1. Home
2. Food Dehydrator Safety: Guide to Preventing Cross-Contamination

share!FacebookPinterestRedditXMessengerWhatsAppTumblr

Food Dehydrator Safety:
Guide to Preventing Cross-Contamination

by: Susan Gast / Author, Blogger at Beesville Books, Bored Boomers, and a Food Dehydrating Fanatic!

Think your dehydrator is automatically sanitizing your food? Think again. Even in the seemingly safe process of food dehydration, harmful bacteria can be sneakier than you'd expect.

While many believe that simply drying food eliminates all risks, my years of experience - and one memorable batch of teriyaki-flavored apple rings - taught me that preventing cross-contamination requires specific knowledge and practices.

In this guide, we'll explore the critical aspects of food dehydration safety, focusing on how to prevent cross-contamination when using your dehydrator for different foods like jerky, fruits, and vegetables.

You'll learn about proper equipment selection, essential cleaning protocols, and the science behind keeping your dried foods safe and delicious.

Understanding and Preventing Cross-Contamination in Food Dehydration

The Not-So-Simple Truth About Cross-Contamination

Think of cross-contamination as the ultimate party-crasher in your kitchen. It's when uninvited bacterial guests hop from one food to another through direct contact or indirect means - like using the same cutting board for your raw chicken jerky and then your mangoes.

And here's the kicker: while dehydrating does make life harder for bacteria (they're not fans of dry environments), it's not a guaranteed knockout punch.

I've seen plenty of well-meaning food preservers make the same assumption I once did - that the dehydration process is some kind of bacterial death ray that eliminates all risks.

The truth?

Proper handling before, during, and after drying is just as important as the drying itself.

The Cross-Contamination Hall of Fame
(or Should We Say Hall of Shame?)

Let's go through some of the most common ways cross-contamination occurs. Trust me, I've encountered most of these myself - sometimes in spectacularly memorable ways.

The Multi-Purpose Dehydrator Dilemma

Remember my teriyaki-flavored apple rings? That's just one example of what can happen when you use the same dehydrator for different foods without proper cleaning between batches.

Here's a fun fact that's not actually fun: meat proteins can linger in your dehydrator's nooks and crannies longer than you'd like.

The real kicker? These protein remnants aren't just a flavor issue - they can harbor bacteria that would love nothing more than to meet your next batch of dried pineapple.

And don't even get me started on what happens when you dry onions and then try to make fruit leathers. Unless you're aiming for onion-flavored fruit roll-ups (please don't), thorough cleaning between batches isn't just nice - it's necessary.

The Equipment Escapade

Your dehydrator's design plays a bigger role in food safety than you might think. Those budget-friendly models with heating elements at the bottom? They're like catch-basins for drips and drops from whatever you're drying.

I learned this the hard way when my bottom-heated dehydrator turned into a marinade collection system during a jerky-making session.

Here's what I've discovered works better:

• Top or back-mounted heating elements (everything flows away from them)
• Models with removable drip trays (catch trouble-making drips before they cause problems)
• Stainless steel trays vs. using plastic ones (plastic can develop micro-scratches that can host bacteria)

The Cutting Board Chronicles

Want to hear something scary? A cutting board used for raw meat can harbor bacteria for days if not properly sanitized.

Your best bet? Create a cutting board color-coding system:

• Red for raw meat (think: red meat = red board)
• Green for fruits and veggies (nature's color for nature's bounty)
• White for ready-to-eat foods (think: pure and clean)

Essential Hygiene Practices: Beyond Just Washing Your Hands

Everyone knows about washing hands, but proper hygiene in food dehydration goes way beyond that quick splash at the sink.

Let's break down what really matters when you're preparing food for dehydration.

Setting Up Your Workspace

Before you even think about slicing that first apple or marinating that first strip of beef, your prep area needs to be ready. I keep a dedicated dehydrating station in my kitchen with:

• A clean, sanitized countertop space
• Separate cutting boards for different food types
• Pre-labeled containers for marinades and spice mixes
• A supply of food-grade gloves within easy reach

Think of it as creating a mini commercial kitchen setup.

Having everything in its place prevents those "oops" moments when you're handling raw meat and suddenly need to grab something from across the kitchen.

The Pre-Treatment Protocol

Some foods need special treatment before dehydrating to prevent contamination and ensure safety. Here's a simple system:

For Fruits:

• An ascorbic acid dip prevents browning and adds an extra layer of protection
• Citric acid solutions work well for fruits like apples and pears
• Even a simple lemon juice bath can make a difference

For Vegetables:

• Steam blanching kills surface bacteria and brightens colors
• Water blanching works well for denser vegetables
• Some items, like onions and garlic, can skip pre-treatment

For Meats:

• Marinades should always be prepared and stored separately
• Use one container for raw meat marinades and another for finished products
• Never reuse marinades unless they've been fully boiled first to kill germs
  

Smart Equipment Choices: Investing in Food Safety

When I first started dehydrating, I thought any old dehydrator would do the job.

