THE kitchen is always the busiest room in the house, but it can also be the dirtiest, with more germs than a toilet seat.
Heat, humidity, food and people create the perfect environment for Salmonella, E. coli and Listeria.
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But getting rid of these bugs is easy with a simple cleaning schedule and good dietary practices, and today microbiologist Dr. Jonathan Hughes of the Sun on Sunday Health on how to keep the bugs away.
He says: "Kitchen countertops often harbor significantly more bacteria than bathroom surfaces, even toilet seats.
"This is especially true for surfaces that frequently come in contact with raw meat, such as cutting boards and kitchen sinks, if they are not cleaned regularly.
"And although bacteria are present, it's also a family home, not a slaughterhouse. Following a good cleaning schedule should be enough to control germs and reduce their numbers.
"There will always be some left over, but they are harmless to a healthy person with a strong immune system. But young, elderly and immunocompromised people could suffer if exposed.
Here are the tips from Dr. Hughes to stay safe. . .
TAKE OFF SHOES AT THE DOOR
Pseudomonas aeruginosa is a species of germ found in moist environments and in the soil around fruits and vegetables.
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dr Hughes says, "Take off your shoes when you enter your home and make sure others do the same.
"There is some truth to the five-second rule when dropping something on the floor, because reducing contact time with the floor reduces the amount of bacteria spreading from the floor to the object.
"However, there is always a rebooking. If you keep your floor relatively clean, pick up quickly and are healthy, the risk is relatively low, but it is still a risk."
"If cats and dogs are roaming around your kitchen, play it safe and dispose of the item."
USE A CLOTH, NOT A SPONGE
Another culprit for high levels of Pseudomonas aeruginosa is the cleaning sponge.
dr Hughes says: "Mops, sponges, sinks, tea towels and trash cans are the best hosts for germs.
"They are exposed to humid, warm conditions that encourage bacterial growth.
"A sponge is more difficult to dry, so I would recommend hanging it with a cloth to dry after use and washing frequently."
HIGH CONTACT AREA
Fridge handles, oven doors, kettle handles, doorknobs, light switches and faucets are often forgotten to be cleaned, but these become easily soiled.
dr Hughes says, "Cleaning only takes a few minutes, but remembering to lock it in is key."
AVOID CROSS CONTAMINATION
Washing hands between work and before eating stops germs in their tracks.
dr Hughes says, "When cooking, use one cutting board for meat and one for vegetables.
"If you cut up raw meat that's contaminated with germs like salmonella and then make a salad that's not cooked to kill the germs, you're exposing yourself to potentially harmful bacteria."
FRIDGE LABEL
Keep raw meat and fish away from cooked and pre-cooked ones to prevent one from infecting the other.
Store meat in the back of the refrigerator to prevent drippings from contaminating the food below.
Make sure all food is properly wrapped and sealed and never put hot food in the fridge as this will increase the temperature.
CLEANING SUPPLIES
Hot soapy water is enough to keep the kitchen clean.
dr Hughes says: "You can use disinfectants, but then you're introducing chemicals into your home, which some people don't like.
"Clean, hot water with a little liquid detergent should be enough to kill germs if you're cleaning regularly."
MOLDY FOOD CONTAINER
dr Hughes says, "Molds are fungi that are often found on perishable foods and can produce disease-causing toxins.
"And cutting mold off foods like bread and cheese isn't enough, because they produce microscopic threads that spread to the surrounding area. It's better to throw them away."
BE CAREFUL WITH SMARTPHONES IN THE KITCHEN
dr Hughes says: "A lot of people take their smartphone into the bathroom and then use it in the kitchen to look up recipes.
"I would recommend leaving your phone outside of the bathroom to be free of those germs, which can cause vomiting, diarrhea and nausea for some."
WHEN WHAT CLEAN
FLOORS: Once a week.
BED LINEN, TOWELS AND BASIN: Once a week.
HIGH TOUCHED AREAS AND COUNTERTOPS: Clean after cooking.
FRIDGE: Once every two or three months.
HANDS: Before preparing food, after handling raw food, after using the toilet, before eating, after blowing your nose or sneezing, after handling leftover food, or emptying a trash can.
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