The kitchen might be considered the heart of a home, which is frequently the reason it is also the dirtiest area within a home. There exists the evident disarray—such as utilized dishes, an adhesive floor, or a soiled oven.

But frequently, there exist areas and objects that are neglected, so consider whether there are additional locations you are forgetting to clean.

Reflect upon the areas and objects you might be utilizing daily during food preparation. What should be considered includes kitchen counters, handles, sinks, sponges, reusable water bottles, and additional items. They are frequently touched on a daily basis; therefore, it is essential to disinfect them either on a daily basis or several times each week in order to prevent the accumulation of bacteria and cross-contamination. Continue reading to discover what the most unsanitary areas are in your kitchen and the appropriate methods to clean them effectively.

Any Knobs, Handles, and Touch Pads

Every appliance in your kitchen has some type of control panel or handle that's touched each time it's used. It's important to remember to wash all those knobs, buttons, or touchpads weekly because they're often overlooked when we're giving our kitchens a deep clean.

Especially if you're touching it when you're cooking or handling raw food. Please ensure to clean kitchen cabinet pulls, appliance handles, and control panels utilizing a disinfectant wipe or spray-on disinfectant cleaner along with a clean cloth or paper towel.

Sink

Even though there is an ample flow of water through your kitchen sink, it is probable that microbes are present on the surface, particularly in the crevices where the sink meets the counter, around the drain, and the stoppers of the garbage disposal.

The kitchen sink should be disinfected after every meal preparation, washing dishes or at least once per day, and don't forget the handles and faucet and the counter areas near the sink. They capture all of the splashes when one rinses off contaminated foods. Utilize a sink cleaner that encompasses a disinfecting agent along with a clean towel or disposable disinfectant wipes.

Sponges, Brushes, and Dishcloths

In an attempt to lessen the reliance on paper towels and their effects on the environment, numerous households utilize cellulose sponges, scrubbing brushes for sinks, and cloth dish towels. Unfortunately, kitchen sponges and cleaning brushes harbor high bacterial levels if not properly washed and disinfected.

If one utilizes these products, they ought to be washed in hot water following each meal preparation or cleaning session. Sink and vegetable scrubbing brushes may be placed in the dishwasher for comprehensive cleaning following each use.

Refrigerator

We have previously addressed the potential hazards that may be present on refrigerator handles and touchpads; however, despite the cold temperatures, certain harmful bacteria can indeed proliferate within your refrigerator. Most fruits and vegetables will remain fresh for an extended period if they are not washed prior to storage.

Most fruits and vegetables will stay fresh longer if they are not washed before storing. Store them unwashed to avoid quick spoilage, but wash the drawers often to avoid future contamination because food residues or bacteria can be left behind.

To get rid of any kind of bacteria, yeast, and mold that can grow in the refrigerator, remove refrigerator drawers or shelves—if possible—monthly and wash the surfaces with mild detergent and hot or warm water. Dry with a clean cloth or paper towel. Wipe away any spills and disinfect the interior surfaces.

Take the extra steps to dust the top of the appliance, vacuum behind and underneath, and vacuum the coils by removing the vent cover.

Cutting Boards

Cutting boards, especially wooden boards, can harbor bacteria in the tiny nooks and crannies that appear after even a single use. Possess a minimum of two distinct cutting boards: one designated for fruits and vegetables and another for meats, in order to minimize cross-contamination.

Clean each board following every use with hot, sudsy water and rinse thoroughly with hot water. Dry completely and avoid allowing the boards to air dry. Select cutting boards that are suitable for placement in a dishwasher for comprehensive sanitation.

Some of the dirtiest places in the kitchen

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