Article written by Leticia Deed. March 12, 2025
Every time you step into your kitchen, you make choices that affect your health. You might trust big brands to follow strict food safety protocols but are you doing enough at home to prevent contamination?
Foodborne illnesses don’t just come from factory mishaps or restaurant errors. In reality, your kitchen could be a breeding ground for bacteria, leading to risks many home cooks underestimate. From improper storage to cross-contamination, small mistakes can have big consequences.
That’s where expert guidance makes all the difference. Micaela Belén Calahorrano Moreno, a chemical engineer specializing in food safety and chemical sanitization, has spent years ensuring that large-scale food manufacturers meet the strictest international hygiene standards. Now, she’s bringing her expertise into your home, helping you implement the same professional-grade safety principles to protect your family.
Micaela stresses the importance of food safety, drawing from her experience in food production: “In a facility, even a small oversight can lead to contamination risks for thousands. At home, it’s no different. Improper food storage, cleaning, or handling can risk your family’s health. It only takes one mistake to introduce harmful bacteria or contaminants, which can have serious consequences, especially for vulnerable loved ones.”
Micaela is a renowned chemical engineer specializing in food safety, quality management, and regulatory compliance. A graduate of the Technical University of Manabí, she holds the Leader Diploma in Food Safety Management Systems from the Cataluña University Corporation.
This prestigious certification is based on the ISO 22000:2018 Standard and integrates Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) guidelines, reflecting her expertise in food safety management.
Micaela’s leadership, strategic insights, and ability to navigate complex issues make her an expert in her field, a key influencer, and a sought-after consultant in the global food safety and regulatory landscape.
Stefania Cevallos, a chemical engineer who studied alongside Micaela in college, highlights what sets her apart: “What impressed me most was her extraordinary ability to solve problems with creativity and determination. There is always a solution in her approach, and her perfectionism drives her to research and test until optimal results are achieved continually.”
Professor Joan Manuel Rodríguez Diaz, Ph.D., Technical University of Manabí, also speaks highly of Micaela: “She possesses solid knowledge in chemical engineering and an exceptional work ethic, making her a valuable asset in any professional environment.”
He adds: “Her experience in research and her ability to innovate can significantly contribute to the advancement of various industries in a cross-disciplinary manner. She always seeks new and effective solutions to her problems and never settles for mediocre results; she always aims for excellence in everything she does.”
Micaela’s persistence and commitment to excellence ensure that every formulation meets the highest standards. Her meticulous attention to detail and a deep passion for innovation make her a trusted and forward-thinking professional in the field.
Transform your kitchen into safe, professional standards with Micaela’s expert food safety strategies, which are practical, effective, and designed to bring you lasting peace of mind.
Your Fridge: A Hidden Breeding Ground for Bacteria
Micaela knows all too well the devastating impact of poor refrigeration practices on food safety. As a technical representative for controlled substances in the food industry, she’s seen how minor lapses in temperature can turn food into a breeding ground for harmful bacteria, especially in large-scale operations like tuna processing plants.
“When I worked with tuna processing plants, one of the biggest challenges was ensuring that refrigeration units were constantly monitored to prevent bacterial growth,” she explains.
“Even a slight temperature fluctuation could result in spoilage, leading to contamination that could ruin an entire batch. In those environments, it wasn’t just about keeping food cold. It was about keeping it safe from the invisible threats that thrive in the wrong conditions.”
This lesson doesn’t stop at large factories. It extends to the kitchen, where our home fridges may harbor more bacteria than we realize.
“Most people don’t realize that their fridge is a breeding ground for bacteria,” Micaela warns.
“The cold temperature is supposed to slow down bacterial growth, but if your fridge isn’t cleaned or organized properly, it’s easy for bacteria to thrive. You should disinfect your shelves weekly with a food-safe cleaner, not just wipe them with water!”
In food processing facilities, hygiene protocols require strict separation of raw meats, dairy, and vegetables to avoid cross-contamination. Micaela advises home cooks to do the same:
- Store raw meats on the bottom shelf in a sealed container to prevent drips from contaminating ready-to-eat foods.
- Keep dairy and eggs in the main compartment, not the door, to avoid temperature fluctuations.
- Wipe down spills immediately—even small residues can harbor harmful bacteria like Listeria.
By taking proactive steps to disinfect and organize, we can reduce the likelihood of contamination in our kitchens.
The Dirty Secret of Sponges and Why Not All Cleaning Products Are Safe for Your Kitchen
Micaela’s extensive experience in chemical formulation for cleaning products has made her an expert in safe and effective solutions and led her to uncover some surprising truths about kitchen cleanliness.
One of the biggest mistakes people make is using industrial-strength cleaners that leave harmful chemical residues: “In food production plants, even trace amounts of chemical residue can be hazardous,” she explains.
Commercial disinfectants containing ammonia, bleach, or corrosive agents at home can linger on surfaces, contaminating food and putting your health at risk.
Through her leadership at SKYQUIMIA since 2015, Micaela has been a driving force in the chemical products industry. She has played a crucial role in innovating and formulating cutting-edge cleaning products, ensuring rigorous quality control and seamless production oversight.
Her expertise extends to securing sanitary notifications for industrial and domestic cleaning solutions, efficiently managing the Ecuapass VUE system, and spearheading the development of environmental management plans and regulatory compliance reports.
