Billion germs in your kitchen
YES, billion microorganisms! That’s not a typo. That’s how many unwanted and potentially dangerous bugs there are on average in almost any kitchen. So, it is not the bathroom that is the germiest in any home; it is the kitchen!
The germs are everywhere in the kitchen, from sink sponges countertops, cutting boards, kitchen utensils, refrigerators to sinks, towels, and even stove tops.
The cleaning sequence is obvious, even before learning about this scientific fact in the intro above: do the kitchen first before doing the bathroom. And of course, proper hygiene is observed by washings hands well, or by taking a shower, if desired, after cleaning the bathroom, especially the toilet bowl.
Significantly minimizing the bacteria in the kitchen, if not eliminating them, can be achieved with meticulous washing with soap and water. Using chemicals, like lysol or other kitchen toxic cleaning solutions sold in the market today, is not safe. Long term use of these household chemicals has been suspected to be hazardous to health, possibly linked to some metabolic illnesses and cancers afflicting people, including non-smokers.
A safer chemical alternative is Acetic Acid (regular, common vinegar), which could help minimize bacteria after the areas are washed with soap and water. Vinegar also dissolves some of the mineral deposits (from water) on pots and pans and sink, bath tubes and shower areas. One part vinegar and nine parts water (10 percent solution) is an effective mixture.
Sponges used for cleaning dishes are the items where the greatest number of bacteria are found, especially when they are stored wet in a dark place. A sunlit area is better for hygiene. They must also be washed thoroughly after each use. The washed sponges could then be “sterilized” some more by microwaving non-metal sponges in a microwaveable container with water for a couple of minutes once a week. They could also be soaked in vinegar solution for about 20 minutes every week, rinsed and dried. Sponges should be replaced at least once a month, or sooner depending on use. Wash cloths should be washed daily. Putting sponges in dish washer is not enough, that’s why vinegar soak is helpful.
Remember that when you use sponges or towels on the countertops, dishes or pots and pans, you could be merely transferring the germs from the sponges and towels to those items. Therefore, make sure that your hands, the sponges, and towels are clean before using them on washed utensils, etc.
This germ-transfer practice is obvious among those food handlers at restaurants, who are gloved but use their hands to touch countertops, tongs, their body parts, and then the bare food items, like sandwiches, etc. Unless these individuals are as conscious and aware that the clean gloves are strictly for touching the food items, like surgeons gloved hands are limited to touch the sterile (germ-free) operating drapes and body
organs, the food will be contaminated, in spite of the gloves, when improperly used. Also, if the same pair of gloves are used for more than a couple of hours, they too, like bare hands that are not washed within an hour, accumulate bacteria. Water is a super solvent and cleaner.
Counters, especially where the cutting boards are used, should be washed immediately after use, and vinegar solution may be sprayed over it and kept for about 60 seconds, and then wiped. Paper bills and coins, cellphones, keys, briefcases, mail, purses, remote controls, should not be placed on kitchen countertops because these items, especially money, have a lot of germs in them.
Cutting board for raw meats, including seafood and poultry, other produce and bread, could be cleaned, soaked in pure vinegar for about half an hour, and then washed with hot soapy water and rinsed.
Refrigeration, even freezing, does not kill bacteria. It merely slows down bacteria growth. When items are thawed, the bacteria come alive. Cooking food items with the least delay after thawing is the best way to prevent food poisoning from bacterial contamination. Opening and closing the refrigerator doors allow bacteria and mold to enter, so the inside of the refrigerator, the walls, racks and drawers should be washed once a month, using 10 percent vinegar/water solution. The door handles could be washed often.
Dropped food items and beverages litter the floor, on top of shoe or slipper prints, especially coming from the outdoor. Those with kids and pets also aggravate the dirt on the floor. About 90 percent of shoes have e-coli (bacteria from feces) in them. Taking shoes off (in mud rooms or foyer) before entering the living room, kitchen, etc., can reduce bacterial contamination at home.
Exophiala dermatitidis is black fungus that is commonly found around dishwasher wall and inside it and is resistant to heat and detergents. A paste made of vinegar and baking soda can be used to scrub the black fungus and two cups of pure vinegar may be poured into the bottom of the washer and then turned on for one cycle. This will kill the bacteria also.
Garbage disposer and the entire piping is full of germs, with decaying foods that grow bacteria. Use of a cup of pure vinegar (or bleach as a last resort) and left for an hour, at least once a week, will dramatically reduce the bacteria in the disposer.
Garbage cans must have lids and may be cleaned in the same manner as above. One helpful practice is to use a can liner (plastic garbage bag) and throwing this away at least once a week. Fish scales, bones, seafood, poultry residuals, and rejected food, should be placed in a smaller plastic bag before throwing it into this garbage can. This will minimize the bad odor and germs in the kitchen air.
Anywhere we touch in the kitchen or elsewhere in the house, as handles, doorknobs, banisters, are teeming with bacteria. These are areas which also need attention at least once a week, and more often if needed.
Using room deodorizers or any chemical floral spray only mask the smell and hides the dirt and bacteria count. Also, these chemicals in the air which we, especially children, inhale are dangerous to health, notably in the long run. Chemical exposure is always suspect when it comes to cancer formation. A practical way to know if the cleaning is sufficient is to look, feel, and smell the item or surface.
After dining, it is best do dental flossing and brushing, followed by gurgling with a mouthwash which kills bacteria. Our mouth is one part of the anatomy that is loaded with bacteria, and dental infection and gum disease can cause heart ailments also. One way to keep toothbrush clean is by rinsing it well after brushing, soaking it with a little mouth rinse for five minutes every so often, and keeping it dry. Microwaving it has been done, but that will damage it. Expensive toothbrush sanitizers are really not necessary. It is best to replace the toothbrush every three to four months, or when the bristles start to fray.
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