One slightly smoky incident and several batches of unevenly dried fruit later, I learned that choosing the right equipment makes all the difference.

Dehydrator Design: What Really Matters

The market is flooded with options, but here's what experienced food preservers look for:

Airflow Pattern:

• Vertical airflow models prevent flavor transfer between trays
• Horizontal flow units are excellent for even drying
• Box-style dehydrators with rear-mounted fans provide the most consistent results

Temperature Control:

• Digital controls offer precision you can't get with dial systems
• Look for units that maintain temperature within 5 degrees
• Built-in thermometers help verify actual drying temperatures

Materials and Construction:

• Stainless steel trays outlast plastic and are easier to sanitize
• BPA-free components are essential for food safety
• Removable mesh screens prevent food from sticking and simplify cleaning

The Bottom Tray Trick

One of the most useful tips I've discovered is placing a solid fruit leather tray at the bottom of your dehydrator.

It's like having an insurance policy against drips and spills. This simple addition:

• Catches marinades and fruit juices before they reach the heating element
• Makes cleanup significantly easier
• Prevents cross-contamination between batches
• Extends the life of your dehydrator

Maintenance: The Key to Longevity

A well-maintained dehydrator isn't just about making it last longer - it's about consistent, safe results. Here's my routine:

Daily Cleaning:

• Wash trays immediately after use with hot, soapy water
• Wipe down interior walls and fan housing
• Check and clean any filters or screens

Weekly Maintenance:

• Deep clean all components
• Inspect seals and gaskets
• Check temperature accuracy with an independent thermometer

Monthly Check-up:

• Test heating element performance
• Clean hard-to-reach areas like fan blades
• Examine trays for wear or damage

Keeping Your Dehydrating Practice Safe and Successful

The journey from basic food dehydration to safe, consistent results isn't complicated once you understand the fundamentals of preventing cross-contamination.

Whether you're making jerky one day and dried fruits the next, success comes down to proper equipment selection, thorough cleaning practices, and consistent attention to food safety basics.

Remember these key points:

• Choose equipment designed for easy cleaning and maintenance
• Establish clear cleaning protocols between different types of foods
• Pay attention to temperature requirements for drying different foods
• Never skip cleaning steps, even when in a hurry
• Invest in proper tools and separate them by food type

Most importantly, don't let concerns about cross-contamination discourage you from trying different types of dehydrated foods.

With proper precautions and practices, your dehydrator can safely handle everything from beef jerky to banana chips. Just remember that each successful batch starts with clean equipment and good safety habits.

Ready to take your food dehydration practice further? In our companion guide right here, we'll explore proper storage techniques, daily maintenance routines, and troubleshooting tips to ensure your dried foods remain safe and delicious for months to come.

Don't forget to get your free "Six Simple Steps" eBook where I share how to dehydrate food safely!

🥦 Dehydrating

READ MORE

🍲 Recipes

READ MORE

⁉️ FAQs

READ MORE

🦴 Doggie Dinners!

READ MORE

Before You Go...

If you like the content, please give me some love by clicking on the 🩷 in the lower right hand corner (on just about all my pages). This signals to me that you find it enjoyable and useful. Thank you so much!

Recent Articles

• 
• 
• 

1. Dry Veggies: Crispy Snacks That'll Make Your Taste Buds Dance

   Dec 20, 24 08:36 PM

   
   Discover how to dry veggies for delicious, crispy snacks. Our easy way to create healthy, flavorful treats at home.

   Read More

2. Learn Food Dehydrating at Home: Top Tips for Fruit, Vegetables, Meats

   Dec 20, 24 07:51 PM

   
   Learn Food Dehydrating at Home: Top Tips for Fruit, Vegetables, Meat, and More... plus Recipes!

   Read More

3. Dehydrate Eggs Safely: Secret to Long-Lasting Breakfast Staples

   Dec 17, 24 04:18 PM

   
   Learn how to dehydrate eggs safely for long-term storage. Preserve your eggs and enjoy nutritious meals anytime.

   Read More

CONNECT WITH ME

facebookpinterest

Hi, I'm Susan Gast and I've been making food preservation simple since 2010.

Let me show you how to keep your food pantry full, whatever the reason or season!

MORE ABOUT ME >

Sweet Susan's Sunshine

▶ 0:00 / 0:00

MUSIC created with AITUBO -
check it out!
READ how YOU can do it too, HERE.