Related: 10 Rules for a Healthy Kitchen
Kitchen threat #1: Your kitchen sponge. When participants in a
study from NSF International (an independent public health organization)
swabbed various items in their houses, the kitchen sponge was by far
the germiest. In fact, it harbored 150 times more bacteria, mold and
yeast than a toothbrush holder. "You pick up bacteria when cleaning, but
because you rarely disinfect that sponge between uses, germs multiply,"
says Rob Donofrio, M.S., Ph.D., NSF's director of microbiology. While
the majority of germs they found won't make you sick some, such as
Salmonella and E. coli, can cause serious illness. The best way to
de-germ your sponge: microwave a wet sponge for two minutes daily and
replace it every two weeks.
Must-Read: 7 More Unexpected Uses for Your Microwave
Kitchen threat #2: Your fridge. Cold temperatures slow the growth of bacteria, so it's important to make sure that your refrigerator doesn't rise above 40°F. Reduce your risk of foodborne illness by keeping tabs on your fridge temp with a thermometer. You can buy a "refrigerator/freezer thermometer" at appliance stores, home centers (e.g., Home Depot) and online kitchen stores.
Kitchen threat #3: Cutting boards. Bacteria from uncooked meat,
poultry and fish can contaminate cooked foods and fresh produce. An
important way to reduce this risk is to use separate cutting boards for
raw meat/poultry/fish and produce/cooked foods.
Related: 9 Products for a Healthier Kitchen
Kitchen threat #4: Uncooked eggs. If you enjoy eating eggs with
runny yolks or snitching a bit of raw batter when you're making
cookies, you're not alone. But the USDA recommends avoiding raw or
undercooked eggs (especially for young children and the elderly) because
of the possibility of foodborne illness, like Salmonella. If you can't
keep your hands (or your kids' hands) out of the cookie batter or you're
working with a recipe that calls for raw or undercooked eggs, consider
pasteurized-in-the-shell eggs. They're no different than regular eggs
except they've been heat-treated to kill any harmful bacteria-making
them safe to consume raw or partially cooked. Look for them in large
supermarkets near other in-the-carton eggs.
Don't Miss: 5 Common Foodborne Bacteria You Want to Avoid
Kitchen threat #5: Recalled items. You should discard any food that's been recalled because it's associated with the outbreak of a foodborne illness. But according to a survey conducted by Rutgers University, only about 60 percent of Americans search their homes for foods that have been recalled because of contamination. Whenever there's a food recall, check products stored at home to make sure they are safe. For more information on food recalls, visit www.recalls.gov.
Related: How to Keep Your Food Pure From Everyday Toxins
What do you do to keep your kitchen and your food safe?
Nicci Micco is Content Director, Custom Publishing & Licensing for EatingWell and co-author of EatingWell 500-Calorie Dinners. She has a master's degree in nutrition and food sciences, with a focus in weight management.
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