Dirtiest Places and Spots in Your Home Kitchen
The kitchen in some homes may be the heart of the home, which is often the why it’s the dirtiest place in a home. There’s the obvious mess—like unwashed dishes, a sticky floor or a crusty oven. Hidden germs like Salmonella, Listeria, E. coli, plus mold and yeast and so on are lurking in your kitchen and have the potential to make you and your family very sick if you don’t know where to look and clean.
According to a study by the NSF, more than 75 percent of dish sponges and rags have some sort of coliform bacteria–a family of bacteria that includes Salmonella and E. coli and is an indicator of potential fecal contamination; this is why we must make dedicated efforts to keep all spots in the kitchen clean. Below are some of the dirtiest places and spots in the kitchen.
1. Kitchen Sponges and Dish Clothes.
In an effort to effectively manage waste and reduce the toxic impact on the environment as discussed in this article, many homes use cellulose sponges, sink scrubbing brushes, and fabric dishtowels. Unfortunately, according to a study by the NSF, at least 75 percent of these items harbor coliform bacteria (Salmonella or E.coli).
If you use these products, washing them in hot water after usage – after each meal preparation or cleaning session. Sink and vegetable scrubbing brushes can be placed in the dishwasher for thorough cleaning after each use. Microwaving your sponges and dishcloths on high for about 30 seconds will kill most bacteria.
2. Kitchen Sink.
Even though there is plenty of water running through your kitchen sink, as a result of the food there are likely microbes lurking on the surface, especially in the crevices where the sink joins the counter, around the drain and garbage disposal stoppers.
According to the National Sanitation Foundation International (NSF), 45% of all home sinks tested had E. coli or some type of coliform bacteria.
disinfecting the sink with a kitchen cleaner and just to be safe, don’t apply the 10-second rule when you drop food in the sink.
3. Knobs, Handles and Touch Pads.
Every appliance, for instance, pots, pans, oven, cabinets, drawers and doors, in your kitchen has some type of control panel or handle that’s touched each time it’s used. All of those knobs, buttons, or touchpads are used after raw food is prepared or before hands are washed, leaving body soil and bacteria like Salmonella, Listeria, E. coli, plus mold and yeast. All of these organisms can cause digestive upset and even make you and your family very sick.
Kitchen cabinet pulls, appliance handles, and control panels should be cleaned after food preparation or daily, using a disinfectant wipe or spray-on disinfectant cleaner and clean cloth or paper towel
4. Refrigerator and It’s Inner Compartments.
Dark moist environments tend to breed germs, even in the refrigerator. Some raw foods like meat, chicken, and dairy products often leak in the refrigerator. Vegetables, fruits and food particles often remain in compartments in the refrigerator. Accumulation of these leakages and particles over an extended period of time in the drawers and along the edges of shelves can breed germs and other unhealthy organisms. Using refrigerator with several compartment can help reduce this risk. check them out here
To effectively clean the compartment, first remove the drawer from the refrigerator if possible, then washing the bin using a clean sponge or soft cloth and a mild detergent mixed with warm water. Rinse with tap water and wipe dry with a paper towel. To help control odors, use warm water mixed with a baking soda solution (about 1-2 tablespoons of baking soda to 1 quart of water). Rinse and wipe dry.
5. Cutting Boards.
Cutting boards, especially wooden boards, can harbor bacteria and other harmful micro-organism in the tiny nooks and crannies, board edges that appear after even a single-use. It is important to have at least two separate cutting boards: one for fruits and vegetables and one for meats. This will reduce cross-contamination during meal preparation. We can purchase different cutting boards here.
Wash each one in hot soapy water and dry with a paper towel since bacteria thrive in moist environments. Do not leave the boards to drip dry because bacteria love a warm, moist environment
6. Blenders, Coffee Makers and other Kitchen Appliances.
To clean properly, completely disassemble the blender, removing the jar, lid, plus the blade and gasket at the bottom and place them all in the dishwasher after each use. If the pieces are not dishwasher safe, hand them thoroughly in hot soapy water, then rinse and dry before re-assembling. You can make use of kitchen appliance cleaner to clean kitchen appliances.
7. Water Dispenser.
Your Water dispenser hides germs all over it, not only in the spout and the hand/glass-press, but also throughout the unit itself. This is because it’s a moist environment and people are consistently touching it. Annually, you need to disassemble the entire unit and clean it per your manufacturer’s instructions. Weekly, you should take a clean, small brush (you can even use a brand new toothbrush), soak it white vinegar, and scrub the spout and opening around it. Once clean, open the spout to rinse it out, and wipe down the hand press, catch tray and area surrounding the dispenser with warm, soapy water. Dry thoroughly.
8. Food Storage Containers and Seals.
Food Containers that have not been cleaned thoroughly have high counts of yeast and mold which may make food spoil quickly.
9. Salt and Pepper Shakers.
One last dirty spot to consider, kitchen salt and pepper shakers. Did you use them while preparing food? Did you wash your hands before touching them, or simply grab and season?
Give them a careful wipe down with a disinfecting wipe after every meal preparation and a thorough cleaning every week.
Contact Residential and Commercial cleaning professionals like Rainbow Cleaning NY. Our deep cleaning services will ensure detailed and customized treatments that will leave no stone unturned.
