According to a recent study appeared in the Journal of Applied MicroBiology, using disinfectant hand wipes after preparing poultry can dispose of possibilities of nourishment harming caused by unsafe bacteria.
As study says, consumers can lessen the danger of campylobacter food poisoning by a decent 99.2 percent by using disinfectant wipes in the kitchen.
As understood the study further deeply, raw poultry purchased from the market may be polluted with Campylobacter.
Even though cooking the meat thoroughly, until the juices run clear, will destroy the bacteria, there is still a risk that bacteria left behind in the preparation territory could cause illness.
The researchers used antibacterial wipes on typical counter top materials to check whether they lessen the danger of the cook and their family or visitors ingesting harmful bacteria.
The outcome was a diminishment in the yearly danger of Campylobacter jejuni infection of up to 99.2 percent.
