Pathogens are the order of the day in homes and restaurants. Unfortunately, some of them even represent very common hygiene errors and to which we do not give enough importance, but they can suppose a source of germs and cross contamination first order.
This is what the food technologist says Mario Sanchezalso a scientific popularizer, in his account Twitterwhere he puts one of the most common elements in our restaurants under the magnifying glass: bread.
We are not talking about a theoretically abolished practice such as that of reuse the bread that customers do not consume. Either by serving it again at another table or taking advantage of it to turn it into crumbs, breadcrumbs or reuse it in the kitchen, something that is absolutely prohibited.
❌ This is a marranada 🥖
One of the worst food safety mistakes made by bars and restaurantsđź«Ł pic.twitter.com/rFc6o2QlgR
— Mario Sánchez Rosagro (@SefiFood) January 11, 2023
In this case, the gesture that Sánchez criticizes from Twitter has more to do with the own container where we place the bread than with the bread itself. He points directly to the classic wicker baskets or bread baskets in which the sliced ​​bread is usually placed and which, in his words, is an authentic “marranada”.
It says it above all in those cases in which there is not even a minimal napkin that separates the bread from the basket itselfwhich could minimize possible contamination that, as he explains in the video, is difficult to avoid.
And it is due to the very composition of the wicker bread baskets, since it is a porous material which, in addition, due to its shape makes it more difficult to clean thoroughly, allowing crumbs and other dirt to accumulate there.
The material directly affects the way food is preserved and, in this case, the porosity of the wicker and the braiding make it extremely difficult to clean well or that, directly, it is not cleaned. If we add to this the fact that it is an object that is usually piled up anywhere and that, above all, is touched by many people, we increase the risk of pathogens roaming freely through it.
What Mario Sánchez suggests is, at least, put a paper napkin between the cut bread and the breadbox itself. Although it would be best to use non-porous and easy-to-clean containers such as a metal, ceramic or plastic bowl, which will always be more hygienic than the intricate braid of wicker.
Images | Image by peoplecreations on Freepik
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