Your kitchen is a busy place where dirt and germs accumulate pretty quickly. Although you are hopefully cleaning your kitchen often, especially after prepping raw meat, there are so many areas of your kitchen that might not be cleaned as thoroughly or as often as they should be.
Here, we look at the most commonly overlooked areas of the kitchen that you should be disinfecting and cleaning more often.
Frequently Touched Surfaces
Your kitchen is filled with often-touched surfaces that you are likely not cleaning.
Cabinet handles, appliance knobs, touchpads, light switches, and more are all touched day in and day out by hands which are at higher risk of transferring dangerous bacteria that cause foodborne illnesses like salmonella, listeria, and E. coli.
Because you are handling raw food, all of these surfaces need to be wiped down with a disinfectant wipe daily.
The Sink and Faucet
The faucet is another frequently touched surface that is probably covered in all kinds of germs and bacteria. Your entire sink, surrounding counter, and faucet need to be washed daily.
In fact, 45% of home sinks test positive for E. coli or coliform bacteria. That calls for disinfecting cleaning solutions, whether it is disposable wipes or a spray cleaner with paper towels.
When you consider how much spray and splash there is from a sink possibly contaminated with bacteria, it just makes good sense to take the time to disinfect the sink, faucet, and surrounding area every day.
Sponges and Dishcloths
Although sponges and dishcloths reduce paper waste from paper towels, they are not intended to be used repeatedly without being washed. These items are even more likely to have coliform bacteria than the sink.
After using them, you should clean them thoroughly with an antibacterial dishwashing liquid and warm water, and then leave them to dry away from the sink, so they don’t get recontaminated before the next use.
If you also use items like scrubbing brushes, toss them in the dishwasher after you use them.
The Fridge
Wiping down the fridge handle is just the start of cleaning the fridge. Inside the fridge, there are all kinds of residue (both seen and unseen) that leave behind bacteria that can live in cold temperatures.
Most people don’t wash fruits and vegetables until they are used, which adds bacteria and pesticides into the mix of the dangerous substances lurking in your fridge.
There are also other products like raw meat, fish, and poultry, which all carry their own germs and bacteria. While it’s unrealistic to recommend washing the inside of your fridge daily, always clean up leaks that you notice immediately with an antibacterial wipe.
Also, you should pull out the drawers and clean them in antibacterial dishwashing liquid, and wipe down the shelves monthly.
Cutting Boards
Regardless of what your cutting boards are made of, they also harbour bacteria. They should be washed after every use to remove food debris and bacteria.
We recommend having two or three cutting boards, with one used for raw meat, fish, and poultry, one for fruits and vegetables, and another for bread. This helps avoid cross-contamination.
Boards should be washed with hot soapy water and then thoroughly dried to avoid bacteria growth. Another recommendation is to choose dishwasher-safe cutting boards so you can sanitize them after each use.
Small Appliances
All small appliances should be thoroughly washed after each use. They can also harbour bacteria that can make you sick. For example, that milk frother and espresso machine can have germs from milk products, as well as yeast and mould.
For more complicated appliances, take them apart at least once a week to get at every surface. Some parts are dishwasher-safe, so read the manufacturer’s care guide to get the best clean possible.
This includes appliances like can openers, mini-blenders, food processors, etc.
Reusable Grocery Bags
All kinds of debris, leaks, germs, and bacteria are left behind in your reusable grocery shopping bags.
They should be washed after each use to remove bacteria that can lead to contamination the next time you shop.
You should consider having designated shopping bags (especially for meat) to reduce the risk of cross-contamination. It’s also a good idea to keep cleaning supplies in a separate bag. If this seems like too much work, most shopping bags can be tossed in the laundry.
Countertops
You probably clean your countertops, but the question is, how well? You might have a safe habit of cleaning after each food preparation, but what about before? You never know what bacteria or germs have been left behind from things you toss on the counter like dirty dishes, mail, handbags, cell phones, lunch boxes, and more.
All of these things can carry germs and bacteria. Before you begin food preparation, wipe the area of the counter where you work with a disinfecting wipe, so you know you are working from a clean, germ-free surface.
Also, do a thorough cleaning of your entire counter once a week, including under your small appliances.
Move everything away so you don’t miss a spot. Don’t forget that questionable area between the stove and countertop and fridge and countertop. This is the perfect place for mould to grow and for germs and bacteria to fester.
Spice Shakers
You often use salt, pepper, and other spice shakers while you whip up a batch of your favourite foods. You don’t always wash your hands before you grab the shaker, exposing them to germs and bacteria.
Get into the habit of keeping the shakers you use out on the counter clean, and then disinfect them after your meal preparation is done.
This will reduce the spread of germs and bacteria from meal to meal. This is especially important for shakers not kept in the pantry or cupboard, as they are exposed to all kinds of splashes and spray daily.
As professional cleaners, Maid4Condos knows to hit all the right areas for a thorough kitchen cleaning to keep your kitchen germ-free. Click here for a free quote. You can also call us at 647-822-0601 or contact us online.
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