Work & Life

Quick tips to safeguard your kitchen

Cleaning countertops with a disposable paper towel avoids cross contamination between surfaces.

With titles like Food Inc. and The Omnivore’s Dilemma becoming increasingly popular, more people than ever are getting educated about the healthiest, safest ways to prepare food. And the advice given often boils down to cooking at home.

But before you delve into the DIY culinary arts this holiday season, start with a clean kitchen and properly prepped foods. Otherwise your healthiest intentions could be undermined by a nasty virus or food poisoning.

“The same viruses and bacteria that cause colds, flu and food poisoning often thrive on the surfaces in your kitchen,” said Dr. Kijana Seferovic, an internal medicine physician at Swedish Covenant Hospital. “The topic of infection prevention needs to become part of all of our everyday actions including how we cook, clean and eat in our kitchens.”

She clarified that there is no reason to obsess over kitchen germs or live in fear, but just a few good habits and the proper tools can significantly reduce the spread of harmful germs and foodborne pathogens.

Try these cleaning tips from Dr. Seferovic to help you stay healthy and free to get creative in the kitchen.

Survey your surfaces
Countertops, door knobs, fridge handles and cutting boards are porous and in frequent contact with water, food particles and people’s hands, making them an ideal place for bacteria and viruses to thrive.

Always wipe down wet surfaces immediately after cooking. Clean with disinfecting cleanser daily, and once a week, scrub down with hot water and a commercial cleaner or a mix of baking soda and vinegar.

Beware of dirty sponges
Wiping your counter down with a sponge can make it shine, but that does not mean it is clean. The single “germiest” surface in most homes is a kitchen sponge or dishrag. The crevices in these items hold heat and water, making them a perfect home for bacteria. Using them repeatedly can spread bacteria and viruses from one surface to another, including your hands.

Clean countertops, tables, sinks and appliances with a disposable paper towel or single-use baby wipe to avoid cross contamination between surfaces. If you do use cloths or sponges, before and after use, wet and microwave for 30 seconds to kill the bacteria, and wash in the dishwasher or washing machine every few days. Use a single sponge for no longer than a week.

Keep a clean sink
Although it is tempting to relax after a great meal and leave the dishes in the sink overnight, it is worth the few minutes of work. Bacteria and mold spores growing on dirty dishes can easily spread to the sink walls and even fruits and vegetables when they are rinsed or drained.

Wash your dirty dishes before leftover food has time to dry (within two hours). Either rinse and place in the dishwasher, or hand wash and air-dry. To finish the job, let the soapy water drain, then use an old toothbrush to scrub away stains and food particles.

Wash those hands!
Thorough hand washing is never more important than when preparing food. Microorganisms live on nearly every surface on Earth, including our skin. Many are harmless, but others are not, and can easily pass from person to person by way of our hands.

Before and after handling food, use soap and hot water with a rubbing motion for 20 seconds to clean hands. Don't forget your nails, and then dry with a clean cloth or a paper towel. Repeat this process after touching raw meat, eggs, door handles, garbage bags and pets.

Clean your cutting board
Wood and plastic cutting boards are very useful and may appear easy to clean, but they also absorb stains and lots of bacteria, thanks to the many small surface cuts from your knives. There is much debate over if wood or plastic is better, but in either case, proper cleaning is a must.

Wipe down the board with hot, soapy water immediately after use. Rinse the board then lean it vertically to let it air dry. When buying a new cutting board, look for ones with a 1 inch channel routed around the edges to catches meat juices and keep them from running out onto the counter.

Take out the trash
Garbage typically stinks, and it is usually not just yesterday’s leftovers. When bacteria and mold start to grow, they release odor into the air. So if your trash smells, take it out!

Empty your garbage every day if possible, and clean out the can with sudsy water once a month. Use a hose or a utility sink to rinse. Once the can is dry, sprinkle some borax into the bottom of the garbage can to help deodorize and prevent bacteria build-up in the future. In a pinch, try baking soda.

Watch what you eat
Bacteria thrives on food, both raw and cooked. So remember to always wash your fresh fruits and veggies and keep them completely separate from raw meats. Also, be sure your refrigerator is set no higher than 40 degrees Fahrenheit and 10 degrees for freezers. If storing leftovers in plastic storage containers, eat them within a few days, and remember: When in doubt, throw it out!

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