6 Dirtiest places in the kitchen that you must touch every day
The things below you still use every day without knowing that they are extremely dirty. There are 6 Dirtiest places in the kitchen that you must touch every day! Let’s get started
The 1st Dirties Place in the kitchen – Sink
Although there is a lot of water flowing through the sink every day, this is still a hiding place for many bacteria, especially between the sink and the kitchen table, around the manhole and the garbage basket.
Sink is the hiding place for many bacteria
According to The Public Health and Safety Organization (NSF) of the US, 45% of the tested indoor sinks contained either E. coli or coli bacteria.
Kitchen sinks should be disinfected daily or right after cooking or washing dish. Do not ignore the faucet and the area around the sink as food debris splashes here whenever you wash dishes or food. Wash the sink again with hot soapy water, especially after handling meat and poultry.
Use a cleaning agent containing disinfectant ingredients or disposable disinfectant wipes. Handles, taps, and the kitchen counter area around the sink should also be thoroughly cleaned. Besides, the selection of standard depth sinks and the method of installing concealed sinks is also helping to limit standing water in the area around the sink.
Remember to disinfect the faucet and sink
In the kitchen, the dirtiest thing is the dishwashing sponge. The wet environment of the sponges is the ideal habitat for bacteria. There are about 10 million bacteria per square meter in sponge pads and about a million if its cloth rags. According to a study by The Public Health and Safety Organization (NSF), at least 75% of the number of these items contain Coliform bacteria. This is a common bacteria in domestic water. They can cause diarrhea and other dangerous complications. In a random study by Dr. Charles Gerba – microbiologist, University of Arizona professor showed that more than 15% of sponges contain Salmonella. Salmonella will directly attack the stomach causing abdominal pain, diarrhea, and vomiting. These bacteria can attach themselves to dishes, go through food to the body, causing illness. When we use a dirty cloth, we are cross infected with bacteria in the kitchen.
The dishwashing sponge is the dirtiest thing in the kitchen
To keep it clean, once we finish washing the dishes, the sponge must be washed thoroughly by hand or in a washing machine with detergent. Then hang it in a well-ventilated place to dry naturally.
The longer a dishcloth is used, the more bacteria there will be. If it is possible, after washing it, put it in the microwave for 1-2 minutes. This will reduce the moisture of the cloth and kill the live bacteria.
The dishwashing sponge contains a lot of bacteria
Do not use rags that are made of chemical or steel fibers because when washing, thin wires and chemical fibers are easy to peel off and stick to food. Once penetrated into the body, these ingredients are difficult to digest, easily causing some intestinal diseases.
Do not use rags which are made of chemical or steel fibers
You should choose dishcloth with 100% wood fibers or natural fibers without any chemical composition. This type of dishcloth absorbs well, does not stick to the grease when washing and easily clean the stains on the dishes.
Kitchen towels are familiar items, used for many purposes such as: Wiping hands, cleaning chopsticks, lifting pots, or wiping tables. However, researchers find out that 49% of the number of towels in the kitchen contains a lot of bacteria.
Bacteria also reside on the kitchen towels
37% of the bacteria “living” on the kitchen towel is E.coli; 37% is Enterococcus – intestinal bacteria family and 14% is Staphylococcus aureus. The common feature of these kitchen towels is that the housewives have been using them for one month without washing. And the more people and small children in the family, the more bacteria on towels.
Towels in the kitchen contains a lot of bacteria
Many families still have the habit of using a single cutting board for all cooking steps. After chopping raw fish, they usually wash it briefly then use it to cut vegetables and even cooked food.
According to experts, this is extremely dangerous because raw foods such as fish and meat contain many bacteria and parasites. If a cutting board is used to cut both raw and cooked foods, these bacteria easily attach to food, which can cause poisoning and gastrointestinal diseases.
Knowing this, instead of buying 2 separate cutting boards, to save, many families use two faces of one cutting boards at the same time. One face is to cut raw food, another face is to cut cooked food. In fact, flat surfaces used for placing cutting boards such as kitchen shelves and floors are often sources of contamination. When the cutting board is put down, bacteria have also clung to the underside of it. Therefore, each family should have two cutting boards, one for raw food and one for cooked food.
One of the dirtiest places in the kitchen is the kitchen table. This is where all the cooking process takes place. During processing, this area cannot avoid being stained by raw food and splashed water from washing vegetables, fish, etc.
The bacteria found in these ingredients are also found on kitchen countertops. Some other areas such as the location of blender and coffee machine are also ideal places for Coliform bacteria, E. Coli if not cleaned regularly. Use disinfectant wipes or clean towels and disinfectant sprays to clean the countertops at least once daily or before preparing food. Do not use used sponges or washcloths as they may contain bacteria. Clean corners and under small appliances. Clean along the edges between the stove or refrigerator and countertop.
The knife box ranks the top 10 most pathogen-containing items in the home. Wooden knife boxes often contain yeast and mould – especially when you store a wet knife in the box.
Remove the knife and clean the knife box with soap and water, scrub its slits with a narrow brush or pipe cleaner. Then, soak the box or wipe the box with water mixed with half a spoon of bleach in 2 litres of water. Hang the box upside down to dry.
Most fruits and vegetables will stay fresh longer when they are not washed before being refrigerated. Bacteria and pesticides will remain even when vegetables are removed from the refrigerator. The same thing happens when you store raw meats in the fridge. Leaking liquid will cling to cabinets, shelves. This is the favorable condition for Coliform bacteria, yeasts, molds to multiply and grow.
Solution for this problem is cleaning drawers and shelves periodically with a mild detergent, hot or warm water, dry again with a clean towel. Take a few minutes to clean the dust off the top of the refrigerator, vacuuming the back and under it. Remove the vent cap to vacuum the power cord. You should also clean the handle of the refrigerator with specialized toilet paper because this is also the place where many bacteria you are frequently exposed to.
Bacteria invasion in the kitchen does not end there. Need to pay more attention to handles, buttons, dishwashing pads, and towels which bacteria visit most.