Cleaning: The Critical Points In The Kitchen You Have To Pay Attention To
Daily cleaning of kitchen is not such a big pleasure, right!? But, many studies have, so far, confirmed that we have to be disciplined if we want to avoid occurrence of harmful bacteria.
You should pay more attention and more often to CLEAN these several critical areas in your kitchen:
Kitchen sponges and cloths
Even 75 percent of kitchen cloths and sponges have dangerous bacteria such as salmonella and E. coli. You have to regularly change them, but you can also clean them in the microwave. Put the highest temperature and leave to cook for a half minute.
You might think that this is the cleanest spot in the kitchen since in the sinks is always something washed, but some studies have shown that nearly half of the respondents had some of coliform bacteria. Therefore, especially the sink should be cleaned thoroughly, after you have finished cooking and washing.
Different kinds of foods should be stored separately in refrigerator
Because of the fact that bacteria develop faster and easier in dark and humid places, it is vital how the foods are stored in the refrigerator. Vegetables should be kept in separate bags, not only to be piled, as due to moisture can develop mold, fungi or salmonella. Meat should also be wrapped, as a liquid not drip on other foods. When cleaning the refrigerator, be sure to remove all partitions and shelves and wash them in warm soapy water. Dry well before returning.
The research also has shown that even 18 percent of the cutting boards have a coliform bacteria due to poor washing. It is important to wash them in warm water after every use. It is also good to have separate boards for vegetables, bread or meat, to avoid contamination.
If you do not clean your household appliances completely, you risk the occurrence of salmonella, E. coli, mold and fungus. After each use of any kitchen supplies, it should be disassembled and thoroughly washed in warm water with detergent. Do not assemble it until all the parts are completely dry so as not to remain damp.
Often, here can be found bacteria E. coli, especially if you clean working surfaces by unwashed cloths and sponges. Smarter choices are disinfectants, after which you should wipe with paper towels.
Storage containers with lids
If you do not wash thoroughly, the lid can accumulate tiny remnants of food, that in the end leads to salmonella, mold and fungus. This will make, even, fresh food to spoil. The solution is, as with other equipment, in the details of washing and drying before using.
It is not enough just to wash off the can opener, because small food debris can develop mold, fungi or dangerous E. coli. Opener must be thoroughly washed under hot running water and suds.