The kitchen is one of the most places in our house that is swarming with nasty germs. Therefore, we always consider cleaning the kitchen splash, the sink, the oven, the floor and all the items that we expect to cause troubles. But in fact, the items you’d least expect are really the most dangerous. So let’s take a closer look at those neglected bacterial breeding grounds and talk about 4 everyday kitchen objects that can also harbor germs.
1. Knife Blocks: Of course we wash the knives rigorously but the knife block itself can be the real danger. In order to clean it , you probably want to use some compressed air to blow out any wood residue and buildup, then turn the block upside down to shake out crumbs. Wash the block in hot soapy water and get in the slots with a small brush. To sanitize, soak the block in a mixture of one gallon of lukewarm tap water and 1 tablespoon of 5.25 percent household bleach. Let it sit for one minute, then rinse thoroughly with clean tap water and place upside down to dry. Avoid germ buildup by washing knives and letting them dry completely before you put them back in the block.
2. Can Opener: This handy tool is one of the most used tools in the kitchen, but after using it we always tend to toss it back the drawer without cleaning which is a big mistake. Can openers are exposed to food every time they open a can, and that food quickly turns rancid if not cleaned. Worse yet, the opener can contaminate other items in the drawer. So you should clean it very well and especially the area where the groove meets the can, and make sure you get rid of all food residue.
3. Spatula: If you don’t remove the rubber tip from your spatula to clean it, chances are food remnants exist, and that can lead to the growth of disease-causing germs. If your spatula is two pieces, separate the handle from the tip and clean both thoroughly.
4. Cutting Boards: Wooden cutting boards, in particular, can be a shelter for germs. That’s because they have extremely porous surfaces that serve as defensive fortresses for bacteria. Furthermore, many tend to store their cutting boards horizontally, which allows moisture to accumulate, seep into the wood, and further infect the board.
This is especially problematic if you use your cutting boards for slicing up raw meat. Salmonella, e. Coli, and other pathogens that live in raw poultry or pork are not to be trifled with.