Yasmina Kattou, edited by Juliette Moreau Alvarez 07:15, December 24, 2022
In the kitchen, and especially when you receive people during this Christmas Eve, there are a few precautions to take to avoid food poisoning which is numerous during the festive period.
ANSES warns of the risks at the end of the year: Laurent Laloux explains on Europe 1 how to avoid them.
From the morning of New Year's Eve, the French get to work.
But beware, the holidays do not prevent you from remaining cautious: large family meals can be signs of food poisoning.
Each year in France, a third of reported foodborne illnesses occur at home.
Foods that are poorly preserved, undercooked, or the transfer of contaminants between foods, can, for example, make us sick.
During this holiday season, Europe 1 gives you the few precautions to take, with Laurent Laloux, director of the food safety laboratory of the National Food Safety Agency (ANSES).
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Raw and cooked foods do not mix!
"When preparing food, what must be avoided is contact between raw food that we are going to cook and raw food that we are going to eat raw", explains the laboratory director.
Laurent Laloux, takes the example of a poultry, which we will cook, which can be contaminated by different types of bacteria, such as salmonella.
"If you put tomatoes on the same plate on which you put the chicken, you will contaminate the tomatoes with the bacteria of the chicken", he illustrates.
This contamination, which we call “cross”, can also be found “with kitchen utensils”, or on “a cutting board” on which we would have placed our raw chicken and then our tomatoes, with the same knife. , "without having cleaned them beforehand".
Having ""a vegetable board and a meat board is not bad.
Otherwise, they must be washed between two uses", recommends Laurent Laloux.
A few hours from Christmas, you can now get down to your cooking!