, steak knives are fantastic. Although most knives are able to cut these foods, a steak knife enables consistent cuts.
For veggies, a paring knife is great. This is a thin and short-bladed knife, ideal for mincing, dicing, peeling, etc. Its edge is smooth, precise, and sharp.
When working with food, it’s essential to maximize the safety and hygiene to ensure your health and that of your loved ones.
Below, check out some beneficial tips to achieve this:
- Use different knives and cutting boards for different foods to avert the risk of cross-contamination and foodborne illnesses
- Raw fruits and veggies should always be washed before consumption. The best option is to consume them cooked as they can also carry bacteria
- You may use the same cutting board to prep raw meat and then veggies and vice versa only if the board has been cleaned and sanitized between uses
- Cutting different foods using the same knife encourages cross-contamination. To prevent this, use different knives or clean and sanitize the knife between foods
- Nonporous cutting boards are best for raw meat and poultry, for example, plastic ones
- Cutting boards should be cleaned and disinfected after every use
- Having different cutting boards for meat and ready-to-eat foods is recommendable because the board, tools, and even your hands will be contaminated when they come into contact with raw meat
- Fish, poultry, produce, and eggs should be cut on different cutting boards
The meat and juices from raw meat contain different germs.
This is why cleaning the knives that you use with raw meat properly is pivotal. This reduces the risk of cross-contamination. Below, learn the most useful tips for clean knives:
- Wash knives after every use with hot water and dish soap
- Hallow-handled knives should be washed by hand
- Never pile handle knives into the sink or dishpan-wash them one by one and set them on the drying rack with the handles up
- To reduce the pitting of silver knives, avoid contact between silver and stainless steel in the dishwasher
- Worn-out blades shouldn’t be used if sharpening and other methods can’t restore them
Use Separate Knives When Possible
For all those who were curious if you can cut meat and vegetables with the same knife, we’ve explained why this is a practice you should avoid.
If we use a single knife while prepping different foods, like raw meat and ready-to-eat foods like veggies, without cleaning and disinfecting it in between, we’re increasing the risk of cross-contamination and foodborne illnesses.
This is why you should use separate knives when possible or clean them in between uses. By doing this, you’re maximizing food safety and ensuring your health and that of your loved ones!