Her golden rule is to always use certified, residue-free cleaning solutions designed specifically for food-contact surfaces. For a natural alternative, Micaela recommends simply applying vinegar with hot water.
However, another often-overlooked area in the kitchen is the humble sponge. Micaela shares that, in food factories, cleaning tools are carefully inspected and replaced often to avoid bacterial buildup: “We never reuse the same cloth or sponge for too long in industrial kitchens,” she says, “but at home, people use the same sponge for weeks or even months, not realizing it’s the dirtiest item in their kitchen.”
Studies in commercial food production have found that sponges can harbor more bacteria than a toilet seat, especially in moist environments. Her advice is straightforward:
- Replace kitchen sponges every two weeks.
- Sanitize them daily by immersing them in a disinfectant or wash them after each use with soap and hot water.
- Opt for microfiber cloths or dish brushes, which dry faster and are easier to keep clean.
She adds a crucial warning: “If you use a sponge to clean up raw meat juices, throw it away immediately. No amount of rinsing will make it safe again.”
By incorporating these simple yet effective practices, you can ensure your kitchen remains hygienic, free of harmful chemicals, and protected from harmful bacteria, making your food preparation space safer for everyone.
Mastering Food Safety: Essential Hygiene, Storage, and Handling Practices to Prevent Contamination at Home and in Food Facilities
As a food safety expert, Micaela has trained hundreds of workers in food production facilities, ensuring hygiene protocols are strictly followed.
Her professional career began with internships at renowned companies such as Eurofish S.A, where she gained hands-on experience in histamine and salt analysis, water quality testing, and microbiological analysis.
At Fabril S.A. she was responsible for ensuring quality control in food production environments, laying the groundwork for her expertise in food safety.
Dr. Qiansheng Huang, from the Chinese Academy of Sciences, highlights the impact of Micaela’s research, emphasizing: “The manuscript titled ‘Contaminants in the Cow’s Milk We Consume? Pasteurization and Other Technologies in the Elimination of Contaminants’ provides critical insights into the contaminants found in cow’s milk and their effects on human health.
It presents practical strategies for their elimination, ensuring safer consumption for the public. The topic is not only relevant but also crucial for global food security. This manuscript is undoubtedly worthy of publication.” His endorsement underscores the profound significance of Micaela’s work in advancing food safety and protecting public health.
Former colleague and Chemical Engineer Verónica Vinces, acknowledges Micaela’s value to US industries: “Citizens of the United States can benefit immensely from Micaela’s experience. As a highly qualified professional, she can assist companies in implementing robust quality, environmental, and safety management systems, ensuring compliance with international regulations while fostering continuous improvement across diverse industrial sectors.”
Micaela stresses that “one of the biggest risks in food safety is human error”, which is why proper hand washing is non-negotiable. At home, these same habits should be just as important:
- Scrub with soap for at least 20 seconds, especially after handling raw meat or eggs.
- Dry your hands with a clean or paper towel—shared kitchen towels can harbor bacteria.
- Wash hands when handling different food types to prevent cross-contamination.
When conducting safety audits, Micaela has seen how easily bacteria can spread from raw to ready-to-eat foods. She recalls an incident where “improper handling of raw and cooked fish caused a major safety hazard” in a seafood plant. At home, the same risks apply:
- Use separate cutting boards for raw meat and produce.
- Sanitize knives and utensils immediately after use.
- Never rinse raw chicken under the tap—this can spread bacteria onto nearby surfaces.
Micaela also emphasizes the importance of proper storage. “In food factories, proper storage and labeling systems are crucial to preventing spoilage,” she explains. At home, follow these practices:
- Store dairy products below 4°C (39°F) to slow bacterial growth.
- Use airtight containers for dry goods to prevent contamination.
- Don’t rely solely on expiration dates—inspect food for freshness.
“Just because something hasn’t expired doesn’t mean it’s still safe to eat,” Micaela warns.
She adds: “Trust your senses—if something smells or looks off, don’t risk it.”
Setting the Standard for a Sustainable Future
Food safety isn’t just a concern for restaurants or food factories—it’s something we all need to prioritize, starting in our kitchens.
“In industrial food production, we follow strict protocols to keep food safe,” says Micaela.
“Micaela has the talent, creativity, and skills that will drive the success of any organization,” says CPA Alcívar Wilson, praising her ability to blend scientific knowledge with practical solutions safeguarding public health seamlessly.
Attorney Pierina Bello Felli, Micaela’s legal advisor and specialist in Intellectual Property, reveals: “What I admire most about Micaela’s skills and abilities as a chemical engineering specialist is her exceptional ability to integrate advanced technical knowledge with a strategic and practical approach.”
Micaela asserts: “By adhering to fundamental principles such as proper cleaning, safe storage, and mindful food handling, you can effectively safeguard your family from preventable foodborne illnesses.”
She urges us to reflect on these crucial questions each time we enter our kitchens: “Is my fridge spotless and organized?”
Micaela adds: “Am I using fresh sponges and safe cleaning products? Am I diligently keeping raw and cooked foods separate? You must consider all these things when you are preparing food and cooking.”
When it comes to food safety, small changes make a huge difference. Every careful step you take at home could be the key to a healthier, safer future for your loved ones.
Micaela concludes: “The choices you make today will protect your loved ones tomorrow. Let your kitchen be a fortress of health because food safety starts with you.”