Controlling Bacteria in Kitchens


Recent reports stating a high profile chef has failed a routine inspection scoring just one out of five for kitchen hygiene shows how difficult it can be controlling bacteria in the kitchen.


Research on household kitchens has shown how regular disinfectant doesn’t do a good enough job to protect us from the bacteria which could be lurking. Of course, for bacteria and germs to get into the home, there has to be a carrier and research has shown that people, pets and food are the main carriers of germs into the home. However, once in, germs can get everywhere. In fact, here’s some facts which you may not have heard before which will make you reach for your cleaning brush.


Most people believe that the bathroom would hold the most germs in the house, however this is not the case. It has been proven that the kitchen sink is, in fact, one of the most contaminated parts of the house containing 100,000 times more germs than bathroom or toilet. This is concerning as most of the dishes you eat from are likely to have been washed in the kitchen sink.


Worse than that, the sponge you use to wash those dishes can contain thousands of bacteria per square inch. This includes dangerous illnesses like E. coli and salmonella. Sponges are very difficult to clean as they are a trap for germs, therefore it is recommended to replace sponges on a regular basis.


The chopping board is another hotbed of bacteria, containing around 200% more faecal bacteria on it than the average toilet seat. It is recommended by hygiene professionals that you use separate chopping boards for red meat, poultry, fish and vegetables to prevent the risk of cross contamination.


One of the biggest spreaders of germs in the home is ineffective hand washing. Studies have shown that hand washing can lower the transmission of diarrhoea and colds and by washing hands frequently throughout the day you can help to prevent the spread of germs. Key hand washing times are after using the toilet as well as before and after preparing food.


Around 40% of food poisoning cases happen in the home, according to a study conducted in Europe by the World Health Organization in 2003. There are lots of factors which can cause food poisoning in the home and many website offer advice on avoiding being caught out by food poisoning.


Bacteria can grow and divide every twenty minutes, which means that one single bacterium can multiply into more than eight million cells within just twenty four hours. With this in mind, it is vital that you spend time controlling bacteria effectively in kitchens.

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