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TOP the dirtiest places in your kitchen

Faced with food poisoning, people shrug their shoulders in surprise. How so? After all, the products were fresh, and the food was cooked correctly. And only a few understand that the source of poisoning was their own kitchen, so clean and tidy. But this is only at first glance. In fact, there are many germs in this “sterile” room. So, in what places in the kitchen do dirt and pathogens accumulate?

Kitchen sink
It is in it that many harmful bacteria are found. In the sink, dishes are washed, so the remnants of food often fall into the sink. There they gradually rot. In addition, there are sponges nearby (they will be discussed below). This all creates optimal conditions for the propagation of pathogenic bacteria. When washing products, you can accidentally drop one of them directly into the sink. And if it is a fruit or a vegetable (not suggesting further heat treatment), then food poisoning is provided.

The danger is not only the sink, but also the faucet. Before washing dirty hands, be sure to touch its surface. But thoroughly wash with disinfectants forget.
What to do:

daily wash the sink with a detergent, disinfectant;
wash the tap thoroughly;
Do not thaw meat and fish directly in the sink;
Do not put vegetables, fruits in it;
regularly wash the edges of the sink adjacent to the countertop.
It is worth washing not only the sink, but also the faucet
Sponges and towels
In 2011, scientists conducted a study to identify the most polluted areas in the apartment. And this turned out to be not a bathroom, as one might suppose, but a kitchen. And you know what microbiologists consider in the kitchen to be the dirtiest place? Sponges for dishes. They revealed a high concentration of pathogenic bacteria.

Rags and hand towels can become a source of infection. Many harmful microorganisms settle on them.

What to do:

sponges are recommended to be changed regularly every two weeks;
towels and rags must be washed every 2-3 days;
instead of ordinary towels, it is better to use paper;
occasionally rags and towels need to be disinfected, you can boil.
Cutting board
Continuing to talk about places in the kitchen contaminated with germs, attention should be paid to chopping boards. After working on such surfaces, small cuts, cracks, microscopic lesions remain. Some of them are not even visible to the human eye. In these lesions, an optimal environment is created for the propagation of harmful microorganisms.

Of particular danger are boards, which are simultaneously used for cutting meat, fish and vegetables, fruits.

Each board should be for a specific range of products
What to do:

for meat, fish should be a separate board, which is never used for products that do not undergo heat treatment;
after use, the board must be washed thoroughly with detergent;
weekly it is necessary to disinfect it, carefully rubbing it with vinegar and leaving it in this form for 8-10 hours;
Preference should be given to hardwood boards (e.g. rubber wood or bamboo).
Boxes for fruits and vegetables
People often buy vegetables, fruits with a margin. This stock remains in the refrigerator in special drawers. Sometimes products can lie in them for a long time and manage to deteriorate. Mold, yeast, salmonella and listeria begin to appear. This is confirmed by a study conducted in 2013.

If fresh products are placed in such boxes, then spores and pathogenic microorganisms will surely fall on them.

What to do:

Do not buy products with a large margin;
store vegetables, fruits should always be separate from fish and meat;
wash the refrigerator regularly using a detergent;
Periodically, the boxes should be disinfected using a mixture of vinegar and soda.
Doors and handles
Continuing to talk about the dirtiest places in the kitchen, we take a close look at the dishwasher, cabinets, and the surface of the refrigerator. All of them are very polluted. When cooking or washing dishes, they are often touched with dirty hands. But they are washed quite rarely. Therefore, many harmful bacteria always live on handles or doors.

The facade of the kitchen must be cleaned with chemicals
What to do:

flush surfaces once a week with a disinfectant;
thoroughly clean the rubber seals in the refrigerator (it is in them that a lot of harmful bacteria gather).
Blenders, combines
This technique is often washed after use is not enough quality. This is especially true for rubber gaskets. Therefore, harmful microorganisms accumulate in them. They easily penetrate food during the subsequent use of a blender or combine and cause poisoning.

What to do:

after each use, it is necessary to thoroughly wash the details of the equipment using detergents;
periodically, parts of the blender or combine must be disinfected with a mixture of vinegar and soda;
All parts must be wiped dry and only then the equipment is collected and sent for storage.
Trays for devices and supports for knives

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