Kitchen Confusion
You may guess that the bathroom is the dirtiest room in your house,
but the kitchen, in fact, beats out the bathroom in this downright dirty fight.
NSF International, an American product testing inspection and certification organization, conducted a “germiest places in
your home study” in 2011 to identify germ hotspots. NSF swabbed for coliform bacteria, a family of bacteria that includes E. coli
and salmonella, and according to the study results, more than 75 percent of coliform was found on dish sponges, 45 percent on the
kitchen sink, 38 percent on countertops and 18 percent on cutting boards. This compares to the bathroom where 27 percent of
coliform was identified on toothbrush holders and 9 percent on faucet handles. This just in: The analysis revealed that the areas
where food is prepped contain more bacteria and fecal contamination than any other place in the home — gross!
Sponge
YUCK: In an effort to reduce
the use of paper towels, many
people have switched to
sponges, scrubbing brushes
or dish towels. These porous
products harbor more
bacteria (including salmonella
and E. coli) than
anywhere else in a home.
THE FIX: Zap your wet
sponge in the microwave for
two minutes after each use
or let the dishwasher do the
dirty work.
Refrigerator
YUCK: Your fridge can be host
to bacteria in ice and water
dispensers, meat and veggie
drawers and door seals.
THE FIX: Remove produce,
deli meat and other products
from the bins and wash them
in warm, soapy water. Wipe
down the fridge with a
non-toxic disinfectant and
do a white vinegar flush of
the water dispenser.
Coffee Maker
YUCK: Water that lingers
behind in a warm, moist
environment creates a perfect
home for mold, bacteria,
yeast and more to grow.
THE FIX: Simply pour in
equal parts water and
vinegar and let it sit for about
thirty minutes. Then, turn
on the machine and let the
solution drip out. Follow
with a few cycles of water to
flush everything out.
Can Opener
YUCK: Whether handheld or
machine operated, salmonella,
E. coli, mold and yeast
can be left behind.
THE FIX: Clean it well by
tossing it in the dishwasher
or wash it with warm, soapy
water and let it air dry.
Cutting Board
YUCK: A hotbed for germs,
the nooks and crannies in
cutting boards can hold
bacteria from raw meat and
dirty produce.
THE FIX: Wash the board
after each use with hot
water, place it in the
dishwasher if you are able to
or, if it is a wooden board,
scrub the surface with baking
soda and coarse salt for a
deep clean.
Sink
YUCK: Everything but the
kitchen sink? No! Raw meat,
dirty dishes, cooking prep
remains and other ick factors
make this a spot for growing
bacteria.
THE FIX: Give it a good scrub
with baking soda, then apply
a white vinegar soak. Rinse it
out with water and repeat
weekly. Baking soda followed
by white vinegar is also a
great drain cleaner. �
RHODE ISLAND MONTHLY l MAY/JUNE 2020 67