If your stove was wiped down with soap and water, and the food was open with no lid when it was in contact with the stove, there is a possibility of contamination. When you clean surfaces with soap and water, there might be residue or small particles left behind, and those could have come into contact with the open food.
Whether the food is safe to eat depends on several factors, including the type of food, the duration of contact, the cleanliness of the stove and cleaning process, and the temperature conditions in your kitchen.
To assess the safety of the food, consider the following points:
Type of food: Some foods are more prone to bacterial growth and spoilage than others. Perishable items like meat, dairy, eggs, and cooked foods are generally at higher risk of contamination and should be handled with more caution.
Duration of contact: If the food was only in contact with the cleaned stove for a short time and was not exposed for long periods, the risk of contamination may be lower.
Cleaning process: Ensure you used an appropriate cleaning agent, rinsed the stove thoroughly, and dried it properly to minimize the chances of soap residue being left behind.
Kitchen conditions: If your kitchen is warm and humid, bacteria can multiply more quickly, increasing the risk of food spoilage.
In any case, if you have doubts about the safety of the food, it is better to err on the side of caution and discard it to avoid the risk of foodborne illnesses. Consuming contaminated food can lead to food poisoning and other health issues.
To prevent such situations in the future:
- Always ensure your stove and kitchen surfaces are thoroughly cleaned and rinsed after using soap and water.
- Cover or store food properly to protect it from potential contamination.
- Practice good food hygiene, including washing hands before handling food and using separate cutting boards for raw and cooked items.
- Regularly inspect your kitchen appliances and surfaces for cleanliness and maintain good kitchen hygiene overall.
If you have concerns about food safety or foodborne illness, it is recommended to consult a healthcare professional or a food safety expert.