Did you clean your kitchen today? Have you wiped down the surfaces, washed the sink? You might think your counters are sparkling but, despite your best efforts, germs could still be rife.
A study done by the National Sanitation Foundation found 32% of kitchen worktops were contaminated with coliform, bacteria found in human and animal waste. This can lead to illness and infections, including food poisoning. And that’s not the only bacteria lurking where you make your lunch.
From your cheese grater to your air fryer, our experts say these are the seven filthiest parts of your kitchen – and reveal how to clean each piece of equipment in order to to lower bacteria levels and reduce the chance of illness.
Utensils
Whisks, tin openers and cheese graters are just some of the implements with nooks and crannies that can harbour germs. Dr Chun Tang, GP and medical director at Pall Mall Medical, says: “Kitchen staples, especially ones made from more than one component, like an egg whisk, can harbour bacteria that could lead to gastrointestinal issues such as E. coli, salmonella and listeria.”
There are certain utensils you should wash straight after use whenever possible. “Tiny nooks and crevices can hold microscopic pieces of dirt that the naked eye will not see, but we could inadvertently be stirring into our daily cups of tea, pastas, soups, or other snacks,” adds Dr Tang.
“Scrub cheese graters vigorously with a brush, rinse well and leave to air-dry rather than using a tea towel.”
You might not imagine you need to clean tin openers, but rather than simply throw it back in the utensil drawer because you can’t see any food on it, Dr Tang says it’s best to wipe the wheels with a paper towel to remove any excess dirt. “Then soak in hot water and liquid soap for 30 minutes. Clean with a sponge, rinse and then use a paper towel again to dry the wheels.”
Cutlery
Certain types of silverware might harbour more germs than others. “For example, if you use cutlery which has intricate design details, tiny particles of food can stay in those spaces rotting. This can potentially breed harmful bacteria, such as salmonella and E. coli, which lurks around for next time,” says Dr Tang.
“Some variants of E. coli can cause the destruction of red blood cells and possibly kidney failure.”
When you next buy new knives and forks, opt for more basic designs made out of one piece of steel or silver. These are safer than a complex design with minuscule gaps.
And if you thought running your cutlery through the dish washer was a surefire way to guarantee germ-free clean spoons, think again. While a dishwasher does tend to use hotter water than our hands can handle, in a 2019 study, 100% of the dishwashers tested were “colonised by various bacteria” which could be “potential sources of human infection”. Regularly deep-clean yours.
Blenders and air fryers
Next time you’re whizzing up a sauce or smoothie, give your blender a good clean after. A study by the National Sanitation Foundation found that blenders were the “third germiest item” among an array of different kitchen items, hosting multiple types of bacteria including salmonella, E. coli, yeast and mould.
To clean your blender properly, Dr Emilia Pasiah, a specialist in family medicine and owner of HealthZen Wellness Centre says: “Right after use, fill the blender halfway with warm water and add a drop of soap. Run the blender on low for 30 to 60 seconds to dislodge food particles. Then, disassemble the blender completely and hand-wash each part separately in hot, soapy water.
“Use a soft brush or a toothbrush to clean around the blades and any hard-to-reach areas. Then rinse each part under hot water to remove any soap and let all parts air-dry.” As for your air fryer, Dr Pasiah says that germs thrive in the machine’s basket. “The leftover oils can go rancid, leading to unpleasant odours and even mild food poisoning symptoms like stomach cramps and nausea.”
Clean your air fryer after each use, once it’s cooled down. Soak the basket and tray in hot, soapy water and use a soft brush or sponge to scrub away any stuck-on food.
“To clean the interior of your air fryer, wipe it down with a damp cloth and a small amount of soap. A vinegar solution (one part vinegar, three parts water) can help get rid of grease spots,” says Dr Pasiah.
Salt and pepper shakers
Just think of the number of people who pick up salt and pepper mills and where their hands could have been. “These are probably one of the most germ-ridden components in your kitchen,” says Dr Tang.
“Bacteria like staphylococcus aureus and viruses from handling raw meat or being around someone who is sick can easily transfer to these shakers when passed around a meal table,” adds Dr Pasiah. Aim to clean your salt and pepper shakers regularly with anti-bacterial wipes, making sure you concentrate on the areas on the tops where most contact is made.
Mugs and cups
Think a quick rinse is enough to freshen your tea mug between cuppas? Think again. “The real issue lies in the biofilm – essentially a layer of bacteria that can develop on the inside of mugs, especially if they’ve held liquids like coffee or milk,” says Dr Pasiah.
Germs like staphylococcus aureus and E. coli can survive on surfaces for days, so use hot water, soap and a clean sponge or brush to wash them properly and let them air-dry to avoid transferring any germs from a towel.
But the biggest mistake is keeping hold of old favourites despite cracks and chips. They may have sentimental value, but Dr Tang says: “When crockery chips it becomes non- porous and that’s when bacteria can be absorbed like a sponge. Throw chipped mugs and plates away to be on the safe side.” Or if you can’t bear to be parted, use them for display purposes only.
The fridge
Cold temperatures in your fridge doesn’t necessarily mean that food is safe from germs – research has found some microorganisms, including bacteria, mould and yeast are able to grow or survive at 4C, which is the average kitchen fridge temperature.
These microorganisms from contaminated unwashed raw foods, for example, can transfer to the surfaces in your fridge from your hands or they can leak out of packets. These can then contaminate other foods in the fridge.
Dr Pasiah says: “Deep-clean the fridge every one to two months by removing all food, wiping down shelves
with a mild detergent or vinegar solution, making sure you clean up any sticky spots or spills. Pay extra attention to the drawers, where bacteria can easily build up. Don’t forget to clean fridge handles, one of the most frequently touched surfaces that can accumulate germs.”
Sponges and tea towels
These are the things you use to clean with, but be warned that they themselves can harbour and spread huge amounts of germs.
In one study, 49 per cent of tea towels collected from family kitchens tested positive for bacterial growth. Bacteria included coliforms; enterococcus spp, which can cause UTIs and abdominal infections, and staphylococcus aureus, which can lead to skin and blood infections.
The Food Standards Agency (FDA) suggests changing your tea towels regularly and avoiding using a tea towel for multiple purposes, such as drying hands as well as dishes and drying surfaces as well as crockery.
As for your kitchen sponges, these can harbour E. coli, salmonella and listeria. It might be wise to ditch them completely in favour of a washing-up brush because research has found that these harbour fewer bacteria than sponges.
