Germiest Spots in Your Kitchen You Must Clean Today
Have you ever found yourself thinking about which is the germiest section in your kitchen? Is it the sink, the chopping board, or even the refrigerator handle? You would be shocked to find that one of the most used spots is also considered a bacteria hotspot! Greasy surfaces or utensils that come in contact with normal hands are easy places for germs to set up their home which increases the chance of contamination.
But with the right knowledge of cleaning these troubled spots, you will be able to make your kitchen germ-free. So, let’s move on to the seven germ-infested places in the kitchen and how to kill those lurking bacteria, as per Bond Cleaning in Perth!
1. Washing Your Kitchen Sponges and Towels
Though it may seem innocent, the kitchen sponge is one of the filthiest things in your home. If anything possesses moisture and bits of food debris, it is a sponge breeding ground for terrible microorganisms like E. coli and Salmonella. According to various studies conducted in different countries, your kitchen sponge is even dirtier than a toilet seat!
You should replace your sponge every week or every two weeks. Microwaving it for one minute will clean it or soaking it in bleach. You could also replace it with reusable dishcloths washed after each use in hot water.
2. The Kitchen Sink
While most people are busy wiping down their countertops, hardly anyone gets to consider the kitchen sink. This has food residue, soap scum, and remnants of leftover food that all blend up creating a good environment for bacteria and mould to thrive on. The moisture gives hardly harmful microbes an easy multiplication.
To maintain a sink hygienic in use, scrub it daily with hot, soapy water and disinfect it at least once every week with a mixture of white vinegar and baking soda. Pay a little more attention to the drain and garbage disposal as bacterium tends to build up the most there. Prepare for deep cleanings, and don’t forget to clean your sink; otherwise, you may lose some of your bond amount at the end without a doubt.
3. Cutting Boards
One of the last places you would think to find germs is even: the cutting board. Cutting boards, particularly wooden ones, are notoriously germ habitats exposing people to dangerously harmful bacteria when they have separate ways of placing raw meat and then vegetables on the same surface. Deep cuts into the cutting board walls make places that are very hard to reach with implements.
The contamination can be avoided by having two separate cutting boards for cutting raw meat and the other for cutting vegetables (no swopping!). After every use, they need to be washed in hot water or soap and treated with a diluted bleach solution. Change the cutting boards when they get extremely worn or punctured.
4. Handles of the fridge
Fridges do come in handy as food preservers; however, they can be so easily turned into havens for bacteria and fungi. All that is needed are some spills and expired food on the shelves, and perhaps unwashed hands touching the fridge handle, to have the contamination complete. Most of all, though, it turns out that those parts of the fridge that go largely unnoticed are the vegetable and meat drawers.
Regular Bond Cleaning in Gold Coast of the handles and other most-touched areas of the refrigerator with wipes disinfecting at least once every day, and removal of expired items should be done regularly. The next cleaning is required to be done every two weeks to the shelves and drawers using warm and soapy water. Serious deep cleaning must include defrosting and cleaning the fridge properly.
5. Kitchen Towels
Kitchen towels, just like sponges, are used almost daily and harbour microorganisms. Every time something is wiped clean, the hands are dried, or a spillage is cleared up with the towel, there is a potential for spreading germs. When towels are wet, the bacteria and germs, multiplying themselves rapidly, find such a good environment.
In sanitizing kitchen towels, changing becomes a daily affair, washing in hot water, and neither can multi-task before drying. It does help having one hand towel for drying dishes and the second for drying countertops to prevent cross-contaminations from happening.
6. Coffee Machines & Small Appliances
These small kitchen appliances, coffee-makers, blenders and toasters, are often taken for granted regarding routine Bond Cleaning Sunshine Coast. Of all these small appliances, the coffee maker can develop mould or bacteria as it sits in the water reservoir and coffee pot if it is not cleaned frequently. Blenders and food processors can also harbour food particles in tiny crevices, which can turn into a breeding ground for bacteria.
So, to keep all these appliances clean, wash removable parts every time and often sanitise internal sections. Descaling coffee machines every fortnight with a solution of vinegar can reduce the chances of mould build-up and lead to a fresher brew.
7. Stove Knobs and Light Switches
Being high-touch, but observed mostly as areas of kitchen, stove knobs, light switches and areas are susceptible to being dangerous areas, where bacteria thrive, because of food from raw and touch made from unwashed hands. The presence of these areas rarely disinfection renders them hot spots germ multiplex.
Another essential step is to make it a habit to disinfect stove knobs, cabinet handles, and light switches once a week. While doing this, major duties might detach the knobs and soak them in hot soapy water to ensure further care. Scrub and clean.
Conclusion
At first glance, your kitchen seems to sparkle when you discover how clean. Suddenly germs start surfacing from the oddest of places. Time spent instead in places like sponges, sinks, and cutting boards would dramatically reduce hotspots where bacteria like to thrive and decrease overall hygiene levels in the kitchen. Cleaning, with good food handling and judicious sanitation, will keep the cooking space safe for you and your family.