Bacteria Killing Tips For Your Kitchen

Anti bacterial cleaners and soaps have become the first lines of defense for many

families against an army of unseen invaders in the kitchen, bathroom and home. Although many of these products, when used according to directions, do kill bacteria they can be expensive and can contribute to an increase in strains of bacteria that are resistant to their active ingredients. As the strains of resistant bacteria breed and increase the effectiveness of the anti-bacterial cleaner decreases. There are more effective ways of keeping harmful bacteria at bay.

Antibacterial soap kills the germs on your hands, not on your dishes. Regular dish soap and very hot water are the best for washing dishes. The dishwasher will do a better job of killing bacteria and germs than hand washing so plates, knives, and cutting boards that had raw meat on them should be put in the dishwasher, not hand washed. If someone in your house is sick you may want to use the sanitize setting on your dishwasher, this is the hottest, longest setting. Dont use this for day to day dishes though because it uses a lot of electricity and water and will cost you more to run. Another option is to add a tablespoon of bleach to your regular dishwashing cycle or into the sink when you hand wash dishes.

Replace dish towels frequently. Bacteria will grow on your kitchen cloths and transfer to your hands, dishes, and ultimately to your food. A regular wash load in your washing machine may not kill all of the germs and bacteria.

The most effective germ and bacteria killer for your kitchen is still good, old fashioned bleach. For a great weekly kitchen sanitize routine fill your kitchen sink with the hottest water from your tap. Add 1 cups of bleach. Toss all of your dish towels, sponges, washcloths from the week into the water. Wet a clean cloth with the bleach solution from the sink and gently wring out the cloth so that it is still very wet. Wipe down all of your counters, stove, microwave (make sure you do the buttons), fridge handle, faucet handle, table and any parts of your sink that are not already submerged in bleach. Rinse your cloth frequently in the bleach solution. Make sure as you wipe you leave the surfaces quite wet, the bleach solution needs stay on the surfaces for several minutes and needs to air dry, ideally the surfaces will stay wet for five minutes. Drain the sink (again make sure that the water and cloths were in contact with the bleach for at least five minutes), wring out the towels, cloths and sponges and launder as usual. For a quick shortcut to kitchen sanitizing purchase a spray bottle that sprays a very fine mist. Fill it with one part bleach to 10 parts water. Mist over surfaces and allow to air dry.

Throw away your old wooden cutting board and stick to plastic or textured glass. Cutting boards should be bleached or washed in the dishwasher after cutting meat on them. Bacteria can grow in the grooves and scratches in the cutting board; replace it if it is very cut up.

Frequent hand washing will help eliminate the transfer of bacteria from one surface to another. Wash before cooking and after handling uncooked meat or unwashed vegetables.

Remember that your kitchen counters primary purpose is for food preparation. Setting items such as purses, briefcases or backpacks on your counter can transfer bacteria from outside your home onto your counters (that backpack has been sitting on the floor of the classroom or bus and touched by many germy little hands at school!)

By reducing the amount of bacteria and germs in your home you can substantially reduce the risk of exposing yourself and your family to many diseases and stay healthy.

by: Alex Knight

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